Noodleless Butternut Squash Lasagna Recipe
Experience the flavors of autumn with this delightful butternut squash lasagna that replaces traditional pasta with rich layers of butternut squash. It’s filled with a savory chicken sausage meat sauce, creamy ricotta, and gooey mozzarella. This dish is simply fantastic, and you won’t even notice the absence of pasta!
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Ingredients
- 14 ounces Italian chicken sausage
- 1 tsp extra virgin olive oil
- 2 tbsp chopped fresh basil
- salt and black pepper
- 1 large butternut squash
- 1 cup part-skim ricotta
- 1/4 cup Parmigiano Reggiano
- 2 tbsp chopped parsley
- 1 large egg
- 16 oz shredded part-skim mozzarella cheese
- 1/2 large onion
- 3 cloves garlic
- 1 28-oz can crushed tomatoes
Equipment Needed
- mandolin
- spiralizer
Instructions
- 1
In a spacious deep nonstick skillet, heat olive oil and sauté the sausage until it’s browned, using a wooden spoon to crumble the meat as it cooks, which should take around 5 minutes. Add the chopped onions and minced garlic, continuing to sauté until they become tender, approximately 2 minutes. Stir in the tomatoes, basil, and season with salt and black pepper to your liking. Allow the mixture to simmer on low heat, covered, for 15 to 20 minutes.
- 2
While the sauce simmers, prepare the butternut squash by slicing it into 1/8-inch thick rounds using a high-quality spiralizer, mandolin (exercise caution), or a sharp knife. Refer to notes for additional tips.
- 3
Set your oven temperature to 375°F to preheat.
- 4
In a medium-sized mixing bowl, blend together the ricotta cheese, grated Parmesan cheese, chopped parsley, and egg until well combined.
- 5
In a deep 9x12-inch casserole dish, spread 3/4 cup of the prepared sauce evenly across the bottom. Arrange 12 rounds of butternut squash slices over the sauce. Next, layer on 3/4 cup of the ricotta cheese mixture, followed by 1 cup of mozzarella cheese, and then another cup of sauce. For the second layer, repeat with 12 additional butternut rounds, 3/4 cup of ricotta mixture, 1 cup of mozzarella, and 1 cup of sauce. For the third layer, add another 12 slices of butternut, pour 1 1/2 cups of sauce on top, and cover the dish with foil.
- 6
Bake the lasagna, covered, for 30 minutes.
- 7
After 30 minutes, remove the foil and continue baking uncovered for another 30 minutes to allow excess moisture to evaporate. Sprinkle the remaining cheese on top and return to the oven until the cheese is melted and bubbling, which will take about 5 minutes.
- 8
Allow the dish to rest for 5 to 10 minutes before slicing. Cut into 8 portions for serving.
Nutrition Information
Notes & Tips
- If using a mandolin to cut the butternut squash into rounds, I recommend using a cut-proof glove to avoid injuries.