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Butternut Squash Lasagna

Antonietta Ferretti
This noodle-less lasagna is a great way to use butternut squash in a beautiful plant-based main dish.
Course Main Course
Cuisine American, Italian
Servings 4


  • 1 medium butternut squash
  • 12 oz prepared tomato sauce
  • 1 cup shredded mozzarella
  • 1/2 cup parmigiana reggiano
  • 4 large portobello mushrooms


  • Preheat oven to 400 degrees
  • Slice butternut squash into thin slices (1/2 cm thick. As the butternut gets closer to the core, your circles will be cut in half.
  • Dice mushrooms into small pieces and sautee with a pinch of salt and a touch of olive oil, about 5 minutes.
  • Prepare square dish by adding a layer of sauce, then a layer of butternut squash, sprinkle both cheese and 1/4 of the mushroom.
  • Add another layer of butternut squash and continue layer each of the previous ingredients for about 4-5 layers.
  • The top layer does not need mushroom, just sauce and mozzarella.
  • Cover with foil and bake for 45 minutes, remove foil and bake for another 10 minutes. Let it rest for a few minutes, the liquid will settle and serve.
Keyword butternut squash, comfort food, lasagna, no carb, parmigiana, plant based recipe, squash, vegan