Butternut Squash Lasagna Ingredients: 1 can (28 oz.) Contadina Diced Tomatoes 1 can (15 oz.) Contadina Tomato Sauce 12 dry lasagna noodles(about 10 oz.) 3 Tbsp. olive oil 1 cup chopped onion 1 Tbsp. minced garlic 1 pound butternut squash, cut into 1-inch cubes (about 4 cups) 1/4 cup chopped fresh basil 1 Tbsp. chopped fresh rosemary 1 tsp. balsamic vinegar 1 tsp. sugar 2 cups (16 oz.) ricotta cheese 1 egg 4 Tbsp. grated Parmesan cheese, 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. Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently. 3. 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. Remove from heat. Lightly mash squash with a potato masher. 5. Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside. 6. 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. 7. 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. 8. Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired, Enjoy! 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.
Posted on: Sat, 29 Mar 2014 12:49:28 +0000
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