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.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
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.
Absolutely delicious! This was so easy and quick to make. My husband who usually doesn’t like pesto or prosciutto had to large helpings and said he likes it better than regular lasagna. I will definitely make this on a regular basis. Thank you for all your amazing and easy to follow recipes.
HI Monica, That’s so awesome to read – I’m happy it was a win with the hubs!! And thank you for taking the time to leave your rating!!
I followed every step, but the flavors were awful. huge waste of money, time and food.
I wanted so so much to like this dish but the flavours weren’t to my liking…
Super delicious recipe! Do you think freezing some leftovers would work well?
Delish – I was on the fence thinking pesto and buttersquash!!!! But I tried and it was amazing. Adding the Thanksgiving Menu –
I added a little nutmeg.
Delish – I was on the fence thinking pesto and buttersquash!!!! But I tried and it was amazing. Adding to the Thanksgiving Menu –
I added a little nutmeg.
Delish – I was on the fence thinking pesto and buttersquash!!!! But I tried and it was amazing. Adding to the Thanksgiving Menu –
Hi Christina, Oh yea the combination is unstoppable! THanks for trying it and have a beautiful Thanksgiving!
Hello,
This is delicious! Have you ever made a day ahead? Thanks!
Hi Bridget, I haven’t but I think it would work!
I’m making it a day ahead and baking it while teaching a fitness class in my gym, having it for everyone to enjoy with a big salad/ fresh bread… as a Xmas celebration afterwards! I love this recipe.
Hey,
Have you ever made this a day ahead and baked it the next day?
Thank you. This recipe is so good!!
Hi Bridget, I haven’t but I think it would definitely work!
Just did it last night and worked out great! Adding some nutmeg sounds like a great idea!
One of THE BEST recipes! Just made it a second time as an appetizer for Thanksgiving in muffin tins! I know it’s gonna be a hit!
Hi Dana, terrific! Thank you for trying out the recipe!
Yes! Dana! It was a hit. Thanks for bringing this to Thanksgiving as an appetizer, and thanks for sharing “Hungry Happens” with me. I follow and have made several recipes! Stella, you’re the best! I’m making this for dinner tonight. Yum!!
Hi Maureen,
So sorry for the late response but thanks for such a kind message and I’m glad you liked this recipe!
This was delicious, made it as a side dish for Thanksgiving dinner was loved by everyone. Will definitely make this again, very tasty.
Hi Carol, LOVELY! I’m happy to read that it was enjoyed by all on Thanksgiving especially!
An awesome recipe! All flavors pair so well together. Turned it into a thanksgiving g appetizer in muffin tins. Rave reviews from guests! It will be something we make often.
Hi Dana, WOW that sounds like an amazing idea! Thanks for sharing!
I would have done just as recipe but didn’t have prosciutto or enough mozzarella. Had to substitute the middle layer with cheddar cheese and thin sliced ham so was a little concerned. It’s a winner. I will prepare in advance next time but still so delish. Thank you. I thought
Hi Liz, that sounds just as delicious! Thank you for the rating!
I am not sure how you even thought of this recipe (really!) but it was amazing and my guests loved it. Thanks!
Easy and delicious!
This is a very handy recipe!
Hi Nicole! Glad you liked it and thank you so much for the rating!
Made this last night and all 3 kids gobbled it down AND complimented it AND asked for more!!! Win!!! On top of that, it was SUPER easy to make. Only change I made was that I added a layer of spinach on top of the pesto for some extra veggies. Love that the pepper flakes are added at the end, so I could leave them off for my daughter who doesn’t like spice. A+!
HI Sarah, OHHH i love the added spinach layer! Great tip! Thank you for taking the time to leave your feedback! Cheers!
This was amazing! I had ricotta so I added that as well and it came out so well. Thanks for the recipe!!!
hello! This looks amazing and I look forward to trying it. Some of my family does not like prosciutto (or meat for that matter). Do you have any suggestions on if I can omit it or substitute with something else? Thanks!
Can you make this dish ahead and freeze it?
This was a HIT!!! I’m not the best in the kitchen but I nailed this. The hardest part was cutting the squash. Sooooo good. 🙏🏾🙏🏾
Hello Belynda, the same for me: the hardest part of the recipe is the cutting of the squash! Glad you tried it and loved it! Thanks for rating it too!
Just wanted to tell you I saw your instagram video for this recipe and knew I had to try it. Made it last night for New Year’s Eve and it was a big hit! This one is a keeper…simple (aside from prepping the squash) but oh so delicious, and highly customizable. Thank you for sharing!
This is SO good!! Making it again tonight:)
Instead of using the prosciutto
Do you think I can use ground turkey sausage or turkey chop meat browned
Had this over Christmas and LOVED it! Easy peasy and so very tasty!
what could I replace the Procuito with please to make it vegetarian
love this somuch ,especially since I’m trying not to eat pasta.
Trying it right now. Thanks for all the lovely ideas. Makes eating healthy easier and tasty
Absolutely delightful. I never thought I was a pesto person- but this dish changed my mind. I will for sure be making this for Thanksgiving as a side dish.
This is so delicious. I put pesto on two layers the second time I made it and loved that.
Hi Peggy, I welcome that extra flavor! Well done! And thank you for sharing your kind feedback!
Which pesto did you use please 🤷♀️🙏🏻
Hi Kristine, we use Gotham Greens brand from Whole Foods! We also have a homemade recipe on the website, I will link it here:
https://hungryhappens.net/italian-basil-pesto/
Thanks so much I found a recipe for the pesto and it was delicious 🤤 and was very low in calories, I would love to make this vegetarian for some of my friends which would be the best replacement for the Prosciutto please, I am in Australia so can’t get that brand of Pesto but was happy to make my own. Cheers
I saw this recipe on Instagram and I had to try it out.
OMG! So good! The butternut squash is perfect. I used shaved ham instead and I couldn’t tell a difference. No need to add salt.
This is going to be a staple at PotLucks and when people come over for supper!
Yum!!!
Hi Leona, thank you for trying out the lasagna and I’m glad you enjoyed it!
This looks amazing! I’m allergic to tree nuts so I can’t have pesto. What would you recommend as a replacement? Thanks!!
HI Terry, marinara would work here!
What if I added regular seasoned ground beef instead? Would that still go well?
Hi Sharon, that sounds delicious!! I want to try that!
I use plant based crumbles and a little bit of turkey sausage! Soo good!
That does sound good Denise! Thank you for making the recipe!
Loved it! So easy and so DELICIOUS! I made it tonight while also adding a layers of zucchini! It was just perfect
This was absolutely delicious. I thought it needed more than one squash though and will add more next time I make it.
This recipe is delicious! I made my own pesto as I didn’t have any but followed it exactly as written except left out the red pepper flakes! I took some to our daughter and she texted me that it was so good she couldn’t believe I would share it with her! Definitely a keeper!
This was great. Already forwarded it to several friends. I am not usually a fan of squash in place of pasta, but this one works! I do think the 9×13 is too large for the amount of squash in the recipe – but I might not have sliced it quite thin enough.
A definite keeper.
WOW what a great recipe. I made it yesterday; will keep this recipe and plan to make it again and again. It is flavorful and satisfying. I am so impressed with it, I started following you on IG and I’m interested to try more of your recipes.
Wonder if there is a way to use air fryer oven instead of oven.
Thanks Donna
Hi Donna, It will definitely work in the air fryer – I would do 375F for 25 minutes or until crispy and the squash is cooked tender to a fork.
Love this recipe, do you think it would work to add red pesto instead of green? (I’m from the UK).
Hi VIkki, Absolutely would work with the red pesto!
I love 💗 butternut squash!
Excellent recipe and super easy to make.
I added a layer of ricotta cheese mixture and that worked well also! Yummy 😋
Hi Lin, sounds dreamy with the ricotta! Thanks for sharing your feedback with us!
I plan on making this and doubling the recipe. We have had an abundance of butternut squash in our garden this summer. Everything I read about freezing squash, recommends blanching it first so for the casserole I plan on freezing that’s what I’ll do;
Looks delicious!
Hi Linda, glad this recipe works for you and I hope you enjoy the lasagna all autumn long!
Delicious! Prepare it just as your recipe says but, instead of pesto I made a delicious marinara sauce, hubby is overjoyed and requested it often. Thank you for a wonderful recipe.
Hi Louise – glad you both enjoyed the dish! Sounds delicious with the red sauce!! Also thank you for the kind rating!
is it still good without the prosciutto? It’s the one thing I don’t have on hand. Thanks in advance!
Hi Lisa, yes still good without the proscuitto in my opinion!
Love this. I easy to make. Can’t stop eating it. Thank you.
HI Margaret – the same thing happens to me with this dish! lol
Our family has taken a deep dive into your recipes Stella and quite a few are now regular staples, this one is in the oven and am sure it will be wonderful. I’ve always had trouble working with butternut squash cause its so slippery, and due to the hardness sometimes difficult cutting uniform pieces, even with a sharp knife. Had a XL Japanese mandolin on hand and was able to cut really nice, butternut squash sheets with it, the mandolin was a huge help. Stella you probably already know all this but thought I’d share. Keep your recipes coming and thank you for your hard work and gift, much continued success to you.
Hello! and thanks for getting into the recipes here on the site! Glad they are resonating with you and smart to use the large mandolin on this recipe!
I made this tonight and it was delicious! It took more than 1-1/2 pounds to make three layers in a 9×13” pan. I used homemade pesto and no “Italian herbs”. I’d make it again for sure!
Sounds awesome and I’m glad you liked the overall recipe! Cheers!
An EXCLLENT dish. EASY. Full of flavor!! The prosciutto adds a crunch almost like a crust. Very thin. Low in calories. I felt like I was spoiling myself. Could be served alone or add other veges .
HI Diane, I couldnt agree with you more! Glad you tried it and liked it!
I really loved the idea of this recipe – who doesn’t love butternut squash with cheese and prosciutto?! I thought it turned out well, but it was missing something, which my dinner guests and I agreed was acid. Tomatoes? I don’t think that would work, maybe sundried tomatoes? If anyone has some suggestions, I just felt it was missing depth and a well rounded flavor but with a slight tweak could be unforgettable.