5 tablespoons sundried tomatoes, diced with oil drained
2 basil leaves
Salt & pepper to taste
Mozzarella cheese to sprinkle on top (optional)
Directions:
Peel the butternut squash and slice in half. Remove the seeds with a spoon. Slice both halves in half widthwise. Slice each section into thin slices, lengthwise.
Preheat the oven to 375°F.
Bring a large saucepan to medium heat. Add olive oil, garlic and onion.
Once onions are translucent, add the meat, salt, pepper and basil. Cook until meat is browned.
Add sun-dried tomatoes and marinara to the pan.
To assemble the lasagna, place 2-3 tablespoons of the sauce on the bottom of a 9”x13” baking pan.
Layer with slices of butternut squash so they overlap slightly. Add a layer of meat and sauce to cover the squash.
Repeat step 7 until there is no more squash or sauce left, about 3 layers.
Bake in the oven 60 minutes uncovered at 375°F.
remove From the oven and sprinkle cheese on top. Enjoy!