Cheeseless Spinach and Squash Lasagna with Tomato Cream Sauce

Saute the mushrooms with pepper and kosher salt to taste (you may use butter but I choose to cook in water only). Do the same with the chopped onion but toss in 1 tablespoon of minced garlic. Once each item is cooked, place it in a bowl and set it aside. At this time saute the frozen spinach, adding a couple dashes of red wine vinegar for a little extra flavor.

Poke holes in the butternut squash and place in the microwave for 18 minutes, flipping the squash halfway through. When that’s done cooking, chop it in half, throw the seeds away and scoop the rest of the squash into a bowl, mashing it with a fork and adding salt and pepper to taste. Set this aside as well.

At this time put the tomato sauce in a pan, add oregano, crushed red pepper, ground black pepper, Italian seasoning and the remaining 1 tablespoon of minced garlic. Slowly stir in the heavy cream and allow to simmer.

After all ingredients are cooked, place all ingredients in layers with the no-boil noodles into a 9×13 pyrex pan. Cover with aluminum foil and bake at 375 degrees for 45 – 50 minutes.

Uncover and enjoy!