• Butternut Squash Lasagna

    Butternut Squash Lasagna | stupideasypaleo.comDisclaimer: nothing can take the place of real noodles.

    I know – le sigh.

    However, if you’re willing to put that aside, this butternut squash lasagna recipe is pretty awesome and will get you close to a lasagna-like dish without any gluten or dairy. Win!

    I’m currently back in Scotland visiting, and a trip to the local Tesco to get ingredients left me with zero options for pre-made sauce that did not contain any excess sugar, so I looked around and gathered some staples to make my own.

    Wanna plan a month of meals in FIVE minutes? Click here to start now!

    If you can find a clean pasta sauce, by all means go ahead and use that which means you’ll save time and omit the tomato sauce, paste, and oregano.

    I also used lean ground pork, but beef or lamb or a combo of different meats would be tasty as well.


    Butternut Squash Lasagna

    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Serves 6-8     adjust servings


    • 2 medium or 1 large butternut squash
    • 1 pound (500 g) lean ground beef or pork
    • ~36 oz canned tomato sauce (1000 g Italian passata for my UK friends)
    • 4 oz (100 g) tomato paste
    • 1 onion, diced finely
    • 3 garlic cloves, minced
    • 1/2 cup sliced olives
    • 1 tsp dried oregano
    • 4 eggs, beaten
    • Salt & pepper
    • Coconut oil or fat of choice


    1. Preheat the oven to 400F (200C).
    2. In a large pot over medium heat, sauté the diced onion in a spoonful of coconut oil until it’s softened, about 5 minutes. Add the pork, garlic and oregano and raise the heat to medium-high. Saute until the pork is cooked through.
    3. Add the olives, tomato sauce and paste. Season with salt and pepper to taste. Turn heat to low and simmer while you prepare the squash. [Note: this makes a tasty meat sauce all on its own or for use in other recipes.]
    4. Peel the butternut squash. Slice into very thin rounds by laying the squash on a cutting board. I tried to make mine about ⅛” thick. The key is to make the slices as uniform as possible so they cook evenly. You could also use a mandolin to make them evenly sized. Be sure you have a sharp knife! Other recipes call for the squash to be sliced lengthwise into long sheets but this is very hard to do with a knife. The rounds enable quicker prep time and the result is just as tasty.
    5. Now it’s time to prepare the lasagna: start with a bit of sauce to cover the bottom of the dish. Then place the squash in a single layer (I used small pieces from the bottom of the squash, which I had to cut into half moons to remove the seeds, to fill in the gaps between the rounds). Now add another layer of sauce. Don’t skimp because the moisture from the sauce is what cooks the squash. Now add about ⅓ of the scrambled egg and smear it around. It will look gross. Stay the path. It’s going to taste awesome and gives the appearance of cheese.
    6. Repeat the squash-sauce-egg sequence one or two more times, depending on how much you have left (I used two 9″ round pans so each ended up with two layers).
    7. Finish with a light layer of sauce. I also used up some of the extra pieces of squash as decoration. Fancy ?
    8. Bake for about 25-30 minutes or until a knife easily pierces the squash.



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    54 thoughts on “Butternut Squash Lasagna

    1. Made this, with some variations, for lunch today and wow! Yum yum! Tuna and prawns instead of meat and boy was it lush. Thank you for posting xx (“,)

    2. You indicate scrambled egg in the ingredient list, but your picture seems to show the egg in a raw state rather than cooked. Please clarify if the eggs are in fact scrambled (cooked) or just beaten together (uncooked) in the method. Thanks! 🙂

    3. Yum! I liked this a lot! I knew I wouldn’t miss the real pasta (I never used much making “real” lasagna… go figure), but I was afraid I’d miss the cheese. Nope! The egg gives a nice texture (may even use a bit more next time as i had a hard time getting 3 full “layers” of egg in my 9×13) and it’s really all about the sauce for me – yum! (PS…my food processor madem ridiculously quick work out of slicing the butternut)

      1. Hi Michele! I really appreciate the feedback, especially on the squash quantity. I may change the recipe a bit so that folks will definitely end up with enough. Really glad you liked it. That’s fantastic about your food pro…right on!!

    4. Made this for dinner last night exactly as written. Family LOVED it! You’re right about getting the squash uniform – we had a few pieces a bit crunchier than we would have liked. Me and the squash had a little fight, but we made up after it tasted yummy. Fantastic recipe, thanks for sharing! You da bomb! 😀

    5. This came out sooo good!! The flavors were perfect and I didn’t even miss the noodles. It was a hit with my guest also. Thanks for posting!

    6. Do you think that you could put this together a day in advance and store in frig with the beaten eggs?? Going to give it a whirl!

    7. I just made a meat and mushroom sauce with 1/2 beef/ 1/2 lamb. I was planning on using it to top spaghetti squash for dinner, but now I think I might have to change my plans. This looks really yummy. I’m thinking of adding a bag of spinach to the sauce and cooking it down a bit before assembling. Can’t wait to try it.

    8. This sound delicious! What about beating in some full fat coconut milk with eggs to achieve a more creamy ricotta- like texture for the “cheese” part if this recipe?

    9. What are your thoughts about substituting sweet potato rounds for the butternut squash? I am in a small rural town in France, and there was no squash at the marche today, so I bought sweet potatoes instead! Doable? Thanks for any advice!

      1. I would add salt to the sauce…truthfully I usually salt food by taste so see how the sauce tastes and then adjust from there. Sorry I’m not able to give you a more specific answer.

    10. This sounds delicious! I’ve been looking for something to do with butternut squash! Thinking about adding a layer of bacon. What do you think?

      1. Hi Jodi…I’m not really sure to be honest but I think butternut squash would hold up okay in the freezer without getting mushy.

    11. This looks amazing, but I have an allergy to eggs. How important are they/what would you recommend as a worthy replacement? Thanks in advance!!

    12. So Yummy!!! My first dinner for my Whole30. My husband a full blooded (American) Italian loves it – no need to go back to pasta and ricotta!

      1. Hi Andrea…any kind that has no added sugar or any other funky ingredients. I don’t routinely shop for pantry items at any of those so I’m not sure.

    13. I have made this before with great success. But, the other night, I didn’t have time, so I made it with pasta sauce, a package of cubed butternut squash and stir fried it. Just as tasty!!!

    14. I made this tonight and it tastes great. Next time I would just use half a butternut squash — I have half of it left over after cutting in the fridge and am not sure what to do with it. Also, it was unclear if the eggs were meant to be scrambled first or included raw, but I made a guess and included them raw and it was fine. The squash never did get “fork soft” even after an hour at 350 degrees, and I was very careful to cut them thin. Next time I’ll microwave the squash first. I think this was also be great with potatoes!

    15. This was super good, even without cheese (and I love cheese). Even with one medium butternut squash, it made a nice big batch. If you aren’t anti-dairy, I’m sure it would be great with some ricotta in the middle and some mozzarella on top!

    16. One of my favorite go to recipes, though I just cube the squash smaller and put it all together. Have to cook a little longer but well worth saving the effort of slicing and carefully arranging. Tastes even better on day #2!

    17. hi. new to the paleo stuff. (so glad I was referred to your site for recipes!!) – could you please advise what a sauce without “excess sugar” /clean sauce might look like label-wise? – many many thanks for your gifts of knowledge, expertise and recipes!

      1. Hi Rose…a lot of sauces add sugar to the mix…you can just check the label and often you’ll see sugar or other chemical preservatives. I say “excess” because tomatoes do have a bit more carbohydrate than other veggies so there will be carbs/sugar listed on the nutritional label. Look for something with tomatoes, olive oil, spices, etc. 🙂

    18. I may be the only one who doesn’t understand, but how do you slice butternut squash? It is pretty hard. Do you cook it first? Sorry if this seems like a dumb question…

    19. When I make butternut squash soup I bake the whole squash first to make it easier to cut. Since you are going to bake anyway it shouldn’t hurt the nutritional value. Does this sound like a problem to you?

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