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 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.
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 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!
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!
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
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!
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!
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!
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!
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!
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.
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.
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.
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 absolutely delicious. I thought it needed more than one squash though and will add more next time I make it.
Loved it! So easy and so DELICIOUS! I made it tonight while also adding a layers of zucchini! It was just perfect