Go Back
–+ servings
Ads Will Not Print
Butternut Squash Lasagna

Noodleless Butternut Squash Lasagna Recipe

4.90 from 64 votes
This fall butternut squash lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 8 servings
Course: Dinner
Cuisine: Italian

Equipment

Ingredients

  • 14 ounces Italian chicken sausage (casing removed (Al Fresco))
  • 1 tsp extra virgin olive oil
  • 1/2 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 28-oz can crushed tomatoes (I like Tuttorosso)
  • 2 tbsp chopped fresh basil
  • salt and black pepper (to taste)
  • 1 large butternut squash (peeled, at least 3 lbs)
  • 1 cup part-skim ricotta
  • 1/4 cup Parmigiano Reggiano (or Parmesan cheese, grated)
  • 2 tbsp chopped parsley
  • 1 large egg
  • 16 oz shredded part-skim mozzarella cheese (4 cups total)

Instructions

  • In a large deep nonstick skillet, brown the sausage in olive oil, breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, salt and black pepper, to taste. Simmer on low, covered 15 to 20 minutes.
  • Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer, or a mandolin (be careful) or a sharp knife. See notes.
  • Preheat oven to 375°F.
  • In a medium bowl combine ricotta cheese, Parmesan cheese, parsley and egg, mix.
  • In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.
    This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!
  • Bake covered 30 minutes.
  • Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes.
    This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!
  • Let stand about 5 to 10 minutes before serving. Slice into 8 pieces.
    Butternut Squash Lasagna

Notes

If using a mandolin to cut the butternut squash into rounds, I recommend using a cut-proof glove to avoid injuries.
 

Nutrition

Serving: 1/8th slice, Calories: 402kcal, Carbohydrates: 30g, Protein: 29g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 109mg, Sodium: 918mg, Fiber: 5g, Sugar: 5g
- WW Points: 10