Butternut Squash Lasagna (No-Noodle) – Skinnytaste

Butternut Squash Lasagna (No-Noodle) – Skinnytaste

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This fall butternut squash lasagna swaps pasta for butternut squash and layered with hen sausage, tomato sauce, ricotta, and mozzarella. It’s so scrumptious, you gained’t miss the pasta!

Butternut Squash Lasagna

Butternut Squash Lasagna

I’ve been making noodle-less zucchini lasagna for years, however now that fall is right here, I wished to strive a variation with butternut. This butternut squash lasagna got here out fabulous—excellent consolation meals with extra vitamins and veggies. I actually love the flavour the Italian hen sausage provides to the sauce. Extra of my favourite winter squash lasagna recipes are these Butternut Squash Lasagna Roll Ups, and Spaghetti Squash Lasagna.

Why This Butternut-Sausage Lasagna Works

  • Wholesome: This butternut squash lasagna with no pasta has extra fiber and fewer carbs than most lasagna recipes. It’s additionally gluten-free.
  • Excessive Protein: It has 29 grams of protein!
  • Meal Prep: Make this dish on a Sunday when you will have extra time, after which all it’s important to do the subsequent day for dinner is pop it within the oven.
  • Tacky: Half-skim ricotta and mozzarella scale back the energy whereas protecting the lasagna tacky and creamy.
  • Freezer-Pleasant: This no-noodle butternut squash lasagna is great for freezing baked or unbaked.
butternut squash, sausage, parmesan cheese, marinara, cheese


  • Sausage: Take away the casings from 14 ounces of Italian hen sausage. I like Al Fresco and Premio.
  • Onion and Garlic: Chop half of a giant onion and mince three cloves.
  • Crushed Tomatoes: You’ll want a 28-ounce can of crushed tomatoes, like Tuttorosso.
  • Herbs: Recent, chopped basil and parsley
  • Salt and Black Pepper to season the meat sauce
  • Butternut Squash: Peel a big (three kilos or greater) butternut.
  • Cheese: Half-skim ricotta, grated Parmigiano Reggiano or parmesan, shredded part-skim mozzarella (My favourite is Polly-O.)
  • Egg prevents the cheese combination from operating out of the lasagna when baked.

The best way to Make Butternut Squash Lasagna

  1. Meat Sauce: Brown the sausage in a big skillet. Add the onion and garlic, and after a few minutes, add the tomatoes, basil, salt, and pepper. Cowl and simmer on low for 15 to twenty minutes.
  2. Butternut Squash Lasagna Noodles: Slice the squash into 1/8”-thick rounds with a spiralizer, mandolin, or sharp knife.
  3. Lasagna Filling: Mix the ricotta, parmesan, parsley, and egg.
  4. Layer the Lasagna: Unfold sauce on the underside of a 9” x 12” casserole or baking dish. Place 12 butternut slices over the sauce to cowl the dish. Then proceed layering on this order: ricotta combination, mozzarella cheese, tomato sauce, butternut, ricotta, mozzarella, sauce, butternut, and sauce.
  5. Bake the lasagna lined with foil for half-hour. Take away the foil, which can assist dry out extra liquid, and prepare dinner it for half-hour, till fork tender. High the dish with the remaining cheese and bake till it’s melted and effervescent.
  6. Serving: Let the dish sit for 5 to 10 minutes earlier than slicing it into eight items. Should you lower it too quickly, it’ll crumble.

The best way to Make Butternut Squash Lasagna Noodles

Since butternut squash is such a big, exhausting vegetable, it may be tough to deal with. Beneath are some tricks to make slicing it extra manageable.

  • Microwaving the squash for a minute or two can assist make it simpler to chop.
  • Use the Entire Squash: Whenever you get to the a part of the butternut that has seeds, take away them with a fork after which proceed to slice.
  • The best means to chop the butternut into skinny rounds is by utilizing a good-quality spiralizer.
  • Spiralizer Ideas: First, I lower a slit lengthwise by the middle so the items separate when spiralizing. Then, I used blade A on my spiralizer.
  • Different Strategies: A pointy knife or a superb high quality mandolin would additionally work (however watch out!). Mandolins could be harmful, so I like to recommend carrying a cut-proof glove to keep away from accidents.


  • Spicy Lasagna: Should you want some warmth, use spicy Italian sausage or add crushed purple pepper flakes.
  • Sausage: Substitute Italian turkey sausage or pork for hen.
  • Vegetarian Butternut Squash Lasagna: Use a vegan sausage choice or add extra veggies like swiss chard or kale.
  • Cheese: Swap ricotta for cottage cheese for additional protein.
  • Egg Allergy? Omit the egg. The cheese combination could also be a bit runnier, however it’ll nonetheless style good.

What to Serve with Butternut Sausage Lasagna

Listed below are some vegetable facet dish concepts to serve with this wholesome butternut squash lasagna.

The best way to Make Forward

This lasagna is great for meal prep.

  1. Make it in the future prematurely. Cowl it with foil and refrigerate.
  2. Place it on the counter for half-hour earlier than baking to let it come to room temperature.
  3. Roast as instructed.


Leftover lasagna is nice for lunch. It should last as long as 4 days within the fridge in an hermetic container or 3 months within the freezer and could be microwaved till heat. To prep and freeze forward, cowl with plastic wrap, then foil. Freeze as much as 3 months. To bake, thaw in a single day within the fridge and bake as directed.

Butternut Squash Lasagna
Butternut Squash Lasagna

Extra Butternut Squash Recipes You’ll Love

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Prep: 20 minutes

Cook dinner: 1 hour 20 minutes

Complete: 1 hour 40 minutes

Yield: 8 servings

Serving Dimension: 1 /eighth slice

  • 14 ounces Italian hen sausage, casing eliminated (Al Fresco)
  • 1 tsp additional virgin olive oil
  • 1/2 giant onion, chopped
  • 3 cloves garlic, minced
  • 1 28-oz can crushed tomatoes, I like Tuttorosso
  • 2 tbsp chopped contemporary basil
  • salt and black pepper, to style
  • 1 giant butternut squash, peeled, no less than 3 lbs
  • 1 cup part-skim ricotta
  • 1/4 cup Parmesan Cheese, or Parmesan cheese, grated
  • 2 tbsp chopped parsley
  • 1 giant egg
  • 16 oz shredded part-skim mozzarella cheese, 4 cups whole
  • In a big deep nonstick skillet, brown the sausage in olive oil, breaking the meat up with a picket spoon till cooked, about 5 minutes. Add onions and garlic and prepare dinner till gentle, about 2 minutes. Add tomatoes, basil, salt and black pepper, to style. Simmer on low, lined 15 to twenty minutes.

  • In the meantime, slice butternut into 1/8″ thick rounds with a superb high quality spiralizer, or a mandolin (watch out) or a pointy knife. See notes.

  • Preheat oven to 375°F.

  • In a medium bowl mix ricotta cheese, Parmesan cheese, parsley and egg, combine.

  • In a deep 9×12 casserole dish unfold 3/4 cup of sauce on the underside and layer 12 rounds of butternut slices to cowl. Unfold 3/4 cup of the ricotta cheese combination, then high with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 extra rounds of butternut, 3/4 cup ricotta combination, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and canopy with foil.

  • Bake lined half-hour.

  • Take away foil, prepare dinner uncovered half-hour (this helps dry out extra moisture). High with remaining cheese and bake till the cheese is melted and effervescent, 5 minutes.

  • Let stand about 5 to 10 minutes earlier than serving. Slice into 8 items.

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If utilizing a mandolin to chop the butternut squash into rounds, I like to recommend utilizing a cut-proof glove to keep away from accidents.

Serving: 1 /eighth slice, Energy: 402 kcal, Carbohydrates: 30 g, Protein: 29 g, Fats: 19 g, Saturated Fats: 10 g, Ldl cholesterol: 109 mg, Sodium: 918 mg, Fiber: 5 g, Sugar: 5 g

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