This classic dish won't leave you with a carb overload. The butternut squash offers a unique substitution to your typical lasagna noodles!

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

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  • Arrange butternut squash slices in a single layer on each baking sheet. Drizzle 1 tablespoon of olive oil over each layer; season each with 1 teaspoon Italian seasoning, salt, and pepper.

  • Bake in the preheated oven until squash is soft but still firm to the bite, about 15 minutes.

  • Heat a large skillet over medium heat; cook and stir beef and garlic until browned, about 5 minutes. Drain grease. Mix in remaining 1 teaspoon Italian seasoning, pasta sauce, brown sugar, basil, and 1 1/2 teaspoon salt. Simmer, stirring occasionally, until flavors combine, about 10 minutes.

  • Mix remaining 1 teaspoon salt, ricotta cheese, eggs, 1/2 cup Parmesan cheese, and parsley together in a bowl.

  • Layer 1/3 of the squash slices in the bottom of a 9x13-inch baking dish. Cover squash with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the beef mixture. Repeat layers, ending with remaining squash slices and sauce. Sprinkle 2 tablespoons Parmesan cheese on top.

  • Bake in the preheated oven until cheeses are melted and sauce is bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Nutrition Facts

443 calories; protein 24.7g 49% DV; carbohydrates 41.2g 13% DV; fat 21.3g 33% DV; cholesterol 99mg 33% DV; sodium 1235mg 49% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 4 stars
12/15/2016
I had already roasted pumpkin cubes (with no seasoning) that needed to be used up, so I picked this recipe. Instead of making it a "lasagna," I put the squash in the bottom, then the ricotta mix, then the meat, then the mozzarella and parm on top. The family loved it. My 4 year old didn't want to eat the big pumpkin pieces, and I am sure he would have preferred the seasoned lasagna-style flat pieces of squash. I will definitely put this on the regular winter meal rotation. Read More
(3)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/14/2016
I had already roasted pumpkin cubes (with no seasoning) that needed to be used up, so I picked this recipe. Instead of making it a "lasagna," I put the squash in the bottom, then the ricotta mix, then the meat, then the mozzarella and parm on top. The family loved it. My 4 year old didn't want to eat the big pumpkin pieces, and I am sure he would have preferred the seasoned lasagna-style flat pieces of squash. I will definitely put this on the regular winter meal rotation. Read More
(3)
Rating: 5 stars
10/27/2020
I loved this! I made it as specified except I added a layer of spinach leaves for more green. And I assembled the evening before and baked the next day for lunch. I was skeptical but this turned out really good! Read More
(1)
Rating: 5 stars
03/07/2018
Delicious and gluten free! Read More
(1)
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Rating: 5 stars
09/17/2019
Delish! Read More
Rating: 4 stars
10/21/2020
I vote 5 stars, but my family voted less, so I am giving it 4 stars. Changes: 1 butternut squash, not two, no basil, and I used chunky garden spaghetti sauce, so extra veggies. Reviews: me (36 yr old healthy woman): loved it. I had 3 servings, and got full without the carbs of the noodles. husband: said he missed the carbs from the noodles, and wanted carbs after dinner. He said without noodles there was too much meat sauce. Maybe the second squash would have helped with the meat issue. kids: none of them liked the squash. I would make this again, but with noodles. Read More
Rating: 5 stars
02/05/2020
For minimal carbs: skipped the brown sugar and used a standard sized (~24.5 oz) jar of marinara sauce w/o sugar. The 2 squash I used were relatively small, but that worked great w/ this size jar of sauce and meant a nicely cheesy/meaty lasagna overall. Read More
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Rating: 5 stars
11/19/2018
This was amazing! Will definitely make it again. Read More
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