Contadina® Butternut Squash Lasagna

2.5
(2)
2 Reviews
1 Photo

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

Submitted by Contadina
Published on June 18, 2020
Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  1. 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.

  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.

Tips

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.

Nutrition Facts (per serving)

383 Calories
14g Fat
46g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 29%
Cholesterol 53mg 18%
Sodium 803mg 35%
Total Carbohydrate 46g 17%
Dietary Fiber 5g 19%
Total Sugars 8g
Protein 20g 40%
Vitamin C 14mg 16%
Calcium 407mg 31%
Iron 2mg 10%
Potassium 354mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.