Butternut Squash Lasagna

 
The easiest, healthy gluten free lasagna

It turns out, even amidst first trimester nausea and fatigue, I still can’t resist tomato sauce and melted cheese ;)

I managed to squeeze in some veggies by using butternut squash instead of noodles and lots of spinach (this is a great way to get veggies on your kiddo’s plate). The recipe turned out amazingly delicious, so had to share. Put this on your next batch cook menu!

You were made for this!

XO,

Anna


Butternut Squash Lasagna

Ingredients

  • 1 lb. Italian chicken sausage, no casing (ideally pasture-raised or organic)

  • 1 tsp olive oil

  • 1 large yellow onion, diced

  • 2 (~25 oz jar) marinara sauce 

  • 2 large butternut squashes

  • 1 cup part-skim ricotta

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 1 cup shredded Parmigiano Reggiano

  • 2 cups shredded part-skim mozzarella cheese (ideally organic)

  • 4 cups spinach

  • fresh basil or parsley for garnish

Preparation

  1. Preheat oven to 400°F.

  2. MAKE SAUCE: In a large skillet, brown the sausage in olive oil, breaking the meat up until fully cooked and browned, ~5-8 min. Add onion and cook until soft, ~2 min. Add 1 jar of marinara sauce and spinach. Simmer on low ~10 min.

  3. PREP SQUASH: Meanwhile, slice squash “neck”, the skinny part at top before you get to seeds, into 1/8″ thick rounds with a good sharp knife. 

  4. MIX CHEESE: In a medium bowl combine ricotta and parmesan cheeses with oregano and salt. 

  5. LAYER AWAY: In a deep 9×12 casserole dish spread 1 cup of marinara sauce (from the 2nd jar) on the bottom and layer rounds of butternut slices to cover. Spread 1/2 of the cheese mixture on top of squash, then top with 1/2 cup of the mozzarella cheese and 1 cup meat-spinach sauce.

  6. Add another layer of butternut rounds, followed by the other half of the cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Final Layer: slices of squash + remaining mozzarella.

  7. BAKE: Cook uncovered for ~50 minutes. Option to broil for ~3-5 until top is golden brown.

  8. Let stand ~5 – 10 minutes before serving. Finish with a healthy sprinkle of fresh parsley or basil.

Noodle-less healthy lasagna recipe
Vegetable Lasagna!