Make the Marinara Sauce
- Slice 12 Roma tomatoes in half and drizzle with basil-infused olive oil. Roast them at 425 degrees until caramelized (about 45 minutes).
- Saute one chopped red onion 🌰 in 2 tablespoons of basil infused (or Tuscan herb 🌿 infused) olive oil in a pot until translucent. Add 2 tablespoons of garlic and saute for 2 minutes.
- Add roasted tomatoes, 2 cups of vegetable broth (or water), ½ cup of tomato 🍅 paste, 1 tablespoon of salt 🧂 and 1 tablespoon of sugar to the pot and cook over medium heat until thickened.
- Puree the sauce in the food processor until smooth.
- Add ½ cup chopped fresh basil.
Make the Butternut Squash Layer
- Cut 1 large butternut squash in half (watch video 📹), scoop out the seeds, and drizzle with basil-infused olive oil. Roast flesh side down at 425 degrees until tender and flesh are caramelized.
- Scoop out butternut squash flesh and puree in the food processor with ½ cup Greek yogurt or sour cream
Make the Spinach and Ricotta Layer
- Saute 4 cups of fresh spinach and 1 tablespoon of minced garlic in 3 tablespoons of basil-infused olive oil until just wilted.
- Mix spinach with 2 ½ cups ricotta cheese. Add ½ teaspoon of nutmeg and 2 teaspoons of salt and mix.
Build Your Lasagna
- Cover the bottom of a pyrex baking dish with freshly grated parmesan cheese.
- Ladle marinara on the bottom of the baking dish.
- Put whole wheat lasagna noodles in baking dish to cover the sauce.
- Top noodles with butternut squash puree and sprinkle parmesan on top.
- Cover puree with another layer of lasagna noodles.
- Top noodle layer with ricotta mixture.
- Add another layer of lasagna noodles.
- Top layer with marinara, more parmesan and about ½ pound (8 ounces) of freshly grated mozzarella cheese 🧀..
- Bake in the oven at 425 degrees until the cheese is bubbling and beginning to brown.
- Let lasagna set for 15-20 minutes before slicing.