No Noodles Necessary

by Mar 1, 2024North Brunswick, Recipes, Southern Sandi

I present to you an easy, one-dish lasagna that is gluten-free and packed with vegetables but still has plenty of cheese and Italian flavor.

My spouse cannot have gluten, so I am often in search of gluten-free recipes. This dish is not only gluten-free but has fewer carbs than your traditional lasagna dish. You still get your cheesy, vegetable-packed, cozy fix with this lasagna-inspired casserole, but it uses tender slices of butternut squash in place of traditional noodles. The result is Italian-inspired colorful layers of savory prosciutto, nutty pesto, delicate squash and creamy cheese. It’s a keeper!

This no-noodle butternut squash lasagna only takes about 5 minutes to assemble, but make no mistake: There is time and sweat equity invested in the peeling and slicing of the butternut squash. Don’t worry, I have a hack: Prick the squash all over with a fork and pop it in the microwave for 2 to 3 minutes. This makes it much easier to peel and slice. It is important to slice the squash thin and keep the thickness consistent among the slices for an even bake.

This dish is also great for meal-prepping, which my family has been into this winter. I like to make large casseroles or one-dish meals for Sunday dinner and pack up the leftovers for my family’s lunches throughout the week. By creating healthy dishes in advance, we can regulate our budget as well as our health.

Butternut squash contains disease-fighting antioxidants that boost immunity as well as support healthy weight management. It also supports healthy blood sugar levels, and studies have shown that it may help lower risk of asthma and aid in digestion.

Prosciutto can also be part of a healthy diet if consumed in moderation. It is a good source of protein, iron, zinc and copper. The main fatty acid is considered heart-friendly and aids in the digestion of vitamins. There is no salt added to this recipe because the prosciutto is salty enough, but feel free to add some to the squash if you prefer more.

This recipe is completely versatile. If you do not care for prosciutto, then you can use Italian sausage in its place. You can also incorporate some sauteed mushrooms or spinach if you don’t like or don’t have pesto. Instead of mozzarella, you can use the traditional ricotta or goat cheese. The options are up to you, but while testing this in the kitchen, this combination of prosciutto and pesto with the squash was my favorite.

Give this recipe a try with your family and feel good about serving them something rich in vegetables with the option to pack your lunch throughout the week.

Photography by James Stefiuk

Butternut Squash Lasagna No Noodle

Print Recipe
No-Noodle Butternut Squash Lasagna
I present to you an easy, one-dish lasagna that is gluten-free and packed with vegetables but still has plenty of cheese and Italian flavor.
Butternut Squash Lasagna No Noodle
Servings
servings
Ingredients
Servings
servings
Ingredients
Butternut Squash Lasagna No Noodle
Instructions
  1. Preheat oven to 400 degrees F.
  2. Pour the melted butter into a 9x13 baking dish and swirl or brush it around to evenly coat the dish.
  3. There are 3 layers:
  4. First, layer some of the squash slices in the bottom of the baking dish, slightly overlapping slices. Then layer some of the prosciutto on top of the squash and sprinkle some of the mozzarella cheese over the top.
  5. For the second layer, add some squash slices and then brush them with the pesto and sprinkle with some mozzarella cheese.
  6. For the last layer, add the remaining squash then prosciutto and top with mozzarella cheese.
  7. Sprinkle the Parmesan, oregano and sage on top.
  8. Bake for 40 to 45 minutes, covering the dish for the last 20 minutes to prevent burning the cheese.
  9. Allow to cool for 15 minutes. Slice and serve topped with chili pepper flakes.