Noodle-free butternut squash lasagna

Butternut Squash LasagnaMakes 8 servings (2 cups)

Kristal Burton

Kristal Burton
Registered Dietitian Nutritionist

Squash is one of the best parts of fall. Butternut squash, which comes into season in the fall, can wait patiently on your kitchen counter until you have a few minutes to toss this amazing healthy lasagna together. Using the butternut squash in place of noodles gives you all the delicious texture and feel of noodles without all of the extra calories and carbohydrates. I do recommend using a spiralizer or mandolin to get your slices of butternut squash nice and thin so they cook to the proper tenderness. I only have a family of 4, so I love to make this lasagna, and divvy up the left overs into sealed containers and I have lunches prepped for the week that I look forward every day.


• 1 pound 93% lean ground turkey
• 4-5 tablespoons taco seasoning
• ½ cup water
• ½ large onion, chopped
• 3 garlic cloves, minced
• 2 14-oz. cans diced tomatoes
• ½ tablespoon dried basil
• 1 medium butternut squash, peeled
• 1 cup part skim ricotta cheese or cottage cheese
• ¼ cup parmesan cheese
• ½ tablespoon dried oregano
• ½ tablespoon dried basil
• 1 large egg
• 3 cups shredded part skim mozzarella cheese


1. In a deep non-stick skillet, brown the turkey, drain and add the taco seasoning and water. Simmer for another 1-2 minutes until most of the water cooks out. Add onion, garlic and cook until soft, about 2 minutes. Add the tomato and basil and simmer on low for 10-15 minutes.
2. Preheat the oven to 375 degrees F.
3. Cut butternut squash lengthwise and slice into 1/8” think rounds. This is easiest with a spiralizer (blade A) or a mandolin. It is important the butternut squash is very thin.
4. In a medium bowl combine the ricotta and parmesan cheeses, the oregano, basil and egg.
5. In a 9×13 inch pan spread ¾ cup of the sauce on the bottom layer and cover with an even layer of butter nut squash slices. Spread ¾ cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup of sauce. For the 2nd layer add another layer of butternut squash slices, ¾ cup ricotta mixture, 1 cup mozzarella cheese and 1 cup of sauce. For the 3rd layer, add another layer of butternut squash slices, the remaining sauce.
6. Cover with foil and bake covered for 30 minutes.
7. Remove foil, sprinkle on last cup of mozzarella cheese and bake for another 30 minutes. Let stand for 5-10 minutes before serving. Serve with kale salad or other vegetables.

Nutrition information (1/8 recipes or about 10 ounces): 354 calories, 18g total fat, 9 g saturated fat, 14g total carbohydrate, 2g fiber, 33g protein.

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