Contadina® Butternut Squash Lasagna

This veggie lasagna features layers of butternut squash with fresh herbs and tomatoes and lots of cheese.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 383 Calories

Ingredients

• 1 egg
• 1 cup chopped onion
• 3 tablespoons olive oil
• ¼ cup chopped fresh basil
• 1 tablespoon minced garlic
• 12 dry lasagna noodles
• 3 cups shredded mozzarella cheese
• 1 tablespoon chopped fresh rosemary
• 2 cups ricotta cheese
• 4 tablespoons grated Parmesan cheese, divided
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• 1 (28 ounce) can CONTADINA® Crushed Tomatoes
• 1 (15 ounce) can CONTADINA® Tomato Sauce
• 1 pound butternut squash, cut into 1-inch cubes

Recipe Instructions

Step 1

Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain.

Step 2

Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.

Step 3

Add squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar and sugar. Bring to a boil; reduce heat. Simmer 12 minutes or until squash is tender.

Step 4

Remove from heat. Lightly mash squash with a potato masher.

Step 5

Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.

Step 6

Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.

Step 7

Repeat 2 more times ending with ricotta and mozzarella.

Step 8

Cover with foil. Bake 45 minutes. Remove foil. Sprinkle with remaining 2 Tbsp. Parmesan cheese. Bake, uncovered, 10 minutes or until cheese is lightly browned.

Step 9

Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.