Butternut squash lasagna

You read right. I said lasagna.  Delicious, scrumptious and amazing lasagna.  I couldn't survive without my lasagna.  Not even on this diet.  But guess what?  I don't have to!!!

Zucchini!!  You can use zucchini as the noodles.  Cut the zucchini in 1/4 inch slices, lengthwise.  And yes!  Delicious!!!  I didn't even miss the noodles.  Not even my husband who thought it was divine.  In fact, as I look at the pictures I have below and type these words, I want to make it again.  *drool*

Let me tell you how to make my all-time favorite lasagna.  And if you must, you could also use oven-ready lasagna noodles instead.  :)

Marinara Sauce

First, always make your own marinara sauce.  Why buy it from a bottle?  Seriously.  I have two recipes I'll use.  But this week it was my Smoky Marinara - from Cooking Light.

Also, I cut the lasagna recipe in half but make all of the marinara because you can use it for other things.  :)

Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Directions

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Butternut Squash Lasagna

And now, for the main event!  With Me modifications.  What?  Originally picked up from Cooking Light as well.

Ingredients

Cooking spray
1.5 cups chopped onion
5 cup fresh spinach
1/2 cup shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1 large egg
1 (15-ounce) carton part-skim ricotta cheese
2 cups diced peeled butternut squash
3 cups Smoky Marinara
2 medium sized zucchini, cut in 1/4 inch slices, lengthwise.  You'll need 12 slices total.
1/2 cup grated fresh Parmesan cheese

Directions

1. Preheat oven to 375°.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, basil, salt, pepper, Italian seasoning, eggs, and ricotta cheese in a large bowl.
3. Sauté the squash in a skillet, in olive oil, until slightly browned and tender.  Approximately 15 minutes.
4. Coat the bottom and sides of an 8-inch-square baking dish with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of the prepared dish. Arrange 4 zucchini slices over sauce; spread half of the cheese mixture over the zucchini.  Arrange the squash over cheese mixture; spread 3/4 cup sauce over squash.
5. Arrange 4 zucchini slices over sauce; spread the rest of the cheese mixture over the zucchini.  Arrange the onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
6. Arrange 4 zucchini slices over sauce; spread 1 cup Smoky Marinara evenly over zucchini. Sprinkle with 1/2 cup Parmesan. Cover the pan with foil.
7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

Then you'll have this!!!

And this after you let it sit for 10 minutes because you can't wait any longer!