Noodleless Butternut Squash Lasagna (Print Version)
# Ingredients:
→ Main Ingredients
01 -
14 ounces Italian chicken sausage, casing removed (Al Fresco brand)
02 -
1 teaspoon extra virgin olive oil
03 -
1/2 large onion, chopped
04 -
3 cloves garlic, minced
05 -
1 28-ounce can crushed tomatoes (preferred brand: Tuttorosso)
06 -
2 tablespoons fresh basil, chopped
07 -
Salt and black pepper, to taste
08 -
1 large butternut squash (peeled, minimum weight 3 pounds)
09 -
1 cup part-skim ricotta cheese
10 -
1/4 cup Parmigiano Reggiano or Parmesan cheese, grated
11 -
2 tablespoons fresh parsley, chopped
12 -
1 large egg
13 -
16 ounces part-skim shredded mozzarella cheese (approximately 4 cups)
# Instructions:
01 -
In a large deep nonstick skillet, brown the chicken sausage with olive oil, breaking it apart with a wooden spoon until fully cooked, approximately 5 minutes. Add the chopped onion and minced garlic, cooking until softened, about 2 minutes. Stir in the crushed tomatoes, fresh basil, salt, and black pepper to taste. Cover and simmer on low heat for 15 to 20 minutes.
02 -
Using a mandolin, spiralizer, or sharp knife, slice the butternut squash into 1/8-inch thick rounds. Exercise caution and consider using a cut-proof glove when using a mandolin.
03 -
Preheat the oven to 375°F (190°C).
04 -
In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, chopped parsley, and egg. Mix thoroughly.
05 -
In a 9×12 inch deep casserole dish, spread 3/4 cup of the prepared sauce on the bottom. Layer 12 butternut squash rounds to cover the surface, then spread 3/4 cup of the ricotta cheese mixture over the squash. Add 1 cup of shredded mozzarella cheese and 1 cup of sauce as the next layer. Repeat this process for the second layer. For the third layer, arrange 12 butternut squash slices, top with 1 1/2 cups of sauce, and cover the dish tightly with foil.
06 -
Place the casserole dish in the oven and bake covered for 30 minutes.
07 -
Remove the foil and continue baking uncovered for an additional 30 minutes. This step helps eliminate excess moisture from the dish.
08 -
Top the lasagna with the remaining shredded mozzarella cheese and bake for 5 more minutes, or until the cheese is melted and bubbling.
09 -
Remove the lasagna from the oven and let it stand for 5 to 10 minutes before slicing into 8 equal portions. Serve warm.
# Notes:
01 -
If using a mandolin to slice the butternut squash, consider using a cut-proof glove to avoid injuries.