Butternut Squash Lasagna

1		cooking spray
3  cups		chopped onion
16  ounces		frozen spinach
3/4  cup		shredded part skim mozzarella
1/2  cup		chopped parsley
1  teaspoon		salt
1/2  teaspoon		pepper
2		large eggs
15  ounces		part skim ricotta cheese
15  ounces		fat free ricotta cheese
12  ounces		Birds Eye cooked butternut squash
25  ounces		Trader Joe's creamy tomato basil pasta sauce
9		bionature whole wheat lasagna noodles
1  cup		grated Parmesan cheese

Tip: For nutritional information on all the ingredients in Butternut Squash Lasagna just click on each ingredient name. Then adjust the serving size for any Butternut Squash Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375°.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.

Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.

Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.

Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.

Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.