Cooking · fall · family · foodie · Kitchen · Recipe

{butternut squash + sausage lasagna}

Butternut squash layered with chicken sausage and fresh mozzarella.  This is what I call fall comfort food.  When I type that, I can honestly picture it and smell the goodness.

Best part….it’s noodle-less.  Swap the pasta peeps!  You won’t even miss all the carbs, promise!  Or you can do as I did, save those carbs for a slice of rosemary sourdough bread…haha.  It’s called balance.

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My girl Gina over at Skinny Taste posted this recipe last week.  As soon as my eyes read the title, I knew it was going down in my kitchen ASAP!  Sure enough, Sunday I made it happen.

GG gave it a thumbs up.  You guys, my GG is picky!  In a good way.  She’s also in her 90’s and she clearly just knows what she likes.  She will straight up tell you….”did you even salt this” or “it was okay” or “remember when you used to make….”  For reals!  Love ya GG!  Guess what?  GG asked to take some leftovers for her lunch the next day.



We’ve even decided to make it a monthly tradition.  Saturday mass then they will “taste test” a new recipe for the blog.  Haha.  I love it.  Nothing makes me more happy than sitting across the table from these ladies.  Laughing, enjoying good food + drink, telling stories.  Bailey’s clarinet band concert.  Followed by myself trying to play too.  It was all bad.

Making this noodle-less recipe for the first time, I’ll admit, I was a tad bit nervous.  Then you pull out the ingredients and remind yourself, you really can’t go wrong with sauce + fresh mozzarella cheese + sausage.  With that combo, you can make anything delish.


Here’s what you’ll need:

  • package of Italian chicken sausage, casing removed.  (I used Al Fresco)
  • 1 teaspoon olive oil
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1 (28 oz can) crushed tomatoes
  • 2 tablespoons fresh basil
  • black pepper, to taste
  • 1 large butternut squash, peeled (about 3 lbs)
  • 1 cup part-skim ricotta
  • 1/4 cup Parmesan cheese
  • 2 tablespoons parsley
  • 1 large egg
  • 16 oz (4 cups) fresh mozzarella cheese, grated


Brown chicken sausage for about 5 minutes.  Breaking up with a wooden spoon as it cooks.  Add onions + garlic.  Cook until soft, about 2 minutes.  Add crushed tomatoes + basil + black pepper.  Simmer on low, covered for 20 minutes.

Slice butternut squash into 1/8 inch rounds.  Or using a spiralizer (this is what I did).  First slice the butternut lengthwise halfway through.  Just a slit.  Careful not to cut deeper than that.  This is what makes the rounds insead of one loooonnggg spiral.

Next cut butternut in half and place one at a time on the spiralizer to make rounds.

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Preheat oven to 375 degrees.

In a medium bowl, combine ricotta + Parmesan + parsley + egg.

Please don’t even mess with the bagged pre-shredded mozarella cheese.  It doesn’t even compare to a freshly grated ball of mozz.

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I mean – look at it.  I could eat every last shred right this very second and be completley happy with myself.  #cheesewhore

Don’t fight me on this one!  I will win!

Ok, back to the recipe….

Using a 9 x 13 baking dish, spread 1 cup of meat sauce on the bottom.  Layer 15 rounds of butternut squash to cover sauce.  Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup mozzarella cheese and 1 cup meat sauce.  Second Layer: 15 more butternut squash rounds, 3/4 cup ricotta cheese mixture, 1 cup mozzarella cheese and 1 cup meat sauce.  Third Layer: 15 butternut squash rounds, 1 1/2 cups (remaining) sauce and cover with foil.

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Bake covered for 30 minutes.

Remove foil, cook uncovered 30 minutes.  This helps dry out excess moisture.

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Top with remaining mozzarella cheese and bake until the cheese is melted and bubbling, about 5 minutes.



The lasagna held up.  It wasn’t watery, like I was a little worried about.  It was fucking perfect.  I’m clealy STILL so proud of this recipe.  Can you tell?  LOL!


Yield: 8 servings (I got 10 servings)

Calories: 402

Fat: 19 grams

Fiber: 5 grams

Sugar: 5 grams

Protein: 29 grams

Smart Points: 9 points


I served my lasagna with roast carrots + warmed rosemary sourdough bread (with a balsamic + olive oil + red pepper flake dipping sauce) + caesar salad.

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I shard the recipe for Bay’s roast carrots on {weekend notes} super simple and simply delicious!


Oh and we had dessert.  GG has a maj sweet tooth.  Bay served us vanilla bean ice cream topped with strawberries.  And the strawberries may or may not have been setting in sugar.  Yummmm!!

I hope you love this recipe as much as we did.  Trust me, if GG gives it a thumbs up, then it’s worth trying 🙂

Since I’m kinda on a lasagna kick, I’ll be sharing another recipe next week that is also to die for and low carb!!


xoxo stacyb



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