Description
A wholesome and comforting noodle-free lasagna that uses thinly sliced butternut squash rounds instead of pasta. Layered with savory Italian chicken sausage tomato sauce, creamy ricotta and Parmesan cheese mix, and melted mozzarella, this dish is a flavorful and lower-carb alternative to traditional lasagna. Perfect for cozy dinners and those seeking a gluten-free pasta alternative.
Ingredients
Scale
Sauce and Sausage
- 14 ounces Italian chicken sausage, casing removed (Al Fresco brand recommended)
- 1 tsp extra virgin olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 1 28-oz can crushed tomatoes (preferably Tuttorosso)
- 2 tbsp chopped fresh basil
- Salt and black pepper, to taste
Lasagna Layers
- 1 large butternut squash, peeled (at least 3 lbs), sliced into 1/8″ thick rounds
- 1 cup part-skim ricotta cheese
- 1/4 cup Parmigiano Reggiano (or Parmesan), grated
- 2 tbsp chopped fresh parsley
- 1 large egg
- 16 oz shredded part-skim mozzarella cheese (about 4 cups)
Instructions
- Cook the Sausage Sauce: In a large deep nonstick skillet, heat the olive oil over medium heat. Add the Italian chicken sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5 minutes. Add the chopped onion and minced garlic and sauté until soft and fragrant, about 2 minutes. Stir in the crushed tomatoes, fresh basil, salt, and black pepper to taste. Reduce heat to low, cover, and simmer for 15 to 20 minutes to allow the flavors to meld.
- Prepare the Butternut Squash Rounds: While the sauce simmers, peel and slice the butternut squash into 1/8-inch thick rounds using a quality spiralizer, mandolin (using a cut-resistant glove for safety), or a sharp knife. Set aside the sliced rounds for layering.
- Preheat Oven: Set the oven to 375°F (190°C) to preheat while assembling the lasagna.
- Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese, grated Parmesan, chopped parsley, and the egg. Mix well until fully combined.
- Assemble the First Layer: In a deep 9×12 inch casserole dish, spread 3/4 cup of the sausage tomato sauce evenly on the bottom. Arrange 12 rounds of butternut squash slices to cover the sauce fully. Spread 3/4 cup of the ricotta mixture evenly over the squash rounds. Sprinkle 1 cup shredded mozzarella cheese, then spoon 1 cup of the tomato sauce over the cheese.
- Assemble the Second Layer: Repeat the layering process: place 12 more butternut squash rounds on top, spread another 3/4 cup ricotta mixture, followed by 1 cup mozzarella cheese and 1 cup tomato sauce.
- Assemble the Third Layer and Cover: Put down the final 12 slices of butternut squash rounds. Pour 1 1/2 cups of tomato sauce evenly on top. Cover the entire dish tightly with aluminum foil to retain moisture while baking.
- Bake Covered: Place the casserole in the preheated oven and bake covered for 30 minutes. This allows the squash to soften and the flavors to combine without drying out.
- Bake Uncovered: Carefully remove the foil and continue cooking the lasagna uncovered for an additional 30 minutes to help evaporate excess moisture and slightly caramelize the top layers.
- Final Cheese Topping and Melt: Sprinkle the remaining shredded mozzarella cheese evenly over the top of the lasagna. Return to the oven and bake until the cheese is melted, bubbly, and lightly browned, about 5 minutes.
- Rest and Serve: Allow the lasagna to stand for 5 to 10 minutes before slicing into 8 portions to help it set and make serving easier. Serve warm and enjoy this comforting, noodle-free twist on classic lasagna.
Notes
- If using a mandolin to slice the butternut squash, it’s highly recommended to wear a cut-resistant glove to prevent injuries.
- The butternut squash rounds should be sliced to approximately 1/8 inch thickness for even cooking and proper layering.
- Using part-skim cheeses keeps the dish lighter while maintaining creaminess.
- This recipe is naturally gluten-free thanks to swapping traditional pasta for butternut squash.
- Allowing the lasagna to rest after baking helps it hold its shape when sliced.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 395
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg
