Smoky Sausage and Butternut Lasagne
This smoky sausage and butternut lasagne is a gluten-free midweek dinner with oozing mozzarella and smoky paprika. Easy, hearty, and family-approved!
Instead of traditional pasta sheets, we’re using thinly sliced butternut squash as our lasagne layers. It’s a clever little family recipe twist that makes this dish naturally gluten-free without a single specialty pasta in sight. No complicated substitutions, no sad soggy noodles — just gorgeous, tender layers of squash soaking up all that smoky paprika goodness.
Whether you’re newly gluten-free or just looking for a hearty midweek dinner the whole family will actually eat, this one’s a keeper. According to Coeliac UK’s trusted gluten-free living guide, eating naturally gluten-free whole foods like squash is one of the easiest ways to keep meals safe and delicious. Now let’s get cooking.
Table of Contents
Ingredients
Here’s everything you’ll need to make this smoky sausage and butternut lasagne. Simple pantry staples, one tin of tomatoes, and a ball of mozzarella that’s going to make everything better.
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tbsp | Any mild oil works |
| Gluten-free herby sausages | 4 large | Skins removed |
| Onion, finely chopped | 1 small | — |
| Hot smoked paprika | 1 tsp | The flavour hero here! |
| Chopped tomatoes (tinned) | 400g tin | — |
| Fresh basil leaves, chopped | A generous handful | — |
| Double cream, soured cream, or soft cheese | 2 tbsp | Choose your favourite |
| Butternut squash lasagne sheets | 4 large (approx. 250g) | Sliced thinly — your gluten-free pasta layer! |
| Mozzarella ball, torn into small pieces | 1 ball | For that oozing mozzarella magic |
| Grana Padano, finely grated | 25g | Or use Parmesan |
Instructions
Step 1 — Build the Smoky Sausage Sauce
Heat the oil in a non-stick pan over medium-high heat, then crumble in the sausagemeat straight from the skins. Brown it all over, breaking it up into chunky pieces as it cooks — you want some texture in there, not a fine mince.
Add the onion and cook for another 6–8 minutes until it softens and starts to turn a little golden. Stir in the smoky paprika and a good pinch of seasoning, let it sizzle for about a minute so the spice really blooms, then tip in the chopped tomatoes.
Cover the pan and simmer for 15 minutes. When you lift the lid, you’ll be hit with the most incredible smoky, tomatoey smell. Take it off the heat, stir in the basil (letting it wilt beautifully into the sauce), then fold in your cream or soft cheese. Set aside.
Step 2 — Layer It Up
Heat your oven to 180°C / fan 160°C / gas mark 4. Find a baking dish roughly 17 x 22cm — you want the butternut sheets to fit snugly so everything bakes together rather than sliding around.
Spoon a little sauce into the base of the dish to stop the squash sticking. Add your first butternut squash sheet, then spoon over a third of the remaining sauce and scatter with a third of the torn mozzarella pieces. Repeat these layers twice more, finishing with a layer of sauce on top. That oozing mozzarella will work its way through every gorgeous layer as it bakes.
Step 3 — Bake Until Bubbly and Golden
Slide the dish into the oven and bake for 30 minutes. The sauce should be bubbling around the edges and the squash beginning to soften. Sprinkle the Grana Padano over the top and return to the oven for another 10–15 minutes.
You’ll know this smoky sausage and butternut lasagne is done when a knife slides easily through the squash and the top is gloriously golden. Let it sit for 5 minutes before serving — patience is rewarded here, trust me.
Substitutions
No gluten-free sausages? Any good quality sausagemeat works in this family recipe twist — just double-check the label. Ground pork or turkey seasoned with fennel seeds and a pinch of garlic powder makes a lovely swap too.
Dairy-free? Swap the cream for coconut cream or a good oat-based soft cheese, and use a dairy-free mozzarella alternative. The sauce will still be rich and silky, and you won’t miss a thing. For topping, nutritional yeast adds a lovely cheesy depth without any dairy.
Want more vegetables? Stir a handful of spinach or finely chopped courgette into the sauce alongside the basil. It bulks up the dish beautifully and sneaks extra veg into this midweek dinner without the kids noticing — win!
Milder spice for little ones? Cut the smoky paprika down to half a teaspoon, or swap hot smoked paprika for sweet smoked paprika instead. It keeps all that gorgeous warmth but dials back the heat for sensitive palates.
Troubleshooting Tips
Butternut squash still firm after baking? Every squash is a little different in thickness. If the lasagne isn’t quite tender after 40 minutes total, pop a sheet of foil loosely over the top and give it another 10 minutes. The steam will help it along without burning the cheese.
Sauce too watery? This can happen if your tinned tomatoes were particularly liquidy. Simply simmer the sauce with the lid off for an extra 5 minutes before assembling — you want it thick enough to hold the layers together in this smoky sausage and butternut lasagne.
Mozzarella not melting evenly? Tear it into smaller pieces and tuck some between layers rather than only on top. The oozing mozzarella effect is best when the heat can reach it from all directions. Avoid slicing — torn pieces melt more naturally and look far more inviting!
Sticking to the dish? That first spoonful of sauce in the base is your best friend here. If you’re finding dishes still stick, give the inside a light brush of olive oil before adding the sauce. This family recipe twist should slide out of the dish beautifully every time.
Storage & Meal Prep
Storing leftovers: This smoky sausage and butternut lasagne keeps brilliantly in the fridge for up to 3 days. Cover the dish tightly with foil or transfer portions to airtight containers. Reheat in the oven at 160°C for 15–20 minutes, or microwave individual portions on medium heat.
Can you freeze it? Yes! Allow it to cool completely, then freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating. The squash does soften a little more after freezing, but the flavour stays just as incredible — arguably better.
Meal prep tip: Make the smoky sausage sauce up to 2 days ahead and keep it covered in the fridge. When you’re ready for dinner, just layer and bake. This turns a satisfying midweek dinner into a genuinely speedy one — about 45 minutes total from fridge to table.
Serving Suggestions
This dish is satisfying enough to stand completely on its own — but a simple green salad with a sharp lemon dressing alongside it is just *chef’s kiss*. The freshness cuts right through all that rich, smoky sausage flavour and keeps things feeling balanced rather than heavy.
Man, oh man — if you want to turn this into a proper cosy spread, serve it with a side of gluten-free garlic bread or some roasted cherry tomatoes. For an easy gluten-free starter to kick things off, our herb and caper crusted salmon with a golden gluten-free crust would make a stunning combination for a dinner party or Sunday lunch.
Leftovers the next day? Scoop a generous portion into a bowl and eat it warm — it’s somehow even better on day two as all those smoky, tomatoey flavours deepen overnight. Add a fried egg on top for a ridiculously good weekend brunch situation.
Variations & Dietary Adjustments
Kid-friendly version: Use sweet smoked paprika instead of hot, leave out any chilli, and increase the mozzarella slightly. Kids tend to go absolutely wild for the stretchy, oozing mozzarella layers — it becomes an instant hit at the dinner table. Pair with some buttered gluten-free bread for little ones who need a bit more comfort food energy.
Vegetarian twist: Swap the sausagemeat for a tin of drained green lentils or cooked puy lentils. They absorb the smoky paprika sauce beautifully and give you that hearty, satisfying texture. This plant-based version works brilliantly as a family recipe twist that everyone — meat-eaters included — will happily devour.
Extra cheesy version: Add a layer of ricotta mixed with a little lemon zest and black pepper between your squash layers. It adds a creamy, almost lasagne-like creaminess that makes this smoky sausage and butternut lasagne feel truly indulgent — perfect for a special occasion or a particularly long week.
Well… if you love easy gluten-free baked dishes, you might also enjoy our creamy shrimp and asparagus risotto — another naturally gluten-free favourite that feels totally luxurious with very little effort.
Smoky Sausage and Butternut Lasagne FAQs
Can I use regular lasagne sheets if I’m not gluten-free?
Absolutely — traditional pasta sheets work perfectly here, just follow the usual pre-cooking instructions on your packet. But honestly? The butternut squash sheets are so good that even non-gluten-free eaters at our table prefer them now. They add a subtle sweetness that traditional pasta just can’t compete with.
What’s the best way to slice the butternut squash into lasagne sheets?
Use a sharp mandoline or a very steady hand with a good chef’s knife, aiming for slices about 3–4mm thick. You want them thin enough to cook through but sturdy enough to hold the layers. If you’re in a hurry, some supermarkets sell pre-sliced butternut squash sheets — total game-changer for this midweek dinner.
How do I know my sausages are gluten-free?
Always check the label — some sausages use rusk or breadcrumb fillers that contain gluten. Look for sausages specifically labelled gluten-free, or ask your butcher. For more detailed guidance, Coeliac UK’s naturally gluten-free food list is an excellent trusted resource for navigating everyday shopping safely.
Why does my sauce taste flat?
Two things: seasoning and time. Don’t be shy with salt and pepper, and make sure you let the smoky paprika cook for that full minute in the oil before the tomatoes go in — this is what unlocks all that deep, gorgeous flavour. A tiny pinch of sugar can also help balance tinned tomatoes if they’re on the sharper side.
More Gluten-Free Recipes You’ll Love
If this smoky sausage and butternut lasagne has you excited about cooking gluten-free dinners the whole family will enjoy, there’s plenty more where that came from over on GrainlessLife.com.
- Craving something impressive but surprisingly easy? Our golden herb and caper crusted salmon bake is an absolute showstopper that comes together in under 30 minutes.
- Looking for a cosy, restaurant-quality bowl of something warm? Try our silky shrimp and asparagus risotto — naturally gluten-free and utterly dreamy.
- And for dessert? You simply must try our nostalgic gluten-free arctic roll reimagined — it’s the kind of retro pudding that makes everyone around the table go quiet in the best possible way.
Smoky Sausage and Butternut Lasagne
Equipment
- Non-stick frying pan
- Baking dish (approx. 17 x 22cm)
- Sharp knife or mandoline
- Grater
Ingredients
Smoky Sausage Sauce
- 1 tbsp olive oil
- 4 gluten-free herby sausages skins removed
- 1 onion small, finely chopped
- 1 tsp hot smoked paprika
- 400 g tinned chopped tomatoes
- 1 handful fresh basil leaves chopped
- 2 tbsp double cream, soured cream, or soft cheese choose one
Lasagne Layers & Topping
- 4 butternut squash lasagne sheets approx. 250g total, sliced thinly
- 1 ball mozzarella torn into small pieces
- 25 g Grana Padano finely grated
Instructions
- Heat the oil in a non-stick pan over medium-high heat, then crumble in the sausagemeat straight from the skins. Brown it all over, breaking it up into chunky pieces as it cooks.
- Add the onion and cook for another 6–8 minutes until softened and lightly golden. Stir in the hot smoked paprika and a good pinch of seasoning, and cook for one minute so the spice blooms in the oil.
- Add the chopped tomatoes, cover, and simmer for 15 minutes. Remove the lid, stir in the basil and let it wilt into the sauce, then fold in the cream or soft cheese. Take off the heat and set aside.
- Heat the oven to 180°C / fan 160°C / gas mark 4. Spoon a little sauce into the base of a 17 x 22cm baking dish to prevent sticking.
- Add a butternut squash sheet, then spoon over one third of the remaining sauce and scatter with one third of the torn mozzarella. Repeat these layers twice more, finishing with a layer of sauce on top.
- Bake for 30 minutes until the sauce is bubbling and the squash is beginning to soften. Sprinkle over the Grana Padano and return to the oven for a further 10–15 minutes, until the squash is fully tender and the top is golden.
- Remove from the oven and rest for 5 minutes before serving.
