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This filling veggie-based lasagna reinvents comfort food by swapping traditional noodles for thin butternut squash slices. You'll get all the cozy layers you love about lasagna with a touch of natural sweetness that works perfectly with flavorful chicken sausage and melty cheese – it's an awesome fall dinner option.
I came up with this dish while trying to sneak more veggies onto our family table. The first time I served it, my noodle-obsessed hubby grabbed seconds without even noticing there wasn't any pasta. It's now our favorite autumn comfort food that feels like a treat while actually being better for you.
Ingredients
- Butternut squash: Peeled and cut into thin circles works as an awesome noodle stand-in while adding sweet flavor and loads of vitamin A
- Italian chicken sausage: Gives you tasty protein without all the fat you'd get from regular pork sausage
- Crushed tomatoes: Form the foundation of a tasty homemade sauce that beats anything from a jar
- Part skim ricotta and mozzarella: Create those gooey, creamy layers you need in lasagna without going overboard on fat
- Fresh basil and parsley: Add a pop of freshness that balances the dish's richness
- Parmesan: Brings that deep savory kick that makes Italian cooking so good
Step-by-Step Instructions
- Prepare the Meat Sauce:
- Brown the chicken sausage in olive oil over medium heat, breaking it up as you go until it gets nicely colored. Toss in diced onions and garlic, cooking until they're soft and smell amazing. Add your crushed tomatoes, fresh basil, salt and pepper, then let everything bubble away for about 15 minutes so all the flavors can mix together properly.
- Slice the Butternut Squash:
- While your sauce cooks, get your squash ready by peeling it and cutting it into super thin rounds about 1/8 inch thick. A spiralizer with a slicing blade makes this super easy, but you can also use a mandolin or sharp knife. Try to keep all slices the same thickness so they cook evenly.
- Mix the Cheese Filling:
- Stir together the ricotta, freshly grated Parmesan, chopped parsley and egg in a bowl until smooth. This makes the creamy layer that helps bind everything together and gives you that classic lasagna feel everyone loves.
- Layer the Lasagna:
- Start building by spreading some sauce on your baking dish bottom so nothing sticks. Make your first layer with overlapping squash rounds, then add some of your ricotta mix, mozzarella, and more sauce. Keep repeating these layers, finishing with plenty of squash on top covered with sauce.
- Bake to Perfection:
- Cover with foil and bake for 30 minutes to soften the squash. Then take off the foil and cook another 30 minutes uncovered – this really helps get rid of extra moisture from the squash. Sprinkle on your last bit of cheese and bake just until it's bubbly and golden.
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The butternut squash really shines in this dish. I found out by chance that when it's sliced thin and baked between sauce and cheese, it gets this amazing texture that feels just like perfectly cooked pasta. My grandma who didn't think she'd like it without noodles now asks for this version whenever she visits during autumn.
Storage and Make-Ahead Tips
This squash lasagna actually gets better after a day or two as all the flavors mix together. Once it's cooked and cooled down, wrap it tight and keep it in the fridge for up to 4 days. You can zap single portions in the microwave for quick meals throughout the week.
This dish also freezes really well. After baking, let it cool completely, then cut into portions or freeze the whole thing. Wrap it super well in plastic wrap and then foil to keep it fresh. It'll stay good in the freezer for up to 3 months. Just move it to the fridge the night before you want to eat it.
Vegetarian Adaptation
You can easily make this dish meat-free with a few simple swaps. Just skip the chicken sausage and throw in some cooked mushrooms, spinach, or roasted red peppers to your sauce for extra flavor and texture. Want more protein? Mix some crumbled firm tofu with Italian seasonings into the sauce. Another great idea is adding some roasted eggplant slices along with the butternut squash for an awesome veggie combo.
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Serving Suggestions
This filling lasagna goes great with a simple arugula salad dressed with lemon juice and olive oil to balance out the richness. Roasted Brussels sprouts or broccoli on the side really complement the autumn flavors. If you're having friends over, pour some medium-bodied red wine like Chianti or Montepulciano, which works well with the tomato sauce but won't overpower the subtle squash taste.
Frequently Asked Questions
- → How can I slice squash thinly without special tools?
A sharp knife or a mandolin slicer works well to get thin 1/8-inch slices. If using a mandolin, wear a safety glove to avoid cuts.
- → What prevents watery layers in this dish?
Leave it uncovered while baking to let moisture cook off. This helps it hold together better.
- → What can I use instead of chicken sausage?
You could swap it for ground turkey, beef, or a veggie-based sausage. Be sure to adjust spices to suit your taste.
- → What's the best way to store uneaten portions?
Keep any leftovers in the fridge inside a tightly sealed container for up to 3 days. Microwave or heat in the oven to rewarm.
- → Can I prep this meal before baking?
Definitely! Put it together the day before, cover it well, and refrigerate. When you're ready, bake it as directed, adding a few minutes if it's still cold.