Butternut Squash Lasagna

I love a good lasagna but that leads to two issues for me: gluten and dairy. Andrew and I went over to a friends house a couple of weeks back and "cheated" on some lasagna thinking it was a heavy dinner treat. Halfway through my meal I realized that there was ZERO pasta in the recipe and it was in fact, butternut squash! My gluten free prayers had been answered!!

I knew I had to recreate this recipe for my weekly meal prep and finally had a chance to try it out this last weekend. It's a hit!

Here's what you need to make it happen...


  • 1 whole butternut squash (pick one with a long shaft)
  • 1 red onion
  • 1 zucchini 
  • 3 minced garlic cloves
  • 2 cups pizza sauce
  • 1/2 cup roasted red peppers
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh basil, chopped
  • 1 cup mozzarella or veggie shreds
  • Mandoline
  • 1 pound hot italian sausage


  1. Preheat oven to 400 degrees
  2. Cook the sausage with the garlic & diced onions + zucchini until lightly browned.
  3. Cut off the ends of the squash and chop off the bulbous part of the squash & set aside. This has all of the seeds and goo in it - we'll only be using the long neck for this recipe so save that for something else!
  4. Using a mandoline, shave off thin slices of the squash. I did not have one at home and carefully used a knife to cut thin(ish) slices. It definitely doesn't turn out the same (I could tell I was eating butternut squash) but it was still yummy. 
  5. Puree the pizza sauce, olive oil, roasted bell peppers & basil altogether and set aside. You can also finely chop up the ingredients and whisk together.
  6. In an 8x10x3in baking dish spoon a bit of sauce on the bottom to coat so the butternut squash doesn't stick. Layer the squash, followed by sausage mixture & top with sauce - repeat until you can finish with butternut squash on top & one final layer of sauce. 
  7. Pop in the oven for 45 minutes, uncovered. When the timer is up sprinkle cheese over the top and pop back in the oven for a final 15 minutes.