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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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!
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!
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!
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
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!
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.
Trying it right now. Thanks for all the lovely ideas. Makes eating healthy easier and tasty
love this somuch ,especially since I’m trying not to eat pasta.
what could I replace the Procuito with please to make it vegetarian
Had this over Christmas and LOVED it! Easy peasy and so very tasty!
Instead of using the prosciutto
Do you think I can use ground turkey sausage or turkey chop meat browned
This is SO good!! Making it again tonight:)
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 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!
Can you make this dish ahead and freeze it?
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!