No Pasta Noodles!!
Much more carb-friendly than
traditional lasagna.
This is a recipe I created after eating this dish in a restaurant. Many times after we’ve dined out and had something really good, I’ll come home and try to recreate it. There have been hits…and misses. LOL!
This Butternut Squash Lasagna came from Houlihan’s. Our location closed a few years ago. I’m not sure if the entire chain shut down or just our local one. But they always served up some great dishes. We miss it.
This is not exactly as it was served at Houlihan’s, but close. I changed the recipe up a little.
My version of this recipe has Italian turkey sausages but you could easily make this meatless and it would still be very tasty.
Butternut Squash Lasagna
Ingredients
- 4 Italian turkey sausages, casings removed
- 4 cloves Garlic, finely chopped
- 1 small Onion, finely chopped
- 8 oz Tomato sauce
- 1 tsp Dried Italian herbs
- 2 1/2 cups Fresh Spinach
- 1 Butternut squash, peeled and thinly sliced with a Mandoline slicer
- 1 cup Ricotta Cheese (I used part skim)
- 1 Egg
- Fresh basil or dried Italian herbs, to taste
- Salt and pepper, to taste
- 1 cup Mozzarella cheese, shredded
Instructions
- In a large saute pan, brown turkey sausages adding garlic and onion. Cook til done.
- Stir in tomato sauce and spices.
- Stir in spinach until wilted.
- In a small bowl, stir together Ricotta cheese, egg and Italian seasoning. (If using fresh basil, layer leaves of basil as you assemble the lasagna.)
- Peel butternut squash and cut the ends off. Carefully slice with a Mandoline or use a knife to slice thin round pieces. (Keep in mind the larger end of the butternut squash has seeds. I usually don't use this portion, but you could remove the seeds and continue to slice.)
- Spray a 9 x 11 baking dish (or something similar) and layer sausage-tomato sauce-spinach mixture, ricotta mixture, sliced butternut squash and shredded mozarella cheese, ending with mozarella cheese. (This is assembled the same as a pasta lasagna but using healthy butternut squash in place of pasta!)
- Cover and bake on 375 degrees for 45-50 minutes until squash is tender. ( I remove the foil and broil until cheese is browned slightly.)
I’ll admit slicing the butternut squash is the toughest step of this recipe. (I always hand this task off to my husband, Paul, and I start prepping and putting everything else together.)
If using a Mandoline be very careful! You could always use a knife to cut the butternut squash on thin round disc – just make sure to try to keep them the same thickness.
This may seem like a labor intensive dish but when we make it for the two of us, we always have leftovers and it heats up nicely in the microwave.
Give this pasta-less lasagna a try and tell me what you think!
Thanks!
Dixie
Try my other NO NOODLE lasagna recipe!
Zucchini Lasagna
