Butternut Squash Lasagna (No-Noodle)
Rating
This fall butternut squash lasagna swaps pasta for butternut squash and layered with chicken sausage sauce, ricotta, and mozzarella. It’s so delicious, you won’t miss the pasta!
Ingredients
- 14 ounces Italian chicken sausage, casing removed (Al Fresco)
- 1 tsp olive oil
- ½ 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
- 1 large butternut, peeled, at least 3 lbs
- 1 cup part-skim ricotta
- ¼ cup Parmigiano Reggiano, or Parmesan cheese, grated
- 2 tbsp chopped parsley
- 1 large egg
- 16 oz shredded part-skim mozzarella cheese, 4 cups total
Instructions
- In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, salt and black pepper, to taste. Simmer on low, covered 15 to 20 minutes.
- Meanwhile, slice butternut into ⅛″ thick rounds with a good quality spiralizer, or a mandolin (be careful) or a sharp knife. See notes.
- Preheat oven to 375°F.
- In a medium bowl combine ricotta cheese, Parmesan cheese, parsley and egg, mix.
- In a deep 9×12 casserole dish spread ¾ cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread ¾ cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, ¾ cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1½ cups sauce and cover with foil.
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