Contadina® Butternut Squash Lasagna

• 12 dry lasagna noodles
• 3 tablespoons olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 pound butternut squash, cut into 1-inch cubes
• 1 (28 ounce) can CONTADINA(R) Crushed Tomatoes
• 1 (15 ounce) can CONTADINA(R) Tomato Sauce
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon balsamic vinegar
• 1 teaspoon sugar
• 2 cups ricotta cheese
• 1 egg
• 4 tablespoons grated Parmesan cheese, divided
• 3 cups shredded mozzarella cheese

1. Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain.
2. Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
3. Add squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar and sugar. Bring to a boil; reduce heat. Simmer 12 minutes or until squash is tender.
4. Remove from heat. Lightly mash squash with a potato masher.
5. Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.
6. Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.
7. Repeat 2 more times ending with ricotta and mozzarella.
8. Cover with foil. Bake 45 minutes. Remove foil. Sprinkle with remaining 2 Tbsp. Parmesan cheese. Bake, uncovered, 10 minutes or until cheese is lightly browned.
9. Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.

lasagna noodles, olive oil, onion, garlic, butternut squash, tomatoes, tomato sauce, fresh basil, rosemary, balsamic vinegar, sugar, ricotta cheese, egg, parmesan cheese, mozzarella cheese

Taken from www.allrecipes.com/recipe/235011/contadina-butternut-squash-lasagna/ (may not work)