Butternut Squash Lasagna | Take Root Organics
Butternut Squash Lasagna Rosemary, butternut squash, tomatoes and just a touch of balsamic vinegar give this meatless lasagna sauce a vibrant, seasonal flavor
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.takerootorganics.com.
Ingredients
- 1 pkg (1 lb.) pre-cut butternut squash chunks
- 3 Tbsp. olive oil
- 1 1/2 cups chopped onion
- 1 Tbsp. minced garlic
- 1 Tbsp. chopped fresh rosemary
- 1 can (28 oz.) Take Root Organics® Fire Roasted Crushed Tomatoes
- 1 can (15 oz.) Take Root Organics® Tomato Sauce
- 1 tsp. balsamic vinegar
- 2 cups ricotta cheese (16 oz.)
- 1 egg
- 1/4 cup chopped fresh basil, plus more for garnish
- 4 Tbsp. grated Parmesan cheese (4 oz.), divided
- 1/4 tsp. each salt and pepper
- 12 no-boil lasagna noodles
- 3 1/2 cups shredded mozzarella cheese (14 oz.), divided
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