Butternut Squash and Beef Lasagna

4.8
(9)
8 Reviews
8 Photos

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 Anonymous
Published on June 19, 2020
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Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 40 mins
Servings:
10
Yield:
10 servings
Jump to Nutrition Facts

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

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

  2. 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.

  3. Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.

  4. 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.

  5. Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.

  6. 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.

  7. 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.

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