No-Noodle Butternut Squash and Sausage Lasagna

bns-portionLasagna may be one of my favorite foods! But all that cheese, and pork sausage and noodles make it something that I only eat once maybe twice a year. This modified version uses chicken sausage instead of regular pork Italian sausage, butternut squash instead of noodles and cottage cheese replaces much of the mozzarella and gives it a fantastic texture with fewer calories!






3 Italian chick sausages, casing removed (about a pound)  butternut-squash-slices
4 cups of clean marinara sauce*
1 large butternut squash peeled (about 3 pounds)
1 15 oz container part-skim ricotta
1/4 cup Parmesan cheese grated
1 large egg
1 16 oz container low fat cottage cheese
1 cup shredded part-skim mozzarella cheese

*If you don’t have any marinara that is preservative free & sugar free you can make your own sauce.   Sautée half a thinly-sliced onion and 3 cloves of garlic for about two minutes and add that to the browned sausage with a 28 oz can of crushed tomatoes, 2 Tbsp of chopped fresh basil and salt & pepper and simmer for 15-20 minutes.


  1. Preheat oven to 375F
  2. Break up and brown sausage in large non-stick skillet over medium heat until cooked through, about 5 minutes. 
  3. Slice butternut squash into 1/8” thick rounds.  You can do with with a mandolin, a sharp knife or a good quality spiralizer.  If you use the spiralizer be sure to cut the sqlasagna-layeruash halfway through to the center, but not all the way through.   
  4. In a medium bowl combine ricotta and Parmesan cheeses with egg and mix.  Divide into three equal portions
  5. In a 9×12 casserole dish spread about a 1/2 cup of sauce on the bottom and layer 12 slices of butternut squash to cover.
  6. Spread one portion of ricotta mixture and a 1/3 of the container of cottage cheese over the squash and about 3/4 a cup of sauce over the cheeses and add another layer of squash on top.  Repeat twice more.  For top spread remaining sauce over squash and sprinkle mozzarella on top and cover with foil.
  7. Bake covered for 30 minutes
  8. Remove foil and cook uncovered for 30 minutes.
  9. Let stand for about 10 minutes before serving. 

Makes 8 servings.