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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This was amazing! I had ricotta so I added that as well and it came out so well. Thanks for the recipe!!!
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!
Easy and delicious!
This is a very handy recipe!
Hi Nicole! Glad you liked it and thank you so much 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!
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!
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!
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!
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!
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!
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.
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!
This dish was amazing, my whole family loved it. I’ve also added a layer of ricotta with spinach when adding the pesto and prosciutto, and it was DELISHHH
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 the Thanksgiving Menu –
I added a little nutmeg.
Super delicious recipe! Do you think freezing some leftovers would work well?
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…
Amazing!
I added garlic and onion granules,
small mozzarella balls, a bit of tomato paste and mushrooms. I did away with the prosciutto. It was fantastic!
Thank you!
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!!