Lasagna Done Light!

My mother--famous for creating delicious, more nutritious renditions of our classic faves--knocked it out of the park with this birthday entree. Traumatized by the fat, carb-laden ghosts of lasagna past? This makeover swaps the high-fat cheeses and meats with waist-line sensitive ingredients, and holds them together with fiber-packed whole wheat pasta. It's a lighter lasagna with a punch of flavor, and will be sure to win over any guest who loves their greens (and reds. And oranges.).


Birthday Butternut Squash Lasagna
3 cups chopped onions
10 cups fresh spinach
3/4 cup (3 ounces) shredded provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups of your favorite marinara
12 whole wheat lasagna noodles (try Healthy Harvest)
1 cup (4 ounces) grated fresh Parmesan cheese

10 Easy Steps
1. Preheat oven to 375°.
2. Sauté chopped onions 4 minutes or until tender. Add spinach and continue for 1 1/2 minutes or until spinach wilts.
3. In a large mixing bowl, combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses.
4. Throw squash cubes in a microwave-safe bowl; cover and nuke on high 5 minutes or until tender.
5. Coat 13x9 inch baking pan with cooking spray.
6. Spread 1/2 cup marinara in the bottom of dish. Pile ingredients as follows: 3 noodles over sauce, 1 cup cheese mixture over noodles, 1 1/2 cups squash over that, and 3/4 cup sauce on top.
7. Add 3 noodles on top of sauce, and mix up the layer: 1 cup cheese mixture, 1 1/2 cups onion/spinach mixture, 3/4 cup marinara.
8. Repeat Step 6 & 7.
9. Top it off with 1 cup marinara and 1/2 cup Parmesan.
10. Cover each pan with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

Enjoy! Let me know what you think!