No Pasta Butternut Squash Lasagna

A super easy way to enjoy your squash without sacrificing any flavor.

No Pasta Butternut Squash ‘Lasagna’ (full recipe is on: HungryHappens.Net)

♬ original sound – Stella Drivas

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.

no pasta butternut squash lasagna

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.

no pasta butternut squash lasagna

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no pasta butternut squash lasagna

No Pasta Butternut Squash Lasagna

4.82 from 48 votes
Servings: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • olive oil spray
  • 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


  • 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.


Notice I did not season with salt since the prosciutto is salty enough for this dish. If you leave out the prosciutto then I suggest seasoning the squash with salt.


Calories: 243kcal | Carbohydrates: 12g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 48mg | Sodium: 451mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9558IU | Vitamin C: 18mg | Calcium: 357mg | Iron: 1mg
Author: Stella

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