This noodle-less butternut squash lasagna is perfect for butternut squash lovers! It's a healthier and lower carb version of a traditional lasagna. It's naturally gluten-free and grain-free too!
I've always loved the comforting taste of a cheesy, saucy, delicious lasagna but I have Celiac disease and my husband avoids simple carbs. Once I tried butternut squash lasagna without noodles I was hooked and I did what any good lasagna lover would do - I made it three nights in a row for a week straight.
Instead of pasta sheets I used butternut squash lasagna sheets instead. I like to cut my butternut squash thick because I really love the taste of butternut squash but you can also slice them thin on a mandolin to achieve pasta-like sheets. Either way is delicious!
I made my own pasta sauce but you can pick up your favorite jarred kind to make the process even quicker. Here's what you will need:
For the Pasta Sauce
- Tomato sauce - Tomato sauce is a mixture of tomato puree and spices. It will be the base of our pasta sauce.
- Olive oil - Adds depth of flavor and is used to sauté the garlic.
- Garlic - Sautéed garlic adds a distinct nutty flavor.
- Italian seasoning - Of course!
- Basil - Fresh basil and tomatoes are meant for one another. You can skip it if you don't have any fresh basil though.
- Sugar - Just a touch of sweetness
- Kosher salt - Salt brings out all the flavors in the pasta sauce
For the Butternut Squash Lasagna
- Butternut squash - Try to buy one with a long neck if you plan to slice it on a mandolin. I like to cut the butternut squash into ½ inch thick slices. It's easier but more than that I love a big hearty bite of butternut squash. This is entirely personal preference. If you prefer thin butternut squash lasagna sheets that mimic pasta then use a mandolin. You may need to buy two if the squash is small.
- Ricotta cheese - This creamy and fresh cheese has a rich flavor that gives lasagna it's signature cheesy filling.
- Eggs - Eggs help bind everything together during the cooking process. You don't actually taste the eggs.
- Mozzarella - More melty, stringy cheese please!
- Parmesan - Parmesan has a salty and nutty taste that crisps up while it cooks which makes it perfect for the top of a lasagna.
- Kosher salt - Salt is essential especially in such a rich dish.
Butternut Squash Lasagna Sheets
This lasagna doesn't have any noodles in it. The butternut squash essentially takes their place. I cut the lasagna with a knife into ½ inch thick slices. If you want this to come out more like a traditional lasagna you can peel the lasagna then cut the neck off. Carefully use a mandolin or a knife to slice ⅛ inch thick slices lengthwise. This will give you "lasagna sheets".
How to Make it
For the sauce:
- Sauté the garlic in olive oil
- Add the tomato sauce, seasoning, sugar, salt, and basil
- Let simmer for 10 minutes and then take off the heat and set aside
For the lasagna:
- Peel and cut up the butternut squash then set aside.
- Brown the ground sirloin and then add the tomato sauce - set aside.
- In a large bowl combine ricotta cheese, eggs, ½ cup mozzarella, ½ cup parmesan and kosher salt
- Assemble the lasagna
Assembling the Lasagna
- Spoon ⅓ of the meat sauce into the bottom of the baking dish
- Lay butternut squash slices evenly on top
- Spread ½ of the ricotta mixture on top of the butternut squash
- Sprinkle mozzarella over the top
- Repeat one more time
- Spread the remaining meat sauce over the top and sprinkle more mozzarella and parmesan on top
- Bake the lasagna for 60 to 65 minutes at 375 degrees
Tips & Substitutions
- If the top starts to brown too much you can tent the top with aluminum foil. Carefully remove the lasagna from the oven and add the aluminum foil then place it back in the oven.
- To test if the lasagna is done stick a fork into it and see if the fork easily slides through the butternut squash. It should take around an hour to get to this point but if you use thin butternut squash sheets it may not take as long.
Other Butternut Squash Recipes You Might Like
Butternut Squash Lasagna Without Noodles
- 10 inch square baking dish
- 10 inch Saute Pan
- Sauce pan
- Cutting board
- Chef's knife
- Vegetable peeler
- Large Bowl
For the tomato sauce:
- 29 oz can of tomato sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 teaspoon italian seasoning
- small handful basil, minced
- ¼ teaspoon kosher salt
- 1 tbsp sugar
For the lasagna
- 1 large butternut squash, peeled and cut into ½ inch slices* see notes
- 16 oz. ricotta cheese
- 2 eggs
- 8 oz. shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- ¼ teaspoon kosher salt
- 1.5 lbs ground sirloin
To make the sauce
- In a medium saucepan on medium low heat sauté the minced garlic in the olive oil until fragrant.
- Add the tomato sauce, sugar, basil, italian seasoning, and salt. Let simmer for 10 minutes and then remove from the heat.
To make the lasagna
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl combine the ricotta cheese, eggs, ½ cup of the mozzarella, ½ cup parmesan cheese, and ¼ teaspoon kosher salt. Stir together and set aside.
- In a 10 inch sauté skillet brown the sirloin on medium high heat. Season with salt and pepper. Sauté until almost cooked through. Drain any excess grease. Take off the heat and carefully stir in the tomato sauce.
- Spoon ⅓ of the meat sauce into the baking dish and spread around evenly. Lay butternut squash slices evenly on top. Add ½ of the ricotta mixture and spread around evenly. Sprinkle the top with mozzarella.
- Repeat the layering one more time then add the remaining meat sauce. Sprinkle with mozzarella and parmesan cheese.
- Bake for 60 minutes at 375 degrees Fahrenheit.
I just made this now, it's in the oven. Super excited to eat it. It came out absolutely gorgeous. I made it vegetarian, used low fat cheeses and pre cooked my squash for 12 minutes in the oven. I also add 4 lasagna noodles because I had them last over after making hubby's traditional lasagna. Hate to waste.