How to Make Contadina® Butternut Squash Lasagna - A Step-by-Step Guide

When it comes to classic Italian comfort food, few dishes can rival the hearty and satisfying flavors of lasagna. From the perfectly layered pasta and cheese to the rich and savory sauce, lasagna has been a beloved dish for generations. And if you're looking to put a unique twist on this timeless favorite, look no further than this recipe for Contadina® Butternut Squash Lasagna. With its creamy butternut squash filling and decadent layers of cheese and sauce, this lasagna is a delightful depa...

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Ingredients

  • 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

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
  • 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.
  • Remove from heat. Lightly mash squash with a potato masher.
  • Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.
  • Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.
  • Repeat 2 more times ending with ricotta and mozzarella.
  • 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.
  • Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.
  • Nutrition

    383 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 53mg
    • Sodium: 803mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 20g
    • Vitamin C: 14mg
    • Calcium: 407mg
    • Iron: 2mg
    • Potassium: 354mg