Butternut Squash Lasagna Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
Units
Scale
- 1 lb ground beef
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 1 TBS olive oil
- 1 small butternut squash, bulb removed, peeled and cut into thin rounds
- 1 lbs fresh mozzarella, shredded
- 24 oz jar of pasta sauce
- 1/4 tsp pepper
- 1 tsp salt
Optional: Top with fresh basil for serving and a glass of red wine 🙂
Instructions
- Preheat your oven to 400F.
- Heat a saute pan over medium high heat then add the olive oil and then the onions. Saute for 2 minutes and add the ground beef, salt and pepper. Brown for 8 minutes, until the pink in the beef is gone. Use a wooden spoon to break up the meat.
- Add the garlic and saute for an additional 2 minutes. Then add the jar of pasta sauce and allow to simmer on low for 5 minutes.
- 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 and then peel the squash. Set the squash on its side and cut it into thin rounds.
- Grab a 9×9 (or rectangular) 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).
- Let the lasagna set for 15 minutes if you can – this will help the liquids to set 🙂 The lasagna will be liquidy. There is no way around this. But it is so delicious!
Nutrition
- Serving Size: 1