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
Step 1 –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.
Step 2 –Add the onions and the garlic and cook until soft, about 2 minutes.
Step 3 –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.
Step 4 –Slice the butternut squash into 1/8-inch-thick rounds.
Step 5 –Preheat the oven to 375 degrees F.
Step 6 –In a medium bowl, combine the ricotta cheese, the parmesan cheese, the parsley, and the egg, mixing it together.
Step 7 –In a deep 9×13-inch casserole dish, spread 3/4 cup of the sauce mixture on the bottom.
Step 8 –Layer 12 rounds of the butternut squash to cover the sauce layer.
Step 9 –Spread 3/4 cup of the ricotta mixture over the squash slice layer.
Step 10 –Layer on 1 cup of the mozzarella and 1 cup of the sauce.
Step 11 –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.
Step 12 –Top the lasagna with 12 slices of the butternut squash and 1 1/2 cups of the sauce.
Step 13 –Cover the baking dish with foil.
Step 14 –Bake covered for 30 minutes.
Step 15 –Remove the foil and cook uncovered until the squash is tender, about 30 minutes.
Step 16 –Top with the remaining cheese and bake until the cheese is melted and bubbling, about 5 minutes.
Step 17 –Let stand for 5-10 minutes.
Step 18 –Serve.
