Butternut Squash Lasagna
I’ve been making noodle-less zucchini lasagna for years, however now that fall is right here, I needed to attempt a variation with butternut. This butternut squash lasagna got here out fabulous—good consolation meals with extra vitamins and veggies. I actually love the flavour the Italian hen sausage provides to the sauce. Extra of my favourite winter squash lasagna recipes are these Butternut Squash Lasagna Roll Ups, and Spaghetti Squash Lasagna.
Why This Butternut-Sausage Lasagna Works
- Wholesome: This butternut squash lasagna with no pasta has extra fiber and fewer carbs than most lasagna recipes. It’s additionally gluten-free.
- Excessive Protein: It has 29 grams of protein!
- Meal Prep: Make this dish on a Sunday when you could have extra time, after which all you must do the following day for dinner is pop it within the oven.
- Tacky: Half-skim ricotta and mozzarella cut back the energy whereas protecting the lasagna tacky and creamy.
- Freezer-Pleasant: This no-noodle butternut squash lasagna is great for freezing baked or unbaked.
Substances
- Sausage: Take away the casings from 14 ounces of Italian hen sausage. I like Al Fresco and Premio.
- Onion and Garlic: Chop half of a big onion and mince three cloves.
- Crushed Tomatoes: You’ll want a 28-ounce can of crushed tomatoes, like Tuttorosso.
- Herbs: Recent, chopped basil and parsley
- Salt and Black Pepper to season the meat sauce
- Butternut Squash: Peel a big (three kilos or greater) butternut.
- Cheese: Half-skim ricotta, grated Parmigiano Reggiano or parmesan, shredded part-skim mozzarella (My favourite is Polly-O.)
- Egg prevents the cheese combination from working out of the lasagna when baked.
Methods to Make Butternut Squash Lasagna
- Meat Sauce: Brown the sausage in a big skillet. Add the onion and garlic, and after a few minutes, add the tomatoes, basil, salt, and pepper. Cowl and simmer on low for 15 to twenty minutes.
- Butternut Squash Lasagna Noodles: Slice the squash into 1/8”-thick rounds with a spiralizer, mandolin, or sharp knife.
- Lasagna Filling: Mix the ricotta, parmesan, parsley, and egg.
- Layer the Lasagna: Unfold sauce on the underside of a 9” x 12” casserole or baking dish. Place 12 butternut slices over the sauce to cowl the dish. Then proceed layering on this order: ricotta combination, mozzarella cheese, tomato sauce, butternut, ricotta, mozzarella, sauce, butternut, and sauce.
- Bake the lasagna coated with foil for half-hour. Take away the foil, which can assist dry out extra liquid, and cook dinner it for half-hour, till fork tender. High the dish with the remaining cheese and bake till it’s melted and effervescent.
- Serving: Let the dish sit for 5 to 10 minutes earlier than slicing it into eight items. In case you minimize it too quickly, it’ll collapse.
Methods to Make Butternut Squash Lasagna Noodles
Since butternut squash is such a big, onerous vegetable, it may be troublesome to deal with. Under are some tricks to make slicing it extra manageable.
- Microwaving the squash for a minute or two might help make it simpler to chop.
- Use the Entire Squash: Whenever you get to the a part of the butternut that has seeds, take away them with a fork after which proceed to slice.
- The best manner to chop the butternut into skinny rounds is by utilizing a good-quality spiralizer.
- Spiralizer Ideas: First, I minimize a slit lengthwise by the middle so the items separate when spiralizing. Then, I used blade A on my spiralizer.
- Different Strategies: A pointy knife or a superb high quality mandolin would additionally work (however watch out!). Mandolins may be harmful, so I like to recommend carrying a cut-proof glove to keep away from accidents.
Variations
- Spicy Lasagna: In case you choose some warmth, use spicy Italian sausage or add crushed purple pepper flakes.
- Sausage: Substitute Italian turkey sausage or pork for hen.
- Vegetarian Butternut Squash Lasagna: Use a vegan sausage possibility or add extra veggies like swiss chard or kale.
- Cheese: Swap ricotta for cottage cheese for additional protein.
- Egg Allergy? Omit the egg. The cheese combination could also be a bit runnier, but it surely’ll nonetheless style good.
What to Serve with Butternut Sausage Lasagna
Listed here are some vegetable facet dish concepts to serve with this wholesome butternut squash lasagna.
- Italian Salad
- Parmesan Brussels Sprouts
- Garlic Butter Mushrooms
- Sauteed Spinach
Methods to Make Forward
This lasagna is great for meal prep.
- Make it at some point upfront. Cowl it with foil and refrigerate.
- Place it on the counter for half-hour earlier than baking to let it come to room temperature.
- Roast as instructed.
Storage
Leftover lasagna is nice for lunch. It’s going to last as long as 4 days within the fridge in an hermetic container or 3 months within the freezer and may be microwaved till heat. To prep and freeze forward, cowl with plastic wrap, then foil. Freeze as much as 3 months. To bake, thaw in a single day within the fridge and bake as directed.
Extra Butternut Squash Recipes You’ll Love
- Butternut Squash Ravioli with Sage Butter
- Spicy Butternut Squash Pasta
- Roasted Butternut Squash
- Butternut Squash Mac and Cheese
- Spaghetti with Butternut Squash Sauce
Noodleless Butternut Squash Lasagna Recipe
4.95 from
50 votes
10
Cals:
402
Protein:
29
Carbs:
30
Fats:
19
This fall butternut squash lasagna swaps pasta for butternut squash layered with a hen sausage meat sauce, ricotta, and mozzarella. Merely great, you will not miss the pasta!
Course:
Dinner
Delicacies:
Italian
Prep:
20 minutes minutes
Prepare dinner:
1 hour hr 20 minutes minutes
Complete:
1 hour hr 40 minutes minutes
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Saved! WW Factors
Yield:
8 servings
Serving Measurement:
1 /eighth slice 1x 2x 3x
Gear
- mandolin
- spiralizer
Substances
- ▢ 14 ounces Italian hen sausage, casing eliminated (Al Fresco)
- ▢ 1 tsp additional virgin olive oil
- ▢ 1/2 massive onion, chopped
- ▢ 3 cloves garlic, minced
- ▢ 1 28-oz can crushed tomatoes, I like Tuttorosso
- ▢ 2 tbsp chopped recent basil
- ▢ salt and black pepper, to style
- ▢ 1 massive butternut squash, peeled, not less than 3 lbs
- ▢ 1 cup part-skim ricotta
- ▢ 1/4 cup Parmigiano Reggiano, or Parmesan cheese, grated
- ▢ 2 tbsp chopped parsley
- ▢ 1 massive egg
- ▢ 16 oz shredded part-skim mozzarella cheese, 4 cups complete
Directions
- In a big deep nonstick skillet, brown the sausage in olive oil, breaking the meat up with a wood spoon till cooked, about 5 minutes. Add onions and garlic and cook dinner till mushy, about 2 minutes. Add tomatoes, basil, salt and black pepper, to style. Simmer on low, coated 15 to twenty minutes.
- In the meantime, slice butternut into 1/8″ thick rounds with a superb high quality spiralizer, or a mandolin (watch out) or a pointy knife. See notes.
- Preheat oven to 375°F.
- In a medium bowl mix ricotta cheese, Parmesan cheese, parsley and egg, combine.
- In a deep 9×12 casserole dish unfold 3/4 cup of sauce on the underside and layer 12 rounds of butternut slices to cowl. Unfold 3/4 cup of the ricotta cheese combination, then high with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 extra rounds of butternut, 3/4 cup ricotta combination, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and canopy with foil.
- Bake coated half-hour.
- Take away foil, cook dinner uncovered half-hour (this helps dry out extra moisture). High with remaining cheese and bake till the cheese is melted and effervescent, 5 minutes.
- Let stand about 5 to 10 minutes earlier than serving. Slice into 8 items.
