Name: Contadina® Butternut Squash Lasagna
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Dry lasagna noodles - 12; Olive oil - 3 tablespoons; Chopped onion - 1 cup; Minced garlic - 1 tablespoon; Butternut squash, cut into 1-inch cubes - 1 pound; CONTADINA® Crushed Tomatoes - 1 (28 ounce) can; CONTADINA® Tomato Sauce - 1 (15 ounce) can; Chopped fresh basil - ¼ cup; Chopped fresh rosemary - 1 tablespoon; Balsamic Vinegar - 1 teaspoon; Sugar - 1 teaspoon; Ricotta cheese - 2 cups; Egg - 1; Grated Parmesan cheese, divided - 4 tablespoons; Shredded mozzarella cheese - 3 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Contadina® Butternut Squash Lasagna

1. Dry lasagna noodles - 12

2. Olive oil - 3 tablespoons

3. Chopped onion - 1 cup

4. Minced garlic - 1 tablespoon

5. Butternut squash, cut into 1-inch cubes - 1 pound

6. CONTADINA® Crushed Tomatoes - 1 (28 ounce) can

7. CONTADINA® Tomato Sauce - 1 (15 ounce) can

8. Chopped fresh basil - ¼ cup

9. Chopped fresh rosemary - 1 tablespoon

10. Balsamic Vinegar - 1 teaspoon

11. Sugar - 1 teaspoon

12. Ricotta cheese - 2 cups

13. Egg - 1

14. Grated Parmesan cheese, divided - 4 tablespoons

15. Shredded mozzarella cheese - 3 cups

How to cook deliciously - Contadina® Butternut Squash Lasagna

1. Stage

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. Stage

Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.

3. Stage

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. Stage

Remove from heat. Lightly mash squash with a potato masher.

5. Stage

Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.

6. Stage

Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.

7. Stage

Repeat 2 more times ending with ricotta and mozzarella.

8. Stage

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. Stage

Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.