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Butternut Squash Lasagna. Fall pasta recipes for the win! Get your autumnal fill of butternut squash sauce, fresh sage, Italian sausage, and of course, lots of melty cheese.
Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice.
Pour off any fat. Stir in the Italian sauce. 3. Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish. 4. Bake for 30 minutes or until the lasagna is hot.
Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temperature to 450° and bake for about 7 minutes longer, until the top is richly browned.
To make this "lasagna," start by preheating your oven to 350°. Layer the frozen cheese ravioli in a baking dish and spoon marinara sauce over it.
The oldest transcribed text about lasagna appears in 1282 in the Memoriali Bolognesi ('Bolognese Memorials'), in which lasagna was mentioned in a poem transcribed by a Bolognese notary; [19] [20] while the first recorded recipe was set down in the early 14th century in the Liber de Coquina (The Book of Cookery). [21]
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings.
Cook the beef, onion, carrots and garlic in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.