As I gathered the autumn harvest from my garden, I stumbled upon the golden orbs of butternut squash, perfect for my No-Noodle Butternut Squash Lasagna. This delightful dish excites the palate by replacing traditional pasta with tender, roasted squash, all while including savory chicken sausage, creamy ricotta, and a rich marinara sauce. Not only does this recipe bring the warmth and comfort of fall to your table, but it’s also low-carb and gluten-free—ideal for busy evenings when meal prep is a must. Oh, and did I mention it’s a crowd-pleaser? You’ll love having leftovers to savor throughout the week. Ready to uncover the magic of this hearty, healthy lasagna? Let’s dive in!
Why is Butternut Squash Lasagna so special?
Wholesome Ingredients: Each layer is crafted with fresh butternut squash, adding a nutritious twist that cuts carbs without sacrificing satisfaction.
Flavorful Combination: The rich pairing of savory chicken sausage and creamy ricotta creates a delightful depth of flavor that you won’t find in typical lasagnas.
Versatile: Easily adapt this dish with your favorite seasonal vegetables or swap in turkey sausage for a lighter touch.
Meal Prep Friendly: Perfect for busy schedules, leftovers can be stored and enjoyed throughout the week with ease—ideal for anyone looking to simplify mealtime!
Nostalgic Comfort: This unique lasagna offers a warm hug in every bite, making it the ultimate comfort dish for fall evenings, sure to please friends and family alike.
Butternut Squash Lasagna Ingredients
For the Sauce
• Italian Chicken Sausage – Adds protein and flavor; substitute with turkey sausage or plant-based sausage for a lighter or vegetarian option.
• Extra Virgin Olive Oil – Used for sautéing; can replace with avocado oil for a different flavor.
• Chopped Onion – Provides aromatic base flavor; any onion type can be used—yellow or white preferred.
• Garlic – For depth of flavor; freshly minced is best, but powder can be used in a pinch.
• Crushed Tomatoes – Forms the marinara sauce base; substitute with diced tomatoes for a chunkier texture.
• Fresh Basil – Enhances the sauce with a fragrant note; dried basil may be used, but reduce quantity.
For the Lasagna Layers
• Butternut Squash – Acts as the lasagna “noodle”; pre-peeled and cubed for convenience is available.
• Part-Skim Ricotta – Provides creaminess and structure; cottage cheese can serve as a lower-calorie substitute.
• Parmigiano Reggiano – Offers a salty, nutty flavor; grated Parmesan cheese is a feasible alternative.
• Chopped Parsley – For garnish and freshness; omit or substitute with spinach for color.
• Large Egg – Binds the cheese mixture; replace with a flax egg for a vegan version.
• Shredded Part-Skim Mozzarella – Melts to gooey perfection; use low-fat cheese to reduce calories or vegan cheese as a substitute.
Embrace the cozy flavors of fall with this Butternut Squash Lasagna that redefines comfort food while keeping it healthy.
Step‑by‑Step Instructions for Butternut Squash Lasagna
Step 1: Sauté Sausage
In a deep nonstick skillet, heat a splash of extra virgin olive oil over medium heat. Add the Italian chicken sausage and cook for about 5 minutes, breaking it apart with a spatula until it browns. This step will create a flavorful base for your Butternut Squash Lasagna.
Step 2: Cook Aromatics
Once the sausage is browned, stir in the chopped onion and minced garlic. Sauté for about 2 minutes or until the onion is translucent and fragrant. This aromatic mixture will infuse the lasagna with savory goodness and set the stage for the sauce.
Step 3: Prepare Sauce
Add the crushed tomatoes and fresh basil to the skillet, seasoning with salt and pepper to taste. Lower the heat and let this mixture simmer on low for 15-20 minutes, covered. The sauce should thicken and develop rich flavors, creating the perfect layer for your lasagna.
Step 4: Slice Squash
Using a mandolin or a sharp knife, slice the butternut squash into 1/8″ thick rounds. Aim for uniform slices to ensure even cooking. This step transforms the squash into the lasagna’s “noodles,” adding both structure and a delightful sweetness to the dish.
Step 5: Mix Cheese Filling
In a mixing bowl, combine the part-skim ricotta, grated Parmigiano Reggiano, chopped parsley, and a large egg. Blend well until smooth and creamy. This rich filling adds an indulgent layer to your Butternut Squash Lasagna, balancing the dish with its comforting texture.
Step 6: Layer Ingredients
In a 9×12 casserole dish, spread a layer of the sausage marinara sauce, then place 12 rounds of butternut squash on top. Follow with a layer of the cheese mixture and a sprinkle of shredded mozzarella. Repeat these layers two more times, finishing with more sauce and cheese.
Step 7: Bake Covered
Preheat your oven to 375°F (190°C) and cover the casserole dish with aluminum foil. Bake for 30 minutes, allowing the flavors to meld, then remove the foil and bake for an additional 30 minutes. The lasagna should be bubbling and heated through.
Step 8: Finish Baking
Finally, top the lasagna with the remaining mozzarella cheese and return it to the oven for about 5 minutes, until the cheese is melted and bubbly. Once finished, let it stand for a few minutes to set before slicing and serving this hearty Butternut Squash Lasagna.
Make Ahead Options
These Butternut Squash Lasagna layers are perfect for meal prep enthusiasts! You can prepare the sausage marinara sauce and cheese filling up to 24 hours in advance. Simply store the sauce and filling in airtight containers in the refrigerator to maintain freshness. Additionally, you can slice the butternut squash up to 3 days ahead; keep it in a sealed bag in the fridge to prevent browning. When you’re ready to assemble, layer the ingredients directly in the casserole dish, then bake as directed. This way, you’ll enjoy a homemade lasagna with minimal effort—just as delicious and perfect for busy weeknights!
Butternut Squash Lasagna Variations & Substitutions
Feel free to get creative with your Butternut Squash Lasagna by exploring these delicious variations and substitutions!
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Vegetarian Option: Swap out chicken sausage for your favorite plant-based sausage to create a hearty vegetarian dish. This change retains flavor while making it suitable for veggie lovers!
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Gluten-Free: Using pre-peeled and cubed butternut squash not only keeps this dish gluten-free but also gives it a naturally sweet undertone. No one will miss the noodles!
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Extra Veggies: Add layers of sautéed spinach or mushrooms to boost nutrition and flavor. These veggies pair beautifully with the rich sauce, making every bite a wholesome experience.
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Dairy-Free: Substitute the ricotta and mozzarella with cashew cheese or a vegan cheese blend for a dairy-free version that doesn’t skimp on creaminess. You won’t believe it’s not dairy!
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Spicy Kick: For those who enjoy heat, add crushed red pepper flakes to the sauce or mix diced jalapeños into the chicken sausage. This twist brings a fiery depth to every layer!
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Nutty Flavor: Sprinkle some toasted pine nuts or walnuts in between layers for added crunch and a hint of richness. It’s a simple way to elevate your lasagna’s texture!
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Cheesy Delight: Experiment with different cheeses by using fontina or Gouda instead of mozzarella for a unique twist. Each cheese offers its own character, allowing for the creation of a signature dish.
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Herbaceous Freshness: Instead of just basil, throw in a combination of fresh herbs like thyme or oregano. This aromatic alteration creates layers of flavor that will enchant your senses.
Feel empowered to customize this recipe! If you’re interested in other variations, how about trying it with roasted vegetables for a colorful twist or giving it a Mediterranean flair by incorporating olives and feta? There are so many paths to explore with healthy fall dishes like this! Enjoy every delicious moment!
Expert Tips for Butternut Squash Lasagna
• Safety First: When using a mandolin for slicing butternut squash, wear a cut-proof glove to avoid accidents and ensure safety while preparing your dish.
• Perfect Layers: Avoid overcrowding your baking dish. Aim for even layers of squash and cheese to ensure all parts of your Butternut Squash Lasagna cook uniformly and stay deliciously structured.
• Moisture Control: Remove the foil halfway through baking to help reduce moisture. This allows your lasagna to firm up and avoid being too watery.
• Freezer Friendly: This dish is excellent for freezing! Wrap portions tightly to prevent freezer burn and enjoy a warm, comforting meal later.
• Veggie Boost: Feel free to add extra vegetables like spinach or mushrooms in between the layers. This not only adds nutrition but enhances the flavor and texture of the Butternut Squash Lasagna.
Storage Tips for Butternut Squash Lasagna
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or oven until heated through for a tasty meal.
Freezer: Freeze individual portions for up to 3 months. Wrap tightly in plastic wrap or aluminum foil, then place in a freezer-safe container. Defrost in the fridge before reheating.
Reheating: To reheat, gently warm in the oven at 350°F (175°C) for about 20-25 minutes until the cheese is bubbly. This helps maintain the texture of your delicious Butternut Squash Lasagna.
Serving Suggestions: Add a fresh side salad or garlic bread when serving to complement the flavors and enhance your meal experience!
What to Serve with No-Noodle Butternut Squash Lasagna
The comforting aromas of this rich dish will have your family gathering around the table, ready to savor every bite.
- Garlic Bread: The crispy texture of warm, buttery garlic bread provides a delightful contrast, making each forkful of lasagna more enjoyable.
- Mixed Green Salad: Tossed with vinaigrette, this refreshing salad adds a crisp, zesty element that balances the hearty flavors of the lasagna beautifully.
- Roasted Brussels Sprouts: Their nutty flavor and crunchy texture pair wonderfully with the creaminess of the cheese, adding a pop of healthy greens to your meal.
- Sautéed Spinach: Lightly sautéed with garlic, spinach boasts a vibrant color and a boost of nutrients, seamlessly complementing each slice of your lasagna.
- Honey-Drizzled Carrots: The sweet glaze of honey brings out the earthiness of the carrots, making this side dish a lovely companion to your savory meal.
- Pumpkin Spice Latte: Embrace the autumn spirit with this warm, aromatic drink that echoes the flavors of fall, making it a cozy choice alongside your lasagna.
- Apple Crisp: This warm dessert, with its sweet-tart apples and crunchy topping, provides a perfect ending to your comforting fall-inspired feast.
Butternut Squash Lasagna Recipe FAQs
What type of butternut squash is best for this recipe?
Absolutely! For the best results, choose butternut squash that is firm and heavy for its size, with minimized dark spots. Look for consistent creamy color and no blemishes. If you’re short on time, you can opt for pre-peeled and cubed butternut squash for convenience.
How should I store leftovers of the Butternut Squash Lasagna?
Very good question! You can store leftover Butternut Squash Lasagna in an airtight container in the refrigerator for up to 4 days. Just make sure it is completely cool before sealing it. To reheat, pop it in the microwave or oven until piping hot throughout; allow about 15-20 minutes in a preheated oven at 350°F (175°C).
Can I freeze Butternut Squash Lasagna and how?
Certainly! To freeze, first let the lasagna cool completely. Then, wrap individual portions tightly in plastic wrap or foil and place them in a freezer-safe container or bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for about 20-25 minutes, until heated through.
What if my lasagna turns out too watery?
Not to worry! If your Butternut Squash Lasagna is a bit watery, it’s often due to excess moisture from the squash or other ingredients. To troubleshoot, ensure to remove the foil halfway through baking to help firm it up and allow excess liquid to steam away. You can also try pressing the squash rounds between paper towels before layering them to absorb extra moisture.
Is this Butternut Squash Lasagna safe for those with dietary restrictions?
Absolutely! This recipe is gluten-free, and you can easily adapt it for lactose intolerance by using lactose-free cheese options. If you’re catering to a vegan audience, you can substitute the chicken sausage with a plant-based alternative and use a flax egg instead of a large egg in the ricotta mixture. Always check ingredient labels to ensure they’re suitable for your guests!
What are some good sides to pair with the Butternut Squash Lasagna?
Wonderful choice! This hearty lasagna pairs beautifully with a simple side salad tossed with a light vinaigrette to balance its richness. Garlic bread is also a crowd favorite, perfect for scooping up any delicious sauce left on your plate. Enjoy your fall feast!
Savory Butternut Squash Lasagna That's Pure Comfort Goodness
Ingredients
Equipment
Method
- In a deep nonstick skillet, heat a splash of extra virgin olive oil over medium heat. Add the Italian chicken sausage and cook for about 5 minutes, breaking it apart with a spatula until it browns.
- Once the sausage is browned, stir in the chopped onion and minced garlic. Sauté for about 2 minutes or until the onion is translucent and fragrant.
- Add the crushed tomatoes and fresh basil to the skillet, seasoning with salt and pepper to taste. Lower the heat and let this mixture simmer on low for 15-20 minutes, covered.
- Using a mandolin or a sharp knife, slice the butternut squash into 1/8" thick rounds.
- In a mixing bowl, combine the part-skim ricotta, grated Parmigiano Reggiano, chopped parsley, and a large egg. Blend well until smooth and creamy.
- In a 9x12 casserole dish, spread a layer of the sausage marinara sauce, then place 12 rounds of butternut squash on top. Follow with a layer of the cheese mixture and a sprinkle of shredded mozzarella. Repeat these layers two more times.
- Preheat your oven to 375°F (190°C) and cover the casserole dish with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 30 minutes.
- Top the lasagna with the remaining mozzarella cheese and return it to the oven for about 5 minutes, until the cheese is melted and bubbly.