Noodleless Butternut Squash Lasagna (Version for Printing)
Tender butternut squash, savory sausage, and cheeses blend perfectly in this pasta-free Italian-style dinner.
# Ingredients You’ll Need:
→ Meat Sauce
01 -
400g Italian chicken sausage, casing removed
02 -
5ml extra virgin olive oil
03 -
1/2 large onion, finely chopped
04 -
3 garlic cloves, minced
05 -
800g crushed tomatoes
06 -
2 tablespoons fresh basil, chopped
07 -
Salt and black pepper, to taste
→ Lasagna Layers
08 -
1 large butternut squash (at least 1.4kg), peeled and sliced 3mm thick
09 -
250g part-skim ricotta cheese
10 -
25g Parmigiano Reggiano or Parmesan cheese, finely grated
11 -
2 tablespoons fresh parsley, chopped
12 -
1 large egg
13 -
450g part-skim mozzarella cheese, shredded
# How to Make It:
01 -
In a large deep nonstick skillet over medium heat, add olive oil and crumble in chicken sausage. Sauté, breaking up the meat, until thoroughly cooked, about 5 minutes. Add the chopped onion and minced garlic, cooking until softened, approximately 2 minutes. Stir in crushed tomatoes, chopped basil, and season with salt and black pepper. Cover and simmer the sauce over low heat for 15 to 20 minutes.
02 -
Using a mandolin, spiralizer, or sharp knife, slice the peeled butternut squash crosswise into rounds, each about 3mm thick. Handle tools with caution and consider using a cut-resistant glove for safety.
03 -
Preheat the oven to 190°C (375°F).
04 -
In a medium mixing bowl, thoroughly combine ricotta cheese, grated Parmigiano Reggiano, chopped parsley, and the egg until homogenous.
05 -
Spread 180ml of the meat sauce evenly at the bottom of a deep 23x30cm casserole dish. Layer with 12 butternut squash rounds, followed by 180ml ricotta mixture, then 110g mozzarella, and 240ml sauce. Repeat for a second layer: 12 squash rounds, 180ml ricotta mixture, 110g mozzarella, 240ml sauce. For the third layer, place 12 squash rounds and top with 360ml sauce. Cover the dish with aluminium foil.
06 -
Bake the assembled lasagna, covered with foil, for 30 minutes.
07 -
Remove the foil and continue baking for another 30 minutes to reduce excess moisture.
08 -
Top the lasagna with the remaining mozzarella and bake uncovered for an additional 5 minutes, or until the cheese is fully melted and bubbling.
09 -
Allow the dish to stand for 5 to 10 minutes before slicing into eight portions and serving.
# Extra Tips:
01 -
When slicing butternut squash with a mandolin, use a cut-proof glove to prevent injuries and ensure uniform thickness for even cooking.