Harvest Lasagna

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 9
• 2 lbs butternut squash
• salt and pepper
• 2 teaspoons olive oil, divided
• 2 garlic cloves, minced
• 1 shallot, chopped fine
• 8 ounces baby spinach, washed and left damp
• 16 ounces part-skim ricotta cheese
• 1 tablespoon fresh oregano (or 1 t dried)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 1/2 lbs red swiss chard, stems removed and coarsely chopped
• salt and pepper
• 28 ounces marinara sauce
• 8 ounces whole wheat lasagna noodles
• 1 cup part-skim mozzarella cheese, shredded

Recipe

• 1 poke holes all over squash with a knife or fork and microwave on high 5-6 minutes (until a knife inserts easily). cut in half and remove seeds. let stand 5 minutes then peel with a sharp knife and cut into thin slices. season with salt and pepper and set aside.
• 2 preheat oven to 350 and spray a 13 x 9 baking dish.
• 3 in a large saucepan, heat oil over medium-high heat. cook garlic and shallot until soft, 3-4 minutes. add spinach and cook until wilted, 3-4 minutes.
• 4 transfer spinach and any liquid to a bowl to cool slightly, then stir in ricotta, oregano, nutmeg, and cinnamon. set aside.
• 5 in the same saucepan, add chard and season with salt and pepper. stir for a minute or two. cover and cook until leaves are wilted, stirring occasionally and adding water if the pan gets too dry. set aside.
• 6 pour 1/2 c marinara on the bottom of the baking dish, spreading evenly. lay 3 noodles in sauce. spread half of the cottage cheese mixture on the noodles, then layer with squash. lay 3 noodles on squash and cover with sauce. cover with chard and spread remaining cottage cheese mixture on top. cover with remaining noodles and pour remaining sauce on top.
• 7 sprinkle with cheese and tightly cover dish with foil. bake until sauce is bubbly and noodles are tender, 50-55 minutes. remove foil and cook 5-10 minutes more to brown cheese. remove from oven and let stand at least 15 minutes before serving.