Ingredients
2butternut squash,peeled, seeded, and thinly sliced
2tbspolive oil,or to taste
1tbspitalian seasoning,divided, or to taste
salt and ground black pepper,to taste
1lbground beef
2clovesgarlic,minced
28ozpasta sauce
2tbspbrown sugar
1tbspfresh basil,chopped
2½tspsalt,divided
16ozricotta cheese
2eggs,beaten
½cupparmesan cheese,grated
2tbspdried parsley
8ozfresh mozzarella cheese,shredded
2tbspparmesan cheese,grated, or to taste
Preparation
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper.
Bake in the preheated oven for about 15 minutes until squash is soft but still firm to the bite.
Heat a large skillet over medium heat; cook and stir beef and garlic for about 5 minutes until browned. Drain grease.
Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and salt. Simmer for about 10 minutes, stirring occasionally, until flavors combine.
Mix remaining 1 teaspoon salt, ricotta cheese, eggs, half a cup of Parmesan cheese, and parsley together in a bowl.
Layer ⅓ of the squash slices in the bottom of a 9×13-inch baking dish. Cover squash with half of the ricotta mixture, half of the mozzarella cheese and ⅓ of the beef mixture.
Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.
Bake in the preheated oven for about 30 minutes until cheeses are melted and sauce is bubbly. Let stand for 10 minutes before serving.
