Description
No-Noodle Butternut Squash Lasagna
This No-Noodle Butternut Squash Lasagna is a creative twist on a classic dish, replacing traditional pasta with butternut squash for a gluten-free, veggie-packed delight. Inspired by cozy, comforting flavors, this recipe combines creamy ricotta, savory Italian sausage, and fresh spinach, layered to perfection. It’s a healthy and hearty option for those chilly nights when you crave comfort without the carbs.
15 oz Ricotta Cheese
2 tbsp Fresh Parsley, chopped
1 large Egg
4 oz Goat Cheese
1 lb Italian Sausage
8 oz Baby Spinach
4 Garlic Cloves
1 Butternut Squash, sliced
8 oz Fresh Mozzarella
1/2 cup Parmesan Cheese
Salt & Pepper
Directions:
1. Preheat oven to 425°F.
2. Mix ricotta, parsley, egg, and goat cheese.
3. Cook sausage, then spinach and garlic.
4. Layer squash, mozzarella, sausage mix, and ricotta.
5. Bake covered for 45 min, add Parmesan, bake 15 more.
Prep Time: 1 hr
Kcal: 405
Step-by-Step Guide
1. Prepare the Squash: Carefully peel the butternut squash. Slice it lengthwise into 1/8-inch thick strips using a sharp knife or mandoline. This will be your “noodle” layer.
2. Make the Cheese Filling: In a medium bowl, combine the ricotta cheese, chopped parsley, egg, and goat cheese. Season generously with salt and pepper. Mix until smooth and well-integrated.
3. Cook the Sausage & Spinach: In a large skillet over medium heat, cook the Italian sausage until browned and cooked through. Remove sausage, leaving drippings. Add the minced garlic to the skillet, cook for 30 seconds until fragrant, then add the baby spinach. Wilt the spinach, then mix it back in with the cooked sausage.
4. Assemble the Lasagna: In a 9×13 inch baking dish, create a single layer of butternut squash slices, slightly overlapping. Spread half of the ricotta mixture over the squash. Top with half of the sausage-spinach mixture and half of the torn fresh mozzarella. Repeat the layers: squash, remaining ricotta, remaining sausage, and remaining mozzarella.
5. Bake: Cover the dish tightly with aluminum foil. Bake at 425°F for 45 minutes. Remove the foil, sprinkle the Parmesan cheese evenly over the top, and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly.
Serving Suggestions
Allow the lasagna to rest for 10-15 minutes after baking; this helps the layers set for cleaner slices. Serve with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A side of crusty gluten-free bread is perfect for soaking up any extra sauce. This dish also pairs beautifully with a medium-bodied red wine like a Chianti.
How-to Summary
Create a gluten-free lasagna by using thin butternut squash slices as noodles. Layer them with a creamy ricotta-goat cheese blend, a savory filling of Italian sausage and wilted spinach, and fresh mozzarella. Bake covered, then finish with Parmesan for a golden, hearty casserole.
Frequently Asked Questions
Can I make this vegetarian? Absolutely. Omit the Italian sausage and use a mix of sautéed mushrooms, zucchini, and bell peppers for a robust vegetarian filling.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or cover the dish with foil and warm in a 350°F oven until heated through.
Can I prepare this lasagna ahead of time? Yes. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.
My squash is very watery. What did I do wrong? This is common. To prevent a soggy lasagna, pat the raw squash slices thoroughly with paper towels before assembling to remove excess moisture.
Can I use pre-sliced squash from the store? You can, but ensure the slices are thick enough to hold their structure (about 1/8-inch). Very thin, pre-packaged slices may become too mushy.
Common Mistakes to Avoid
- Skipping the Squash Prep: Not drying the squash slices leads to a watery final dish.
- Overcrowding the Skillet: Wilt the spinach in batches to avoid steaming it, which can make it soggy.
- Skipping the Rest Time: Cutting into the lasagna immediately will cause the layers to slide apart.
- Using Thick Squash Slices: Slices thicker than 1/4-inch may not cook through properly, remaining too firm.
Conclusion
This No-Noodle Butternut Squash Lasagna successfully reimagines a comfort food classic into a nutritious, gluten-free masterpiece. It proves that with smart vegetable substitutions and flavorful layers, you don’t have to miss the pasta to enjoy a deeply satisfying, cozy meal. Perfect for family dinners or meal prep, it’s a versatile recipe that welcomes your own creative twists.