Noodleless Butternut Squash Lasagna
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4.9
39 reviews
Excellent
Noodleless Butternut Squash Lasagna
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This butternut squash lasagna gives noodleless lasagna a whole new fall meaning! Yield: 1 (8x8) pan (Double the recipe to fill a 9x13 dish.)
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Ingredients
For The Sauce
- 1 Tbsp Butter, unsalted
- 1 onion, diced
- 3 cloves garlic, minced
- 4 oz mushrooms, sliced
- 2 c fresh spinach, chopped
- 2 (14 oz) cans diced tomatoes, (or 4 large tomatoes, diced)
- 1 (6 oz) can tomato paste
- ½ c water
- 2 bay leaves
- 1 tsp sage
- 1 tsp rosemary
- 1 tsp salt
- ½ tsp cinnamon
For The Cheese
- 2 c ricotta cheese
- 1 egg, lightly beaten
- ½ tsp salt
- ¼ tsp nutmeg
Putting It Together
- 1 (2 lb) butternut squash
- ½ c Parmesan cheese, fresh grated
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Instructions
- Preheat your oven to 375F.
For The Sauce
- Heat the butter in a large skillet. Add the onions and garlic. Sauté over medium-high heat until soft, 3-5 min.
- Add the mushrooms and cook until the mushrooms have darkened in color, 3-5 min.
- Add the chopped, fresh spinach and sauté for an additional 1-2 minutes, until the spinach has wilted.
- Add the tomatoes (with their juices), tomato paste, water, bay, sage, rosemary, salt, and cinnamon. Simmer for 5 minutes, then remove the sauce from the heat and set aside. Remove the bay leaves before you use the sauce in your lasagna.
For The Cheese
- In a small bowl, mix together ricotta, egg, salt, and nutmeg. Set aside.
Putting It Together
- Prep your butternut squash ‘noodles’. Slice off the two ends of the squash and peel it with a sharp vegetable peeler. Once peeled, chop off the bottom bulb (containing the seeds). Place the neck of the squash upright on your cutting board and slice it into ¼ inch thick strips. (This can also be done using a mandolin slicer.) Set the strips aside.
- Grease an 8x8 baking dish and spread 1/3 of the sauce mixture into the bottom of the dish. Top with ½ of the butternut squash, and ½ of the ricotta cheese mixture. Continue layering with 1/3 of the sauce, the remaining squash, and the remaining ricotta cheese mixture. Finish it off with the last 1/3 of the sauce.
- Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, the outside should be bubbly and the squash should be starting to soften. (You can check for this by inserting a knife through the center of the dish.) Remove the aluminum foil and continue baking the dish for 20 minutes.
- Remove the lasagna from the oven and top it with fresh grated Parmesan cheese. Return it to the oven (uncovered) for an additional 5 minutes, to melt the cheese.
- Remove the lasagna from the oven and let it stand (uncovered) for 10-15 minutes before serving.
Notes
- This recipe from 2014 was updated December 2017. We made the noodleless lasagna even better! Enjoy!
Nutrition Information
Show Details
Calories
293kcal
(15%)
Carbohydrates
44.9g
(15%)
Protein
15.5g
(31%)
Fat
8.3g
(13%)
Saturated Fat
4.9g
(25%)
Cholesterol
27mg
(9%)
Sodium
341mg
(14%)
Fiber
9g
(36%)
Sugar
13.2g
(26%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 44.9g | 15% |
| Protein | 15.5g | 31% |
| Fat | 8.3g | 13% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 341mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 13.2g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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