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No-Noodle Butternut Squash Lasagna Recipe

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This No-Noodle Butternut Squash Lasagna offers a low-carb, gluten-free twist on traditional lasagna by replacing pasta with thinly sliced butternut squash. Layered with Italian sausage, creamy ricotta and goat cheeses, sautéed spinach, and melted mozzarella, it’s a flavorful, comforting dish perfect for a healthy dinner.

Ingredients

Cheese Mixture

  • 15 ounces Ricotta Cheese
  • 2 Tablespoons chopped Fresh Parsley
  • 1 large Egg
  • 4 ounces Creamy Goat Cheese

Meat and Vegetables

  • 1 pound Italian Sausage (mild, spicy, or turkey/chicken for lighter option)
  • 8 ounces Baby Spinach
  • 4 cloves Garlic
  • 1 3-pound Butternut Squash, peeled, seeds removed, sliced into 1/8 inch slices

Other Ingredients

  • 8 ounces Fresh Mozzarella, very thinly sliced
  • Salt and Black Pepper, to taste
  • 1/2 cup grated Parmesan Cheese
  • Nonstick cooking spray (for baking dish)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the lasagna.
  2. Prepare Baking Dish: Spray a 3-quart casserole dish with nonstick cooking spray. Place the dish on a sheet pan to catch any drips during baking.
  3. Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, chopped fresh parsley, and egg. Stir well, then crumble creamy goat cheese over the top and mix until evenly incorporated. Set aside.
  4. Cook Sausage: Heat a large sauté pan over medium heat. Add the Italian sausage and cook until browned and fully cooked through, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain and cool slightly.
  5. Sauté Spinach and Garlic: Return the same pan to heat. Add baby spinach and minced garlic, sautéing until spinach is wilted and garlic is fragrant, about 2 to 3 minutes. Combine spinach with the cooked sausage in a mixing bowl.
  6. Layer Ingredients: Begin layering in the prepared baking dish starting with a layer of butternut squash slices. Lightly season with salt and black pepper to enhance flavor and reduce moisture. Add a thin layer of mozzarella, followed by the sausage-spinach mixture, then a layer of the ricotta cheese mixture. Repeat layers, seasoning lightly between each layer, until ingredients are used, finishing with a layer of butternut squash. Reserve about 1/4 cup of the sausage-spinach mixture to top the lasagna for presentation.
  7. Bake Covered: Cover the dish tightly with foil and bake for 35 to 50 minutes until the squash is tender. Check at 45 minutes; thicker squash slices may require the full bake time.
  8. Add Parmesan and Finish Baking: Remove the foil, sprinkle grated Parmesan cheese on top, and bake uncovered for an additional 15 minutes until the top is golden brown.
  9. Rest and Serve: Allow the lasagna to rest in the pan for about 10 minutes before slicing. This resting time helps the lasagna set and slices cut cleanly.

Notes

  • Italian Sausage: Choose from mild or spicy ground Italian sausage to suit your taste. For a lighter option, turkey or chicken Italian sausage provides similar flavor with less richness.
  • Season Each Layer: Lightly seasoning each layer of butternut squash with salt and pepper helps to draw out moisture and enhances flavor.
  • Thickness of Squash: Slicing the butternut squash thinly (about 1/8 inch) ensures it cooks evenly and becomes tender during baking.
  • Resting Time: Letting the lasagna rest after baking improves sliceability and texture.

Find it online: https://flavorspath.com/no-noodle-butternut-squash-lasagna-recipe/