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- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 4 tablespoons chopped fresh parsley
- 3 teaspoons dried oregano
- 3 teaspoons balsamic vinegar
- 3 teaspoons sugar
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 3 cans (28 oz.) fire-roasted tomatoes
- Butternut Squash Lasagna:
- 2 tablespoons olive oil
- 3 cups finely chopped onion
- 10 cups (two 6 oz. bags) fresh spinach, stems removed, rinsed and dried
- 2 1/2 cups sharp Provolone cheese, shredded
- 1/2 cup chopped fresh flat-leaf parsley
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 (32 oz.) carton Ricotta cheese
- 3 cups diced, peeled butternut squash (about 3/4's of one large squash)
- 9 cups Smoky Marinara (recipe above)
- 20 lasagna noodles, cooked according to package directions, drained, cooled
- 1 cup grated fresh Parmesan cheese
View Full Recipe at Pots and Pins
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