Noodle-Free Butternut Squash Lasagna
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 so I have lunches prepped for the week.
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.
Preheat the oven to 375 degrees F.
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.
In a medium bowl combine the ricotta and Parmesan cheeses, the oregano, basil and egg.
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.
Cover with foil and bake covered for 30 Minutes.
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.
8 servings
2 cups
- Amount per serving
- Calories354
- % Daily Value *
- Total Fat 18g24%
- Saturated Fat 9g45%
- Total Carbohydrate 14g6%
- Dietary Fiber 2g8%
- Protein 33g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
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.
Preheat the oven to 375 degrees F.
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.
In a medium bowl combine the ricotta and Parmesan cheeses, the oregano, basil and egg.
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.
Cover with foil and bake covered for 30 Minutes.
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.
