Butternut Squash and Beef Lasagna Recipe

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

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.

Bake in the preheated oven for about 15 minutes until squash is soft but still firm to the bite.

Heat a large skillet over medium heat; cook and stir beef and garlic for about 5 minutes until browned. Drain grease.

Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and salt. Simmer for about 10 minutes, stirring occasionally, until flavors combine.

Mix remaining 1 teaspoon salt, ricotta cheese, eggs, half a cup of Parmesan cheese, and parsley together in a bowl.

Layer ⅓ of the squash slices in the bottom of a 9×13-inch baking dish. Cover squash with half of the ricotta mixture, half of the mozzarella cheese and ⅓ of the beef mixture.

Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.

Bake in the preheated oven for about 30 minutes until cheeses are melted and sauce is bubbly. Let stand for 10 minutes before serving.