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No Pasta Butternut Squash Lasagna baked with cheese topping

No Pasta Butternut Squash Lasagna

This No Pasta Butternut Squash Lasagna is a lighter, low-carb twist on classic lasagna. With thin slices of squash, prosciutto, mozzarella, pesto, and parmesan, it’s rich, savory, and deliciously satisfying.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • olive oil spray to coat baking dish
  • 1.5 lbs butternut squash peeled and thinly sliced (⅛–¼ inch)
  • 8 slices prosciutto thinly sliced
  • 16 oz shredded mozzarella
  • 3 tbsp pesto
  • 3 tbsp grated parmesan cheese
  • 1 tsp dried oregano classic Italian seasoning
  • chili pepper flakes optional garnish

Equipment

  • 9x13 inch baking dish
  • Mandoline or Sharp Knife
  • Oven
  • Aluminum Foil

Method
 

  1. Preheat oven to 400°F (200°C). Spray a 9x13-inch baking dish with olive oil.
  2. Slice butternut squash into thin slices (⅛–¼ inch). Use a mandoline for best results.
  3. 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.
  4. 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.
  5. Let cool 10 minutes before slicing. Garnish with chili flakes if desired.

Notes

For extra creaminess, add dollops of ricotta cheese between layers. Can be prepared ahead and baked just before serving.