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Contadina® Butternut Squash Lasagna
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Savory veggie lasagna with Butternut squash, herbs, tomatoes, and gooey cheese layers.
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
  • 0.25 cup chopped fresh basil
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sugar
  • 2 cups ricotta cheese
  • 4 tablespoons grated Parmesan cheese, divided
  • 3 cups shredded mozzarella cheese
Instructions:
  • Preheat your oven to 375 degrees F. Grease a 13x9-inch baking dish with non-stick cooking spray. Boil the lasagna noodles following the package instructions, then drain them.
  • In a large saucepan over medium heat, sauté onion and garlic in oil for 3 minutes, stirring often.
  • Combine the squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar, and sugar in a pot. Bring the mixture to a boil, then lower the heat and simmer for 12 minutes or until the squash is tender.
  • Take the pot off the heat and gently crush the squash with a potato masher.
  • Combine creamy ricotta, a luscious egg, and a generous 2 tablespoons of savory Parmesan cheese in a medium bowl; leave to the side for now.
  • Create a lasagna masterpiece by stacking 4 noodles with layers of 1/3 sauce, 1/3 ricotta mixture, and 1/3 mozzarella cheese.
  • Layer the ingredients two more times, finishing with a generous amount of ricotta and mozzarella on top.
  • Cover the dish with foil and bake for 45 minutes. Uncover the dish, sprinkle the remaining 2 tablespoons of Parmesan cheese on top, and bake for an additional 10 minutes, or until the cheese is lightly browned.
  • Once out of the oven, allow the dish to rest for 5 to 10 minutes. If desired, add a final touch of chopped basil before serving.

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