Ingredients
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12 dry lasagna noodles
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3 tablespoons olive oil
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1 cup chopped onion
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1 tablespoon minced garlic
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1 pound butternut squash, cut into 1-inch cubes
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1 (28 ounce) can CONTADINA® Crushed Tomatoes
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1 (15 ounce) can CONTADINA® Tomato Sauce
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¼ cup chopped fresh basil
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1 tablespoon chopped fresh rosemary
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1 teaspoon balsamic vinegar
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1 teaspoon sugar
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2 cups ricotta cheese
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1 egg
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4 tablespoons grated Parmesan cheese, divided
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3 cups shredded mozzarella cheese
Directions
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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.
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Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
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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.
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Remove from heat. Lightly mash squash with a potato masher.
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Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.
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Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.
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Repeat 2 more times ending with ricotta and mozzarella.
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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.
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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.