Butternut Squash Lasagna Recipe
Ingredients
Units
Scale
- 1 Tbsp olive oil
- 1/2 red onion, diced
- 1 lb 80/20 ground beef
- 3 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp pepper
- 24 oz. jar tomato sauce
- 1 small butternut squash, bulbous end removed. Long neck peeled and cut into thin rounds.
- 1 lb fresh mozzarella, shredded
Optional: Top with fresh basil for serving and a glass of red wine 🙂
Instructions
- Preheat your oven to 400F.
- Heat a sauté pan over medium high heat then add the olive oil and then the onions. Saute for 3-4 minutes until the onions are translucent. Add the ground beef and brown for 8 minutes, until the pink is gone. Use a wooden spoon to break up the meat.
- While the beef is browning, take the squash and cut the bulbous end off. This is where all the seeds live. Cut off the top (where the stem is) and then peel the squash. Set the squash on its side and cut it into thin rounds.
- Once the beef is browned, add the garlic and saute for an additional 2 minutes. Add salt and pepper and stir.
- Add the full jar of pasta sauce to the meat and allow it to simmer on low for 5 minutes.
- Grab a 9×9 oven-safe baking dish. It’s time to layer! First, add the squash, layering it on the bottom without any overlap. Then add the ground beef and sauce mixture. Lastly, add a layer of mozzarella. Repeat!
- The last ingredient on the top should be the sauce.
- Bake for 35 minutes. Then remove the lasagna and add a layer of cheese to the top. Put it back in the oven and allow the cheese to get all meltly and bubbly (about another 10 minutes).
- Remove from the oven and let the lasagna set for 15 minutes if you can – this will help the liquids to set 🙂