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
Looking for more?
Have not made it yet but we are vegetarian so what could I replace prosciutto with ?
Hi Lise, sauteed mushrooms or spinach
Can you use a 8 1/2 x 12 1/2 in pan instead
Hi Darn! Yes that size will work no problem!
So delicious! My husband doesn’t like prosciutto, so I swapped for sweet Italian chicken sausage and we absolutely loved it! He ate almost the whole pan. Will definitely be adding this into our weekly meal rotation
Hi Katie, Sounds awesome with the sausage! Thanks for trying and sharing your feedback!
This is so delicious. You can’t screw it up. It’s just a perfect meal!
HI Tammy, glad it was enjoyed! Thanks for the kind rating!
This was so amazing!!! Despite being SO worried about it being boring with no onions and garlic, I made it exactly like the recipe and I was very pleasantly surprised! I served it to hard core carnivores, 2 yr olds, 14 yr olds and vegephobes! They loved it! It legit doesn’t need salt or anything else. Thanks for a great recipe!
Hi Lori, thanks so much for trying it and I’m so glad it was a winner for you! thank you for the kind rating!
Delish! Made it exactly as described. My non-veg hubby loves it. our only tweak is to reduce the cheese (I know 🙄). Served with blackened halibut. It’s definitely a keeper!
HI Dawnella, Sounds delicious with the halibut! Glad you both enjoyed it!
Greetings from Sweden! Absolutely Love this! 👌
Hi Caroline! Glad you liked the recipe <3
Very tasty!
Hi Sara, thanks for trying it and the kind rating!
SO YUMMY! We alternate prosciutto with shredded chicken as well when we cooked it again. We also mixed the pesto with some ricotta and layered that. Such a tasty dish!
Delicious! Easy to make and the flavor combo was perfect!
Phenomenal idea. I did not have prosciutto or pesto so I layered with mozzarella, ground venison and a homemade cashew cream sauce. My husband could not stop eating it!
I’m eating it as I type and this is incredible! A friend who made it last night was raving about it and shared a few slices with me for my lunch today. I made my coworker taste and she already placed the ingredients in her cart. It was cooked as written and tho I usually change up SOMETHING in most recipes I cook, this is an As Written Keeper. Am following you now. Thanks for sharing.
Made this for the two of us and we devoured it in two meals. Very full of flavor and nice to serve. We will be bringing this dish to our neighborly thanksgiving feast. A Keeper. Well done and thank you!
Hey! I didnt try to taste it yet but injust took it out of the oven and it is very wet looking? Is that normal? I have never cooked with butternut squash before lol
Oh delicious thank you we loved it. Vegan styled it.
Hi Ruth, awesome! Glad it was enjoyed!
This was alot of work but so worth it. It turned out amazing.
Hi Terry, yes the slicing is a bit taxing but once that’s done its easy peasyville. hahaha