This butternut squash and beef lasagna recipe offers a unique substitution to lasagna sheets in this easy, three cheese lasagna with chopped fresh basil.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
443 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Step 2
Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.
Step 3
Arrange butternut squash slices in a single layer on baking sheets. Drizzle 2 tablespoons olive oil over slices; season with 2 teaspoons Italian seasoning, salt, and black pepper.
Step 4
Heat a large skillet over medium heat. Add beef and garlic; cook and stir until browned, about 5 minutes. Drain grease. Stir in pasta sauce, brown sugar, basil, 1 1/2 teaspoons salt, and remaining 1 teaspoon Italian seasoning; simmer, stirring occasionally, until flavors combine, about 10 minutes.
Step 5
Combine ricotta cheese, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a bowl.
Step 6
Layer 1/3 squash slices in bottom of a 9x13-inch baking dish; cover with 1/2 ricotta mixture, 1/2 mozzarella cheese, and 1/3 beef mixture. Repeat layers, ending with remaining 1/3 each squash slices and beef mixture. Sprinkle 2 tablespoons Parmesan cheese on top.
Step 7
Bake in the preheated oven until cheeses melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Ingredients
2 tablespoons brown sugar
2 eggs, beaten
2 tablespoons dried parsley
1 tablespoon chopped fresh basil
salt and ground black pepper to taste
2 cloves garlic, minced
1 pound ground beef
1 (28 ounce) jar pasta sauce
2 tablespoons grated Parmesan cheese, or to taste
2 tablespoons olive oil, or to taste
1 (16 ounce) container ricotta cheese
2 butternut squash - peeled, seeded, and thinly sliced
1 tablespoon Italian seasoning, divided, or to taste
