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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the lasagna.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
