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Home » Main Dish

Butternut Squash Lasagna Recipe

Published: Sep 20, 2020 · Modified: Jan 5, 2022 by Jennifer Brown · This post may contain affiliate links · 14 Comments

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This noodle-less butternut squash lasagna recipe is a healthier take on traditional lasagna. The pasta is swapped out for hearty butternut squash pasta sheets that pair perfectly with the rich meat sauce. To keep the lactose low, farmer cheese is used in place of ricotta. Freshly shredded provolone and Havarti cheese provide the cheesy deliciousness that you expect from lasagna and this SCD, grain free, and gluten free meal is the ultimate comfort food! 

A dark grey plate with a slice of the butternut squash lasagna recipe.

Today I'm sharing with you the recipe that is my ultimate comfort food!

If I have a bad day, this is what I want. If I need to feed a crowd, this is what I make. If I want something that freezes beautifully, this is the recipe.

Those of us that follow the specific carbohydrate diet (SCD) can't have traditional pasta noodles (as it's made with grains and gluten), ricotta cheese or mozzarella cheese (too much lactose). So this easy butternut squash lasagna recipe is a different take on traditional lasagna!

Homemade meat sauce!

The homemade meat sauce is a hearty combination of ground beef, tomato sauce, crushed tomatoes, and herbs.

I've made the sauce numerous times from fresh tomatoes but that was before having kids!

A large skillet filled with homemade meat sauce.

Now I use the POMI brand of strained tomatoes and crushed tomatoes when making my sauce. It just speeds the process up a bit and the only ingredient in them is tomatoes. No thickeners, sugar, preservatives, etc.

In order to get the most flavorful sauce, let it simmer for at least an hour. It's totally worth it and your house will smell AMAZING!

Butternut squash pasta sheets!

In the past I've used eggplant in place of the lasagna sheets but I have to be honest...I don't really like it! For me, it's a bit too "slimy" in texture.

I find that using butternut squash " pasta sheets" is much closer to the texture of traditional pasta noodles!

A 4 picture collage. First photo has 2 butternut squash. Second photo, a cutting board with peeled and sliced squash. Third photo, a butternut squash sheet. Fourth photo, assembling the butternut squash lasagna.

Tips:

  • Use a butternut squash with a longer "neck", since that's the only part of the squash being used in this recipe.
  • Evenly slice the squash into long, thin sheets using either a knife or mandolin. Make sure the sheets are the same thickness for even cooking.

Low lactose cheese!

The replacement for ricotta cheese is farmer cheese. It has a VERY similar texture to ricotta but has almost no lactose, which means a happy tummy!

Instead of mozzarella cheese, a combination of havarti and provolone provide a delicious creamy/salty bite.

Overhead shot of a pan of butternut squash lasagna. A plate with a large slice of lasagna.

How to assemble lasagna

Begin by spreading a thin layer of meat sauce along the bottom of a 9x13 baking dish.

Layer the butternut squash sheets over the sauce making sure that that they overlap just a tad. If needed, cut the sheets to fit in the baking dish.

Spread the butternut squash pasta sheets with the farmers cheese and then top with some meat sauce before sprinkling with the havarti and provolone cheese.

Repeat the process until you have three complete layers.

Cover the baking dish with aluminum foil and bake until the butternut squash pasta sheets have softened and the cheese has melted.

Hope you enjoy this butternut squash lasagna recipe!

A close up of a slice of the noodle-less butternut squash lasagna recipe.

In the mood for more Italian? Try these!

  • Zucchini Cannelloni with a Butternut Squash Filling
  • Homemade Italian Meat Sauce
  • Roasted Beetroot Pasta Sauce
  • Dairy-Free Alfredo Sauce
  • Italian Braised Chicken Thighs

If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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This post was originally published April 24, 2018. The text and nutrition information was updated in September 2020.

Butternut Squash Lasagna Recipe

by: Jennifer Brown
This butternut squash lasagna recipe is a healthier take on traditional lasagna. The pasta is swapped out for hearty butternut squash sheets that pair perfectly with the rich meat sauce. To keep the lactose low, farmer cheese is used in place of ricotta. Freshly shredded provolone and Havarti cheese provide the cheesy deliciousness that you expect from lasagna. This SCD, gluten free, and grain free meal is the ultimate comfort food! 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 hr 30 mins
Cook Time 1 hr
Resting Time 5 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Italian
Servings 8 people
Calories 468 kcal

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small onion, finely chopped
  • 1 Tablespoon minced garlic
  • 16 ounces crushed tomatoes
  • 1 cup strained tomatoes
  • ¼ cup freshly chopped basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon sea salt
  • 4 pounds butternut squash (about 2 butternut squash with long "necks")
  • 8 ounces farmer cheese (I use the friendship dairies brand)
  • 8 ounces havarti cheese, grated
  • 8 ounces provolone cheese, grated

Instructions
 

  • Melt the olive oil in a large pot or skillet over medium heat. Brown the ground beef, breaking it into small chunks as it cooks. 
  • Stir in the onion and garlic. Add the basil, oregano, thyme, and salt. Pour in the crushed tomatoes and strained tomatoes. Stir well and bring to a simmer. Drop the heat to low and allow to simmer for at least an hour, stirring occasionally. 
  • Peel the "neck" of the butternut squash. Cut the "bulb" off the squash and set aside. Use a mandolin or sharp knife to slice the "neck" of the butternut squash into ⅛" slices. You will need about 25 evenly sliced "sheets".
  • Preheat the oven to 375F. Spread ½ cup of meat sauce on the bottom of a deep 9x13 pan. Layer the squash on the bottom of the pan, allowing it to overlap just a bit. Spread the farmers cheese on the squash and top with about 1 cup of the meat mixture. Sprinkle the Havarti and provolone cheese on top. 
  • Repeat layering two more times until you have three complete layers. Loosely cover the top of the baking dish with aluminum foil. Bake in the center rack for 30 minutes. Remove the foil and bake for an additional 30 minutes until the squash sheets have softened.
  • Let stand for 5 to 10 minutes before serving. Garnish with fresh chopped basil and freshly grated Parmesan cheese (optional). 

Notes

  • If the butternut squash sheets are thicker than ⅛", cook time will be longer. Before pulling the lasagna out of the oven I suggest inserting a knife into the dish to check the squash has cooked through.
  • The butternut squash lasagna can be assembled then wrapped tightly with aluminum foil and frozen for up to 3 months. To reheat, remove the lasagna from the freezer and place in the fridge for 24 hours. Follow the cooking instructions above. The lasagna may need to cook longer than the recommended time!
  • Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days. 
 
*The nutritional information calculated in this recipe is an estimate*
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Serving: 0gCalories: 468kcalCarbohydrates: 36gProtein: 34gFat: 23gSaturated Fat: 13gCholesterol: 89mgSodium: 998mgPotassium: 1383mgFiber: 7gSugar: 10gVitamin A: 24911IUVitamin C: 58mgCalcium: 536mgIron: 5mg
Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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This noodle-less butternut squash lasagna recipe  is a healthier take on traditional lasagna. The pasta is swapped out for hearty butternut squash pasta sheets that pair perfectly with the rich meat sauce. To keep the lactose low, farmer cheese is used in place of ricotta. Freshly shredded provolone and Havarti cheese provide the cheesy deliciousness that you expect from lasagna and this SCD, grain free, and gluten free meal is the ultimate comfort food! 

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Reader Interactions

Comments

  1. Jennifer

    August 19, 2021 at 12:50 pm

    100% one of my go-to recipes for my family, and anytime we have friends over!! Everyone I make this for loves it, thank you for making this recipe!

    Reply
    • Jennifer Brown

      August 24, 2021 at 7:20 am

      I'm so glad your family and friends enjoy the recipe, it's one of my favorites too!

      Reply
  2. Jessica

    May 30, 2020 at 12:58 am

    Can you use strained yogurt instead of farmers cheese?

    Reply
    • Jennifer

      June 03, 2020 at 3:51 pm

      I haven't tried it but I would think so!

      Reply
      • Jessica

        June 05, 2020 at 1:04 am

        Thanks so much! I tried it and it worked great. I added salt, nutmeg and basil to the strained yogurt. It was so good, I’ll definitely make it again!!

        Reply
        • Jennifer

          June 08, 2020 at 10:08 am

          Yay!! I'm glad it worked out and that you enjoyed it! Thanks so much for coming back to let me know!

          Reply
  3. Diane

    October 27, 2019 at 6:17 pm

    I made this recipe with my homemade fresh tomato sauce. My husband and I loved it. Even if I was not SCD it would be better than regular lasagna. The butternut squash adds flavor and sweetness without turning mushy. Thank you for your amazing recipes!

    Reply
  4. Lynda

    December 06, 2018 at 8:33 am

    Has Pomi been verified as scd legal?

    Reply
    • Jennifer

      December 06, 2018 at 2:25 pm

      Hi Lynda! Yes, POMI has been verified as SCD legal BUT as with all prepackaged foods, the manufacturer can change processing or ingredients without letting the consumer know. I've been using POMI for the last several years without an issue but everyone is different!

      Reply
  5. Helen wright

    June 02, 2018 at 12:38 am

    Looks delicious. I've been following SCD for almost 2 years now and always looking for new tasty receipes. Will give it a try.

    Reply
    • Jennifer

      June 03, 2018 at 3:38 pm

      That's great Helen! I'd love to hear your thoughts on it after you give it a taste!

      Reply
    • Janene

      January 17, 2022 at 7:07 pm

      Before SCD, lasagna was one of my daughter’s favorite meals, so I had to try this. It was delicious and I will definitely be adding this to our rotation! Thank you!

      Reply
  6. Chanda Harkness

    April 24, 2018 at 6:09 pm

    This Chanda...I'm going to try this, but I was wondering do you have any suggestions for a tomato replacement instead of alfredo sauce? I'm allergic to tomatoes.

    Reply
    • Jennifer

      April 24, 2018 at 7:49 pm

      Hi Hark!! Hope you're doing well! I have not tried this recipe myself but I've heard great things about it from friends that have. If you make it you'll have to let me know what you think of it. I've tried a few of her other recipes and they're AMAZING! Here's the link : http://theurbanposer.com/tomato-less-marinara/

      Reply

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