Butternut Squash And Beef Lasagna Recipe

Name: Butternut Squash And Beef Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 pound ground beef; 2 cloves garlic, minced; 1 (28 ounce) jar pasta sauce; 2 tablespoons brown sugar; 1 tablespoon chopped fresh basil; 2 1/2 teaspoons salt, divided; 1 (16 ounce) container ricotta cheese; 2 eggs, beaten; 1/2 cup grated Parmesan cheese; 2 tablespoons dried parsley; 1 (8 ounce) ball fresh mozzarella cheese, shredded; 2 tablespoons grated Parmesan cheese, or to taste

Servings: persons

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
1 pound ground beef
2 cloves garlic, minced
1 (28 ounce) jar pasta sauce
2 tablespoons brown sugar
1 tablespoon chopped fresh basil
2 1/2 teaspoons salt, divided
1 (16 ounce) container ricotta cheese
2 eggs, beaten
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 (8 ounce) ball fresh mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese, or to taste

1
Preheat 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 each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and 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; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes.
5
Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.
6
Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.
7
Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.

1111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash And Beef Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Beef Lasagna

How did you like this recipe?

Frequently Asked Questions