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Noodleless Butternut Squash Lasagna

This butternut squash lasagna gives noodleless lasagna a whole new fall meaning! Yield: 1 (8x8) pan (Double the recipe to fill a 9x13 dish.)

Prep Time
50 mins
Cook Time
1 hr
Total Time
1 hr 50 mins
Servings: 4 people
Calories: 293 kcal
Course: Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat your oven to 375F.
For The Sauce
    Cup of Yum
  1. Heat the butter in a large skillet. Add the onions and garlic. Sauté over medium-high heat until soft, 3-5 min. 
  2. Add the mushrooms and cook until the mushrooms have darkened in color, 3-5 min.
  3. Add the chopped, fresh spinach and sauté for an additional 1-2 minutes, until the spinach has wilted. 
  4. 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
  1. In a small bowl, mix together ricotta, egg, salt, and nutmeg. Set aside.
Putting It Together
  1. 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.
  2. 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.
  3. Cover the dish with aluminum foil and bake for 30 minutes.
  4. 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.
  5. 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.
  6. 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

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

% 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.