Contadina® Butternut Squash Lasagna - cooking recipe

Ingredients

12 dry lasagna noodles
3 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
1 pound butternut squash, cut into 1-inch cubes
1 (28 ounce) can CONTADINA(R) Crushed Tomatoes
1 (15 ounce) can CONTADINA(R) Tomato Sauce
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 teaspoon balsamic vinegar
1 teaspoon sugar
2 cups ricotta cheese
1 egg
4 tablespoons grated Parmesan cheese, divided
3 cups shredded mozzarella cheese

Preparation

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.
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.