Contadina® Butternut Squash Lasagna Recipe

Contadina® Butternut Squash Lasagna Recipe

  • 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
  1. Preheat oven to 375 degrees F. Spray a 13×9-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.
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