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This hearty butternut squash lasagna transforms traditional Italian comfort food into a pasta-free delight that's perfect for fall dinners. By replacing noodles with thinly sliced butternut squash, you get all the layered goodness of lasagna with added nutritional benefits and a subtle sweetness that pairs beautifully with savory chicken sausage and cheese.
I first made this when trying to incorporate more vegetables into our family meals. The first time my pasta loving husband tried it, he went back for seconds without even mentioning the missing noodles. Now it's our go to fall comfort food that feels indulgent while being healthier.
Ingredients
- Butternut squash: Carefully peeled and sliced into thin rounds acts as the perfect pasta substitute while adding natural sweetness and vitamin A
- Italian chicken sausage: Provides lean protein and savory flavor without excess fat found in traditional pork sausage
- Crushed tomatoes: Create the base for a rich homemade sauce that's far better than jarred alternatives
- Part skim ricotta and mozzarella: Deliver the creamy cheese layers essential to lasagna while keeping fat content reasonable
- Fresh basil and parsley: Bring brightness to cut through the richness of the dish
- Parmesan: Adds that umami depth that makes Italian food so satisfying
Step-by-Step Instructions
- Prepare the Meat Sauce:
- Cook the Italian chicken sausage in olive oil over medium heat, breaking it apart with a wooden spoon until it develops a nice brown color. Add finely chopped onions and minced garlic, allowing them to soften and become aromatic without burning. Pour in the crushed tomatoes along with chopped fresh basil, salt and pepper, then allow everything to simmer together for at least 15 minutes so the flavors can meld beautifully.
- Slice the Butternut Squash:
- While the sauce simmers, prepare the butternut squash by carefully peeling it and slicing into thin rounds approximately 1/8 inch thick. Using a spiralizer with the slicing attachment makes this process much easier, but a mandolin or sharp knife works too. Aim for consistent thickness so everything cooks evenly.
- Mix the Cheese Filling:
- Combine the ricotta cheese, freshly grated Parmesan, chopped parsley and egg in a medium bowl until well incorporated. This creates a creamy, flavorful binding layer that holds everything together and provides that classic lasagna texture we all love.
- Layer the Lasagna:
- Begin building your lasagna by spreading sauce on the bottom of your baking dish to prevent sticking. Create your first layer with overlapping butternut squash rounds, followed by a portion of the ricotta mixture, mozzarella cheese, and more sauce. Repeat the layering process, finishing with a generous butternut squash layer topped with sauce.
- Bake to Perfection:
- Cover the dish with foil and bake for 30 minutes to allow the squash to soften. Remove the foil and bake uncovered for another 30 minutes this crucial step helps evaporate excess moisture from the butternut squash. Add the final layer of cheese and bake just until bubbly and golden.
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The butternut squash is truly the star ingredient here. I discovered quite accidentally that when sliced thin and baked between layers of sauce and cheese, it develops an incredible texture that mimics al dente pasta. My grandmother who was skeptical about missing the pasta now requests this version when she visits during the fall months.
Storage and Make-Ahead Tips
This butternut squash lasagna actually improves with time as the flavors meld together beautifully. After cooking and cooling completely, cover tightly with plastic wrap and refrigerate for up to 4 days. Individual portions reheat perfectly in the microwave for quick lunches or dinners throughout the week.
For longer storage, this lasagna freezes exceptionally well. After baking, allow it to cool completely, then portion into individual servings or freeze the entire casserole. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen portions will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Vegetarian Adaptation
This recipe easily converts to a vegetarian delight with minimal adjustments. Simply omit the chicken sausage and add sautéed mushrooms, spinach, or roasted red peppers to the sauce for depth and texture. For additional protein, consider mixing some crumbled firm tofu with Italian herbs into your sauce. Another excellent option is adding a layer of roasted eggplant alongside the butternut squash for a vegetable medley lasagna.
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Serving Suggestions
This hearty lasagna pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A side of roasted Brussels sprouts or broccoli complements the fall flavors perfectly. For entertaining, serve with a glass of medium bodied red wine like Chianti or Montepulciano, which stands up nicely to the tomato sauce without overpowering the delicate squash flavor.
Frequently Asked Questions
- → What can I use instead of a spiralizer for the squash?
You can use a mandolin or a sharp knife to slice the butternut squash into 1/8-inch thick rounds. A cut-proof glove is recommended for safety when using a mandolin.
- → How do I prevent excess moisture in the lasagna?
Bake the lasagna uncovered for the recommended time to help any excess moisture evaporate. This ensures a firmer texture.
- → Can I substitute the chicken sausage with another protein?
Yes, you can use ground turkey, beef, or a plant-based sausage as alternatives. Adjust the seasoning as needed for the best flavor.
- → How do I store leftovers?
Store the lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
- → Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance, cover it tightly, and refrigerate. When ready to bake, follow the baking instructions, adding a few extra minutes if needed.