contadina® butternut squash lasagna

Ingredients

• Servings: 8
• 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
• 1/4 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

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• 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.