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Butternut Squash Lasagna Recipe. A Little Healthier. All Delicious.

Lets talk lasagna.

One dish meal that makes dreams come true.

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And of course, I wanted to conquer a healthier version.

(Healthier) Butternut Squash Lasagna Recipe

I can hear your collective gasps. My husband was right there with you. Who messes with lasagna?

But, I mean. This:

You will not believe how delicious this lasagna is! No guilt and you won't even miss the noodles. Super, easy weeknight meal from Our Savory Life!

Was. Delicious.


I omitted the noodles. Please don’t break up with me.

In it’s place, this beauty:


Butternut squash.


If you’re still with me, know that I kept this:


The cheese. I am not that destructive.

And it’s so simple. I am talking delicious browned meat.


And unbelievably flavorful pasta sauce. I happened to find one that has all natural ingredients.




Set-up an assembly line. Play your favorite dance music (this is so important). And let the layering for the butternut squash lasagna begin.



Serve it up! And judge me no more.

You will not believe how delicious this lasagna is! No guilt and you won't even miss the noodles. Super, easy weeknight meal from Our Savory Life!


(If you want this fully paleo. Omit the cheese and there you have it.)

Try this. Comment. Especially if you’re Italian. Ummmmm, maybe that was a dangerous request. Italians love their noodles. I omit that last sentence in bold.

Note: Our inspiration originally came from the cookbook Primal Cravings. Which I love. I’ve made almost every recipe from their book and have yet to be disappointed. We changed up the recipe a bit to fit what we had on hand. But, if you are looking for a Christmas gift, I highly recommend it!

Note 2: I was not paid and am not being reimbursed for my opinion above. I don’t even know the authors of the cookbook. I just love passing on things we’ve tested and approved 😉

Much love to you, my chefs!


Butternut Squash Lasagna Recipe


  • 1 TBS olive oil
  • 1/2 red onion, diced
  • 1 lbs 80/20 ground beef
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ¼ tsp pepper
  • 24 oz. jar tomato sauce
  • 1 small butternut squash, bulbous end removed. Long neck peeled and cut into thin rounds.
  • 1 lbs fresh mozzarella, shredded

Optional: Top with fresh basil for serving and a glass of red wine 🙂


  1. Preheat your oven to 400F.
  2. Heat a sauté pan over medium high heat then add the olive oil and then the onions. Saute for 3-4 minutes until the onions are translucent. Add the ground beef and brown for 8 minutes, until the pink is gone. Use a wooden spoon to break up the meat.
  3. While the beef is browning, take the squash and cut the bulbous end off. This is where all the seeds live. Cut off the top (where the stem is) and then peel the squash. Set the squash on its side and cut it into thin rounds.
  4. Once the beef is browned, add the garlic and saute for an additional 2 minutes. Add salt and pepper and stir.
  5. Add the full jar of pasta sauce to the meat and allow to simmer on low for 5 minutes.
  6. Grab a 9×9 oven safe baking dish. It’s time to layer! First add the squash, layering it on the bottom without any overlap. Then add the ground beef and sauce mixture. Lastly add a layer of mozzarella. Repeat!
  7. The last ingredient on the top should be the sauce.
  8. Bake for 35 minutes. Then remove the lasagna and add a layer of cheese to the top. Put it back in the oven and allow the cheese to get all meltly and bubbly (about another 10 minutes).
  9. Remove from the oven and let the lasagna set for 15 minutes if you can – this will help the liquids to set 🙂

You will not believe how delicious this lasagna is! No guilt and you won't even miss the noodles. Super, easy weeknight meal from Our Savory Life!

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  • Rona NenaJanuary 1, 2014 - 2:58 pm

    Sounds absolutely fabulous! I made your dateswrapped in bacon last night and they were a bit hit so this is sure to be one too. Happy new yearReplyCancel

  • KimJanuary 2, 2014 - 4:55 am

    Hi! I just found your blog today through Edie’s post on Life in Grace. I left it up while I was in the other room and my husband said, “I really like this blog you pulled up!” Just wanted to say hi and let you know you have two new fans. Totally hope to try this recipe soon, too! I have a pumpkin marinara sauce, and I wonder if it would be good with it.

    Happy New Year!ReplyCancel

    • Bri McKoyJanuary 9, 2014 - 12:38 pm

      Hi Kim! Your comment made my day! I just love Edie. She is such a dear. So fun to hear that I have two new readers in you and your husband! Thanks for the comment love 🙂 Let me know how that pumpkin marinara turns out!ReplyCancel

  • BeckyFebruary 18, 2014 - 6:27 pm

    This comment is long overdue. But I first made this recipe when my Italian mother-in-law was visiting for Christmas. The verdict … she loved it! We all did. So you have the hearty approval of a couple full-blooded Italians.

    We’ve made it several times since and it’s a hit every time. It makes excellent leftovers although there’s not often any left.

    A couple things … I used a mandolin to slice the squash extra thin and it’s almost identical to al dente pasta. Also, I use shredded cheese and when I didn’t have mozzarella, I used a mixture of cheddar, crumbled feta and parmesan. The feta actually gave it a really strong flavor, which was delicious!

    This is in the running for our favorite recipe on this blog, although the list is getting longer and longer. 🙂ReplyCancel

  • Karen Mcgregor-LucchesiMarch 2, 2014 - 1:34 pm

    Great recipe! I made this dish in December using bison as well as buffalo mozzarella. My husband keeps asking me for the “Squash bison lasagna” so I’m making it again today. Thanks a million!ReplyCancel

  • Dianna Clayton-ClemetsonJanuary 7, 2015 - 11:44 pm

    This is what’s for dinner this weekend!ReplyCancel

  • Julie HirschiJanuary 24, 2016 - 5:00 pm

    Could you use almond cheese to keep it paleo?ReplyCancel

  • LizJuly 12, 2018 - 1:38 am

    I like your recipes and your writing style! I made this and really liked it! I’m thinking of making this dish for a friend that doesn’t eat red meat. Do you think this recipe would still taste delicious with ground turkey? 
    Thanks! ReplyCancel

    • Bri McKoyJuly 12, 2018 - 3:38 pm

      Hi Liz! Thank you so much for your encouragement. I am so grateful you are enjoying my recipes – what a joy to know! And yes, I have had friends make it with ground turkey and they love it!ReplyCancel

  • CariNovember 28, 2018 - 12:25 am

    Made this today, Bri. Thanks!!ReplyCancel

    • Bri McKoyNovember 28, 2018 - 4:15 pm

      So grateful! I hope you all enjoyed!ReplyCancel

      • CariNovember 28, 2018 - 9:38 pm

        I think this may be my favorite of your recipes, it’s fabulous…and the salsa… and the thai beef…shall we continue? We still miss you around here. Hugs.ReplyCancel

  • AmyOctober 14, 2019 - 12:15 am

    I made this tonight and my 13 year old picky eater asked if I could send it in her lunch tomorrow! Thanks for a great recipe.ReplyCancel

  • Melissa MillerApril 14, 2020 - 11:09 pm

    My husband and I love this recipe. We have been learning how to cook our favorite flavors with more veggies. This recipe is great for that. 
    I never thought to allow the dish to rest after baking with n order for the squash to soak up the juices. This adds so much delicious flavor to the butternut squash!ReplyCancel

hello love...

Welcome! I'm Bri! Accidental home cook. Lover of gathering people around a table over a meal. Author of Come & Eat (September 2017). What I really want is to pull out a chair for you at my table. But until then, I hope you stay awhile and enjoy my stories + recipes!

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