Serves 8

Prep time 20 minutes

Cook time 1 hour 10 minutes

Ingredients

12 uncooked lasagna noodles (about 10 oz.)

3 Tbsp. olive oil

1 cup chopped onion

1 Tbsp. minced garlic

1 lb. butternut squash, cut into 1-inch cubes (about 4 cups)

1 can (28 oz.) Contadina® Crushed Tomatoes

1 can (15 oz.)  Contadina® Tomato Sauce

1/4 cup chopped fresh basil

1 Tbsp. chopped fresh rosemary

1 tsp. balsamic vinegar

1 tsp. sugar

2 cups ricotta cheese (16 oz.)

1 egg

4 Tbsp. grated Parmesan cheese (4 oz.), divided

3 cups shredded mozzarella cheese (12 oz.)

Directions

  1. Preheat oven to 375°F.  Spray a 13x9-inch baking dish with non-stick cooking spray; set aside.  Cook lasagna noodles according to package directions; drain.

  2. Meanwhile, heat oil in a 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.

  3. 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.

  4. 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.

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

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.

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