Butternut Squash Lasagna
Rosemary, butternut squash, tomatoes and just a touch of balsamic vinegar give this meatless lasagna sauce a vibrant, seasonal flavor twist. No boil noodles save on prep time and clean up.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Serves: 10 to 12
Ingredients
- 1 pkg (1 lb.) pre-cut butternut squash chunks
- 3 Tbsp. olive oil
- 1 1/2 cups chopped onion
- 1 Tbsp. minced garlic
- 1 Tbsp. chopped fresh rosemary
- 1 can (28 oz.) Take Root Organics® Fire Roasted Crushed Tomatoes
- 1 can (15 oz.) Take Root Organics® Tomato Sauce
- 1 tsp. balsamic vinegar
- 2 cups ricotta cheese (16 oz.)
- 1 egg
- 1/4 cup chopped fresh basil, plus more for garnish
- 4 Tbsp. grated Parmesan cheese (4 oz.), divided
- 1/4 tsp. each salt and pepper
- 12 no-boil lasagna noodles
- 3 1/2 cups shredded mozzarella cheese (14 oz.), divided
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Directions
- Preheat oven to 400°F. Cut butternut squash chunks into 1/2-inch pieces (will be about 4 cups); set aside.
- Heat oil in a large saucepan over medium-high heat; cook onion 5 minutes, stirring frequently. Add garlic and rosemary; cook 30 seconds. Add squash, crushed tomatoes, tomato sauce, 1 cup water and balsamic vinegar. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 20 to 25 minutes or until squash is tender, stirring occasionally. Remove from heat. Lightly mash squash with a potato masher.
- Meanwhile, stir together ricotta, egg, basil, 2 Tbsp. Parmesan, salt and pepper in a medium bowl; set aside. Spread 1 1/2 cups sauce on bottom of a 9x13 baking dish (3 qt.). Layer 4 lasagna noodles, 1/3 ricotta mixture, 1 cup mozzarella cheese and 2 cups sauce. Repeat 2 more times starting with noodles and ending with sauce.
- Cover dish tightly with foil; place on a large, rimmed baking sheet. Bake 40 minutes. Remove foil. Sprinkle evenly with remaining 1/2 cup mozzarella and 2 Tbsp. Parmesan. Bake, uncovered, 10 minutes or until cheese is lightly browned in areas.
- Remove from oven. Let rest 10 minutes. Sprinkle with additional chopped basil before serving.
