Butternut Squash and Beef Lasagna
Description
This butternut squash and beef lasagna recipe offers a unique substitution to lasagna sheets in this easy, three cheese lasagna with chopped fresh basil.
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
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1 pound ground beef
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2 cloves garlic, minced
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1 (28 ounce) jar pasta sauce
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2 tablespoons brown sugar
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1 tablespoon chopped fresh basil
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2 1/2 teaspoons salt, divided
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1 (16 ounce) container ricotta cheese
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1/2 cup grated Parmesan cheese
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2 eggs, beaten
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2 tablespoons dried parsley
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1 (8 ounce) ball fresh mozzarella cheese, shredded
•
2 tablespoons grated Parmesan cheese, or to taste
Directions
1
Preheat the 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 baking sheets. Drizzle 2 tablespoons olive oil over slices; season with 2 teaspoons Italian seasoning, salt, and black 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. Add beef and garlic; cook and stir until browned, about 5 minutes. Drain grease. Stir in pasta sauce, brown sugar, basil, 1 1/2 teaspoons salt, and remaining 1 teaspoon Italian seasoning; simmer, stirring occasionally, until flavors combine, about 10 minutes.
5
Combine ricotta cheese, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a bowl.
6
Layer 1/3 squash slices in bottom of a 9x13-inch baking dish; cover with 1/2 ricotta mixture, 1/2 mozzarella cheese, and 1/3 beef mixture. Repeat layers, ending with remaining 1/3 each squash slices and beef mixture. Sprinkle 2 tablespoons Parmesan cheese on top.
7
Bake in the preheated oven until cheeses melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.