How To Make Butternut Squash and Beef Lasagna
This beef lasagna recipe is unlike any other. Instead of carb-loaded pasta, slices of butternut squash are layered to create a healthier alternative.
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.
- Calories: 434.67kcal
- Fat: 27.81g
- Saturated Fat: 13.08g
- Trans Fat: 0.54g
- Monounsaturated Fat: 10.55g
- Polyunsaturated Fat: 1.56g
- Carbohydrates: 22.90g
- Fiber: 3.87g
- Sugar: 8.82g
- Protein: 24.57g
- Cholesterol: 115.42mg
- Sodium: 738.56mg
- Calcium: 432.84mg
- Potassium: 841.84mg
- Iron: 3.19mg
- Vitamin A: 693.90µg
- Vitamin C: 23.36mg
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