Butternut Squash Lasagna - No Noodles & Gluten Free

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!

Ingredients

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.
• Marinara sauce - Grab your favorite brand!

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

1. Spoon ⅓ of the meat sauce into the bottom of the baking dish
2. Lay butternut squash slices evenly on top
3. Spread ½ of the ricotta mixture on top of the butternut squash
4. Sprinkle mozzarella over the top
5. Repeat one more time
6. Spread the remaining meat sauce over the top and sprinkle more mozzarella and parmesan on top
7. 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

• Roasted Butternut Squash with Brown Sugar
• Easy Sautéed Butternut Squash
• Butternut Squash Soup Recipe
• Creamy Pumpkin Pasta Sauce