No-Noodle Butternut Squash Lasagna
Savor the comforting flavors of this No-Noodle Butternut Squash Lasagna, featuring layers of creamy ricotta, savory sausage, and aromatic sage—all without the carbs! This gluten-free delight is perfect for family dinners or festive gatherings. With a golden-brown crust and rich flavors, it’s bound to impress even the pickiest eaters.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, thinly sliced
- 1 pound Italian sausage (spicy or mild)
- 15 oz ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh sage leaves, chopped
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a skillet over medium heat, brown the Italian sausage for about 6-8 minutes until fully cooked; set aside.
- Slice butternut squash thinly ensuring uniformity.
- In a bowl, combine ricotta cheese with half of the Parmesan and chopped sage; season with salt and pepper.
- Layer marinara sauce at the bottom of the baking dish, then add half of the squash slices, half of the ricotta mixture, and half of the sausage. Repeat layers and finish with more marinara on top.
- Sprinkle remaining Parmesan over the top layer. Bake uncovered for 40-45 minutes until golden brown and bubbly.
- Allow to rest for 10 minutes before slicing and serving.
Nutrition
- Serving Size: 1 piece (approx. 210g)
- Calories: 320
- Sugar: 6g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg