Introduction

This noodleless butternut squash lasagna is a delicious, lighter twist on the classic Italian dish. Using thinly sliced butternut squash in place of noodles, it offers a perfect balance of savory sausage, rich cheese, and fresh basil-infused tomato sauce. It’s hearty, comforting, and perfect for those looking to enjoy lasagna without the carbs.

A close-up of a slice of lasagna being lifted from a white baking dish, showing at least five layers: a base layer of cooked ground meat in rich red tomato sauce, a second layer of soft golden pasta, a third layer of white melted cheese, a fourth layer of tomato sauce with a few green basil leaves on top, and a smooth, stretchy melted mozzarella cheese layer covering everything. The slice is held by a spatula with cheese strings stretching back to the pan, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 ounces Italian chicken sausage (casing removed)
1 tsp extra virgin olive oil
1/2 large onion (chopped)
3 cloves garlic (minced)
1 28-oz can crushed tomatoes
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

Step 1: In a large deep nonstick skillet, heat olive oil over medium heat. Brown the sausage, breaking it up with a wooden spoon, until fully cooked, about 5 minutes. Add onion and garlic, and cook until softened, about 2 minutes. Stir in crushed tomatoes, fresh basil, salt, and black pepper to taste. Reduce heat to low, cover, and simmer for 15 to 20 minutes.
Step 2: Meanwhile, slice the peeled butternut squash into 1/8-inch thick rounds using a spiralizer, mandolin, or sharp knife. Set aside.
Step 3: Preheat your oven to 375°F (190°C).
Step 4: In a medium bowl, mix together ricotta, grated Parmesan, chopped parsley, and the egg until well combined.
Step 5: Spread 3/4 cup of the tomato sauce on the bottom of a deep 9×12-inch casserole dish. Arrange 12 butternut squash rounds in a single layer to cover the sauce. Spread 3/4 cup of the ricotta mixture over the squash, then sprinkle 1 cup mozzarella and pour 1 cup of sauce on top.
Step 6: Repeat the layering process: 12 more squash slices, 3/4 cup ricotta mixture, 1 cup mozzarella, and 1 cup sauce. For the third layer, add 12 squash slices and cover with the remaining 1 1/2 cups of sauce. Cover the dish tightly with foil.
Step 7: Bake covered for 30 minutes. Remove the foil and continue baking uncovered for another 30 minutes to help evaporate excess moisture.
Step 8: Sprinkle the remaining mozzarella cheese on top and bake until melted and bubbly, about 5 minutes. Let the lasagna stand for 5 to 10 minutes before slicing into 8 servings and serving.

Tips & Variations

Use a mandolin or sharp knife to slice the butternut squash evenly for best layering results and even cooking.
Substitute Italian chicken sausage with turkey or pork sausage, or use a plant-based sausage for a vegetarian option.
For added flavor, stir a pinch of red pepper flakes into the sauce while simmering.
Top with fresh basil leaves before serving for a bright, aromatic finish.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze portions wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows an assortment of ingredients neatly arranged on a white marbled surface. There is one large butternut squash with a smooth orange skin on the right side, next to a small white bowl filled with white and black speckled salt and pepper. Above the squash is a quarter of a pale yellow onion piece. Centered are three raw Italian chicken sausages, pink with white marbling, placed in a white bowl. Above them is a white bowl with a creamy, slightly grainy layer of part-skim ricotta cheese. To the left, a small pile of bright green fresh basil leaves, and below that, a bunch of fresh parsley with green leaves. A raw brown egg sits near crushed red tomatoes in a white bowl with a thick, chunky texture. A few garlic cloves lie above a small white bowl filled with golden olive oil. At the bottom is a white bowl of shredded mozzarella cheese, white with a slightly stretchy look. A wedge of pale yellow Parmesan cheese rests near the basil. All items are spaced evenly on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna a day ahead, keep it covered in the fridge, and bake it when ready. This allows the flavors to meld beautifully.

Do I need to peel the butternut squash?

Peeling is recommended as the skin can be tough and unpleasant in the lasagna. Use a sturdy vegetable peeler or knife for best results.