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1
Make the sauce: Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; saute 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat to the lowest simmer setting while you're making the lasagna.
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2
Make the lasagna: Preheat oven to 375u00b0.
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3
In a medium bowl, combine the onions and the spinach. Separate the spinach with a fork, making sure it is combined well with the onion pieces.
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4
Combine cheese blend, parsley, salt, pepper, eggs, and cottage cheese in a large bowl.
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5
Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
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6
Coat the bottom and sides of 2 (9-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
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7
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.
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8
Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan.
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9
Cover each pan with foil that has been sprayed with cooking spray.
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10
Bake at 375u00b0 for 30 minutes. Uncover and bake an additional 30 minutes.
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11
To freeze unbaked lasagna: Prepare through Step 8. 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.
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12
To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375u00b0. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375u00b0 for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
