Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 40 mins
Servings:
10
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
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.
Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.
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.
Combine ricotta cheese, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a bowl.
Layer 1/3 squash slices in bottom of a 9×13-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.
Bake in the preheated oven until cheeses melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Nutrition Facts (per serving)
| 443 | Calories |
| 21g | Fat |
| 41g | Carbs |
| 25g | Protein |
