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Noodleless Butternut Squash Lasagna Recipe

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★★★★★

4.8 from 139 reviews

This Noodleless Butternut Squash Lasagna is a delicious low-carb twist on classic lasagna, using thinly sliced butternut squash in place of noodles. Layered with a savory Italian chicken sausage tomato sauce, creamy ricotta mixture, and gooey mozzarella cheese, this hearty casserole is baked to perfection, offering a comforting and flavorful meal perfect for any occasion.

Ingredients

Scale

Sauce and Meat

  • 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

Butternut Squash

  • 1 large butternut squash (peeled, at least 3 lbs), sliced into 1/8” thick rounds

Cheese Mixture

  • 1 cup part-skim ricotta cheese
  • 1/4 cup Parmigiano Reggiano or grated Parmesan cheese
  • 2 tbsp chopped parsley
  • 1 large egg

Other

  • 16 oz shredded part-skim mozzarella cheese (about 4 cups total)

Instructions

  1. Brown Sausage and Make Sauce: In a large deep nonstick skillet, heat the olive oil and brown the Italian chicken sausage, breaking it up with a wooden spoon, until fully cooked, about 5 minutes. Add chopped onions and minced garlic; cook until softened, about 2 minutes. Stir in crushed tomatoes, fresh basil, and season with salt and black pepper to taste. Simmer the sauce on low heat, covered, for 15 to 20 minutes to develop flavors.
  2. Prepare Butternut Squash Slices: While the sauce simmers, peel the butternut squash and slice into 1/8 inch thick rounds using a quality spiralizer, mandoline, or a sharp knife. Take care when slicing to ensure even thickness for proper layering and cooking.
  3. Preheat Oven: Set the oven temperature to 375°F (190°C) to preheat while assembling the lasagna layers.
  4. Make Ricotta Cheese Mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, chopped parsley, and the egg. Mix well until thoroughly blended for a creamy, flavorful cheese layer.
  5. Assemble Lasagna Layers: In a deep 9×12 inch casserole dish, spread 3/4 cup of the prepared sausage tomato sauce evenly on the bottom. Arrange 12 rounds of butternut squash slices to cover the sauce layer. Spread 3/4 cup of the ricotta cheese mixture over the squash, then sprinkle 1 cup of shredded mozzarella cheese, and top with 1 cup of the tomato sauce. For the second layer, repeat: 12 more butternut slices, 3/4 cup ricotta mixture, 1 cup mozzarella, and 1 cup sauce. The third layer consists of 12 slices of butternut squash and the remaining 1 1/2 cups of sauce. Cover the assembled dish with foil to prevent drying out during baking.
  6. Bake Covered: Place the covered lasagna in the preheated oven and bake for 30 minutes to allow the layers to meld and the squash to soften.
  7. Bake Uncovered to Reduce Moisture: Remove the foil carefully and continue baking the lasagna uncovered for an additional 30 minutes. This step helps evaporate excess moisture for the perfect texture.
  8. Top with Remaining Cheese and Finish Baking: Sprinkle the remaining mozzarella cheese on top of the lasagna and bake for another 5 minutes, or until the cheese is melted, bubbling, and golden brown.
  9. Rest and Serve: Allow the lasagna to stand for 5 to 10 minutes after baking to set before slicing into 8 pieces and serving warm.

Notes

  • Use a sharp mandoline, spiralizer, or very sharp knife to slice the butternut squash thinly and evenly for best results.
  • If butternut slices are large, you can cut them in half to better fit and cover the casserole dish in each layer.
  • This lasagna can be prepared ahead of time and refrigerated before baking.
  • Letting the lasagna rest after baking helps it hold its shape when cut.

Keywords: Butternut Squash Lasagna, Noodleless Lasagna, Low-Carb Lasagna, Italian Chicken Sausage, Healthy Lasagna, Gluten-Free Alternative

Find it online: https://nayabaker.com/noodleless-butternut-squash-lasagna-recipe/