Butternut Squash and Beef Lasagna

Ingredients

• butternut squash, peeled, seeded, and thinly slice d
• tablespoon solive oil, or to taste
• tablespoon Italian seasoning, divided, or to taste
• salt and ground black pepper to taste
• pound ground beef
• clove sgarlic, minced
• (28 ounce) jarpasta sauce
• tablespoon sbrown sugar
• tablespoon chopped fresh basil
• 1/2 teaspoon ssalt, divided
• (16 ounce) containerricotta cheese
• 1/2 cup grated Parmesan cheese
• eggs, beaten
• tablespoon sdried parsley
• (8 ounce) ballfresh mozzarella cheese, shredded
• tablespoon sgrated Parmesan cheese, or to taste

Instructions

1. Preheat the 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 baking sheets. Drizzle 2 tablespoons olive oil over slices; season with 2 teaspoons Italian seasoning, salt, and black 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. Add beef and garlic; cook and stir until browned, about 5 minutes. Drain grease. Stir in pasta sauce, brown sugar, basil, 1 1/2 teaspoons salt, and remaining 1 teaspoon Italian seasoning; simmer, stirring occasionally, until flavors combine, about 10 minutes.
5. Combine ricotta cheese, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a bowl.
6. Layer 1/3 squash slices in bottom of a 9x13 inch baking dish; cover with 1/2 ricotta mixture, 1/2 mozzarella cheese, and 1/3 beef mixture. Repeat layers, ending with remaining 1/3 each squash slices and beef mixture. Sprinkle 2 tablespoons Parmesan cheese on top.
7. Bake in the preheated oven until cheeses melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.