Description
Calling all cozy food lovers: this is lasagna like you’ve never tasted. Thin slices of roasted butternut squash step in for noodles, layered with zesty sausage ragu, herbed ricotta, and molten mozzarella. It’s low-carb-ish, big on comfort, and built for second helpings. Whether you’re gluten-free, squash-curious, or just lasagna-obsessed, this dish delivers all the ooey-gooey magic—minus the pasta.
Ingredients
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14 oz Italian chicken sausage (casings removed)
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1 tsp olive oil
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½ large onion, chopped
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3 garlic cloves, minced
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1 (28 oz) can crushed tomatoes
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2 tbsp chopped fresh basil
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Salt & black pepper, to taste
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1 large butternut squash (~3 lbs), peeled & sliced ⅛-inch
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1 cup part-skim ricotta
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¼ cup grated Parmesan
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2 tbsp chopped parsley
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1 large egg
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16 oz shredded part-skim mozzarella (4 cups)
Swaps welcome: Use mushrooms + lentils for veggie version, or sub zucchini slices for squash.
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
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Make Ragu: Heat oil, cook sausage, onion & garlic for 8 mins. Add tomatoes, basil, salt & pepper. Simmer 20 mins.
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Ricotta Mix: Combine ricotta, Parmesan, parsley, egg, and 1 tbsp ragu.
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Layer: Spread ¾ cup sauce in dish. Add squash slices, ricotta mix, 1 cup mozzarella. Repeat 2 more layers. Finish with sauce + mozzarella.
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Bake Covered 45 mins, uncover for 10–15 mins until bubbly and golden. Let rest 10 mins before slicing.
Notes
Slice squash super thin for tender layers. No mandolin? Microwave squash for 3 mins first to soften before slicing.
- Prep Time: 30 mins
- Cook Time: 55–60 mins
Nutrition
- Calories: 320 kcal per serving
- Sugar: 7g
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 27g