side view of a spatula pulling up a cheesy slice of butternut squash lasagna out of the blue dutch oven Recipe
GF Gluten-Free NF Nut-Free

Butternut Squash Dutch Oven Lasagna

You’ll love this one pot Butternut Squash Dutch Oven Lasagna! It comes together so easily and is such a crowd pleaser! Delicious ow carb + gluten free meal!

Prep: 30 minCook: 20 minTotal: 50 min
Servings: serves 6


  • 8 oz. whole milk ricotta
  • 1 egg
  • ½ cup chopped parsley + more for garnish
  • 1 butternut squash (not all will be used)
  • 3 tablespoons refined coconut oil
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 lb. grass-fed ground beef
  • 24 oz. marinara sauce
  • ½ teaspoon sea salt
  • 2 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese


  1. Preheat oven to 350F.
  2. Mix together the ricotta, egg, and parsley in a medium bowl and set aside.
  3. Cut the small end off the squash. Hold on to the larger bell part of the squash and use a vegetable peeler to peel and discard the outer skin.
  4. After the skin is discarded, set your mandolin to the smallest setting. Slide it across the mandolin to cut the neck of the butternut squash into thin circles. Set aside.
  5. Place the avocado oil in your dutch oven pot over medium heat.
  6. Add the onion and cook for 15 minutes stirring frequently.
  7. Add the garlic and meat continue to cook for another 5 – 10 minutes, using your spatula to break up and brown the meat.
  8. Once the meat is browned and the onions are golden brown, add the marinara and salt to the pot and stir.
  9. Bring to a bubble and then transfer to large bowl or large liquid measuring cup to assemble the lasagna.   
  10. Pour about ½ cup of sauce to the bottom of the the dutch oven.
  11. Line the butternut squash slices on top of the sauce across the bottom dish.
  12. Pace dollops of the ricotta mixture on top and use a rubber spatula to spread it out on top of the squash noodles.
  13. Tear pieces of mozzarella and place on top of the squash noodles. Sprinkle with some shredded Parmesan cheese. 
  14. Add another layer of meat sauce followed by squash noodles, followed by a ricotta layer, followed by another cheese cheese layer.
  15. Continue the layering process for another 2 layers (4 – 5 total) until the squash noodles and cheese are used up. 
  16. Cover the dutch oven with the lid and bake for 25 minutes.
  17. Remove the lid and place the lasagna under the broiler for about 2 minutes until the top is golden brown and bubbling.
  18. Let sit for 5 minutes. Garnish with chopped parsley and enjoy!

Nutrition Info:

  • Serving Size: 1/6 of the lasagna
  • Calories: 596
  • Sugar: 12.1g
  • Sodium: 1129mg
  • Fat: 36.7g
  • Saturated Fat: 15.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 4.5g
  • Protein: 41.9g
  • Cholesterol: 141mg
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