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Savory No-Noodle Butternut Squash Lasagna

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A rich, cheesy, and comforting lasagna made with roasted butternut squash slices instead of pasta. This low-carb, gluten-free dish is packed with flavor and perfect for a cozy dinner that won’t leave you feeling heavy.

Ingredients

Scale
  • 1 large butternut squash, peeled, seeded, and sliced into ¼-inch thick planks (about 3–4 cups of slices)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups whole milk ricotta cheese
  • 1 large egg
  • 1 cup fresh spinach, roughly chopped
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 (24-ounce) jar quality marinara sauce
  • 1 teaspoon dried basil
  • ½ teaspoon fennel seeds
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash: Cut off the ends, peel, slice in half lengthwise, and scoop out seeds. Slice crosswise into ¼-inch thick planks (about 20-25 slices).
  3. Roast the squash slices: Arrange in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 12-15 minutes, flipping halfway, until just tender but not falling apart. Let cool slightly.
  4. Make the ricotta filling: In a medium bowl, combine ricotta, egg, chopped spinach, Parmesan, minced garlic, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Mix well and set aside.
  5. Cook the meat sauce: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground Italian sausage and cook for 5-7 minutes until browned. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds. Pour in marinara sauce, dried basil, and fennel seeds. Reduce heat to low and simmer for 5 minutes. Adjust seasoning.
  6. Lower the oven temperature to 375°F (190°C).
  7. Assemble the lasagna: Spread a thin layer of meat sauce (about ½ cup) on the bottom of a 9×13-inch baking dish. Layer in this order: one layer of roasted squash slices, half of the remaining meat sauce, half of the ricotta mixture, 1 cup shredded mozzarella. Repeat layers: squash, meat sauce, ricotta, mozzarella. Finish with a final layer of squash slices, remaining meat sauce, remaining mozzarella, and sprinkle ½ cup Parmesan on top.
  8. Bake covered: Cover the dish with aluminum foil (spray underside with cooking spray). Bake for 25 minutes.
  9. Bake uncovered: Remove foil and bake for another 15-20 minutes until cheese is bubbly and golden brown.
  10. Rest before serving: Let the lasagna rest for at least 10-15 minutes. Garnish with fresh basil or parsley if desired.

Notes

Roasting the squash slices first is crucial to prevent a watery lasagna. Use whole milk cheeses for the creamiest result. Let the lasagna rest for 10-15 minutes before slicing to allow layers to set. The meat sauce can be made a day ahead for better flavor.

Nutrition

Keywords: butternut squash lasagna, no-noodle lasagna, low-carb lasagna, gluten-free lasagna, healthy lasagna, squash lasagna, Italian sausage lasagna

Find it online: https://emacrave.com/savory-no-noodle-butternut-squash-lasagna-best-easy-recipe/