Description
This No-Noodle Butternut Squash Lasagna swaps traditional pasta for layers of thinly sliced butternut squash, enveloped between rich ricotta, mozzarella, and a savory blend of spinach and Italian sausage. The result is a comforting, flavorful dish that’s perfect for any fall dinner table.
Ingredients
15 ounces Ricotta Cheese
2 Tablespoons chopped Fresh Parsley
1 large Egg
4 ounces Creamy Goat Cheese
1 pound Italian Sausage
8 ounces Baby Spinach
4 cloves Garlic
1 3 pound Butternut Squash, peeled, seeds removed and sliced into 1/8 inch slices
8 ounces Fresh Mozzarella, very thinly sliced
Salt and Black Pepper
1/2 cup grated Parmesan Cheese
Instructions
Preheat oven to 425°F / 220°C.
Spray a 3-quart casserole dish with nonstick cooking spray and place on a sheet pan.
In a bowl, mix ricotta, parsley, and egg. Crumble goat cheese into the mix and stir.
Sauté sausage until browned, then move to a paper towel-lined plate. In the same pan, sauté spinach and garlic.
Layer butternut squash slices in the dish, season, add mozzarella, sausage-spinach mix, and ricotta mix. Repeat layers, ending with squash.
Cover with foil and bake until squash is tender, 35-50 minutes. Remove foil, add parmesan, and bake uncovered until golden, about 15 minutes.
Let rest before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 320