Noodle-less Butternut Squash Chicken Sausage Lasagna. (I cooked it just for myself…. I like it better than Original Lasagna with fatty sausage! Just be careful, they can be hot to touch on removal…found out the hard way . ? I don’t eat butternut squash often, so this would be nice to explore my sauce options. Gina, thank you for the fantastic recipe! Potential! Second, I would suggest simmering the sauce uncovered. I bet my guys (husband + kid) won't even really notice the healthy veggies under the pretty melted cheese Great job on the pictures and the blog content I love reading your blog. !Thanks for your amazing recipes!! Thanks for the yummy recipe. Do you have to get the liquid out of the butternut squash like the zucchini lasagne,? Made this tonight and must thank you – it’s so delicious! No it's not sweet because its cooked with shallots and parmesan which balnces it out. I could eat this for breakfast lunch and dinner and never get sick of it! Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. Pay the small extra the grocery store charges you to slice it up for you – it is well worth it! This is now my ultimate favorite. I tried this tonight. All though I love everything I’ve tried that you posted I don’t normally comment but I have to say I absolutely loved this recipe and so did my daughter. I was also surprised how well the sausage was with it. It yields nine servings, so after I cooked it to completion I divided the portions up into small containers, perfect for lunch on the go or dinner rush. THANKS GINA!! Next time I think I’ll add more crushed tomatoes to the sauce and just double the ricotta mixture. Thank you!! In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. The easiest way to cut the butternut into thin rounds is using a good quality spiralizer like the Inspiralizer pictured here. I made this tonight and both my 4 year old and 3 year old devoured it. The butternut squash sauce I could lick off my plate. We'll be taste testing soon. I tried my spiralizer but had no luck with it, so I had to cut it but had problems with even with my sharpest knife. Would the points change with ground turkey (with some spices added to it as I brown it for flavour) . I made this when I was in a hurry and didn't have time to do the squash. I lost the tip of my thumb while slicing the butternut squash for this recipe using the mandolin. I will try that another day. Amazing. . Another well-tested recipe from Gina! I rarely comment on blogs but simply had to after making/devouring this recipe for the better part of the week. I am interested in reducing the amount of dairy I eat, so I swapped out the ricotta for firm tofu (pressed to extract some of the water) – side benefit…it's half the calories and fat of ricotta. I cut the slice like the picture too, I think my squash may have been a lot fatter than yours, do you think that was the problem? I tripled the garlic because often Skinny taste recipes are just not flavorful enough for me. this looks delish – I use mountain bread for my cannelloni so i might do the same for this… less carbs, easy to roll and same texture. I coupled it with an arugula salad with beets, toasted nuts with basalmic vinegar. I used sweet Italian turkey links and fresh grated mozzarella. Top with parsley and serve. The lasagna cooks for 1 hour, should rest for 5-10 mins and the sauce is to cook for 15-20 mins. My husband and I are both floored by how delicious this recipe is..I can see serving this for a dinner party. Get recipes & exclusive content via email: You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. This the third dish I made from this site and I love how easy the instructions are to follow. Thanks! I would like to try this once it turns cold. I entered the nutrition information into the weight watcher’s website to create a new food and it’s coming up as 13 smart points (not 9 as indicated). I made this today because I’m not a huge fan of butternut squash and had one I needed to use up – and was definitely influenced by the fact that I LOVE your zucchini lasagna.