If you love lasagna but want something lighter and healthier, this No Pasta Butternut Squash Lasagna is going to be your new favorite dinner. Instead of traditional noodles, thinly sliced butternut squash creates the layers, giving this dish a sweet, nutty flavor that pairs beautifully with savory prosciutto, gooey mozzarella, and a touch of pesto.
It’s a cozy, cheesy bake that’s naturally gluten-free, lower in carbs, and perfect for fall or winter dinners. Plus, it comes together in under an hour, making it weeknight-friendly without sacrificing flavor.
Table of Contents
Print Recipe
No Pasta Butternut Squash Lasagna
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with olive oil.
- Slice butternut squash into thin slices (⅛–¼ inch). Use a mandoline for best results.
- Place a layer of squash slices on the bottom of the dish, slightly overlapping. Add 4 slices of prosciutto, followed by a layer of mozzarella. Repeat with squash, brush lightly with pesto, and top with more mozzarella. Finish with squash, remaining prosciutto, and cheese.
- Sprinkle parmesan, oregano, and spray lightly with olive oil. Bake uncovered for 20–25 minutes, then cover loosely with foil and bake another 20 minutes.
- Let cool 10 minutes before slicing. Garnish with chili flakes if desired.
Notes
Why You’ll Love This No Pasta Butternut Squash Lasagna
- No Pasta Needed Butternut squash slices take the place of lasagna noodles.
- Lighter & Healthier Lower in carbs than traditional lasagna.
- Flavor-Packed Layers of mozzarella, parmesan, pesto, and prosciutto create rich, bold flavors.
- Gluten-Free Friendly Perfect for anyone avoiding pasta.
- Easy Prep Only 10 minutes of hands-on time, then the oven does the rest.
Ingredients You’ll Need for Butternut Squash Lasagna
- Olive oil spray To coat the baking dish and keep layers from sticking.
- 1½ lbs butternut squash Peeled and thinly sliced (⅛ to ¼ inch thick).
- 8 thin slices prosciutto Adds saltiness and a savory depth.
- 16 oz shredded mozzarella For melty, gooey layers.
- 3 tbsp pesto Brings fresh, herby flavor.
- 3 tbsp grated parmesan cheese Adds sharp, nutty richness.
- 1 tsp dried oregano Classic Italian seasoning.
- Chili pepper flakes Optional, for a little kick at serving time.
Step-by-Step Instructions
- Preheat the Oven
Set oven to 400°F (200°C). Spray a 9×13-inch baking dish with olive oil. - Slice the Squash
Cut butternut squash into thin slices (between ⅛–¼ inch). A mandoline works best for even slices. - Layer the Ingredients
- Place a layer of squash slices on the bottom of the dish, slightly overlapping.
- Add 4 slices of prosciutto, followed by a generous layer of mozzarella.
- Repeat with another squash layer, then brush lightly with pesto, and top with more mozzarella.
- For the final layer, add squash, remaining prosciutto, and cheese.
- Top & Bake
Sprinkle parmesan, oregano, and a light spray of olive oil over the top. Bake uncovered for 20–25 minutes, then cover loosely with foil and bake another 20 minutes to prevent over-browning. - Cool & Serve
Let lasagna cool for 10 minutes before slicing. Top with chili flakes if desired.
Nutrition Benefits (Per Serving – 8 servings, approximate)
| Nutrient | Amount | Why It’s Good |
|---|---|---|
| Calories | ~280 kcal | Balanced and satisfying |
| Protein | 19 g | From mozzarella and prosciutto |
| Carbohydrates | 12 g | Lower than pasta-based lasagna |
| Fiber | 3 g | From butternut squash |
| Fat | 17 g | Healthy fats from olive oil and cheese |
| Vitamin A | High | Butternut squash is rich in beta-carotene |
No Pasta Butternut Squash Lasagna vs. Traditional Lasagna
| Feature | No Pasta Butternut Squash Lasagna | Traditional Lasagna |
|---|---|---|
| Main Layers | Thinly sliced butternut squash | Pasta noodles |
| Calories (per serving) | ~280 kcal | ~400–450 kcal |
| Carbohydrates | ~12 g | ~35–40 g |
| Gluten-Free | Yes, naturally gluten-free | No, unless using GF pasta |
| Protein | ~19 g (from cheese & prosciutto) | ~20–22 g (from cheese & meat) |
| Fiber | ~3 g (from squash) | ~1–2 g |
| Prep Time | 10 minutes | 25–30 minutes |
| Bake Time | 40 minutes | 45–60 minutes |
| Flavor Profile | Light, slightly sweet, cheesy, herby | Rich, hearty, classic Italian |
Variations for low-carb lasagna
- Vegetarian Option Leave out prosciutto and add spinach or mushrooms.
- Spicy Version Mix chili flakes into the pesto for a bold kick.
- Different Cheese Try fontina, provolone, or ricotta for different flavors.
- Make it Vegan Use dairy-free cheese and pesto.
Serving Suggestions: butternut squash bake
- Serve with a simple arugula or spinach salad.
- Pair with roasted garlic bread for extra indulgence.
- Add a glass of red wine or sparkling water with lemon for balance.
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container up to 3 days.
- Freezer: Freeze unbaked lasagna tightly wrapped for up to 2 months. Bake directly from frozen, adding 10–15 minutes.
- Reheat: Warm slices in the oven at 350°F until bubbly.
FAQs: healthy lasagna alternative
Do I need to cook the squash before layering?
No, thin slices cook perfectly in the oven during baking.
Can I use zucchini instead of butternut squash?
Yes! Zucchini makes a great low-carb alternative.
How do I keep the lasagna from being watery?
Use thin squash slices and don’t overload with pesto. Letting it rest before slicing helps too.
Can I make this ahead?
Yes, assemble up to 24 hours in advance, then bake when ready.
Is this lasagna keto-friendly?
Yes, if you use low-carb pesto and skip breadcrumbs.
Conclusion
This No Pasta Butternut Squash Lasagna is proof that comfort food doesn’t need pasta to be delicious. It’s cheesy, hearty, and satisfying while staying lighter and gluten-free. With layers of roasted squash, savory prosciutto, gooey mozzarella, and herby pesto, this dish brings together the best of Italian-inspired flavors with a healthy twist.
It’s perfect for family dinners, meal prep, or even a holiday side dish. Once you try it, you may never look at traditional lasagna the same way again.
For more creative, wholesome dinner ideas, check out our Cheesy Chicken Veggie Sheet Pan Dinner or Crispy Fish Tacos with Creamy Green Sauce.
Follow Kenz Recipes on Facebook for more delicious ideas, behind-the-scenes baking, and quick meal tips.