Butternut Squash Lasagna

This filling veggie-based lasagna puts a fresh spin on comfort food by swapping pasta for thin butternut squash slices. It's a cozy fall dinner that doesn't skimp on flavor - you'll get all the yummy layers you'd expect in traditional lasagna but with a subtle sweetness that works so well with the savory sausage and gooey cheese blend.

I came up with this when I was trying to sneak more veggies onto our dinner table. The first time I served it, my husband who normally demands pasta with everything went back for another helping without even noticing there weren't any noodles! Now we can't wait for fall to roll around so we can enjoy this guilt-free comfort food.

Ingredients

• Butternut squash: Peeled and cut into thin circles to stand in for pasta sheets while adding a touch of sweetness and loads of vitamin A
• Italian chicken sausage: Gives you all the meaty flavor with less fat than regular pork sausage
• Crushed tomatoes: The backbone of your homemade sauce that tastes way better than anything from a jar
• Part skim ricotta and mozzarella: Bring that creamy, melty goodness without going overboard on calories
• Fresh basil and parsley: Add a pop of freshness that balances the rich flavors
• Parmesan: Brings that can't-resist savory punch that makes everything taste better

Step-by-Step Instructions

Cook the Meat Sauce:

Brown the chicken sausage in a bit of olive oil, breaking it into small chunks as it cooks. Toss in diced onions and garlic, letting them get soft and fragrant. Pour crushed tomatoes into the mix along with torn basil leaves and a pinch of salt and pepper. Let everything bubble away for about 15 minutes so all those flavors can get friendly with each other.

Cut Up the Squash:

While your sauce cooks down, tackle the butternut squash. Take off all the skin and slice it into thin rounds about 1/8 inch thick. A spiralizer makes quick work of this job, but you can also use a mandolin or just a good knife. Try to keep the slices about the same thickness so they'll cook evenly.

Stir Together the Cheese Mix:

Grab a bowl and mix your ricotta, grated Parm, chopped parsley and an egg until smooth. This creamy layer will hold everything together and give you that classic lasagna feel that everyone loves.

Build Your Lasagna:

Start by spreading some sauce on the bottom of your dish to stop sticking. Arrange your first layer of overlapping squash rounds, then spread some ricotta mixture, sprinkle mozzarella, and spoon more sauce. Keep going with these layers, ending with squash on top covered in sauce.

Pop It in the Oven:

Cover the dish with foil and bake for half an hour to soften the squash. Then take the foil off and bake another 30 minutes - this helps get rid of extra moisture from the squash. Finish with a final cheese layer and bake until it's all bubbly and golden on top.

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The butternut squash really does all the heavy lifting in this dish. I found out by chance that when you slice it super thin and bake it between all that sauce and cheese, it gets this amazing texture that feels just like al dente pasta. My grandma turned her nose up at first when I told her there weren't noodles, but now she asks me to make this every time she visits in the fall.

Storage and Make-Ahead Tips

This squash lasagna actually tastes even better the next day after all the flavors have had time to mingle. Once it's cooled down completely, just wrap it tight and stick it in the fridge for up to 4 days. You can zap single portions in the microwave whenever you need a quick meal during the week.

If you want to save it longer, this dish freezes really well. After it cools, either cut it into individual servings or freeze the whole thing. Wrap it super well in plastic then foil to keep it fresh. It'll stay good in the freezer for about 3 months. Just move it to the fridge the night before you want to eat it so it can thaw slowly.

Vegetarian Adaptation

Want to skip the meat? No problem! Just leave out the chicken sausage and throw in some sautéed mushrooms, wilted spinach, or sweet roasted red peppers to give your sauce more body. If you're worried about protein, mix some crumbled tofu with Italian seasonings into the sauce. Another great twist is adding a layer of roasted eggplant slices alongside the butternut squash for even more veggie goodness.

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Serving Suggestions

This rich lasagna goes perfectly with a simple arugula salad drizzled with lemon and olive oil to balance things out. Roasted Brussels sprouts or broccoli on the side really complement those autumn flavors too. Having friends over? Pour some medium red wine like Chianti or Montepulciano that can stand up to the tomato sauce but won't drown out the subtle squash taste.

Frequently Asked Questions

→ How can I slice the squash if I don’t have a spiralizer?

A mandolin or sharp kitchen knife works great for slicing squash into thin, 1/8-inch rounds. Be careful, and wear a safety glove with the mandolin if possible.

→ How do I keep the lasagna from getting too watery?

To reduce liquid, bake it without a lid so the extra moisture cooks off. This keeps the layers nice and firm.

→ Can I swap the chicken sausage for another type of meat?

Certainly! Ground turkey, beef, or even plant-based sausage can be used. Make sure to adjust spices for the perfect taste.

→ What’s the best way to store extra portions?

Place leftovers in a sealed container inside the fridge for up to three days. Reheat it quickly in the microwave or oven.

→ Is it possible to prepare this dish in advance?

Of course! Put it together the day before, cover it tightly, and refrigerate. Then toss it in the oven to bake when you’re ready, adding a few minutes if it’s cold.