Preheat oven to 375 degrees.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add
onion; saute 4 minutes or until tender. Add spinach; saute 1 1/2 minutes or
until spinach wilts. Set aside.Combine
provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
Set aside.
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 Marinara in the bottom of one prepared dish. Arrange 3
noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 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 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 degrees 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 375 degrees. Remove foil; reserve foil. Remove plastic wrap;
discard wrap. Cover lasagna with reserved foil; bake at 375 degrees for 1 hour.
Uncover and bake an additional 30 minutes or until bubbly.
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