Butternut Squash Lasagna With Smoky Marinara

• For the sauce
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh basil, chopped (or 4 tsp. dried)
• 2 tablespoons fresh parsley, chopped (or 2 tsp. dried)
• 2 tablespoons fresh oregano, chopped or 2 teaspoons dried oregano
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (28 ounce) can fire-roasted tomatoes (undrained)
• 1 (28 ounce) can crushed tomatoes (undrained)
• 1/2 teaspoon crushed red pepper flakes (optional)
• For the lasagna
• cooking spray
• 3 cups onions, chopped
• 10 ounces frozen chopped spinach, thawed and well drained
• 3/4 cup Italian cheese blend, shredded
• 1/2 cup fresh flat-leaf parsley, chopped (or 8 tsp. dried)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 1 (32 ounce) carton cottage cheese, low-fat (2%)
• 3 cups butternut squash, peeled and diced
• 12 lasagna noodles (oven-ready I use Barilla no-boil noodles)
• 1 cup parmesan cheese, grated

1. Make the sauce: Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; saute 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat to the lowest simmer setting while you're making the lasagna.
2. Make the lasagna: Preheat oven to 375u0b0.
3. In a medium bowl, combine the onions and the spinach. Separate the spinach with a fork, making sure it is combined well with the onion pieces.
4. Combine cheese blend, parsley, salt, pepper, eggs, and cottage cheese in a large bowl.
5. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
6. Coat the bottom and sides of 2 (9-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
7. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
8. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan.
9. Cover each pan with foil that has been sprayed with cooking spray.
10. Bake at 375u0b0 for 30 minutes. Uncover and bake an additional 30 minutes.
11. To freeze unbaked lasagna: Prepare through Step 8. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
12. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375u0b0. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375u0b0 for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

olive oil, garlic, fresh basil, fresh parsley, fresh oregano, balsamic vinegar, salt, pepper, tomatoes, tomatoes, red pepper, lasagna, cooking spray, onions, spinach, italian cheese blend, parsley, salt, freshly ground black pepper, eggs, cottage cheese, butternut squash, lasagna noodles, parmesan cheese

Taken from www.food.com/recipe/butternut-squash-lasagna-with-smoky-marinara-440072 (may not work)