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Ingredients

• Cooking spray
• 3 cups chopped onion
• 10 cup fresh spinach
• 3/4 cup (3 ounces) shredded sharp provolone cheese
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 (15-ounce) carton fat-free ricotta cheese
• 3 cups diced peeled butternut squash
• 6 cups Smoky Marinara
• 12 oven-ready lasagna noodles (such as Barilla)
• 1 cup (4 ounces) grated fresh Parmesan cheese

Description

The Sweet Squash Contrasts Beautifully With Smoky Marinara In This Butternut Squash Lasagna. You Can Make The Marinara In Advance, And Store It In The Refrigerator For Up To 2 Days.

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