Butternut Squash Lasagna (without noodles)

During the summer one of my favourite ways to enjoy summer squash is to make a noodle-less lasagna. In Italian, it is often referred to as a parmigiana. In the fall, a great way to transition this dish is to swap the zucchini for butternut.

Butternut tends to be on the sweeter side compared to zucchini, but with the combination of sauce, mushrooms, mozzarella and parmigiana, it is a savoury delight that will want you to have a second helping every time.

A few tips to consider:

Mandoline Slicer: You will want the butternut to cook evenly and the best way to do that is to slice them evenly. The best way to do it is using a mandoline slicer. You can definitely do it free hand, but it will be a little more difficult. I find slicing them with the skin on, then removing it after is easier for me, but do what’s easier for you in the end.

Vegan Cheese: You can definitely use vegan mozzarella and parm, but in this recipe I do use regular mozzarella and parmigiana romano.

Flavour the squash: You can salt the butternut squash if you like, but I tend not to since the sauce I use it is already flavourful and the grated cheese will add extra saltiness.

Mushrooms: You can substitute the cooked mushrooms for other vegetarian options, crumbled tempeh, cooked spinach or other greens, are some great options. If you do eat meat, ground turkey or beef can be used instead.