Prep Time::40 mins
Cook Time:: 1 hr 10 mins
Rest Time::10 mins
Total Time:: 2 hrs
Servings::10
Ingredients
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6 cups cubed butternut squash (from 1 large butternut squash)
4 teaspoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 cup chopped yellow onion
10 cups fresh spinach
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
1 (32 ounce) container whole milk ricotta cheese
1/2 cup chopped fresh flat-leaf parsley
2 large eggs
cooking spray
5 cups marinara sauce
12 oven-ready lasagna noodles
1 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Toss together butternut squash, 2 teaspoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Arrange in a single layer on a rimmed baking sheet.
Bake in the preheated oven until softened and lightly browned, 15 to 20 minutes. Set aside.
Meanwhile, heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion and 1/4 teaspoon of the salt, and cook, stirring often, until softened and translucent, 3 to 4 minutes. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Remove from heat, and set aside.
Combine shredded provolone and mozzarella in a bowl. Stir together ricotta, parsley, eggs, 1 1/2 cups of the shredded cheese mixture, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
Lightly coat a 13×9-inch baking dish with cooking spray. Spread 1 cup of the marinara on the bottom. Arrange 4 noodles side by side over sauce; spread half of ricotta mixture over noodles. Spread roasted squash evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with 4 more noodles and remaining ricotta mixture. Spread spinach mixture evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with remaining 4 noodles and 1 cup marinara. Sprinkle with Parmesan and remaining shredded cheese mixture. Cover with aluminum foil.
Bake at 400 degrees F (200 degrees C) for 35 minutes. Uncover; bake until golden and bubbly, about 20 minutes more. Let stand 10 minutes before cutting into 10 slices.
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