No Noodle Butternut Squash Lasagna Recipe | Healthy & Delicious
Trust me when I say this No Noodle Butternut Squash Lasagna Recipe is a game-changer. A few weeks ago, I decided to swap out traditional pasta for thin slices of butternut squash, and I haven’t looked back since.Â
The result? A comforting, cheesy, and flavorful dish that is not only healthier but also delivers all the classic lasagna vibes. My kitchen smelled amazing, and the first bite had me hooked. This recipe is proof that you don’t need actual noodles to create a hearty and satisfying lasagna.
If you’re craving a cozy dish that’s packed with veggies, cheesy goodness, and a zesty sauce, you’re in for a treat. I can’t wait to walk you through how to make it!
Why You’ll Love This Recipe?
This isn’t just any lasagna. It’s layers upon layers of deliciousness, minus the carbs. Here’s why you’ll fall in love with this recipe:
1. It’s Easy and Straightforward
No tricky techniques or a million steps here. From prepping the squash to layering the dish, the process is simple enough for any level of cook to master. Plus, with just a little prep work, your oven does most of the heavy lifting.
2. Perfect for Special Diets
Whether you’re gluten-free, looking for a low-carb option, or just trying to sneak more veggies into your meals, this recipe fits the bill. It’s a great pasta alternative if you’re keeping an eye on your carb intake.
3. Customizable Flavors
Not a fan of ricotta? Swap it for cottage cheese. Like a little spice? Add extra red pepper flakes to the sauce. You can tweak the ingredients to make it perfect for your palate.
4. A Showstopper for Guests
This dish is as beautiful as it is tasty. The layered squash looks stunning when served, and it’s guaranteed to impress anyone you’re feeding. Plus, you get all the lasagna vibes without the post-carb slump.
5. Works for Meal Prep
Make it ahead, freeze leftovers, or enjoy it for a few days after you bake it. It reheats beautifully and tastes even better the next day.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
Ingredients
- 1 large butternut squash, peeled and thinly sliced
- Olive oil
- Salt and black pepper
- Ricotta cheese
- Egg
- Parmesan cheese
- Dried basil
- Dried oregano
- Salt and pepper
- Marinara sauce
- Diced tomatoes
- Garlic powder
- Onion powder
- Red pepper flakes
- Shredded mozzarella cheese
- Grated Parmesan cheese
Variations and Equipment
If you want to mix things up, here are some delicious variations for this lasagna and what you’ll need to make it.
Variations
- Go Dairy-Free: Use plant-based ricotta and mozzarella. Cashew-based cheeses work wonderfully.
- Meat Lovers: Add cooked ground turkey, beef, or sausage to the tomato sauce for a protein-packed version.
- Extra Veggies: Layer in sautéed spinach, mushrooms, or zucchini slices for even more nutrition.
- Vegan Option: Replace the ricotta with a tofu-based alternative and skip the eggs.
Equipment
- Mandoline (optional): For slicing the butternut squash ultra-thin.
- Mixing Bowls: To combine the ricotta filling and tomato sauce.
- Baking Dish: A 9×13-inch pan works perfectly for layering.
- Foil: To cover the lasagna while baking.
How to Make No-Noodle Butternut Squash Lasagna?
This No-Noodle Butternut Squash Lasagna is a healthier, gluten-free twist on the classic comfort food. With layers of creamy ricotta, savory tomato sauce, and tender butternut squash in place of traditional noodles, it’s a delicious and nutritious option for any meal. Here’s how to make it:
Step 1: Prep the Squash
Peel and seed the butternut squash, then slice it thinly, about 1/8 inch thick. Toss the slices with a drizzle of olive oil and a sprinkle of salt and pepper.
Step 2: Make the Ricotta Filling
Mix the ricotta cheese, egg, grated Parmesan, dried basil, oregano, salt, and pepper in a bowl until smooth and creamy.
Step 3: Create the Tomato Sauce
Combine the marinara sauce, diced tomatoes, garlic powder, onion powder, and red pepper flakes in another bowl. Stir well so all the flavors meld together.
Step 4: Assemble the Lasagna
Grease your baking dish. Start by adding a thin layer of the tomato sauce at the bottom. Then layer the squash slices, followed by the ricotta mixture, another layer of sauce, and a sprinkle of mozzarella. Repeat until you’ve used up all the ingredients, finishing with a generous cheese layer on top.
Step 5: Bake
Cover the dish with foil and bake in a preheated oven at 375°F for 30 minutes. Then, remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.
Step 6: Rest and Garnish
Allow the lasagna to rest for about 10 minutes before slicing. For a fresh finishing touch, sprinkle some Parmesan cheese and chopped basil on top.
Tips for Making the Recipe
- Temperature Matters: Use room-temperature ricotta so it spreads easier.
- Even Layers: Try to keep your squash slices uniform in thickness for even cooking.
- Don’t Skip the Resting Time: This allows the lasagna to set, making it easier to slice neatly.
- Spice Control: Adjust the red pepper flakes in the sauce to suit your spice tolerance.
How to Serve No-Noodle Butternut Squash Lasagna?
This lasagna looks stunning on its own, but you can make it extra special with these serving ideas. Pair it with a crisp green salad or some roasted vegetables on the side. Garnish with fresh basil or parsley and serve directly from the baking dish for a rustic, inviting presentation.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving of this lasagna (approximate):
- Calories: 300
- Protein: 15g
- Carbohydrates: 25g
- Fat: 12g
Make Ahead and Storage
Here’s why this dish is perfect for busy weeknights or prepping in advance.
Make-Ahead Tips
Prepare and assemble the lasagna a day in advance. Cover and refrigerate it until you’re ready to bake. This gives the flavors even more time to mingle.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 3-4 days. It reheats beautifully in the oven or microwave.
- Freezing: Wrap individual portions in foil and place them in freezer-safe bags. They’ll stay fresh for up to 3 months. Simply thaw in the fridge and reheat when ready to enjoy.
And there you have it! A wholesome, flavorful, and stunning No-Noodle Butternut Squash Lasagna. Whether you’re hosting a dinner party or preparing a nutritious family meal, this dish is bound to impress. Give it a try, and I promise, you won’t miss the noodles one bit!
No Noodle Butternut Squash Lasagna Recipe
Ingredients
Method
- Peel and seed the butternut squash, then slice it thinly, about 1/8 inch thick. Toss the slices with a drizzle of olive oil and a sprinkle of salt and pepper.
- Mix the ricotta cheese, egg, grated Parmesan, dried basil, oregano, salt, and pepper in a bowl until smooth and creamy.
- Combine the marinara sauce, diced tomatoes, garlic powder, onion powder, and red pepper flakes in another bowl. Stir well so all the flavors meld together.
- Grease your baking dish. Start by adding a thin layer of the tomato sauce at the bottom. Then layer the squash slices, followed by the ricotta mixture, another layer of sauce, and a sprinkle of mozzarella. Repeat until you’ve used up all the ingredients, finishing with a generous cheese layer on top.
- Cover the dish with foil and bake in a preheated oven at 375°F for 30 minutes. Then, remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.
- Allow the lasagna to rest for about 10 minutes before slicing. For a fresh finishing touch, sprinkle some Parmesan cheese and chopped basil on top.
Notes
- Temperature Matters: Use room-temperature ricotta so it spreads easier.
- Even Layers: Try to keep your squash slices uniform in thickness for even cooking.
- Don’t Skip the Resting Time: This allows the lasagna to set, making it easier to slice neatly.
- Spice Control: Adjust the red pepper flakes in the sauce to suit your spice tolerance.
