Contadina® Butternut Squash Lasagna

Contadina® Butternut Squash Lasagna

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

Ingredients

1 h 20 m servings 470 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 880 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  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.
  2. Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
  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.
  4. Remove from heat. Lightly mash squash with a potato masher.
  5. Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.
  6. Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.
  7. Repeat 2 more times ending with ricotta and mozzarella.
  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.
  9. Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.

Footnotes

  • VARIATION: To make Butternut Sausage Lasagna, prepare recipe as directed above except add 1 lb. mild Italian sausage, casings removed, in step 2. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink, stirring to break up sausage; drain if needed.
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