Butternut Squash Lasagna

Blake and I have big news to share! We will be moving to Winston-Salem, NC as he enters the world of an MBA student at Wake Forest University. Red Carpet Weekend was two weeks ago and we signed a lease on a duplex one mile from the Business School and paid our deposit. We made friends with some restaunteurs in town, met some of his classmates and their partners, and I found an awesome Bikram Yoga studio! While I am sad to leave Charlottesville, a place that has given us so many friends and mentors, I am excited for our next chapter.

In advance of our move, I have been trying to clean out the freezer and I found some frozen butternut squash left over from our CSA last fall. This was an experimental dish and it turned out wonderfully healthy and delicious.

Layer 1 (Whole Wheat Lasagna Noodles)
12 whole wheat oven ready lasagna noodles

Layer 2
5 cups spinach

1 large red onion
6 oz part skim ricotta cheese
1 cup provolone cheese
1 egg
1/4 cup basil leaves
salt and pepper
2 tablespoons olive oil

Saute onion in olive oil and sauted for 5 minutes. Add spinach and wilt.
Mix together cheeses, egg, basil and salt and pepper.
Add spinach mixture to cheese mixture.

Layer 3 (Butternut Squash)
3 cups roasted butternut squash

Layer 4 (Spicy Tomato Sauce)
15 oz can crushed fire-roasted tomatoes
4 cloves garlic
1 teaspoon dried oregano
1/4 cup  torn basil leaves
2 teaspoons red pepper flakes
2 tablespoons olive oil

Sauted garlic, oregano, basil leaves and red pepper flakes in olive oil.
Add tomatoes and simmer for 20 minutes.

Begin layering lasagna starting with layer 1 and ending with layer 4. Repeat until you have used all of the ingredients. Top with 1 cup of parmesan cheese.

Bake at 375 for 45 minutes or until bubbly. Let sit for 10 minutes before serving.