Description
This Noodleless Butternut Squash Lasagna is a delicious, low-carb alternative to traditional lasagna, featuring savory Italian chicken sausage, a rich tomato-basil sauce, and layers of thinly sliced butternut squash instead of pasta. Combined with creamy ricotta, Parmesan, and melted mozzarella, this hearty dish is perfect for a comforting family meal that’s both flavorful and nutritious.
Ingredients
Meat and Sauce
- 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 (28-oz) can crushed tomatoes (Tuttorosso preferred)
- 2 tbsp chopped fresh basil
- Salt and black pepper (to taste)
Butternut Squash Layer
- 1 large butternut squash (peeled, at least 3 lbs)
Cheese Mixture
- 1 cup part-skim ricotta cheese
- 1/4 cup Parmigiano Reggiano or Parmesan cheese (grated)
- 2 tbsp chopped parsley
- 1 large egg
Topping
- 16 oz shredded part-skim mozzarella cheese (4 cups total)
Instructions
- Brown the Sausage and Prepare Sauce: In a large, deep nonstick skillet, heat 1 tsp of extra virgin olive oil over medium heat. Add the Italian chicken sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 5 minutes. Add the chopped onion and minced garlic, cooking until softened, about 2 minutes. Stir in the crushed tomatoes, fresh basil, salt, and black pepper; cover and simmer on low heat for 15 to 20 minutes to develop flavors.
- Slice the Butternut Squash: While the sauce simmers, peel the butternut squash and slice it into 1/8 inch thick rounds using a high-quality spiralizer, mandoline, or a sharp knife. Take care to slice evenly and safely to ensure uniform layers.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you assemble the lasagna layers.
- Make the Cheese Mixture: In a medium bowl, combine the ricotta cheese, grated Parmigiano Reggiano (or Parmesan), chopped parsley, and the large egg. Mix thoroughly until smooth and well combined.
- Assemble the Lasagna: In a deep 9×12-inch casserole dish, begin by spreading 3/4 cup of the tomato sauce evenly on the bottom. Arrange 12 butternut squash slices to cover the sauce layer. Spread 3/4 cup of the ricotta cheese mixture evenly over the squash, then top with 1 cup of shredded mozzarella cheese and 1 cup of sauce. Repeat for the second layer: 12 slices squash, 3/4 cup ricotta mixture, 1 cup mozzarella, and 1 cup sauce. For the third layer, place 12 more butternut slices, pour 1 1/2 cups of sauce evenly over the top, and cover the dish tightly with aluminum foil.
- Bake Covered: Bake the assembled lasagna in the preheated oven for 30 minutes with the foil on to allow the ingredients to meld and cook through.
- Bake Uncovered to Dry Excess Moisture: Remove the foil and continue baking uncovered for another 30 minutes. This step helps reduce excess moisture and firms up the layers.
- Add Remaining Cheese and Final Bake: Sprinkle the remaining mozzarella cheese on top of the lasagna and bake for an additional 5 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Rest and Serve: Let the lasagna stand at room temperature for 5 to 10 minutes to set, making it easier to slice. Cut into 8 servings and enjoy.
Notes
- When slicing the butternut squash, a mandoline provides the most uniform thin slices, essential for even cooking and layering.
- Peeling the butternut squash completely helps achieve tender layers and a better texture.
- The mozzarella cheese can be part-skim to reduce fat content without compromising meltiness.
- Use fresh herbs like basil and parsley for the best flavor.
- This recipe is perfect for those seeking a gluten-free alternative to traditional lasagna noodles.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
