No-Noodle Butternut Squash Lasagna Recipe
Introduction
This No-Noodle Butternut Squash Lasagna is a delicious twist on the classic dish, replacing traditional pasta with thin slices of roasted butternut squash. It’s hearty, wholesome, and packed with creamy ricotta and rich tomato flavors, perfect for a comforting meal any night of the week.
Ingredients
- 1 large butternut squash, peeled, seeded, and thinly sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 ½ cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- 1 cup diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 cups shredded mozzarella cheese
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Peel and seed the butternut squash, then slice it into thin, noodle-like strips. Toss the slices with olive oil, salt, and black pepper, and set aside.
- Step 3: In a bowl, combine ricotta cheese, egg, grated Parmesan, dried basil, dried oregano, salt, and black pepper. Mix until creamy and well blended.
- Step 4: In another bowl, mix marinara sauce, diced tomatoes, garlic powder, onion powder, red pepper flakes, salt, and black pepper to create the tomato sauce.
- Step 5: Grease a baking dish. Layer butternut squash slices, ricotta filling, and a drizzle of tomato sauce. Sprinkle with shredded mozzarella. Repeat layers until all ingredients are used, finishing with mozzarella on top.
- Step 6: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 20-30 minutes until the top is golden and bubbly.
- Step 7: Let the lasagna rest for 10 minutes before slicing.
- Step 8: Garnish with grated Parmesan cheese and fresh basil leaves before serving.
Tips & Variations
- For extra flavor, roast the butternut squash slices for 10 minutes before assembling the lasagna.
- Try adding sautéed spinach or mushrooms to the ricotta filling for added texture and nutrients.
- Use fresh herbs instead of dried for a brighter taste if available.
- Adjust red pepper flakes based on your preferred level of spice.
Storage
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, covering them to retain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and refrigerate it before baking. Just cover it tightly with foil and bake as directed when ready.
What can I use if I don’t have ricotta cheese?
Cottage cheese or a mixture of cream cheese and mozzarella can be a good substitute, though the texture and flavor will differ slightly.
PrintNo-Noodle Butternut Squash Lasagna Recipe
A wholesome and comforting No-Noodle Butternut Squash Lasagna that layers tender slices of butternut squash with a creamy ricotta filling, flavorful homemade tomato sauce, and melty mozzarella cheese. This nutritious twist on classic lasagna swaps traditional pasta for thinly sliced squash, making it gluten-free and packed with vitamin-rich veggies, perfect for a cozy dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Butternut Squash Layers
- 1 large butternut squash, peeled, seeded, and thinly sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Ricotta Filling
- 1 ½ cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Tomato Sauce
- 2 cups marinara sauce
- 1 cup diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
For Layering
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna layers.
- Prepare the Butternut Squash: Peel and seed the butternut squash, then slice it thinly into noodle-like strips. Toss the slices with olive oil, salt, and black pepper to season evenly and set aside.
- Create the Ricotta Filling: In a mixing bowl, combine ricotta cheese, egg, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper. Mix thoroughly until smooth and creamy.
- Make the Tomato Sauce: Mix the marinara sauce, diced tomatoes, garlic powder, onion powder, red pepper flakes, salt, and black pepper in a separate bowl to create a flavorful tomato sauce.
- Assemble the Layers: Grease a baking dish lightly. Start by layering a portion of butternut squash slices, then spread some ricotta filling over them, drizzle a layer of tomato sauce, and sprinkle mozzarella cheese on top. Repeat layering until all ingredients are used, ending with a final generous mozzarella cheese layer.
- Bake to Perfection: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 to 30 minutes until the top is golden and bubbly.
- Let It Rest: Remove the lasagna from the oven and let it rest for about 10 minutes to allow the flavors to set and make slicing easier.
- Garnish and Serve: Before serving, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves for an extra flavor boost.
Notes
- Ensure butternut squash slices are thin for even cooking and tender texture.
- Adjust red pepper flakes according to your preferred spice level.
- This recipe is naturally gluten-free due to the substitution of squash for noodles.
- Letting the lasagna rest before serving helps it set and makes cleaner slices.
- Feel free to add fresh basil in the layers for added freshness.
Keywords: noodle-free lasagna, butternut squash lasagna, gluten-free lasagna, healthy lasagna, vegetable lasagna, ricotta lasagna, baked pasta alternative
