Butternut Squash and Beef Lasagna

Name: Butternut Squash and Beef Lasagna
Prep time: 30 min
Cook time: 60 min
Total time: 100 min
Ingredients: 2 butternut squash - peeled, seeded, and thinly sliced; 2 tablespoons olive oil, or to taste; 1 tablespoon Italian seasoning, divided, or to taste; salt and ground black pepper to taste; 1 pound ground beef; 2 cloves garlic, minced; 1 (28 ounce) jar pasta sauce; 2 tablespoons brown sugar; 1 tablespoon chopped fresh basil; 2.5 teaspoons salt, divided; 1 (16 ounce) container ricotta cheese; 2 eggs, beaten; 0.5 cup grated Parmesan cheese; 2 tablespoons dried parsley; 1 (8 ounce) ball fresh mozzarella cheese, shredded; 2 tablespoons grated Parmesan cheese, or to taste

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This classic dish won't leave you with a carb overload. The butternut squash offers a unique substitution to your typical lasagna noodles!

Submitted by Elizabeth Bukaty

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

1 hr

Additional Time:

10 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

10 servings

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Ingredients

2 butternut squash - peeled, seeded, and thinly sliced
2 tablespoons olive oil, or to taste
1 tablespoon Italian seasoning, divided, or to taste
salt and ground black pepper to taste
1 pound ground beef
2 cloves garlic, minced
1 (28 ounce) jar pasta sauce
2 tablespoons brown sugar
1 tablespoon chopped fresh basil
2 ½ teaspoons salt, divided
1 (16 ounce) container ricotta cheese
2 eggs, beaten
½ cup grated Parmesan cheese
2 tablespoons dried parsley
1 (8 ounce) ball fresh mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese, or to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper.
Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.
Heat a large skillet over medium heat; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes.
Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.
Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.
Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Nutrition Facts (per serving)

443	Calories
21g	Fat
41g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 443
% Daily Value *
Total Fat 21g	27%
Saturated Fat 9g	47%
Cholesterol 99mg	33%
Sodium 1235mg	54%
Total Carbohydrate 41g	15%
Dietary Fiber 6g	23%
Total Sugars 15g
Protein 25g	49%
Vitamin C 45mg	50%
Calcium 495mg	38%
Iron 4mg	21%
Potassium 1156mg	25%

* 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.