You may already know that I’ve never been a huge fan of noodle dishes. Most of the time, the gluten and carbs just aren’t worth it for me, but lasagna is different. It’s not that I love the noodles, it’s something about the ricotta and the warm “home” feeling the smell and taste create. This veggie-based version is still not the healthiest thing in the world, but it’s a wonderful alternative. If you’ve had butternut squash ravioli, it’s like that on steroids. Now that I’m thinking about it, I may try this recipe with pumpkin instead of squash next time…
I used all dairy-free cheeses to make this and it was awesome. Even dairy free, I still use more cheese than others would appreciate, so feel free to experiment with the amounts based on your cheesiness-preferences.
This recipe calls for a food processor, but you can also use a regular blender, you’ll just have to do it in batches and it won’t be as smooth or creamy.
Servings: 12
Total Time: 1.5 hours
Prep Time: 30 minutes
Cooking Time: 2 hours
Ingredients
1 medium butternut squash (about 2 lb)
2 lbs ground meat (you can use turkey, Italian sausage, beef, or a combo)
(If you are not using Italian sausage, you’ll need at least 2-4 finely chopped sage leaves, 1 tsp each of thyme, oregano, basil, salt, and black pepper – but taste as you go and season accordingly)
2 tsp olive oil, divided
1.5 C ricotta cheese
1/8 tsp ground nutmeg
4 large egg whites
1 C grated Parmesan cheese
10 sage leaves, finely chopped
1 tsp sea salt
Fresh ground black pepper, to taste
3 C shredded mozzarella cheese
4-5 C marinara sauce (see this Sensitive Marinara recipe if you want to make your own)
1/2 lb oven-ready lasagna noodles (about 12 noodles) – keep in mind, just like chocolate in your cookies, the better quality noodle, the better your end result will taste!
Preparation
- Preheat oven to 375°F.
- Cut squash in half lengthwise, scoop out seeds, lightly brush cut sides with 1 tsp oil and place cut sides down onto parchment-lined baking tray. Bake for 25 minutes, or until squash is tender when pierced with a fork. Remove from oven and let cool.
- Heat remaining 1 tsp oil in a large sauté pan on medium-high. Add ground meat and cook, stirring frequently, until just browned. If you are using plain meat, add salt, pepper, and herbs. If you are using Italian sausage, just add salt and pepper to taste. Once browned, remove from heat, drain excess grease, and set aside.
- Scoop out squash flesh into food processor (or blender if you have to). Add ricotta, nutmeg, egg whites and Parmesan and process until smooth. Add sage and season with salt and pepper. Transfer to a large mixing bowl and set aside.
- Reserve 1/2 – 1 C mozzarella (depending on how cheesy you like your lasagna), cover and refrigerate until later.
- Assemble lasagna: Cover bottom of 9 x 13-inch casserole dish with about 1/2 C Marinara. Top with a single layer of lasagna noodles, overlapping slightly, then about 1 cup butternut squash mixture, 1 C cooked meat, and 1/2-1 C mozzarella. Repeat layers, starting with 1 C Marinara. Finish with any remaining butternut squash and remaining Marinara.
- Cover with foil and bake on baking tray for 45 minutes. Remove foil, top lasagna with reserved 1/2 – 1 C mozzarella and bake for an additional 15 minutes.
- Remove lasagna from oven and allow to rest for 15-20 minutes before serving
- Lasagna can be refrigerated for about a week or frozen for 3 months
Nutrition Facts
Calories: 567
Fat (g): 33
Carbs (g): 47
Sugar (g): 11
Protein (g): 25
Cholesterol (mg): 52
Sodium (mg): 1134
Potassium (mg): 754
Fiber(g): 6
Vitamin A (%): 382
Vitamin C (%): 60
Calcium (%): 37
Iron (%): 25
*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.