Butternut Squash and Beef Lasagna

Name: Butternut Squash and Beef Lasagna
Total time: 100
Yield: 10
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 ½ teaspoons salt, divided; 1 (16 ounce) container ricotta cheese; 2 eggs, beaten; ½ cup grated Parmesan cheese; 2 tablespoons dried parsley; 1 (8 ounce) ball fresh mozzarella cheese, shredded; 2 tablespoons grated Parmesan cheese, or to taste

Recipe by Elizabeth Bukaty from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

10 servings

•

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 ½ teaspoons salt, divided
•

1 (16 ounce) container ricotta cheese
•

2 eggs, beaten
•

½ cup grated Parmesan cheese
•

2 tablespoons dried parsley
•

1 (8 ounce) ball fresh mozzarella cheese, shredded
•

2 tablespoons grated Parmesan cheese, or to taste

Instructions

Preheat oven to 375 degrees F (190 degrees C). 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 until squash is soft but still firm to the bite, about 15 minutes.
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.
Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.
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.
Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.