Yield: 8 servings
Preparation Time: 20 min; Cook: 1 hour 10 min
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.
Meanwhile, 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.
Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese. 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.
To make Butternut Sausage Lasagna, prepare recipe as directed above except add 1 lb. mild Italian sausage, casings removed, in step 2. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink, stirring to break up sausage; drain if needed.
Recipe and photo courtesy of Contadina/Del Monte Foods
Please note that some ingredients and brands may not be available in every store.