Contadina® Butternut Squash Lasagna recipe

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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® Crushed Tomatoes
1 (15 ounce) can CONTADINA® Tomato Sauce
¼ 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

Nutrition Info

382.8 calories
carbohydrate: 45.7 g
cholesterol: 52.6 mg
fat: 14.1 g
fiber: 5.3 g
protein: 20.2 g
saturatedFat: 5.8 g
servingSize: -
sodium: 802.8 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. Heat oil in large saucepan over medium heat, cook onion and garlic 3 minutes, stirring frequently.

  3. 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.

  4. Remove from heat. Lightly mash squash with a potato masher.

  5. Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl, set aside.

  6. Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.

  7. Repeat 2 more times ending with ricotta and mozzarella.

  8. 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.

  9. Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.

Recipe Yield

8 servings

Recipe Note

This veggie lasagna features layers of butternut squash with fresh herbs and tomatoes and lots of cheese.

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