Noodleless Butternut Squash Lasagna (Print-Friendly Format)
Butternut squash replaces pasta in this hearty dish with chicken sausage, tomato sauce, ricotta, and mozzarella.
# Ingredients You’ll Need:
→ Meat Sauce
01 -
400 g Italian chicken sausage, casing removed
02 -
1 teaspoon extra virgin olive oil
03 -
1/2 large onion, finely chopped
04 -
3 garlic cloves, minced
05 -
790 g canned crushed tomatoes
06 -
2 tablespoons fresh basil, chopped
07 -
Salt and black pepper, to taste
→ Vegetable Layers
08 -
1 large butternut squash (minimum 1.4 kg), peeled
→ Cheese Mixture
09 -
240 g part-skim ricotta cheese
10 -
25 g Parmigiano Reggiano or Parmesan cheese, finely grated
11 -
2 tablespoons fresh parsley, chopped
12 -
1 large egg
13 -
450 g part-skim mozzarella cheese, shredded
# How to Make It:
01 -
Heat olive oil in a large deep nonstick skillet over medium heat. Add chicken sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes. Stir in chopped onions and minced garlic and cook until softened, approximately 2 minutes. Add crushed tomatoes, basil, salt, and black pepper. Cover and simmer over low heat for 15 to 20 minutes.
02 -
While the sauce simmers, carefully slice butternut squash into 3 mm thick rounds using a spiralizer, mandoline, or sharp chef’s knife.
03 -
In a medium bowl, combine ricotta, grated Parmesan, chopped parsley, and egg. Mix until smooth and homogeneous.
04 -
Set oven to 190°C (375°F).
05 -
Spread 180 ml of the meat sauce on the base of a 23 x 30 cm deep casserole dish. Arrange 12 rounds of butternut squash to cover the sauce. Evenly spread 180 ml of the ricotta mixture, then top with 110 g mozzarella and 240 ml meat sauce. Repeat for the second layer. For the third layer, add butternut squash, spread 360 ml meat sauce, then cover tightly with foil.
06 -
Transfer the dish to the oven and bake covered for 30 minutes.
07 -
Remove foil and continue baking uncovered for 30 minutes to reduce excess moisture. Sprinkle remaining mozzarella on top and bake an additional 5 minutes until the cheese is melted and bubbling.
08 -
Allow to rest for 5 to 10 minutes before slicing. Portion into 8 servings and serve warm.
# Extra Tips:
01 -
Use a cut-resistant glove when slicing butternut squash with a mandoline for optimal safety.