Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain.
Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
Add squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar and sugar. Bring to a boil; reduce heat. Simmer 12 minutes or until squash is tender.
Remove from heat. Lightly mash squash with a potato masher.
Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.
Repeat 2 more times ending with ricotta and mozzarella.
Cover with foil. Bake 45 minutes. Remove foil. Sprinkle with remaining 2 Tbsp. Parmesan cheese. Bake, uncovered, 10 minutes or until cheese is lightly browned.
Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.
Nutritional Facts
Per 8 servings
Calories: 383
Carbohydrate: 46g
Fat: 14g
Fiber: 5g
Protein: 20g
Sugar: 8g
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