Butternut Squash Lasagna

Butternut Squash Lasagna

Labor day is next weekend, and I’m so excited that Fall is just around the corner. 2020 has basically been a dumpster fire, but I’m optimistic that we can find a few redeeming moments in Fall. 2020 can take away my public gatherings, beloved celebrities, and childcare, but it can’t ruin my favorite part of fall. Butternut squash lasagna.

Better than the original

Now, what I’m about to say is going to be polarizing. Butternut squash lasagna is better than the original. I know! Blasphemy. But I’m serious. This has all of the flavors of traditional lasagna, the ooey gooey cheese, savory ground beef, and al dente pasta layer “feel”, but with WAY more flavor and fewer carbs. Basically, it’s healthy lasagna. Well, sort of (it is still smothered in cheese).

The OG Recipe

I got my original lasagna recipe from my mom. I love the way my mom makes lasagna, because it is so easy and fast. The ingredients are simple: ricotta cheese, shredded Parmesan, cooked lasagna noodles, ground beef, and Rao’s Original marinara sauce. Mom will normally cook the lasagna noodles earlier in the day, and let them cool. 40 minutes before we are planning to eat, she preheats the oven to 375, and sauté’s ground beef on the stovetop. When the meat is browned, she adds the jar of Rao’s.

Now that everything is ready, she layers everything in a lasagna pan, and pops it in the oven for 30 minutes. Voila! Simple, delicious, and great as leftovers. The problem? Well, it’s super heavy on carbs, and light on veggies. Enter, butternut squash lasagna.

Nature’s Noodles

Squash is perfect as natures noodle. Zoodles and spaghetti squash have proven that you don’t need the complex carbohydrates to enjoy the comfort of a pasta dinner. However, if you want to expand beyond the texture of spaghetti, you may need to get a bit more creative.

Butternut Squash Lasagna Noodles

Butternut Squash Lasagna Noodles made using stand mixer attachment.
Butternut Squash Lasagna sheets made using stand mixer attachment.

Making noodles out of butternut squash isn’t as easy as zoodling, I’m not going to lie. I bought this vegetable sheet attachment for my Kitchen Aid. If you don’t have a Kitchen Aid stand mixer, or don’t want to spend $79 on a single use appliance, you can try cutting sheets with a good knife. Note, this will be a pain in the ass.

Hearts of Palm Noodles

Another great way to make this carb-free lasagna, is with pre-cut hearts of palm lasagna noodles. Hearts of palm lasagna tastes just as good as the butternut squash lasagna, but with the added benefit of less work. It is also a great alternative when butternut squash isn’t in season.

Hearts of palm also come with the added health benefit of being low calorie and higher fiber. If you do choose to go with the pre-cut hearts of palm lasagna sheets, you will need about 2 cans for one standard lasagna.

Quick Comfort Food

Wether you decide to make Butternut Squash or Hearts of Palm Lasagna, you are in for a treat. The recipe is fast and simple. Perfect to assemble ahead of time, or quickly whip up on a weeknight. Best of all, it freezes really well! This is both toddler and husband approved, so give it a try and let me know who it turns out!

Butternut Squash Lasagna

Butternut Squash Lasagna

Weather you assemble it ahead of time, or throw it together after work, this quick and simple recipe is a perfect healthy take on a family loved classic.
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Vegetable Sheet Slicer

Ingredients
  

  • 1 large Butternut Squash, sliced into thin sheets If you are using the sheet slicer, look for a squash with a longer neck and less substantial bulb. This will yield the most noodles out of your squash.
  • 15 ounces Ricotta Cheese
  • 6 ounces Shredded Parmesan Reggiano
  • 6 ounces Shredded Mozzarella
  • 1 Jar Rao's Tomato Sauce
  • 2 cans Palmini Lasagna Noodles These can be substituted for the Butternut Squash
  • 1 lb Ground Beef

Instructions
 

  • Preheat oven to 375 degrees.
  • Brown the ground beef in a large skillet over medium heat. When all of the meat has been browned, add the Rao's, and reduce heat to a simmer.
  • In a standard lasagna pan, spread a small amount of sauce on the bottom. Cover the pan bottom with a single layer of vegetable noodles (either butternut squash or hearts of palm). On top of the noodles, place the meat mixture, ricotta cheese, and the shredded cheeses. Repeat the process until you have filled the pan. The last layer should be the shredded cheese layer.
  • Cover in aluminum foil, and bake for 30 minutes.
  • Remove aluminum foil, and turn the broiler on. Let the top of the lasagna broil for about 5 minutes (or until the top layer is bubbly and brown).
  • Remove from oven. Let cool for about 10 minutes, then cut and serve.
Keyword easy dinner, family dinner, weeknight dinner
Tried this recipe?Let us know how it was!

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