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–+ servings
Butternut Squash Lasagna

Butternut Squash Lasagna That's Comforting and Guilt-Free

Butternut Squash Lasagna is a comforting, gluten-free alternative to traditional lasagna, perfect for both pasta lovers and health-conscious eaters.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 1 lb Italian Chicken Sausage Or substitute with turkey sausage or omit for vegetarian options.
  • 2 medium Butternut Squash Sliced into 1/8" rounds.
  • 15 oz Part-Skim Ricotta Cheese Cottage cheese can be used as a lower-fat alternative.
  • 2 cups Part-Skim Mozzarella Cheese Fully shredded may be easier for layering.
  • 1/2 cup Parmigiano Reggiano Grated Parmesan is an acceptable substitute.
  • 1 large Egg Or use 1 tbsp flaxseed mixed with 2.5 tbsp water for a vegan option.
For the Sauce
  • 2 tbsp Extra Virgin Olive Oil Can replace with neutral oil if needed.
  • 1 medium Onion Yellow or red onions can be used.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 28 oz Crushed Tomatoes Canned or fresh tomatoes can be used.
  • 1/4 cup Fresh Basil Dried basil works in a pinch but use less.
  • to taste Salt
  • to taste Black Pepper
For Assembly
  • 1/4 cup Chopped Parsley Can be omitted or swapped with fresh spinach.

Equipment

  • Skillet
  • Baking dish
  • Mandolin

Method
 

Step-by-Step Instructions
  1. In a deep skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the Italian chicken sausage, breaking it into smaller pieces as it cooks, for about 5 minutes, or until browned and fully cooked.
  2. Stir in the finely chopped onion and minced garlic into the skillet with the sausage. Sauté for 2 minutes until the onions soften.
  3. Pour in the crushed tomatoes, followed by fresh basil, salt, and black pepper. Mix well, reduce heat to low, and cover. Simmer for 15-20 minutes.
  4. Slice the butternut squash into 1/8" rounds evenly for optimal layering.
  5. In a separate bowl, combine ricotta, Parmigiano Reggiano, chopped parsley, and egg. Beat until smooth.
  6. In a 9x12 inch baking dish, spread 3/4 cup of sauce on the bottom. Layer with squash rounds, half of the ricotta mixture, and 1 cup of mozzarella. Repeat layers, finishing with sauce and mozzarella.
  7. Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for an additional 30 minutes until cheese is bubbling and golden.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 6000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Thaw overnight before reheating.

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