How To Make Noodle-less Butternut-Sausage Lasagna
Instead of pasta, this Noodle-less Butternut-Sausage Lasagna is assembled with butternut squash layered with a tasty chicken meat sauce, and lots of cheese!
In a large deep nonstick skillet, brown the sausage for about 5 minutes, breaking the meat up with a wooden spoon until cooked.
Add the onions and garlic and cook for about 2 minutes until soft. Add the tomatoes, basil, and black pepper.
Simmer on low, covered 15 to 20 minutes.
Meanwhile, slice butternut into ⅛-inch thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A.
To do this, slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin or a sharp knife.
Preheat the oven to 375 degrees F.
In a medium bowl, combine the ricotta cheese, parmesan cheese, parsley, and egg. Mix.
In a deep 9×12-inch casserole dish spread ¾ cup of sauce on the bottom and layer 12 rounds of butternut slices to cover.
Spread ¾ cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce.
For the second layer, lay 12 more rounds of butternut, ¾ cup of the ricotta mixture, 1 cup mozzarella, and 1 cup of sauce.
For the third layer, lay 12 slices butternut, 1½ cups of sauce, and cover with foil.
Bake covered for 30 minutes.
Remove the foil, cook uncovered for 30 minutes to dry out excess moisture.
Top with the remaining cheese and bake for 5 minutes until the cheese is melted and bubbling
Let stand for about 5 to 10 minutes before serving.
- Calories: 483.30kcal
- Fat: 27.33g
- Saturated Fat: 13.40g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.70g
- Polyunsaturated Fat: 2.85g
- Carbohydrates: 33.82g
- Fiber: 6.04g
- Sugar: 9.53g
- Protein: 29.61g
- Cholesterol: 134.11mg
- Sodium: 1073.89mg
- Calcium: 633.36mg
- Potassium: 1126.43mg
- Iron: 3.71mg
- Vitamin A: 1086.41µg
- Vitamin C: 47.28mg
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