Skip to content 
Butternut squash lasagna no pasta is the kind of recipe that proves comfort food doesn’t need noodles to be satisfying. The first time I made this dish, I wasn’t planning on creating a new favorite. I just wanted lasagna without the heavy pasta layers. Instead of sheets of noodles, I used thin slices of butternut squash and tucked in creamy cottage cheese, ricotta, mozzarella, and a little Italian sausage. The result? A bubbly, golden, no-fuss dinner that everyone at my table loved.
I’ll be honest, I’m not the type of cook who enjoys juggling ten steps or spending hours in the kitchen. My style is simple, lazy cooking that still feels special. That’s why this butternut squash lasagna no pasta with cottage cheese is on repeat in my house. It layers together quickly, bakes up beautifully, and fills the kitchen with that cozy, homey smell that makes you want to linger at the table.
David was the first taste-tester, of course, and he immediately asked me to write the recipe down. Now Lily and Sophie help sprinkle cheese on the top, though most of it goes straight into their mouths. Susan has already texted me for the recipe twice. And every time I pull this butternut squash lasagna no pasta from the oven, I’m reminded that good food doesn’t need to be complicated—it just needs to be shared.
Table of Contents
Why Make Butternut Squash Lasagna No Pasta?
There are nights when all I want is lasagna, but I don’t want to deal with boiling noodles, layering pasta sheets, or feeling weighed down afterward. That’s where butternut squash lasagna no pasta saves the day. Instead of flour-based noodles, thin slices of golden squash create tender layers that bake up soft and slightly sweet, giving this dish a lighter twist while still keeping all the cozy flavors of traditional lasagna.
One of the reasons I love this recipe is how naturally it works with cottage cheese. I know most people immediately think of ricotta when it comes to lasagna, but cottage cheese adds a creaminess that blends beautifully with mozzarella and sausage. Plus, it gives each bite a little protein boost, making the meal both hearty and nourishing without feeling heavy.
It’s also a great choice if you’re cooking for friends or family who avoid gluten. Instead of hunting down specialty noodles, you’ve already got everything you need in a single squash. That’s exactly what happened when John came over for dinner—he couldn’t believe it was noodle-free and asked for seconds right away.
And here’s the best part: this dish fits my lazy cooking style. With just a few ingredients, some slicing, and simple layering, you get a bubbly, cheesy, flavor-packed casserole that looks like you worked way harder than you actually did. That’s my kind of kitchen win.
Ingredients You’ll Need
Making butternut squash lasagna no pasta doesn’t require anything complicated—just a handful of real, everyday ingredients that turn into something cozy and filling. What I love most is how approachable this recipe feels. You don’t need a gourmet pantry; everything on this list is easy to find and easy to love.
Butternut Squash as the Noodle Layers
The hero of this dish. Thin slices of butternut squash replace pasta sheets, giving the lasagna a naturally sweet base. Once baked, the squash softens into tender “noodles” that make this butternut squash lasagna no pasta so satisfying without being heavy.
Italian Sausage for Rich Flavor
Savory sausage balances the sweetness of the squash. I cook it with onion and garlic until it’s browned and fragrant. If I’m cooking for friends who don’t eat meat, I swap in mushrooms or spinach. Either way, the filling gives the lasagna its heartiness.
Cottage Cheese, Ricotta, and Mozzarella
The creamy layer is what makes lasagna irresistible. I mix cottage cheese with ricotta for extra creaminess, then add mozzarella on top for that golden, melty finish. David always says the cheesy layers in this butternut squash lasagna no pasta are his favorite part.
Herbs and Seasoning
A pinch of salt, pepper, and Italian herbs ties it all together. Basil or thyme adds brightness that makes the whole dish taste fresh and balanced.
With these simple ingredients, you’re ready to build a butternut squash lasagna no pasta that feels indulgent but never overwhelming.
How to Prep Butternut Squash for Lasagna
The secret to a great butternut squash lasagna no pasta is getting those squash slices just right. Too thick, and they’ll stay firm and make the layers heavy. Too thin, and they’ll turn mushy before the cheese melts. Finding that middle ground is easier than you think.
I start by peeling the squash and cutting it in half lengthwise. A sharp knife works, but if you have a mandoline, it’s the quickest way to get even slices. Aim for pieces about an eighth of an inch thick—thin enough to cook through but sturdy enough to hold the cheesy layers together.
Some people use the slices raw, but I like to give mine a quick roast before assembling the lasagna. Ten minutes in the oven softens the squash slightly and brings out a subtle sweetness. It also helps keep the final dish from turning watery.
Lily and Sophie usually hover around while I slice the squash, waiting for the moment they can sprinkle cheese later. They don’t care about thickness, of course, but I’ve learned that paying attention here makes all the difference. With just a little prep, your butternut squash lasagna no pasta will come out tender, flavorful, and layered to perfection.
5 Easy Steps Butternut Squash Lasagna No Pasta With Cottage Cheese
When I tell people I make butternut squash lasagna no pasta, they often look at me like I’ve done something wildly complicated. The truth? It’s one of the easiest comfort foods I’ve ever made. If you can slice, stir, and layer, you can make this dish. Let me show you how it comes together in my kitchen—messy kids, taste-testing husband, and all.
Step 1: Getting the Squash Ready
I start with one big butternut squash, peel it, scoop out the seeds, and slice it lengthwise into thin sheets. A mandoline makes this quick, but most of the time I just use a sharp knife. The trick is to keep the slices thin enough to soften in the oven but sturdy enough to hold layers of sauce and cheese. I usually roast them for about ten minutes before building the lasagna. That little step gives the final butternut squash lasagna no pasta a tender bite without turning soggy.
Step 2: Building the Sauce
While the squash roasts, I cook Italian sausage in a skillet with onion and garlic. Once it’s browned, I stir in crushed tomatoes, oregano, and a pinch of chili flakes if David’s in the mood for spice. The sauce simmers until it smells so good that Lily wanders in to ask if dinner is almost ready. If I’m cooking for friends who prefer meatless meals, I swap the sausage for mushrooms and spinach—the result is still hearty and flavorful.
Step 3: Mixing the Creamy Cheese Layer
This is where my love for cottage cheese comes in. I mix it with ricotta, an egg, and chopped parsley. The cottage cheese keeps the layer light but satisfying, and it’s packed with protein, which makes me feel good about serving it to the kids. David always says this part is what makes my butternut squash lasagna no pasta taste even better than the noodle kind—it’s creamy without being heavy, and it melts together beautifully.
Step 4: Layering Everything Together
This is the part that turns into a family event. I spread a little sauce on the bottom of the baking dish, then add squash slices, a spoonful of sauce, a layer of the cottage cheese mixture, and a sprinkle of mozzarella. Repeat until everything is gone, ending with a generous cheese topping. Sophie loves to “help” with this step, which usually means half the mozzarella ends up in her mouth. But honestly, the little hands in the kitchen are part of what makes this recipe so special.
Step 5: Baking to Golden Perfection
Once it’s layered, I cover the dish with foil and bake it at 375°F for about 35 minutes. Then I uncover it and bake for another 10 until the cheese is golden and bubbly. This is the hardest part—waiting. Susan once texted me mid-bake asking if she could cut into it right away, and I told her to give it at least 10 minutes to rest. That cooling time makes the layers hold together, so when you slice into your butternut squash lasagna no pasta, it comes out picture-perfect.
By the time it hits the table, the kitchen smells like cozy comfort food, and the kids are usually already sitting with their forks in hand. This butternut squash lasagna no pasta with cottage cheese isn’t just dinner—it’s the kind of dish that makes everyone linger a little longer around the table, which to me is the best part of cooking.
Tips for Success
Every recipe has its little secrets, and this butternut squash lasagna no pasta is no different. The steps are simple, but a few small habits make all the difference between a decent casserole and one your family asks for again and again.
Roast the Squash First
If you put raw squash directly into the pan, the lasagna can turn watery. Roasting the slices for just ten minutes before layering keeps the texture soft but not mushy. It is a tiny step that pays off in the final bite of this butternut squash lasagna no pasta.
Balance the Cheese Layer
Mixing cottage cheese with ricotta creates a filling that is creamy but not too heavy. It also adds a little extra protein, which makes me feel better about giving seconds to Lily and Sophie. Sometimes I stir in a spoonful of parmesan for more flavor. David swears the cottage cheese makes this version better than the noodle one.
Make It Ahead of Time
This is one of those recipes that actually improves when it sits for a while. I often build the lasagna in the morning, cover it, and bake it at dinner. It also freezes well, which Susan loves since she can pull it out for a last-minute meal without stress.
Let It Rest Before Cutting
Once the lasagna comes out of the oven, give it at least ten minutes to settle. The layers hold together beautifully when you slice, and the cheese firms up just enough. The kids never like waiting, but it really is worth it.
Why Add Cottage Cheese to Lasagna?
People often expect lasagna to be made with ricotta alone, but once you try it with cottage cheese, it is hard to go back. The texture is creamy but lighter, and it adds a gentle tang that balances the richness of mozzarella and sausage. For me, this twist makes butternut squash lasagna no pasta even more satisfying without feeling heavy.
I first tried cottage cheese in lasagna back in college, when ricotta wasn’t in my grocery budget. I mixed it in on a whim, and my friends polished off the whole pan. Years later, I still use it—not just because it is affordable, but because it works beautifully. Cottage cheese melts into the other cheeses, creating smooth, protein-packed layers that feel indulgent but not overwhelming.
David loves the creamy texture, and John always says the cheese balance is “spot on.” Even Susan, who swore she would never swap out ricotta, texted me after making this version and admitted she liked it better. When the girls help me stir the cottage cheese filling, they usually sneak a spoonful or two. It is a messy step, but it makes the process feel like ours.
If you want a lasagna that is cozy yet a little lighter, adding cottage cheese is the secret. It turns a simple butternut squash lasagna no pasta into something that feels both nourishing and comforting.
Serving Suggestions
When I pull a bubbling butternut squash lasagna no pasta out of the oven, the hardest part is deciding what to serve alongside it. The dish is hearty enough to stand on its own, but a few simple sides turn dinner into something that feels like a little celebration.
A crisp green salad with lemon vinaigrette balances the richness of the cheesy layers. Garlic bread is another favorite—David insists no lasagna night is complete without it. If I’m feeling extra lazy, I roast a tray of broccoli or carrots while the lasagna bakes. That way, everything comes out of the oven at the same time, and dinner feels complete with hardly any effort.
Sometimes I keep it as simple as setting the casserole dish right on the table with a loaf of crusty bread. Lily and Sophie love tearing off pieces while the lasagna cools. The creamy cottage cheese filling makes the meal feel wholesome, so I don’t overthink the sides.
In the end, the best pairing is whatever keeps the focus on enjoying this butternut squash lasagna no pasta together at the table.
Storing and Reheating Butternut Squash Lasagna
One of the best things about butternut squash lasagna no pasta is how well it keeps. In fact, I sometimes make two pans—one for tonight’s dinner and one to save for later. It makes life so much easier on busy weeknights when cooking feels like too much.
For the fridge, let the lasagna cool completely, then cover the dish tightly with foil or transfer slices into airtight containers. It keeps well for about four days. When I reheat it, I usually pop a slice into the oven at 350°F for ten to fifteen minutes. The layers stay firm, and the cheese melts back into that cozy, bubbly finish we love.
This dish also freezes beautifully. I often assemble a full pan, wrap it tightly in foil, and freeze it unbaked. When I know a hectic week is coming, I just pull it out, bake it straight from frozen, and dinner is done. Susan uses this trick all the time—she says it is her secret weapon for last-minute guests.
The creamy cottage cheese filling holds up well through reheating, which is another reason I love using it. Whether it is a single slice or the whole pan, your butternut squash lasagna no pasta will taste just as good the second time around.
If you enjoy the creamy texture that cottage cheese brings to this lasagna, you might also love my recipe for Cottage Cheese Protein Pasta Sauce which shows how cottage cheese can transform a simple pasta dish into something rich and satisfying without feeling heavy.
Butternut Squash Lasagna No Pasta with Cottage Cheese
Ingredients
Equipment
Method
- Preheat the oven to 375°F. Arrange the sliced butternut squash on a baking sheet, drizzle lightly with olive oil, and roast for 10 minutes to soften.
- In a large skillet, cook the Italian sausage with onion and garlic until browned. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- In a bowl, combine cottage cheese, ricotta, egg, and parsley until smooth.
- Spread a thin layer of sauce on the bottom of a greased casserole dish. Add a layer of squash slices, a layer of sausage sauce, a layer of the cheese mixture, and a sprinkle of mozzarella. Repeat the layers, finishing with mozzarella and parmesan on top.
- Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes until golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Freezes well for up to 2 months. Bake from frozen, adding 15–20 minutes to cooking time.
Vegetarian option: replace sausage with mushrooms and spinach.
FAQs
Can you use butternut squash instead of lasagne sheets?
I do this all the time. Thin slices of squash turn soft in the oven and layer just like pasta. The flavor is a little sweeter, which I think makes the dish even better. When I make butternut squash lasagna no pasta, nobody at my table misses the noodles.
What can you use in lasagna instead of pasta?
I’ve tried a few things. Zucchini works if you slice it lengthwise, and eggplant gives the dish a rich taste. Butternut squash is still my favorite, especially when I mix cottage cheese into the filling. It feels creamy and satisfying but not too heavy, which is exactly how I like to cook.
Is butternut squash a good substitute for pasta?
Yes, absolutely. Once it bakes, the squash holds the sauce and cheese really well. In fact, my butternut squash lasagna no pasta has become a family favorite because it tastes like comfort food but feels a little lighter. David always says he doesn’t miss the noodles at all.
How to cook butternut squash for lasagna?
I peel the squash, scoop out the seeds, and cut thin slices. Sometimes I roast them for about ten minutes before layering. That way the lasagna doesn’t turn watery and the texture comes out just right. By the time the squash bakes with sauce, cottage cheese, and mozzarella, it is soft, flavorful, and perfect for holding the layers together.
Conclusion: A Cozy Lasagna You’ll Make Again
Whenever I bake a pan of butternut squash lasagna no pasta, I know the table will be full in minutes. The squash softens just enough to hold the sauce and cheese, and the cottage cheese adds that creamy layer we all love. It is simple food, nothing fancy, but it always feels special.
David usually calls dibs on the corner slice with the extra crispy cheese. Lily and Sophie fight over who gets to sprinkle mozzarella on top, even though half of it disappears into their mouths. Susan often asks if I have an extra pan in the freezer, and John jokes that he has officially traded in his loyalty to the classic noodle version.
For me, that is what this recipe is about. It is not perfect plating or complicated steps—it is family, a warm kitchen, and food that makes people linger at the table. That is why this butternut squash lasagna no pasta with cottage cheese has become one of our most loved meals, and why I think you’ll come back to it again and again.
For more inspiration on cozy, everyday meals, I keep a collection of favorites on Pinterest at Lazy Cook, where recipes built around cottage cheese and simple casseroles sit right alongside this lasagna.
