If I had to choose my favorite recipe of the year, it would easily be my 21 Day Fix One Skillet Lazy Zucchini Lasagna. It’s all my favorite things in one dish.
It’s easy.
It’s quick.
Amiright?
And now that it’s Fall, we clearly needed an Autumn inspired version.
This Lazy, One Skillet Butternut Squash Lasagna tastes like Fall on a plate. I was worried that my husband wouldn’t like it, but he at three servings in one night. #Oops!
Given the enormous portion size of this lasagna, it was actually pretty impressive.
The hardest part of making this lasagna is peeling and slicing the Butternut squash. I find poking it with a fork and microwaving it for a few minutes first makes a huge difference.
The rest was super easy and quick, just like the original with zucchini. Oh – and I used ground beef in this version, because I grew up eating dinners like beef stew and shepherd’s pie in the fall. But this would be equally as fabulous with ground chicken or turkey sausage – especially a spicy Italian flavored one.
As the weather turns colder, make this easy and delicious dinner to warm you up! Happy October, everyone!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinIngredients
- 2 tsp olive oil
- 2 cups of butternut squash, sliced into half or quartered moons
- 1 cup of fresh spinach, shredded
- 1 lb of grass fed ground sirloin (would also be great with poultry sausage)
- 1/2 onion, diced
- 3 cloves of garlic, minced
- 1 1/2 cups of homemade or no-sugar added jarred tomato or marinara sauce
- 1 1/4 cup of ricotta cheese
- 1 egg
- 1 T of Parmesan cheese, plus more for topping
- 1 cup of shredded mozzarella cheese
- fresh ground pepper
- fresh basil
Instructions
- In a broil safe pan, warm olive oil over medium-low heat and then add butternut squash. Sprinkle with salt and pepper, cover, and cook squash 10-12 minutes or until fork tender, adding up to 1/4 cup of water to help steam it, if necessary. Be sure to stir frequently. (Alternatively, you could saute squash for a few minutes, then add 20 minutes of bake time at 350 after assembling the lasagna before broiling to cook it through).
- Remove squash from pan and put aside.
- Add beef to pan and cook through. Add onions, garlic and spinach; cook until soft. Stir 1/4 cup of sauce to beef mixture.
- Add butternut squash back to pan, and flatten beef and veggies down slightly. Top with sauce
- Mix one egg, and T of Parmesan cheese into ricotta and sprinkle with fresh ground pepper. Layer ricotta mixture on top sauce.
- Finally, top with mozzarella cheese.
- Place in your broiler on low for 5-10 minutes or until cheese gets nice and toasty brown. Keep an eye on it, as it happens fast!
- Top with extra basil, Parmesan cheese, and sauce if desired.
Notes
Each serving is 1 GREEN, 1 1/2 RED, 3/4 BLUE (a whole if you top with extra Parmesan), 1/2 tsp
Nutrition
- Serving Size: 1/4 of skillet
Keywords: dinner, italian, squash, lasagna, low-carb, gluten-free, low-cal
Laura says
Just to clarify, do you layer (squash, meat, sauce, cheese) more than once like a traditional lasagna? And when you say tomato sauce, do you mean like a marinara? Thanks for sharing – I have loved every one of the recipes I’ve tried of yours!
Nancylynn says
I am so happy to hear! No, for these one skillet meals, I just do one layer. You still get all the yummy flavors in each bite! And, yes – a marinara is great. Search my site for homemade sauce if you need a recipe! Thanks again for the nice note…let me know what you think of this one if you try it.
Niccole LoMonaco says
Hi There! So is the squash on the bottom and then meat, sauce and cheese? I’m a little confused.
Nancylynn says
I usually cook the squash, them remove it to cook the beef. It doesn’t have to be done this way, but mine is usually beef, squash, sauce, then cheese!
Amy says
How many servings does this make or can you give me the serving size please? Thank you sounds delish!!
Nancylynn says
Hi! This makes 4 servings – just divide your pan into 4 equal sections and enjoy!
Amy says
Great thank you!!!
Tiffany says
Hi I am confused about the squash, in the ingredient list you say to slice it in half or quarter moons and that is all the directions you have. I assume you don’t layer a 1/2 of a squash with the rest of the ingredients. Do you end up cutting it more ? Also at what point do you take off the peel?
Nancylynn says
Sorry this is so confusing – I just meant to slice your Butternut Squash into half moons, or quarter moons if the slices are very large. Does that make more sense?
Tammy Whitesell says
What size skillet did you use for this recipe?
Nancylynn says
A 10 inch!
Sarah hennell says
Looks deletions! could I freeze this? If so, would I do this before the final cook? Thanks!
Nancylynn says
I think that’s a perfect idea! Yes!
abby starstrom says
hey nancylynn!!!! have you ever used frozen squash if it’s not in season? i picked up some frozen butternut squash that is already diced into small chunks…. i also have one that is diced super small to mimic risotto? wondering if i can use that, i hate chopping squash!
Nancylynn says
Hi! I honestly think both would still be delicious!!!!
lauren says
I made this over the weekend (thanks to a surplus of butternut squash from our garden this year) and was blown away by how amazing it was! My husband asked where I got the recipe which means he loved it and my 15 month old could not get enough of it either. I used ground turkey in place of beef and wish I doubled (or tripled!) the recipe! A keeper for sure.
★★★★★
Nancylynn says
Thank you so much for the great review! I love that your 15 month old enjoyed it, too – that’s amazing! Awesome job feeding her healthy foods right from the start!