Butternut Squash Lasagna - No Noodles & Gluten Free

This noodle-less butternut squash lasagna is perfect for squash lovers! It's a healthier and lower carb version of a traditional lasagna, with the same cheesy goodness. It's naturally gluten-free and grain-free too!

I've always loved the comforting taste of a cheesy, saucy, lasagna, but I have Celiac disease and my husband avoids simple carbs. What's a girl to do?

Once I tried butternut squash lasagna without noodles, I was hooked and I did what any cheese-aholic would do - I made it three nights in a row for two weeks straight.

I didn’t miss the noodles one bit, and it felt good knowing I wasn’t loading up on simple carbs! The butternut squash adds a subtle sweetness and doesn't release liquid like zucchini does.

Key Ingredients

• Butternut squash - Butternut squash vary greatly in size! If you have any leftover butternut squash, try sautéing it in butter and brown sugar for a tasty side dish.
• Ricotta cheese - This creamy, 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 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—it enhances and brings out the natural flavors of a dish.
• Marinara sauce - Grab your favorite brand!

Instructions

This noodle-free lasagna is a breeze to make! The easiest way to make it is to prepare each component separately, then assemble everything together.

For the lasagna components:

• Cut the butternut squash - Try to cut the slices thin, but don't stress over it. Even if they're thick, it will still taste delish!

• Make the cheese mixture - Combine the ricotta, eggs, a portion of the cheeses, and seasoning. Set it aside until you're ready for assembling.
• Make the meat sauce - Cook the sirloin in a hot skillet, then add the marinara. I use store-bought to keep this recipe simple, but homemade works great too!

To assemble the lasagna:

Before you start, preheat the oven.

• Start with the meat sauce: Only use a third of it. We will layer twice, then top with meat sauce and cheese.
• Then the butternut squash: It's okay to overlap the slices/pieces so you don't have any gaps.

• Then the cheese: Add half the ricotta mixture, then top with shredded mozzarella.
• Repeat the process: Repeat everything one more time - ⅓ of the meat sauce, a layer of squash, the remaining ricotta mixture, and shredded mozzarella.

• Finish with the meat sauce and more cheese: Top with the remaining meat sauce, shredded mozzarella, and shredded parm.
• Bake until hot and bubbly: If the top gets too dark, you can carefully tent it with foil.

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.

Storage Tips

• If you want to leave the leftovers in the pan, you can do that. Just cover it with saran wrap or aluminum foil before you place it in the fridge.
• I prefer to transfer the leftovers to an airtight storage container so it doesn't take up as much space in the fridge. It doesn't have to look pretty!
• To reheat the lasagna, I just scoop some into a heatproof bowl and microwave it until hot throughout.

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