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Butternut Squash and Beef Lasagna

Rated as 4.5 out of 5 Stars

"This classic dish won't leave you with a carb overload. The butternut squash offers a unique substitution to your typical lasagna noodles!"
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Ingredients

1 h 40 m servings 443 cals
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper.
  3. Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.
  4. Heat a large skillet over medium heat; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes.
  5. Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.
  6. Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.
  7. Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Nutrition Facts


Per Serving: 443 calories; 21.3 g fat; 41.2 g carbohydrates; 24.7 g protein; 99 mg cholesterol; 1235 mg sodium. Full nutrition

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Reviews

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I had already roasted pumpkin cubes (with no seasoning) that needed to be used up, so I picked this recipe. Instead of making it a "lasagna," I put the squash in the bottom, then the ricotta mix...

Delicious and gluten free!