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Butternut Squash No-Noodle Lasagna with Chicken Sausage and Cheese Recipe

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4.4 from 53 reviews

  • Author: Sophia
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This Butternut Squash Lasagna (No-Noodle) recipe is a wholesome and delicious twist on traditional lasagna, swapping pasta sheets for thinly sliced butternut squash rounds. Layered with a savory Italian chicken sausage tomato sauce, creamy ricotta and Parmesan mixture, and melted mozzarella cheese, this dish delivers hearty flavor and satisfying texture without the carbs of noodles. Perfect for a comforting fall meal, it’s baked to perfection and serves as a wonderful gluten-free alternative that’s rich, cheesy, and nutrient-packed.

Ingredients

Sauce and Meat

  • 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, I like Tuttorosso
  • 2 tbsp chopped fresh basil
  • Salt and black pepper, to taste

Butternut Squash and Cheese Layers

  • 1 large butternut squash, peeled, at least 3 lbs
  • 1 cup part-skim ricotta cheese
  • 1/4 cup Parmigiano Reggiano or Parmesan cheese, grated
  • 2 tbsp chopped parsley
  • 1 large egg
  • 16 oz shredded part-skim mozzarella cheese (about 4 cups)

Instructions

  1. Prepare the Sauce: In a large deep nonstick skillet, heat olive oil over medium heat and brown the Italian chicken sausage, breaking it up with a wooden spoon until fully cooked, about 5 minutes. Add the chopped onions and minced garlic, cooking until softened, about 2 minutes. Stir in crushed tomatoes, fresh basil, salt, and black pepper to taste. Cover and simmer on low heat for 15 to 20 minutes to develop flavors.
  2. Slice the Butternut Squash: While the sauce simmers, peel the butternut squash and slice it into 1/8 inch thick rounds using a good quality spiralizer, mandolin (with safety precautions), or a sharp knife. Set aside sliced rounds for layering.
  3. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna layers.
  4. Mix the Cheese Filling: In a medium bowl, combine the part-skim ricotta cheese, grated Parmesan cheese, chopped parsley, and one large egg. Mix thoroughly until well blended to form a creamy cheese mixture.
  5. Assemble the Lasagna – Layer One: In a deep 9×12 inch casserole dish, spread about 3/4 cup of the meat sauce evenly on the bottom. Layer 12 slices of butternut squash over the sauce to cover the surface. Spread 3/4 cup of the ricotta cheese mixture over the squash, then sprinkle with 1 cup shredded mozzarella cheese. Top with 1 cup of the meat sauce.
  6. Layer Two: Repeat the layering with another 12 slices of butternut squash, 3/4 cup ricotta mixture, 1 cup mozzarella, and 1 cup sauce.
  7. Layer Three and Cover: Add a final layer of 12 butternut slices, cover evenly with 1 1/2 cups meat sauce, and cover the casserole dish tightly with aluminum foil.
  8. Bake Covered: Place the covered casserole in the preheated oven and bake for 30 minutes. This allows the ingredients to meld and soften the squash.
  9. Bake Uncovered: Remove the foil and bake uncovered for an additional 30 minutes to evaporate excess moisture and slightly brown the top.
  10. Add Final Cheese and Finish Baking: Sprinkle the remaining shredded mozzarella cheese on top and bake for another 5 minutes or until the cheese is melted, bubbly, and golden.
  11. Rest and Serve: Allow the lasagna to stand for 5 to 10 minutes after baking. This helps it set for easier slicing. Cut into 8 pieces and serve warm for a comforting meal.

Notes

  • If using a mandolin to slice the butternut squash, wear a cut-proof glove to protect your fingers and avoid injury.
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://sophiasrecipe.com/butternut-squash-no-noodle-lasagna-with-chicken-sausage-and-cheese-recipe/