No-Noodle Butternut Squash Lasagna Recipe

Introduction

This no-noodle butternut squash lasagna is a delicious and lighter twist on a classic favorite. Layers of tender squash, savory sausage, creamy cheeses, and fresh spinach come together for a comforting meal that’s sure to satisfy without the heaviness of pasta.

Ingredients

• 15 ounces Ricotta Cheese
• 2 Tablespoons chopped Fresh Parsley
• 1 large Egg
• 4 ounces Creamy Goat Cheese
• 1 pound Italian Sausage (see note)
• 8 ounces Baby Spinach
• 4 cloves Garlic
• 1 (3 pound) Butternut Squash, peeled, seeds removed and sliced into 1/8 inch slices
• 8 ounces Fresh Mozzarella, very thinly sliced
• Salt and Black Pepper
• 1/2 cup grated Parmesan Cheese

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Spray a 3-quart casserole dish with nonstick cooking spray and place it on a sheet pan to catch any drips.
2. Step 2: In a mixing bowl, combine ricotta, chopped parsley, and egg. Stir well, then crumble the goat cheese over the mixture and stir until evenly combined. Set aside.
3. Step 3: Heat a large sauté pan over medium heat. Add the Italian sausage and cook until browned and cooked through, about 6 to 8 minutes. Transfer to a paper towel-lined plate to cool slightly.
4. Step 4: Return the pan to medium heat. Add spinach and minced garlic, cooking until the spinach wilts and garlic is fragrant, about 2 to 3 minutes. Combine the spinach with the cooked sausage in a bowl and stir together.
5. Step 5: Begin layering in the casserole dish: arrange a layer of butternut squash slices on the bottom. Lightly season with salt and black pepper. This helps to enhance flavor and reduce moisture.
6. Step 6: Add a thin layer of mozzarella over the squash, then a thin layer of the sausage-spinach mixture, followed by a layer of the ricotta mixture. Repeat these layers, seasoning each squash layer lightly, until all ingredients are used, ending with a layer of squash. Save about 1/4 cup of the sausage-spinach mixture to top the lasagna.
7. Step 7: Cover the dish tightly with foil and bake for 35 to 50 minutes, checking tenderness after 45 minutes. Thicker squash slices may require closer to 50 minutes.
8. Step 8: Remove the foil, sprinkle the top with grated Parmesan cheese, and add the reserved sausage-spinach mixture. Return to the oven and bake uncovered for about 15 minutes or until golden brown on top.
9. Step 9: Let the lasagna rest for about 10 minutes before slicing to help the pieces hold together when served.

Tips & Variations

• For a vegetarian version, substitute the sausage with sautéed mushrooms or a mixture of roasted vegetables.
• If you prefer a spicier dish, use spicy Italian sausage or add a pinch of red pepper flakes to the ricotta mixture.
• Slicing the butternut squash uniformly thin is key to even cooking; use a mandoline if available.
• Fresh herbs like basil or thyme can be added to the cheese mixture for added flavor.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through. This dish also freezes well; thaw overnight in the refrigerator and reheat as above.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred or frozen butternut squash instead of fresh?

Fresh butternut squash provides the best texture and flavor. If using frozen, make sure it is thoroughly thawed and drained to reduce excess moisture, which can affect the lasagna’s consistency.

Do I need to peel the butternut squash?

Yes. Peeling removes the tough outer skin, making the squash tender and pleasant to eat when baked in the lasagna.

No-Noodle Butternut Squash Lasagna Recipe

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★★★★★

4.8 from 736 reviews

• Author: Naomi
• Total Time: 1 hour 50 minutes
• Yield: 9 servings 1x
• Diet: Gluten Free

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Description

This No-Noodle Butternut Squash Lasagna is a delicious and lighter alternative to traditional lasagna recipes. Instead of pasta, thinly sliced butternut squash creates tender, flavorful layers combined with Italian sausage, sautéed spinach, creamy ricotta and goat cheese, fresh mozzarella, and a sprinkle of Parmesan. Baked to golden perfection, this dish offers a comforting, gluten-free twist perfect for a cozy family dinner or special occasion.

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Ingredients

Scale 1x2x3x

Cheese Mixture

• 15 ounces Ricotta Cheese
• 2 Tablespoons chopped Fresh Parsley
• 1 large Egg
• 4 ounces Creamy Goat Cheese

Vegetables and Meat

• 1 pound Italian Sausage
• 8 ounces Baby Spinach
• 4 cloves Garlic, minced
• 1 (3 pound) Butternut Squash, peeled, seeds removed, and sliced into 1/8 inch slices

Cheeses for Layering and Topping

• 8 ounces Fresh Mozzarella, very thinly sliced
• 1/2 cup grated Parmesan Cheese

Seasonings

• Salt and Black Pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the lasagna.
2. Prepare Baking Dish: Spray a 3-quart casserole dish with nonstick cooking spray and place it on a sheet pan to catch any drips during baking.
3. Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, chopped fresh parsley, and one large egg. Stir well until smooth. Crumble creamy goat cheese over the mixture and stir again to combine evenly. Set aside.
4. Cook Sausage: Heat a large sauté pan over medium heat. Add the Italian sausage and cook, stirring and breaking it apart, until fully cooked and lightly browned, about 6 to 8 minutes. Transfer sausage to a paper towel-lined plate to drain and cool slightly.
5. Sauté Spinach and Garlic: Return the pan to the heat. Add baby spinach and minced garlic and sauté until spinach wilts and garlic becomes fragrant, about 2 to 3 minutes. Combine this mixture with the cooked sausage in a bowl and stir well.
6. Layer Butternut Squash: Arrange a layer of butternut squash slices at the bottom of the prepared baking dish. Season lightly with salt and black pepper to enhance flavor and draw out moisture as it bakes.
7. Build Layers: Add a thin layer of sliced mozzarella over the squash, followed by a thin layer of the sausage and spinach mixture, and then a layer of the ricotta cheese mixture. Continue layering in this order—squash, mozzarella, sausage-spinach, ricotta—seasoning each squash layer lightly with salt and pepper. Finish with a final layer of butternut squash on top. Save about 1/4 cup of the sausage-spinach mixture to sprinkle on the very top for visual appeal.
8. Bake Covered: Cover the lasagna tightly with aluminum foil and bake for 35 to 50 minutes until the butternut squash is tender when pierced. Check at 45 minutes to test for doneness. Thicker squash slices may require the full baking time.
9. Add Parmesan and Finish Baking: Remove the foil and sprinkle the top evenly with grated Parmesan cheese. Return the lasagna to the oven and bake uncovered for about 15 more minutes until the top is golden brown and bubbly.
10. Rest and Serve: Let the lasagna rest in the pan for about 10 minutes before slicing. This allows the layers to set and ensures clean, neat slices when serving.

Notes

• Seasoning each layer of the butternut squash is crucial to bring out the flavors and help draw out excess moisture.
• Placing the casserole dish on a sheet pan is important to catch any bubbling and potential overflow during baking.
• Using thinly sliced butternut squash helps achieve tender layers faster; thicker slices may need additional baking time.
• This recipe makes a gluten-free version of lasagna by substituting noodles with butternut squash slices.
• Leftover lasagna can be refrigerated and reheated; it may be slightly softer upon reheating.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Keywords: Butternut Squash Lasagna, No-Noodle Lasagna, Gluten Free Lasagna, Italian Sausage, Spinach, Ricotta, Goat Cheese, Healthy Lasagna