Noodleless Butternut Squash Lasagna Recipe

Name: Noodleless Butternut Squash Lasagna Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 14 ounces Italian chicken sausage; 1 tsp extra virgin olive oil; 1/2 large onion; 3 cloves garlic; 1 oz can crushed tomatoes; 2 tbsp chopped fresh basil; salt and black pepper; 1 large butternut squash; 1 cup part-skim ricotta; 1/4 cup parmigiano reggiano; 2 tbsp chopped parsley; 1 large egg; 16 oz shredded part-skim mozzarella cheese

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4.9

189 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings
8 servings
Calories
402 kcal
Course
Dinner
Cuisine
Italian

Noodleless Butternut Squash Lasagna Recipe

Iris Warren

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This fall butternut squash lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!

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Ingredients

Servings

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 oz can crushed tomatoes (I like Tuttorosso)
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)

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Instructions

In a large deep nonstick skillet, brown the sausage in olive oil, breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, salt and black pepper, to taste. Simmer on low, covered 15 to 20 minutes.
Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer, or a mandolin (be careful) or a sharp knife. See notes.
Preheat oven to 375°F.
In a medium bowl combine ricotta cheese, Parmesan cheese, parsley and egg, mix.
In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.
Bake covered 30 minutes.
Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes.
Let stand about 5 to 10 minutes before serving. Slice into 8 pieces.

Equipments used:

Notes

If using a mandolin to cut the butternut squash into rounds, I recommend using a cut-proof glove to avoid injuries.

Nutrition Information

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Serving 1/8th slice Calories 402kcal (20%) Carbohydrates 30g (10%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 109mg (36%) Sodium 918mg (38%) Fiber 5g (20%) Sugar 5g (10%)