Description
This Noodleless Butternut Squash Lasagna offers a flavorful and gluten-free alternative to traditional lasagna by replacing pasta sheets with thinly sliced butternut squash rounds. Layered with a savory Italian chicken sausage tomato sauce, creamy ricotta mixture, and melted mozzarella, this wholesome dish is baked to perfection for a comforting meal anyone will enjoy.
Ingredients
Scale
Sausage Tomato Sauce
- 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-ounce can crushed tomatoes (Tuttorosso preferred)
- 2 tbsp chopped fresh basil
- Salt and black pepper, to taste
Butternut Squash and Cheese Layers
- 1 large butternut squash, peeled (at least 3 lbs), sliced 1/8″ thick
- 1 cup part-skim ricotta cheese
- 1/4 cup Parmigiano Reggiano (or Parmesan cheese), grated
- 2 tbsp chopped parsley
- 1 large egg
- 16 ounces shredded part-skim mozzarella cheese (about 4 cups)
Instructions
- Prepare the Sausage Tomato Sauce: In a large deep nonstick skillet, heat olive oil over medium heat and brown the chicken sausage, breaking it up with a wooden spoon. Cook until fully browned, about 5 minutes. Add the chopped onions and minced garlic, cooking until softened, about 2 minutes. Stir in crushed tomatoes, chopped fresh basil, salt, and black pepper. Cover and simmer on low heat for 15 to 20 minutes to marry flavors.
- Slice the Butternut Squash: While the sauce simmers, peel the butternut squash and slice into 1/8-inch thick rounds using a quality spiralizer, mandolin, or a sharp knife. Handle carefully to prevent injury.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna.
- Mix the Cheese Filling: In a medium bowl, combine ricotta cheese, grated Parmesan, chopped parsley, and egg. Mix thoroughly until smooth and well incorporated.
- Assemble the Lasagna – First Layer: In a deep 9×12 inch casserole dish, spread 3/4 cup of the sausage tomato sauce evenly on the bottom. Arrange 12 butternut squash rounds to cover the base. Spread 3/4 cup of the ricotta cheese mixture over the squash, then sprinkle 1 cup of shredded mozzarella on top. Finish the layer with 1 cup of sauce.
- Assemble the Lasagna – Second Layer: Repeat by laying down another 12 rounds of butternut squash, followed by 3/4 cup ricotta mixture, 1 cup mozzarella cheese, and 1 cup sausage tomato sauce layered evenly.
- Assemble the Lasagna – Third Layer: Place a final 12 slices of butternut squash on top and cover with the remaining 1 1/2 cups of sauce. Cover the dish tightly with foil.
- Bake Covered: Place the covered casserole in the preheated oven and bake for 30 minutes, allowing flavors to meld and the squash to soften.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes. This step helps evaporate any excess moisture, preventing the lasagna from becoming soggy.
- Add Remaining Cheese and Final Bake: Sprinkle the remaining shredded mozzarella cheese over the top and bake for 5 more minutes, or until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Remove from the oven and let the lasagna stand for 5 to 10 minutes to set before slicing into 8 servings and serving warm.
Notes
- When using a mandolin to slice butternut squash, wear a cut-proof glove to avoid injury.
- Using part-skim cheeses helps control fat content while maintaining creamy texture.
- Allowing the lasagna to rest after baking helps it hold its shape when sliced.
- The butternut squash slices act as a gluten-free, low-carb substitute for pasta sheets.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 380
- Sugar: 7g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg
