Noodleless Butternut Squash Lasagna Recipe
User Reviews
4.9
Noodleless Butternut Squash Lasagna Recipe
Description
The Noodleless Butternut Squash Lasagna Recipe combines Italian chicken sausage cooked with onion, garlic, and basil in a tomato-based sauce seasoned lightly with salt and pepper. Thin rounds of peeled butternut squash, sliced with a mandolin or spiralizer, replace traditional pasta sheets, providing a tender vegetable layer with a subtle sweetness.
Ricotta cheese mixed with Parmesan, fresh parsley, and egg is layered alternately with the butternut slices and mozzarella cheese over a base of the sausage-tomato sauce in a casserole dish. The dish is assembled in multiple layers, creating an alternating pattern of squash, cheese, and sauce reminiscent of traditional lasagna.
Baked covered at moderate oven temperature, the butternut squash softens while retaining enough structure to hold the lasagna together. Removing the foil near the end allows the top to brown slightly. This preparation yields a hearty casserole with familiar layered flavors of meat, tomato, and creamy cheeses, but with a vegetable-based approach that reduces starch.
The note on mandolin use highlights the importance of careful slicing to ensure uniform thickness and safety. This lasagna suits cooks seeking a vegetable-forward twist on the classic lasagna format.
Ingredients
- 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 basil chopped, fresh
- salt to taste
- black pepper to taste
- 1 large butternut squash (peeled, at least 3 lbs)
- 1 cup ricotta cheese part-skim
- 1/4 cup parmigiano reggiano (or Parmesan cheese, grated)
- 2 tbsp parsley chopped
- 1 large egg
- 16 oz mozzarella cheese 4 cups total, shredded, part-skim
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.
Notes
- Use a mandolin with a cut-proof glove when slicing butternut squash to ensure even and safe cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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