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

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Ingredients

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

Nutrition Info

382.8 calories carbohydrate: 45.7 g cholesterol: 52.6 mg fat: 14.1 g fiber: 5.3 g protein: 20.2 g saturatedFat: 5.8 g servingSize: - sodium: 802.8 mg sugar: 8.1 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

8 servings

Recipe Note

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

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