Noodle-less Butternut-Sausage Lasagna

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This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won’t miss the pasta!

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!Noodle-less Butternut-Sausage Lasagna

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!

I’ve been making noodle-less lasagna for years with zucchini, but now that Fall is here I wanted to try a variation with butternut instead. The results were fabulous, perfect comfort food without all the carbs. I loved the flavors the Italian chicken sausage added to the sauce, next time I may even use a spicy sausage to give it some heat. Leftovers are great for lunch or can be frozen to eat another day.

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!

The easiest way to cut the butternut into thin rounds is using a good quality spiralizer like the Inspiralizer pictured here. If you don’t have one a sharp knife or a mandolin would work (but be careful!) If you use the Inspiralizer, cut a slit lengthwise through the center so the pieces separate when spiralizing. I used blade A on my spiralizer which gave me perfect rounds.

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!
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4.97 from 28 votes
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Noodle-less Butternut-Sausage Lasagna

402 Cals 29 Protein 30 Carbs 19 Fats
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: Italian
This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!

Ingredients

  • 14 oz Italian chicken sausage, casing removed (Al Fresco)
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 28 oz can crushed tomatoes (tuttorosso)
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 1 large butternut, peeled (3 lbs)
  • 1 cup part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 2 tbsp chopped parsley
  • 1 large egg
  • 16 oz 4 cups shredded part-skim mozzarella cheese

Instructions

  • In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, and black pepper. Simmer on low, covered 15 to 20 minutes.
  • Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A. To do this, you have to slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin (be careful) or a sharp knife.
  • Preheat oven to 375°F.
  • In a medium bowl combine ricotta cheese, parmesan cheese, parsley and egg, mix.
  • In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.
  • Bake covered 30 minutes.
  • Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes.
  • Let stand about 5 – 10 minutes before serving.

Nutrition

Serving: 1/8th, Calories: 402kcal, Carbohydrates: 30g, Protein: 29g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 109mg, Sodium: 918mg, Fiber: 5g, Sugar: 5g
WW Points Plus: 9
Keywords: Butternut Sausage Lasagna, gluten free lasagna, Low Carb Lasagna, No Noodle Lasagna, Noodle-less Butternut-Sausage Lasagna

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!

 

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245 comments

  1. I have been making this lasagna for years now. Every time I share it with others I get rave reviews. It’s my favorite go-to recipe for healthy comfort food. I usually bake it, refrigerate it overnight. Cut 12 pieces and wrap individually in freezer saran wrap. Pull out a square when I don’t have lunch prepped so its perfect for on-the-go!

  2. This has become my go-to fall-is-here-potluck-welcome-guests recipe. Everyone loves it — I have a few tweaks in that I use turkey Italian sausage, an extra can of crushed tomatoes and, I’ll be honest, more cheese. But so tasty and just right. (Oh, I also roast the butternut squash circles for about 15 minutes before assembling.)
    The flexibility of it is the key.

  3. Has anyone made this in advance?

  4. I have made this dish for company probably 8 to 10 times.  Without fail, they have asked me for the recipe. This is truly delicious comfort food that you can feel good about eating.  Sometimes, because of dairy sensitive guests, I have used Violife mozzarella shreds and a homemade cashew ricotta. Still absolutely delicious.  

  5. Delicious, but I was able to get it down to 4 pts on blue. Used 2 cups mozzarella (2/3 cup each layer) and instead of chicken sausage used ground breast meat and added sausage spices (fennel seed, paprika, oregano, onion powder, red pepper flakes).

  6. Tasted out of this world. 

  7. Can I make this a day ahead of time?

  8. Hi,

    Can this recipe be made with sweet potato? Thanks

  9. My family loves all of your recipes! I can’t wait to try this one. Why brand/model spiralizor do you recommend ? I have been wanting one forever . This recipe is perfect excuse to order one!

  10. This was delicious. I altered this recipe slightly — only mixed the ricotta and parmesan, used way less shredded mozzarella, and used ground turkey with Italian and cajun seasonings to make it spicier. My husband was very skeptical when I told him I used butternut squash instead of (gluten-free) noodles. He devoured it! This is another recipe I’ll be adding to our rotation. Thanks for all the great recipes! Keep them coming!