- 1 box lasagna noodles, cooked
- 1 large butternut squash, roasted
- 4 cloves garlic, roasted
- 1/3 c. chopped almonds
- 1 small onion, chopped and sauteed
- 1 bag frozen chopped spinach, thawed and well drained
- 1 jar marinara sauce
Preheat oven to 350 degrees. Puree the squash and garlic together, set aside. Mix almonds, onions, spinach, and salt if desired, set aside. In a 9x13 pan, spread a small amount of sauce in the bottom. Add a layer of noodles. Spoon half the spinach mixture over the noodles, then spoon about half the squash mixture over the spinach layer. Drizzle about 1/3 of the jar over the top. Add another layer of noodles and repeat the layering. Follow with one more layer of noodles, and the remainder of the sauce. Cover the pan with foil and bake approximately 40-45 minutes.
The lasagna was pretty well received. The kids ate it despite the fact that they knew they were missing the school fundraising night at the local fast-food place. The squash definitely gave it that creamy layer that I wanted. I do recommend adding about 3/4 t. of salt to the spinach mixture. I also added a pinch of turmeric to the squash. I would really like to make it with a thick, homemade marinara--I think the tomato sauce is the key to a good lasagna. Next time I will probably use a full head of garlic. The garlic can go in at the end of the roasting with the squash--makes the house smell great! I may also try toasting the almonds before I use them next time. Rob would like them chopped more finely, but I liked the texture. If you give this a try, let me know what you think! Enjoy!