Cheeseless Spinach and Squash Lasagna with Tomato Cream Sauce

• 16 ounces, weight Mushrooms, Washed And Sliced
• 1 teaspoon Kosher Salt
• 1 whole Sweet Onion, Chopped
• 2 Tablespoons Minced Garlic, Divided
• 10 ounces, weight Frozen Spinach
• 3 dashes Red Wine Vinegar
• 1 whole Butternut Squash
• 1 can 48oz Generic Italian Sauce
• 1 teaspoon Oregano
• 1 teaspoon Crushed Red Pepper
• 4 teaspoons Ground Black Pepper
• 1 teaspoon Italian Seasoning
• 1 cup Heavy Whipping Cream
• 1 pound No Boil Lasagna Noodles

1. Saute the mushrooms with pepper and kosher salt to taste (you may use butter but I choose to cook in water only).
2. Do the same with the chopped onion but toss in 1 tablespoon of minced garlic.
3. Once each item is cooked, place it in a bowl and set it aside.
4. At this time saute the frozen spinach, adding a couple dashes of red wine vinegar for a little extra flavor.
5. Poke holes in the butternut squash and place in the microwave for 18 minutes, flipping the squash halfway through.
6. When thats done cooking, chop it in half, throw the seeds away and scoop the rest of the squash into a bowl, mashing it with a fork and adding salt and pepper to taste.
7. Set this aside as well.
8. At this time put the tomato sauce in a pan, add oregano, crushed red pepper, ground black pepper, Italian seasoning and the remaining 1 tablespoon of minced garlic.
9. Slowly stir in the heavy cream and allow to simmer.
10. After all ingredients are cooked, place all ingredients in layers with the no-boil noodles into a 9x13 pyrex pan.
11. Cover with aluminum foil and bake at 375 degrees for 45 50 minutes.
12. Uncover and enjoy!

weight mushrooms, kosher salt, sweet onion, garlic, vinegar, butternut squash, italian sauce, oregano, red pepper, ground black pepper, italian seasoning, cream, no boil lasagna noodles

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/cheeseless-spinach-and-squash-lasagna-with-tomato-cream-sauce/ (may not work)