Butternut Squash and Beef Lasagna

Ingredients

• 2 butternuts squash , peeled, seeded, and thinly sliced
• 2 tablespoons olive oil , or to taste
• 1 tablespoon Italian seasoning , divided, or to taste
• salt and ground black pepper to taste
• 1 pound ground beef
• 2 cloves garlic , minced
• 1 jar pasta sauce , 28 ounce
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh basil
• 2.5 teaspoons salt , divided
• 1 container ricotta cheese , 16 ounce
• 0.5 cups grated Parmesan cheese
• 2 eggs , beaten
• 2 tablespoons dried parsley
• 1 ball fresh mozzarella cheese , 8 ounce
• 2 tablespoons grated Parmesan cheese , or to taste

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

2. 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. 3

   Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.

4. 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. 5

   Combine ricotta cheese, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a bowl.

6. 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. 7

   Bake in the preheated oven until cheeses melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.