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Shortcuts and time saving tips:
1. Use frozen, pre-cut butternut squash or make ahead (day before)
2. Use pre-made or jarred marinara sauce
3. Make this dish the night before and pop in the oven the next day.
Ingredients:
1 1/2 cups butternut squash, peeled and diced
1 Tablespoon water
6 no-boil lasagna sheets
1/2 cup grated parmesan cheese
Spinach filling:
Non-stick cooking spray
1 1/2 cups onion, minced
up to 1/4 cup water
5 cups baby spinach, roughly chopped
Cheese filling:
1/4 cup + 2 Tablespoons shredded mozzarella cheese (1.5 ounces)
4 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
15oz part-skim ricotta cheese (or half ricotta/half plain Greek yogurt)
Marinara Sauce: (makes 3 cups total)
2 teaspoons extra virgin olive oil
1 garlic clove, minced
1/4 cup chopped fresh basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
salt & pepper
1-14.5oz can crushed fire-roasted tomatoes
1-14.5oz can crushed tomatoes
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1st Keep
 jduffy
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