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Noodleless Butternut Squash Lasagna Recipe

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This Noodleless Butternut Squash Lasagna is a delicious, low-carb twist on traditional lasagna, using thinly sliced butternut squash instead of pasta. Featuring a savory ground chicken tomato sauce layered with creamy ricotta, mozzarella, and Parmesan cheeses, this comforting dish is perfect for a wholesome family dinner.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

Meat Sauce

  • 14 ounces ground chicken
  • 1 tsp extra virgin olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes (such as 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), sliced into 1/8-inch thick rounds
  • 1 cup part-skim ricotta cheese
  • 1/4 cup grated Parmigiano Reggiano (or Parmesan cheese)
  • 2 tbsp chopped parsley
  • 1 large egg
  • 16 ounces shredded part-skim mozzarella cheese (about 4 cups)

Instructions

  1. Prepare Meat Sauce: In a large deep nonstick skillet, heat the olive oil over medium heat. Brown the ground chicken, breaking it up with a wooden spoon, until fully cooked, about 5 minutes. Add the chopped onion and minced garlic and sauté until softened, about 2 minutes. Stir in the crushed tomatoes, fresh basil, salt, and black pepper to taste. Reduce heat to low, cover, and simmer for 15 to 20 minutes to develop flavors.
  2. Slice Butternut Squash: While the sauce simmers, carefully slice the peeled butternut squash into 1/8-inch thick rounds using a quality spiralizer, mandoline, or sharp knife. Take caution when slicing to ensure even thickness and safety.
  3. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
  4. Prepare Cheese Mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, chopped parsley, and egg. Mix thoroughly until well blended.
  5. Assemble Lasagna – First Layer: In a deep 9×12 inch casserole dish, spread 3/4 cup of the meat sauce evenly over the bottom. Arrange approximately 12 rounds of butternut squash to cover the sauce completely. Spread 3/4 cup of the ricotta cheese mixture over the squash, then sprinkle 1 cup of shredded mozzarella cheese, followed by 1 cup of meat sauce.
  6. Assemble Lasagna – Second Layer: Repeat the layering process by placing 12 more butternut squash rounds over the sauce, followed by 3/4 cup ricotta mixture, 1 cup mozzarella, and 1 cup meat sauce.
  7. Assemble Lasagna – Third Layer: Add a final layer of 12 slices of butternut squash, then pour 1 1/2 cups of the remaining sauce over the top. Cover the dish tightly with foil.
  8. Bake Covered: Place the lasagna in the preheated oven and bake covered for 30 minutes.
  9. Bake Uncovered: Remove the foil and bake uncovered for an additional 30 minutes to help eliminate excess moisture.
  10. Add Final Cheese Topping: Sprinkle the remaining mozzarella cheese evenly over the lasagna and bake for 5 more minutes, or until the cheese is melted and bubbly.
  11. Rest and Serve: Allow the dish to stand for 5 to 10 minutes before slicing. Cut into 8 servings and serve warm.

Notes

  • For best results, use a mandoline or a sharp knife to get uniform thin slices of butternut squash, which helps in even cooking.
  • If you don’t have fresh basil or parsley, dried herbs can be used, but fresh herbs provide better flavor.
  • This recipe is naturally gluten-free by using butternut squash instead of lasagna noodles.
  • You can substitute ground turkey or lean ground beef instead of chicken if preferred.
  • If you want a vegetarian version, omit the ground chicken and add sautéed mushrooms or lentils to the sauce.
  • Letting the lasagna rest before cutting helps it set and prevents it from falling apart.
  • Author: Maya
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://recipeteach.com/noodleless-butternut-squash-lasagna-recipe/