Recipe Background
How do you have lasagna without noodles? Is such a thing even possible? Well yes, as No Noodle Lasagna sets out to prove! Instead of noodles, it uses layer upon layer of tender and sweet butternut squash as its base, a very autumnal and fun way to serve up the rich and bright tomato sauce and the savory chicken sausage crumbles. Don't worry, No Noodle Lasagna brings in plenty of the cheese, both mozzarella and parmesan, because you can have a lasagna without the noodles, but not without the cheese.
How do you have lasagna without noodles? Is such a thing even possible? Well yes, as No Noodle Lasagna sets out to prove! Instead of noodles, it uses layer upon layer of tender and sweet butternut squash as its base, a very autumnal and fun way to serve up the rich and bright tomato sauce and the savory chicken sausage crumbles. Don't worry, No Noodle Lasagna brings in plenty of the cheese, both mozzarella and parmesan, because you can have a lasagna without the noodles, but not without the cheese.
Ingredients
- 14 ounces chicken sausage casings removed
- 1/2 large onion chopped
- 3 cloves garlic minced
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons fresh basil chopped
- black pepper to taste
- 1 (3-pound) butternut squash peeled
- 1 cup part-skim ricotta
- 1/4 cup Parmigiano Reggiano
- 2 tablespoons parsley chopped
- 1 large egg
- 4 cups part-skim mozzarella cheese shredded
Directions
- In large and deep nonstick skillet over medium heat, brown the sausage, breaking up the meat with a wooden spoon, until cooked through, about 5-7 minutes.
- Add the onions and the garlic and cook until soft, about 2 minutes.
- Add the tomatoes, the basil, and the black pepper and simmer on low heat, covered, until the flavors have melded together, about 15-20 minutes.
- Slice the butternut squash into 1/8-inch-thick rounds.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the ricotta cheese, the parmesan cheese, the parsley, and the egg, mixing it together.
- In a deep 9x13-inch casserole dish, spread 3/4 cup of the sauce mixture on the bottom.
- Layer 12 rounds of the butternut squash to cover the sauce layer.
- Spread 3/4 cup of the ricotta mixture over the squash slice layer.
- Layer on 1 cup of the mozzarella and 1 cup of the sauce.
- Layer on 12 more slices of the squash, 3/4 cup of the ricotta mixture, 1 cup of the mozzarella, and 1 cup of the sauce.
- Top the lasagna with 12 slices of the butternut squash and 1 1/2 cups of the sauce.
- Cover the baking dish with foil.
- Bake covered for 30 minutes.
- Remove the foil and cook uncovered until the squash is tender, about 30 minutes.
- Top with the remaining cheese and bake until the cheese is melted and bubbling, about 5 minutes.
- Let stand for 5-10 minutes.
- Serve.
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