Butternut squash no noodle lasagna

Yes! Who says you can’y eat lasagna when you are trying to watch the carbs ? well well, i dug deep into my brain and butternut squash seemed the perfect replacement.

It’s very easy, First you slice the butternut squash into noodle shaped slices. If your slicing skills are poor then I would advice you to use a mandolin. Once sliced just place them on a baking tray and into the oven to bake at 400 F for 25 mintes.


Next cook the spinach and mushrooms. At this point you can use whatever sauce you like. You can keep it vegetarian like mine or opt for a lasagna meat sauce.


And I use eggs, cheese and milk to hold everything together, the glue to this lasagna if you may.


Finally just assemble everything. Layer the lasagna in a baking dish. Place the sauce, then butternut squash slices and cheese, Keep layering until all is done and finally pour in the egg-cheese-milk mixture. Top with extra cheese and place in the oven t bake at 400 F for 35 minutes. Once done just serve and Enjoy!



  • 250 grams Cheese (for one 13*9″ dish)
  • butternut squash sliced lengthwise
  • milk
  • 3 eggs
  • extra parmesan cheese for topping
  • mushrooms
  • spinach
  • 1 tablespoon oregano
  • 2 tablespoons chopped fresh basil
  • salt

Preheat oven to 325 degrees F (165 degrees C).

Slice butternut squash lengthwise into very thin slices. Season with salt and place on a baking tray, be sure not to pile them on top of each other. Place in the oven to bake for 30 minutes.

Cook  the sauce that you will use,if making the mushroom and spinach sauce, cook the mushrooms  in a skillet over medium high heat for 5 minutes. Add the spinach  and spices ; oregano, basil and salt. Cook and stir until spinach is cooked, shouldn’t take more than 3 minutes.

Meanwhile, stir egg, cheese, milk  together in a bowl until well combined. You can use cheddar, swiss cheese or ricotta for best results.

Assemble the lasagna, spread the sauce into the bottom of prepared pan. Then layer with butternut squash slices, cheese. Repeat by layering until all is done.Pour in the egg cheese milk mixture and top with extra cheese. You can top with parmesan cheese.

Bake for 50 minutes.  Let stand for 5 minutes before serving.


  • The amount of spinach and mushrooms will depend on how much you want.

  • Half the cheese is to mix in with the eggs and milk and the other half should be for layering the lasagna.


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