Author Robin Gagnon, adapted from Cooking Light MARCH 2003
Ingredients
½tbsolive oil
1large sweet onionchopped
1clovegarlicminced
leavesoff 2-3 sprigs of fresh thyme
½teaspoonKosher salt¼ + ¼
8oz.bag fresh baby spinach
¼lb.sharp provolone cheeseshredded, or chopped deli slices
¼cupchopped chives
1teaspoonsalt
½teaspoonfreshly ground black pepper
2large eggs
132-ounce container part-skim ricotta cheese
3cupsdiced peeled butternut squash
6cupsSmoky MarinaraI used jar sauce and added smoked olive oil to it, but the sauce looks good & most people don't have smoked olive oil in their pantry
12oven-ready lasagna noodlessuch as Barilla
¼cupgrated Parmesan cheese
Instructions
Preheat oven to 375°.
Place large deep pan such as a Dutch oven over medium-high heat.
Once hot, add onion, garlic, thyme & ¼ teaspoon Kosher salt. Sauté until tender (4-5 min).
Add spinach, sauté until wilted. Remove from burner & set aside.
Combine provolone, chives, ¼ teaspoon Kosher salt, pepper, eggs, and ricotta in a large bowl and mix well.
Place squash in a microwave-safe bowl. Cover and cook on high 5-6 minutes or until tender.
Coat the bottom and sides of a deep 9x13 baking dish with cooking spray.
Spread Marinara in the bottom of dish.
Arrange 3 noodles over sauce.
Spread about ½ the cheese mixture over noodles.
Spread the spinach-onion mix, over cheese evenly.
Top with a couple scoops of sauce.
Add a noodle layer.
Spread remaining cheese on noodles. (Be mindful of height, and don't use it all if the room isn't there. You still have more to add)
Arrange squash over cheese mixture and spread sauce over squash.