Butternut Squash and Swiss Chard Lasagna

This pasta-free, gluten-free lasagna is soothing to the gut. Feel free to substitute kale for the chard, or use a mixture of the two. You can also make it without the sausage if you prefer to serve it as a lighter side with a meat or fish dish. This one takes some assembly time, but it’s worth it. You can scale this recipe up by 50 percent — great for when you’re serving a crowd.


Makes six to eight entrée servings, or 10 to 12 side-dish servings 

Preparation time: 30 minutes; bake time: 60 minutes


  • 1 large or 2 small butternut squashes, peeled, seeded, and sliced 1/8 inch thick
  • Sea salt and pepper to taste
  • 3 tbs. butter, cut into pieces, or fat of choice
  • 1 or 2 large bunches Swiss chard, chopped (leave out stems, if you wish)
  • 1 to 2 cups cooked ground sausage
  • 2 to 3 tbs. dried thyme
  • 1½ to 2 cups grated cheddar (optional), divided
  • 1 to 2 cups chicken broth
  • ½ cup grated Parmesan (optional)

Preheat oven to 350 degrees F.

Grease a 9-x-13-inch baking dish.

Layer a third of the squash slices on the bottom of the pan; season with salt, pepper, and a little chopped butter.

Top with half the chard; add a layer of sausage, a big pinch of thyme, and more salt, pepper, and butter. Add a third of the cheddar.

Top with half of the remaining squash, then all the remaining chard, salt, pepper, butter, and thyme, and another layer of sausage. Add half the remaining cheddar, then finish with the last of the squash.

Carefully pour the broth over the dish.

Cover tightly with foil, and bake for 60 minutes.

Remove from oven, and take off the foil. Top the lasagna with the remaining cheeses.


Broil until the cheese is melted and golden.

Photographs copyright © 2014 by Mary G. Brackett.

Recipes adapted from Hilary Boynton and Mary G. Brackett’s The Heal Your Gut Cookbook and printed with permission from Chelsea Green Publishing.

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