A few weeks ago, I gave a classic dish a healthy twist, and I’m so excited to share the results! Instead of using traditional pasta, I swapped in thinly sliced butternut squash. The outcome was a warm, cheesy, and veggie-packed delight that completely won me over. The layers of flavor and satisfying textures had my family coming back for seconds! If you want a cozy, nutritious lasagna without the noodles, this recipe is a must-try.
Ingredients
- 1 large butternut squash, peeled and sliced into thin sheets
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 1 cup ricotta cheese
- 1 egg
- ½ cup Parmesan cheese, grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- 1 cup diced tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 2 cups shredded mozzarella cheese
- Additional grated Parmesan cheese for topping
Serves: This recipe serves 6 People.
Variations
- Dairy-Free Option: Use plant-based ricotta and mozzarella.
- Protein Boost: Add cooked ground turkey, sausage, or beef to the sauce.
- More Veggies: Layer in zucchini slices, mushrooms, or sautéed spinach.
- Vegan Version: Replace ricotta with tofu-based cheese and skip the egg.
For another take on lasagna, you can try this Easy Stovetop Gnocchi Lasagna Recipe, which combines convenience and rich flavors in a one-pan marvel.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 20 minutes
Equipment You Need
- Mandoline or sharp knife: For thinly slicing the butternut squash.
- Mixing bowls: To blend the ricotta mixture and tomato sauce.
- 9×13-inch baking dish: Perfect size for layering the lasagna.
- Foil: To cover the dish during baking and prevent the cheese from burning.
How to Make No-Noodle Butternut Squash Lasagna?
This recipe combines comforting flavors with wholesome ingredients. You’ll love how each creamy and savory layer comes together effortlessly!
Prep the Squash
First, peel and seed your butternut squash, then slice it into thin sheets about 1/8 inch thick. Toss the slices with olive oil, salt, and pepper to ensure they’re well-seasoned and ready to soak up the flavors.
Prepare the Ricotta Mixture
Combine ricotta cheese, egg, Parmesan, dried basil, oregano, and a pinch of salt and pepper in a bowl. Mix until smooth and creamy; this will act as one of your lasagna’s rich, cheesy layers.
Make the Tomato Sauce
Blend the marinara sauce, diced tomatoes, garlic powder, onion powder, and red pepper flakes in another bowl. Stir everything well to create a zesty and aromatic sauce.
Assemble the Lasagna
Grease your baking dish lightly to prevent sticking. Start with a spoonful of sauce at the bottom, spreading it evenly. Next, layer the butternut squash slices, followed by the ricotta mixture, more sauce, and a sprinkle of mozzarella. Repeat these layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top. For another layering inspiration, check out this Mushroom and Kale Lasagna Roll-Ups Recipe, which features earthy mushrooms and a creamy cauliflower sauce.
Bake the Lasagna
Cover the dish with foil and bake in a preheated oven at 375°F for 30 minutes. Then, remove the foil and bake for an additional 20 minutes. The top should be golden and bubbling.
Rest and Serve
Once baked, allow the lasagna to rest for 10 minutes so it sets properly. Sprinkle extra Parmesan and fresh basil over the top, and your dish is ready to be served!
You can also enjoy similar dishes, like this White Chicken Caprese Lasagna Recipe, which offers a creamy and flavorful spin on traditional lasagna.
Why You’ll Love This Recipe?
This lasagna is guaranteed to become your go-to comfort dinner. Here’s why:
- Simple to Make: No complicated steps, just straightforward layering and baking.
- Great for Special Diets: A tasty gluten-free, low-carb alternative to traditional lasagna.
- Customizable Experience: Adjust the flavors and ingredients to match your preferences.
- Eye-Catching Presentation: The squash layers create a beautiful look that’s perfect for entertaining.
- Meal Prep Champion: Easy to make ahead and delicious as leftovers!
How to Serve No-Noodle Butternut Squash Lasagna?
Serve this lasagna straight from the baking dish for a rustic, family-style meal. Pair it with a fresh green salad or steamed vegetables for a balanced plate. Add some crusty bread on the side if you’re not avoiding carbs, and garnish with fresh herbs like basil or parsley to make the presentation pop.
Nutritional Information
Here’s an approximate breakdown per serving of this hearty dish:
- Calories: 300
- Protein: 15g
- Carbohydrates: 25g
- Fat: 12g
Make Ahead and Storage
This lasagna is ideal for prepping ahead and enjoying later.
Make-Ahead Tips
You can assemble the lasagna up to 24 hours before baking. Just cover it tightly with foil and store in the refrigerator. The flavors will have time to develop, making it even tastier.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven for a quick meal. You can also freeze portions for up to 3 months. Just thaw in the fridge overnight and warm before serving.
Tips for Making the Recipe
From my experience making this lasagna, here are a few tips for success:
- Make sure your butternut squash slices are evenly thin. This ensures they cook evenly without becoming soggy.
- Use room-temperature ricotta for easier spreading during layering.
- Don’t skip the resting time! It helps keep the layers intact when serving.
- Taste your sauce before assembly; adjust seasoning as needed for a well-balanced flavor.
No Noodle Butternut Squash Lasagna Recipe
Ingredients
- 1 large butternut squash peeled and sliced into thin sheets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 egg
- ½ cup Parmesan cheese grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- 1 cup diced tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 2 cups shredded mozzarella cheese
- Additional grated Parmesan cheese for topping
Instructions
- First, peel and seed your butternut squash, then slice it into thin sheets about 1/8 inch thick. Toss the slices with olive oil, salt, and pepper to ensure they’re well-seasoned and ready to soak up the flavors.
- Combine ricotta cheese, egg, Parmesan, dried basil, oregano, and a pinch of salt and pepper in a bowl. Mix until smooth and creamy; this will act as one of your lasagna’s rich, cheesy layers.
- Blend the marinara sauce, diced tomatoes, garlic powder, onion powder, and red pepper flakes in another bowl. Stir everything well to create a zesty and aromatic sauce.
- Grease your baking dish lightly to prevent sticking. Start with a spoonful of sauce at the bottom, spreading it evenly. Next, layer the butternut squash slices, followed by the ricotta mixture, more sauce, and a sprinkle of mozzarella. Repeat these layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Cover the dish with foil and bake in a preheated oven at 375°F for 30 minutes. Then, remove the foil and bake for an additional 20 minutes. The top should be golden and bubbling.
- Once baked, allow the lasagna to rest for 10 minutes so it sets properly. Sprinkle extra Parmesan and fresh basil over the top, and your dish is ready to be served!
Notes
- Make sure your butternut squash slices are evenly thin. This ensures they cook evenly without becoming soggy.
- Use room-temperature ricotta for easier spreading during layering.
- Don’t skip the resting time! It helps keep the layers intact when serving.
- Taste your sauce before assembly; adjust seasoning as needed for a well-balanced flavor.
