@hungryhappens No Pasta Butternut Squash ‘Lasagna’ (full recipe is on: HungryHappens.Net)
♬ original sound – Stella Drivas
I cannot talk this dish up enough. Its incredible in taste and is super easy to make. The hardest part is slicing the squash thin but then the rest of the recipe is a pleasure to make in less than 5 minutes.
This is a unique and yummy way to use up that butternut squash and it’s also gluten free and less carbs than your traditional lasagna dish. I start with spraying my baking dish with olive oil. Then the first layer of the vegetable goes down, overlapping each piece.
If you want to achieve the crunchy top, make sure you add a little grated parmesan and then spray the top with some olive oil. I also had to cover mine loosely to complete the cooking process without overly browning the top of the lasagna.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
No Pasta Butternut Squash Lasagna
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4.82 from 48 votes
Servings: 8
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
Ingredients
- olive oil spray
- 1½ lbs butternut squash peeled + sliced thin
- 8 thin slices prosciutto
- 16 oz shredded mozzarella
- 3 tbs pesto
- 3 tbs grated parmesan cheese
- 1 tsp dried oregano
- chili pepper flakes
Instructions
Preheat your oven to 400°F. Grab a 9×13 inch baking dish and spray the bottom and sides with olive oil.
Slice your butternut squash between 1/8 and 1/4 inch thick. Layer the squash on the bottom of the baking dish, over lapping slightly. Add 4 slices of prosciutto then a blanket of mozzarella cheese. Next layer, add the squash, then brush on the pesto and then the mozzarella. Last layer, add on the squash, prosciutto and then cheese. Sprinkle with grated parmesan, dried Italian herbs and spray with olive oil. Bake for 40-45 minutes. I had to cover mine for the last 20 minutes to prevent over browning.
Allow to cool 10 minutes then slice and top with chili pepper flakes to serve.
Notes
Notice I did not season with salt since the prosciutto is salty enough for this dish. If you leave out the prosciutto then I suggest seasoning the squash with salt.
Nutrition
Calories: 243kcal | Carbohydrates: 12g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 48mg | Sodium: 451mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9558IU | Vitamin C: 18mg | Calcium: 357mg | Iron: 1mg
Author: Stella
- Gluten Free
- Low Carb
- Meditrn
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130 comments
- Monica
Absolutely delicious! This was so easy and quick to make. My husband who usually doesn’t like pesto or prosciutto had to large helpings and said he likes it better than regular lasagna. I will definitely make this on a regular basis. Thank you for all your amazing and easy to follow recipes.
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- Stella
HI Monica, That’s so awesome to read – I’m happy it was a win with the hubs!! And thank you for taking the time to leave your rating!!
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- Monica
I followed every step, but the flavors were awful. huge waste of money, time and food.
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- Helene
I wanted so so much to like this dish but the flavours weren’t to my liking…
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- F
Amazing!
I added garlic and onion granules,
small mozzarella balls, a bit of tomato paste and mushrooms. I did away with the prosciutto. It was fantastic!Thank you!
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- Karen
Super delicious recipe! Do you think freezing some leftovers would work well?
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- christina
Delish – I was on the fence thinking pesto and buttersquash!!!! But I tried and it was amazing. Adding the Thanksgiving Menu –
I added a little nutmeg.
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- christina
Delish – I was on the fence thinking pesto and buttersquash!!!! But I tried and it was amazing. Adding to the Thanksgiving Menu –
I added a little nutmeg.
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- christina
Delish – I was on the fence thinking pesto and buttersquash!!!! But I tried and it was amazing. Adding to the Thanksgiving Menu –
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- Stella
Hi Christina, Oh yea the combination is unstoppable! THanks for trying it and have a beautiful Thanksgiving!
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- Vanessa
This dish was amazing, my whole family loved it. I’ve also added a layer of ricotta with spinach when adding the pesto and prosciutto, and it was DELISHHH
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- Bridget Huckabay
Hello,
This is delicious! Have you ever made a day ahead? Thanks!- Reply
- Stella
Hi Bridget, I haven’t but I think it would work!
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- Steph lozon
I’m making it a day ahead and baking it while teaching a fitness class in my gym, having it for everyone to enjoy with a big salad/ fresh bread… as a Xmas celebration afterwards! I love this recipe.
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- Bridget
Hey,
Have you ever made this a day ahead and baked it the next day?
Thank you. This recipe is so good!!- Reply
- Stella
Hi Bridget, I haven’t but I think it would definitely work!
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- Chris
Just did it last night and worked out great! Adding some nutmeg sounds like a great idea!
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- Dana
One of THE BEST recipes! Just made it a second time as an appetizer for Thanksgiving in muffin tins! I know it’s gonna be a hit!
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- Stella
Hi Dana, terrific! Thank you for trying out the recipe!
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- Maureen
Yes! Dana! It was a hit. Thanks for bringing this to Thanksgiving as an appetizer, and thanks for sharing “Hungry Happens” with me. I follow and have made several recipes! Stella, you’re the best! I’m making this for dinner tonight. Yum!!
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- Stella
Hi Maureen,
So sorry for the late response but thanks for such a kind message and I’m glad you liked this recipe!- Reply
- Carol
This was delicious, made it as a side dish for Thanksgiving dinner was loved by everyone. Will definitely make this again, very tasty.
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- Stella
Hi Carol, LOVELY! I’m happy to read that it was enjoyed by all on Thanksgiving especially!
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- Dana
An awesome recipe! All flavors pair so well together. Turned it into a thanksgiving g appetizer in muffin tins. Rave reviews from guests! It will be something we make often.
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- Stella
Hi Dana, WOW that sounds like an amazing idea! Thanks for sharing!
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- Liz
I would have done just as recipe but didn’t have prosciutto or enough mozzarella. Had to substitute the middle layer with cheddar cheese and thin sliced ham so was a little concerned. It’s a winner. I will prepare in advance next time but still so delish. Thank you. I thought
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- Stella
Hi Liz, that sounds just as delicious! Thank you for the rating!
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- Kim
I am not sure how you even thought of this recipe (really!) but it was amazing and my guests loved it. Thanks!
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- Nicole
Easy and delicious!
This is a very handy recipe!- Reply
- Stella
Hi Nicole! Glad you liked it and thank you so much for the rating!
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- Sarah
Made this last night and all 3 kids gobbled it down AND complimented it AND asked for more!!! Win!!! On top of that, it was SUPER easy to make. Only change I made was that I added a layer of spinach on top of the pesto for some extra veggies. Love that the pepper flakes are added at the end, so I could leave them off for my daughter who doesn’t like spice. A+!
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- Stella
HI Sarah, OHHH i love the added spinach layer! Great tip! Thank you for taking the time to leave your feedback! Cheers!
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- Jess
This was amazing! I had ricotta so I added that as well and it came out so well. Thanks for the recipe!!!
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- Shambhavi Shah
hello! This looks amazing and I look forward to trying it. Some of my family does not like prosciutto (or meat for that matter). Do you have any suggestions on if I can omit it or substitute with something else? Thanks!
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- Louise
Can you make this dish ahead and freeze it?
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- Belynda Cooper
This was a HIT!!! I’m not the best in the kitchen but I nailed this. The hardest part was cutting the squash. Sooooo good. 🙏🏾🙏🏾
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- Stella
Hello Belynda, the same for me: the hardest part of the recipe is the cutting of the squash! Glad you tried it and loved it! Thanks for rating it too!
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- Katlyn
Just wanted to tell you I saw your instagram video for this recipe and knew I had to try it. Made it last night for New Year’s Eve and it was a big hit! This one is a keeper…simple (aside from prepping the squash) but oh so delicious, and highly customizable. Thank you for sharing!
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- Kristina
This is SO good!! Making it again tonight:)
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- Maria
Instead of using the prosciutto
Do you think I can use ground turkey sausage or turkey chop meat browned- Reply
- She
Had this over Christmas and LOVED it! Easy peasy and so very tasty!
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- Kristine Lynch
what could I replace the Procuito with please to make it vegetarian
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- Jennifer Phillips
love this somuch ,especially since I’m trying not to eat pasta.
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- Angie
Trying it right now. Thanks for all the lovely ideas. Makes eating healthy easier and tasty
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- Megan
Absolutely delightful. I never thought I was a pesto person- but this dish changed my mind. I will for sure be making this for Thanksgiving as a side dish.
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- Peggy
This is so delicious. I put pesto on two layers the second time I made it and loved that.
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- Stella
Hi Peggy, I welcome that extra flavor! Well done! And thank you for sharing your kind feedback!
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- Kristine
Which pesto did you use please 🤷♀️🙏🏻
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- Stella
Hi Kristine, we use Gotham Greens brand from Whole Foods! We also have a homemade recipe on the website, I will link it here:
https://hungryhappens.net/italian-basil-pesto/- Reply
- Kristine
Thanks so much I found a recipe for the pesto and it was delicious 🤤 and was very low in calories, I would love to make this vegetarian for some of my friends which would be the best replacement for the Prosciutto please, I am in Australia so can’t get that brand of Pesto but was happy to make my own. Cheers
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- Leona Tompkins
I saw this recipe on Instagram and I had to try it out.
OMG! So good! The butternut squash is perfect. I used shaved ham instead and I couldn’t tell a difference. No need to add salt.
This is going to be a staple at PotLucks and when people come over for supper!
Yum!!!
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- Stella
Hi Leona, thank you for trying out the lasagna and I’m glad you enjoyed it!
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- Terry
This looks amazing! I’m allergic to tree nuts so I can’t have pesto. What would you recommend as a replacement? Thanks!!
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- Stella
HI Terry, marinara would work here!
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- sharon morris
What if I added regular seasoned ground beef instead? Would that still go well?
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- Stella
Hi Sharon, that sounds delicious!! I want to try that!
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- Denise Rizzo
I use plant based crumbles and a little bit of turkey sausage! Soo good!
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- Stella
That does sound good Denise! Thank you for making the recipe!
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- Alis
Loved it! So easy and so DELICIOUS! I made it tonight while also adding a layers of zucchini! It was just perfect
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- Nancy Symonds
This was absolutely delicious. I thought it needed more than one squash though and will add more next time I make it.
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- Bonnie
This recipe is delicious! I made my own pesto as I didn’t have any but followed it exactly as written except left out the red pepper flakes! I took some to our daughter and she texted me that it was so good she couldn’t believe I would share it with her! Definitely a keeper!
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- Annie
This was great. Already forwarded it to several friends. I am not usually a fan of squash in place of pasta, but this one works! I do think the 9×13 is too large for the amount of squash in the recipe – but I might not have sliced it quite thin enough.
A definite keeper.- Reply
- Tess
WOW what a great recipe. I made it yesterday; will keep this recipe and plan to make it again and again. It is flavorful and satisfying. I am so impressed with it, I started following you on IG and I’m interested to try more of your recipes.
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- Donna
Wonder if there is a way to use air fryer oven instead of oven.
Thanks Donna- Reply
- Stella
Hi Donna, It will definitely work in the air fryer – I would do 375F for 25 minutes or until crispy and the squash is cooked tender to a fork.
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- Vikki Hall
Love this recipe, do you think it would work to add red pesto instead of green? (I’m from the UK).
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- Stella
Hi VIkki, Absolutely would work with the red pesto!
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- Lin G
I love 💗 butternut squash!
Excellent recipe and super easy to make.
I added a layer of ricotta cheese mixture and that worked well also! Yummy 😋- Reply
- Stella
Hi Lin, sounds dreamy with the ricotta! Thanks for sharing your feedback with us!
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- Linda Peabody
I plan on making this and doubling the recipe. We have had an abundance of butternut squash in our garden this summer. Everything I read about freezing squash, recommends blanching it first so for the casserole I plan on freezing that’s what I’ll do;
Looks delicious!- Reply
- Stella
Hi Linda, glad this recipe works for you and I hope you enjoy the lasagna all autumn long!
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- Louise
Delicious! Prepare it just as your recipe says but, instead of pesto I made a delicious marinara sauce, hubby is overjoyed and requested it often. Thank you for a wonderful recipe.
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- Stella
Hi Louise – glad you both enjoyed the dish! Sounds delicious with the red sauce!! Also thank you for the kind rating!
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- Lisa
is it still good without the prosciutto? It’s the one thing I don’t have on hand. Thanks in advance!
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- Stella
Hi Lisa, yes still good without the proscuitto in my opinion!
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- Margaret
Love this. I easy to make. Can’t stop eating it. Thank you.
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- Stella
HI Margaret – the same thing happens to me with this dish! lol
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- JMad
Our family has taken a deep dive into your recipes Stella and quite a few are now regular staples, this one is in the oven and am sure it will be wonderful. I’ve always had trouble working with butternut squash cause its so slippery, and due to the hardness sometimes difficult cutting uniform pieces, even with a sharp knife. Had a XL Japanese mandolin on hand and was able to cut really nice, butternut squash sheets with it, the mandolin was a huge help. Stella you probably already know all this but thought I’d share. Keep your recipes coming and thank you for your hard work and gift, much continued success to you.
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- Stella
Hello! and thanks for getting into the recipes here on the site! Glad they are resonating with you and smart to use the large mandolin on this recipe!
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- j penick
I made this tonight and it was delicious! It took more than 1-1/2 pounds to make three layers in a 9×13” pan. I used homemade pesto and no “Italian herbs”. I’d make it again for sure!
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- Stella
Sounds awesome and I’m glad you liked the overall recipe! Cheers!
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- Diane Ragsdale
An EXCLLENT dish. EASY. Full of flavor!! The prosciutto adds a crunch almost like a crust. Very thin. Low in calories. I felt like I was spoiling myself. Could be served alone or add other veges .
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- Stella
HI Diane, I couldnt agree with you more! Glad you tried it and liked it!
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- Gretchen
I really loved the idea of this recipe – who doesn’t love butternut squash with cheese and prosciutto?! I thought it turned out well, but it was missing something, which my dinner guests and I agreed was acid. Tomatoes? I don’t think that would work, maybe sundried tomatoes? If anyone has some suggestions, I just felt it was missing depth and a well rounded flavor but with a slight tweak could be unforgettable.
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- Terry
This was alot of work but so worth it. It turned out amazing.
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- Stella
Hi Terry, yes the slicing is a bit taxing but once that’s done its easy peasyville. hahaha
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- Ruth Scott
Oh delicious thank you we loved it. Vegan styled it.
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- Stella
Hi Ruth, awesome! Glad it was enjoyed!
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- Melissa
Hey! I didnt try to taste it yet but injust took it out of the oven and it is very wet looking? Is that normal? I have never cooked with butternut squash before lol
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- JacquieB
Made this for the two of us and we devoured it in two meals. Very full of flavor and nice to serve. We will be bringing this dish to our neighborly thanksgiving feast. A Keeper. Well done and thank you!
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- Danelle
I’m eating it as I type and this is incredible! A friend who made it last night was raving about it and shared a few slices with me for my lunch today. I made my coworker taste and she already placed the ingredients in her cart. It was cooked as written and tho I usually change up SOMETHING in most recipes I cook, this is an As Written Keeper. Am following you now. Thanks for sharing.
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- Denise Bodman
Phenomenal idea. I did not have prosciutto or pesto so I layered with mozzarella, ground venison and a homemade cashew cream sauce. My husband could not stop eating it!
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- Gayle
Delicious! Easy to make and the flavor combo was perfect!
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- GiGi
SO YUMMY! We alternate prosciutto with shredded chicken as well when we cooked it again. We also mixed the pesto with some ricotta and layered that. Such a tasty dish!
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- Sara
Very tasty!
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- Stella
Hi Sara, thanks for trying it and the kind rating!
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- Caroline Didriksson
Greetings from Sweden! Absolutely Love this! 👌
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- Stella
Hi Caroline! Glad you liked the recipe <3
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- Dawnella
Delish! Made it exactly as described. My non-veg hubby loves it. our only tweak is to reduce the cheese (I know 🙄). Served with blackened halibut. It’s definitely a keeper!
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- Stella
HI Dawnella, Sounds delicious with the halibut! Glad you both enjoyed it!
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- Lori
This was so amazing!!! Despite being SO worried about it being boring with no onions and garlic, I made it exactly like the recipe and I was very pleasantly surprised! I served it to hard core carnivores, 2 yr olds, 14 yr olds and vegephobes! They loved it! It legit doesn’t need salt or anything else. Thanks for a great recipe!
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- Stella
Hi Lori, thanks so much for trying it and I’m so glad it was a winner for you! thank you for the kind rating!
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- Tammy
This is so delicious. You can’t screw it up. It’s just a perfect meal!
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- Stella
HI Tammy, glad it was enjoyed! Thanks for the kind rating!
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- Katie
So delicious! My husband doesn’t like prosciutto, so I swapped for sweet Italian chicken sausage and we absolutely loved it! He ate almost the whole pan. Will definitely be adding this into our weekly meal rotation
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- Stella
Hi Katie, Sounds awesome with the sausage! Thanks for trying and sharing your feedback!
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- Dawn Calabria
Can you use a 8 1/2 x 12 1/2 in pan instead
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- Stephen
Hi Darn! Yes that size will work no problem!
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- Lise Olivieri
Have not made it yet but we are vegetarian so what could I replace prosciutto with ?
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- Stella
Hi Lise, sauteed mushrooms or spinach
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- Kerrie
Thank you hungry happens….this was incredible
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- Stella
HI Kerrie, glad you liked it and thanks for trying it!
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- Laura
Delish!
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- Stella
Hi Laura, glad you liked it! Thanks for the kind feedback!
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- Sue
This was awesome. I made it vegan and with sweet potato. I bought some vegan prosciutto, vegan cheese and homemade pesto!
This will be a staple!
I used the mandolin to make lasagna slices for the sweet potato. So much easier than cutting!- Reply
- Stella
Hi Sue, glad you liked the recipe and thanks for sharing your feedback with the dish!
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- Mike
After making many of your delicious recipes, my wife wanted to try and made this. It was incredibly good. Thank you for your kitchen talents.
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- Stella
Hi Mike, glad you’re both enjoying the recipes! Thank you for the great feedback too!
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- Thi
Love it!!
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- Stella
Helllo Thi, thanks for the kind rating!
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- Mallory
I LOVE this recipe and it is so delicious. Making it for the second time today
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- Stella
HI Mallory, that’s awesome! Glad its such a hit with you!
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- Lisa
Oh my! Your recipes are amazing! Thank you. I’m trying this one soon. Thank you for posting new recipes because I’m getting tired of the ones I always make.
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- Stella
Hi Lisa, lol I try. my best to create new content and recipes – Thank you for trying them out and your time coming back to leave feedback! Cheers!
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- Patricia Matamoros
Hi Stella, I love all your recipes !! can I used smoke turkey in this recipe?
Thank you.
Patty.- Reply
- Stella
Hi Patty, thank you and yes you can use turkey here! Cheers!
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- Linda
This was delicious and very filling. I added extra garlic and subbed thin-sliced smoked ham for the prosciutto. The casserole was a bit small for my 9×13 pan but fit perfectly in my 7×11 pan. I think, next time, I may sub ricotta for the middle layer instead of mozzarella.
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- Stella
Hi Linda, Sounds awesome the way you made it! Thanks for sharing your feedback with us! Cheers!
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- Bonnie Stroud
~ oh. my. word. …I am stuffed and my husband had 3 servings!!! This was spectacular! It will be my next family meal when all the kids are home.
I did spread ricotta cheese over the pesto and also did one layer of cheese with mozzarella balls (the other with shredded mozzarella).
Make sure to slice the squash thin…a few of mine were thicker so I added 15 mins to the cook time (also covering lightly after 20 mins so as not to over brown the top).
Thank you for a wonderful new take on lasagna! Mmmm mmmm mmmm! Chef’s kiss!
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- Stella
HI Bonnie, Sounds amazing the way you made it! and thanks for sharing your feedback with us! Cheers!
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