No Pasta Butternut Squash Lasagna
I cannot talk this dish up enough. Its incredible in taste and is super easy to make. The hardest part is slicing the squash thin but then the rest of the recipe is a pleasure to make in less than 5 minutes.
This is a unique and yummy way to use up that butternut squash and it’s also gluten free and less carbs than your traditional lasagna dish. I start with spraying my baking dish with olive oil. Then the first layer of the vegetable goes down, overlapping each piece.
If you want to achieve the crunchy top, make sure you add a little grated parmesan and then spray the top with some olive oil. I also had to cover mine loosely to complete the cooking process without overly browning the top of the lasagna.
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No Pasta Butternut Squash Lasagna
Ingredients
- olive oil spray
- 1½ lbs butternut squash peeled + sliced thin
- 8 thin slices prosciutto
- 16 oz shredded mozzarella
- 3 tbs pesto
- 3 tbs grated parmesan cheese
- 1 tsp dried oregano
- chili pepper flakes
Instructions
- Preheat your oven to 400°F. Grab a 9×13 inch baking dish and spray the bottom and sides with olive oil.
- Slice your butternut squash between 1/8 and 1/4 inch thick. Layer the squash on the bottom of the baking dish, over lapping slightly. Add 4 slices of prosciutto then a blanket of mozzarella cheese. Next layer, add the squash, then brush on the pesto and then the mozzarella. Last layer, add on the squash, prosciutto and then cheese. Sprinkle with grated parmesan, dried Italian herbs and spray with olive oil. Bake for 40-45 minutes. I had to cover mine for the last 20 minutes to prevent over browning.
- Allow to cool 10 minutes then slice and top with chili pepper flakes to serve.
Notes
Nutrition
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I hate to be the one to give it three stars, but although the combination of flavours were great, it still lacked something tangy. I think adding in an extra layer with tomato sauce or a Spagetti meat type sauce would really take it to a new balanced level.
That was excellent. Followed recipe exactly (actually made my own no nut pesto) and the prosciutto and cheese got perfectly crispy. Did not have to cover it. Maybe we’re hardier eaters but I’d say it feeds 3. Thank you!
Loved this recipe! Made this with sweet potato instead of squash. Next time would sprinkle some of the Asiago internally as well. Also, cover for the first 30 minutes, then uncover to brown. Will definitely be making this again
This tasted SO good and was so easy to put together. Thank you for another perfect recipe!
Thanks for trying it out!
Is this something you could make ahead and freeze? Would unbaked, par-cooked or fully cooked work better, do you think? Thanks!!
The combination of garlicky pesto, sweet squash, and ham was spot on! The cheese only added to the experience. Mine became brown on top but we like crisp cheese. I think I used a bit more cheese than called for so it was a tad oily but realllly yummy!
Hi, Do you think this can be made a few days ahead of baking it? Maybe even freeze if the squash is roasted first? We’re visiting my parents for a few days. I want to bring this for one of the meals. Thank you!
I have now made this twice for my family and we love it. It is easy to prepare. And it tastes delicious. I gave the recipe to my daughter and her family loved it as well.
Wow! I’ve been wanting to make this recipe for so long and I finally did! I couldn’t be happier that I made it. I still can’t stop thinking about the amazing taste! I used bacon instead of prosciutto and vegan mozzarella cheese. I can’t wait to make it again!
delicious 😋! I replaced half of the mozzarella with feta cheese, it was perfect 🙂
Do you think prepping this all put together and baking the next day would work well?
I just made this for the very first time and it did not disappoint. so delicious! I’ll be making it again and again.
Thank you for trying this out!