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A week since my last post.. so that makes it Monday again. And meatless is the word. My attempt will be to post every Monday to provide you with a Meatless Monday dish. Keeps me accountable- and hopefully Chocolate Broccoli wont get too neglected with these seemingly busy days (well, weeks if I’m being truthful.) Don’t be hesitant to make the homemade marinara sauce- it is surprisingly easy, and can be made ahead of time. But, if you are just in a pinch- a store bought (look for a lowest sodium) jarred sauce can be used instead! (BTW- kudos to you for taking to time cook in a pinch!)
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If you prefer for a more flavor bursting vegetable out of your squash- you may also roast fresh butternut squash ahead of time- Combine squash with about 1/2 teaspoon olive oil and a pinch of salt and pepper. Arrage in a foil-lined roasting pan or jelly-roll pan and bake at 375° for 25-30 minutes or until tender, stirring halfway through. This can be stored in the fridge for about 2 days, too
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Basic Marinara Sauce:
1 tsp Olive Oil
2 clove garlic, miced
2 tbsp fresh basil, chopped
1 tsp oregano
1/4 teaspoon sugar
1 teaspoon balsamic vinegar
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can fire roasted diced tomatoes with garlic
pepper to taste
6 cups fresh baby spinach
1 (8 oz) container baby bella mushrooms
1 medium sweet onion, chopped
1/8 teaspoon salt
1/4 teaspoon pepper
1.5 cups butternut squash, cubed (fresh or frozen)
1/2 cup reduced fat Italian 4 Cheese Blend
2 tablespoons fresh basil, chopped
1/4 cup grated Parmesan cheese
Heat oil in a large saucepan over medium heat. Add garlic, basil, and oregano; sauté 1 minute, stirring frequently. Stir in sugar, vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.
**Sauce can be made up to 2 days in advance, stored in the refrigerator.
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 1-2 minutes or until spinach wilts. Add mushrooms and continue to sauté until soft and vegetables have released their juice. While spinach-mushroom vegetables soften, place cubed squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
Toss 2 tablespoons of basil with the Italian cheese, reserve.
Coat the bottom and sides of an 8-inch-square baking dish with cooking spray. Spread 1/2 cup marinara in the bottom of one prepared dish. Arrange frozen ravioli (about 24) evenly in rows over sauce; sprinkle with 1/4 cup Italian blend cheese. Arrange squash over cheese; spread 3/4 cup sauce over squash. Repeat ravioli layer, arrange spinach-mushroom mixture over ravioli; spread 3/4 cup sauce over spinach mixture. End with remaining ravioli layer, spread 1 cup marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Cover pan with foil, bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes, or until bubbly and parmesan has browned.
**To freeze unbaked lasagna: Prepare through layering of the lasagna, do not bake. 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.