This butternut squash lasagna is not only delicious but it’s also secretly healthy with the use of butternut squash in place of the noodles. The butternut squash cooks up to be soft and tender in between layers of ground sausage, ricotta, mozzarella and parmesan cheese and spaghetti sauce.
I use mild sausage in this lasagna, however, a medium sausage or even spicy would taste great in this dish as well. The spices from the sausage really work great with the butternut squash and subtly highlight the squash in this dish.
This dish is comforting and perfect for a Sunday dinner or family gathering! If you wanted to add lasagna noodles to this dish as well you can do that and it will still taste great and make it a little more traditional.
The picture above was taken of leftovers the next day just to show you how the layers are because this is a little saucy when it’s hot and they aren’t quite as clear.
What you need to make butternut squash lasagna:
Serves 6
- 1 large butternut squash – peeled and cut into 1/2 inch thick pieces
- 1 pound mild ground sausage
- 2 tablespoons olive oil
- 24 ounces spaghetti sauce
- 1/4 cup water
- 1 tablespoon garlic – minced
- 1 teaspoon Italian seasoning
- 3 medium tomatoes – optional – this does make it extra saucy
- 1 cups ricotta cheese
- 3 cup mozzarella
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 350 F.
- Peel, remove seeds and cut butternut squash into roughly 1/2 inch slabs or slices, any size or direction will work just as long as they are ~1/2 inch thick.
- Cook sausage with olive oil until mostly cooked.
- Add water, spaghetti sauce, garlic and Italian seasonings to the sausage and simmer for a few minutes.
- Take a casserole dish – 9 x 13 inch or 12 x 8 will work too.
- Spoon about 1/2 of a cup of sauce and meat mixture on the bottom of the pan.
- Layer the butternut squash pieces across the pan until you’ve created a layer.
- Lay down 1/2 cup ricotta cheese, followed by more sauce, optional tomato slices and roughly 1 1/2 cups mozzarella cheese.
- Repeat that sequence again for another layer, starting with the butternut squash and ending with mozzarella cheese.
- Top with parmesan cheese to finish.
- Bake for 1 hour.
- Remove from heat and let cool slightly before eating.
- Enjoy!
Here are a few other Italian recipes you may love:
- Eggplant and Red Pepper Pesto Gratin RECIPE HERE
- Crockpot Italian Beef Roast RECIPE HERE
- Italian Rice Stuffed Tomatoes RECIPE HERE
- Italian Stuffed Red Bell Peppers RECIPE HERE
- Italian Shakshuka RECIPE HERE
Butternut Squash Lasagna
Ingredients
- 1 large butternut squash – peeled and cut into 1/2 inch thick pieces
- 1 pound mild ground sausage
- 2 tablespoons olive oil
- 24 ounces spaghetti sauce
- 1/4 cup water
- 1 tablespoon garlic
- 1 teaspoon Italian seasoning
- 3 medium tomatoes – optional – this does make it extra saucy
- 1 cups ricotta cheese
- 3 cup mozzarella
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 350 F.
- Peel, remove seeds and cut butternut squash into roughly 1/2 inch slabs or slices, any size or direction will work just as long as they are 1/2 inch thick.
- Cook sausage with olive oil until mostly cooked.
- Add water, spaghetti sauce, garlic and Italian seasonings to the sausage and simmer for a few minutes.
- Take a casserole dish – 9 x 13 inch or 12 x 8 will work too.
- Spoon about 1/2 of a cup of sauce and meat mixture on the bottom of the pan.
- Layer the butternut squash pieces across the pan until you’ve created a layer.
- Lay down 1/2 cup ricotta cheese, followed by more sauce, optional tomato slices and roughly 1 1/2 cups mozzarella cheese.
- Repeat that sequence again for another layer, starting with the butternut squash and ending with mozzarella cheese.
- Top with parmesan cheese to finish.
- Bake for 1 hour.
- Remove from heat and let cool slightly before eating.