Butternut Squash Lasagna Without Noodles

This autumn-inspired lasagna replaces traditional pasta with thinly sliced butternut squash and is layered with a savory chicken sausage tomato sauce, creamy ricotta, and melted mozzarella. It’s hearty, nutritious, and full of fall flavor—so satisfying you won’t miss the noodles.

Butternut Squash Lasagna

I’ve made noodle-free zucchini lasagna for years, and with the arrival of cooler weather I wanted to try a version using butternut squash. This butternut squash lasagna turned out beautifully — classic comfort-food appeal with extra vegetables and nutrients. The Italian chicken sausage adds a bright, herb-forward flavor to the sauce that pairs perfectly with the sweet, roasted squash.

Ingredients

• Sausage: 14 ounces Italian chicken sausage, casings removed (or substitute turkey or pork sausage).
• Oil, Onion and Garlic: 1 teaspoon olive oil, 1/2 large onion (chopped), 3 cloves garlic (minced).
• Tomatoes: One 28-ounce can crushed tomatoes.
• Herbs: 2 tablespoons chopped fresh basil and 2 tablespoons chopped parsley.
• Seasoning: Salt and freshly ground black pepper to taste.
• Butternut Squash: 1 large butternut squash, peeled (about 3 pounds or more); sliced into thin rounds to replace lasagna noodles.
• Cheeses: 1 cup part-skim ricotta, 1/4 cup grated Parmigiano Reggiano (or Parmesan), 16 ounces shredded part-skim mozzarella (about 4 cups total).
• Egg: 1 large egg to bind the ricotta mixture (optional if avoiding eggs).

How to Make Butternut Squash Lasagna

1. Make the meat sauce: Heat the oil in a large, deep nonstick skillet. Brown the sausage, breaking it up with a spoon, about 5 minutes. Add the chopped onion and minced garlic and cook until softened, about 2 minutes. Stir in the crushed tomatoes, basil, salt, and pepper. Reduce heat, cover, and simmer 15–20 minutes.
2. Prepare the squash “noodles”: Slice the peeled butternut into 1/8-inch rounds using a spiralizer, mandolin, or a sharp knife. Aim for uniform thickness so the rounds cook evenly.
3. Ricotta filling: In a medium bowl, combine the ricotta, grated Parmesan, chopped parsley, and the egg; mix until combined.
4. Layer the lasagna: Preheat the oven to 375°F (190°C). Spread about 3/4 cup of the meat sauce over the bottom of a 9×12-inch casserole. Arrange 12 squash rounds to cover the sauce. Spread 3/4 cup of the ricotta mixture, sprinkle 1 cup shredded mozzarella, and pour 1 cup sauce. Repeat the second layer (squash, ricotta, mozzarella, sauce). For the third layer, add squash, 1 1/2 cups sauce, and cover the dish with foil.
5. Bake: Bake covered for 30 minutes. Remove the foil to allow excess moisture to evaporate and continue baking uncovered for another 30 minutes, or until the squash is fork-tender. Sprinkle with the remaining mozzarella and bake 5 minutes more, until melted and bubbling.
6. Rest and serve: Let the lasagna rest 5–10 minutes before slicing into eight pieces so the layers set and the slices hold together.

How to Make Butternut Squash “Noodles”

Butternut squash is large and firm, so take a few simple steps to make slicing safer and easier.

• Soften briefly: Microwaving the whole peeled squash for 1–2 minutes can make it easier to slice.
• Use the whole squash: When you reach the seeded bulb, remove the seeds with a fork and continue slicing the remaining flesh.
• Best tools: A good spiralizer or a sharp mandolin produces even, thin rounds; a sharp knife works too if you’re confident with knife skills.
• Safety tips: If using a mandolin, wear a cut-resistant glove and work carefully—mandolins are efficient but can cause injuries if handled carelessly.

Variations

• Spicy: Use spicy Italian sausage or add red pepper flakes to the sauce.
• Alternate meats: Substitute pork or turkey sausage for chicken sausage.
• Vegetarian: Use a plant-based sausage or add layers of cooked greens such as Swiss chard, kale, or spinach.
• Cheese swaps: Replace ricotta with cottage cheese for higher protein, or use a dairy-free ricotta for a vegan option.
• Egg-free: Omit the egg from the ricotta mixture; the filling may be slightly softer but will still taste excellent.

What to Serve with Butternut Sausage Lasagna

Light vegetable sides complement this hearty lasagna. Consider an Italian-style salad, roasted or parmesan Brussels sprouts, garlic butter mushrooms, or sautéed spinach to keep the meal balanced and bright.

Make-Ahead and Storage

This lasagna is ideal for meal prep. Assemble it one day ahead, cover tightly with foil, and refrigerate. Remove from the fridge 30 minutes before baking to take the chill off, then bake as directed. Leftovers will keep in an airtight container for up to four days in the refrigerator or up to three months in the freezer. To bake from frozen, thaw overnight in the refrigerator and heat as instructed.

Simple Recipe Summary