Noodleless Butternut Squash Lasagna

This deeply comforting butternut squash lasagna skips the noodles and uses tender squash rounds to sandwich a savory chicken sausage tomato sauce and creamy cheeses. It hits all the right notes for a hearty, healthier lasagna you can serve any night of the week. My family requests it every time the weather cools off and we want something both filling and bright on the table.

The first time I made this, I was honestly skeptical if anyone would actually go for squash in place of noodles. After the first taste, everyone agreed we did not miss them at all. Even my kids are huge fans.

Ingredients

• Italian chicken sausage: brings savory protein and a touch of spice Try to find sausage without fillers and with herbs for the best flavor
• extra virgin olive oil: for browning and building flavor Choose a brand with a greenish hue
• onion: adds sweet aromatics Look for fresher onions with crisp skin
• garlic: brings warm savory depth Freshly minced always tops jarred
• crushed tomatoes: create a rich tomato sauce Tuttorosso or San Marzano are perfect
• fresh basil: for freshness and a hint of brightness Chopped just before using
• salt and black pepper: for seasoning Use flaky salt if possible
• butternut squash: forms tender noodle-like layers Pick a heavy squash with matte skin
• part-skim ricotta: adds creaminess and keeps things lighter Choose ricotta that is smooth and not gritty
• Parmigiano Reggiano: for nutty salty flavor Grated fresh is a bonus
• fresh parsley: for herbal notes and color
• large egg: binds the ricotta filling together
• part-skim mozzarella cheese: melts into stretchy flavorful layers I use pre-shredded for convenience

Instructions

Brown the Sausage:

Cook the chicken sausage in olive oil over medium heat breaking it up with a wooden spoon until nicely browned and cooked through This takes about five minutes and starts the flavor base

Build the Sauce:

Add the chopped onion and garlic to the pan Cook for two minutes until softened and fragrant Stir in crushed tomatoes basil salt and black pepper then let it simmer gently with a lid for about fifteen to twenty minutes This creates a rich savory sauce

Prep the Butternut Squash:

While the sauce simmers slice the butternut squash into very thin one eighth inch rounds using a mandolin spiralizer or sharp knife Be careful if using a mandolin as the squash can be slippery

Mix the Ricotta Filling:

In a medium bowl combine the part skim ricotta grated Parmigiano Reggiano chopped parsley and egg Mix until fully blended This mixture adds a creamy texture between layers

Assemble the Lasagna:

Spread three quarters cup of the sauce on the bottom of a deep nine by twelve inch casserole Layer twelve rounds of butternut squash to cover Top with three quarters cup ricotta mixture then one cup mozzarella and one cup sauce Repeat for a second layer then for the third plateau with squash and remaining sauce Cover with foil

Bake Covered:

Bake in a preheated three hundred seventy five degree oven covered for thirty minutes This softens the squash and starts melting the cheeses

Finish Baking Uncovered:

Remove the foil and continue cooking for another thirty minutes This step helps reduce extra moisture and concentrates flavors

Top and Melt Cheese:

Sprinkle the remaining mozzarella over the top bake for about five more minutes until bubbly and golden at the edges

Rest and Serve:

Let the lasagna stand for five to ten minutes before slicing into eight servings This keeps it from falling apart and brings the flavors together

My favorite part of this recipe is how the sweet squash turns buttery in the oven and picks up hints of tomato and basil. Every fall when we make this together my kids compete to see who can slice the butternut the thinnest and prettiest for layering.

Storage Tips

Let the lasagna cool completely before storing. Cover tightly in foil or transfer to airtight containers and refrigerate up to four days. To reheat bake covered at three hundred fifty degrees until warmed through. You can also microwave individual slices but the oven gives the best texture. To freeze, wrap portions well and store up to two months. Defrost overnight in the refrigerator and reheat until hot throughout.

Ingredient Substitutions

Swap Italian turkey sausage for chicken or use a plant-based sausage if desired. You can also sub goat cheese or cottage cheese for ricotta. If you have dietary restrictions use a dairy-free cheese blend. For the best squash layers try kabocha or delicata as alternatives.

Serving Suggestions

This lasagna is a meal on its own but I like to serve it with a crisp green salad tossed in lemon vinaigrette. A side of garlic toast or roasted broccoli rounds out the plate. For dinner parties I pair it with Chianti and extra Parmigiano Reggiano.

Cultural and Seasonal Context

Noodleless lasagna is a modern twist inspired by Italian classics but with a diet-friendly edge. Butternut squash shines in autumn and winter but you can find it nearly year round. Using vegetables for pasta layers is common in lighter and gluten free recipes.

Seasonal Adaptations

swap the squash for thin zucchini in summer add spinach or kale to the ricotta mixture in winter sprinkle with pumpkin seeds for an autumn crunch

Success Stories

Every time I bring this to a potluck it disappears quickly with requests for the recipe. Even friends who claim not to like squash are surprised at how satisfying and cheesy but not heavy it tastes. My mother now makes it as her go to comfort dinner in cold weather.

Freezer Meal Conversion

To freeze before baking assemble everything as directed then cover tightly and freeze. When ready to serve bake from frozen covered for about an hour then uncover and finish as usual. I like to make two at once and freeze one for later since prep is similar.

Make this butternut squash lasagna once and it might become your new favorite chilly weather comfort meal. The golden layers and savory sauce are special enough for guests but simple for weeknights.

Common Recipe Questions

→ Can I use a different type of sausage?

Yes, you can substitute chicken sausage with turkey or traditional pork sausage for a different flavor profile. Just ensure it's fully cooked and crumbled before layering.

→ What’s the best way to slice butternut squash?

A mandoline produces thin, even rounds quickly, but a sharp knife or spiralizer also works. Take care to cut rounds about 1/8-inch thick for even baking.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the sausage or replace it with sautéed mushrooms, spinach, or your favorite plant-based protein.

→ Do I need to peel the butternut squash?

Yes, peeling the squash is important for tender, palatable layers. A vegetable peeler works well before slicing.

→ How do I prevent excess moisture?

Bake uncovered for part of the cooking time to help evaporate moisture. Letting the dish rest before slicing also allows juices to settle.