Butternut Squash Lasagna
Rosemary, butternut squash and tomatoes give lasagna a vibrant, seasonal flavor twist. Try it with sausage for a richer option.
12 uncooked lasagna noodles (about 10 oz.)
3 Tbsp. olive oil
1 cup chopped onion
1 Tbsp. minced garlic
1 lb. butternut squash, cut into 1-inch cubes (about 4 cups)
1 can (28 oz.) Contadina® Crushed Tomatoes
1 can (15 oz.) Contadina® Tomato Sauce
1/4 cup chopped fresh basil
1 Tbsp. chopped fresh rosemary
1 tsp. balsamic vinegar
1 tsp. sugar
2 cups ricotta cheese (16 oz.)
4 Tbsp. grated Parmesan cheese (4 oz.), divided
3 cups shredded mozzarella cheese (12 oz.)
Preheat oven to 375°F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain.
Meanwhile, heat oil in a 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.
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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