Gluten-free Butternut Squash Lasagna

75 mins
Serves 8
https://rachlmansfield.com/gluten-free-butternut-squash-lasagna/

Directions

  1. 1Steam butternut squash until soft (about 8-10 minutes), then mash with oil, salt, and garlic powder.
  2. 2Preheat oven to 375 degrees F.
  3. 3Make ricotta filling: mix sage, lemon zest, nutmeg, ricotta cheese, salt, pepper, and milk.
  4. 4Spread ½ cup ricotta sauce in baking dish. Top with noodles, ½ cooked squash, mushrooms, kale, ⅔ cup cheese sauce, 1 cup mozzarella, and ⅓ cup parmesan cheese.
  5. 5Repeat layers, top with noodles and remaining ricotta sauce.
  6. 6Sprinkle with remaining cheese and sage.
  7. 7Cover with foil and bake for 40 minutes.
  8. 8Remove foil and bake another 20 minutes until browned.
  9. 9Let stand for 5-10 minutes before serving

Ingredients

  • 1.5 lbs cubed
  • 0.5 tablespoon olive oil
  • 1 Sea salt
  • 0.25 teaspoon garlic powder
  • 9 gluten-free noodles
  • 1.5 tablespoons chopped fresh sage
  • 0.5 Zest of lemon (about 2 teaspoons)
  • 0.125 teaspoon ground nutmeg
  • 0.5 cup milk (I used almond milk)
  • 2 tablespoons milk (I used almond milk)
  • 16 ounces whole milk ricotta cheese
  • 1 Sea salt and black pepper
  • 1 cup shredded parmesan cheese
  • 8 ounces shredded mozzarella cheese
  • 8 ounces sliced
  • 2 cups shredded

Equipment

9x13 baking dish

Tips

  • Don't boil the noodles. If you prefer, you can boil them or buy fresh lasagna noodles that don't require cooking.
  • Add protein: cooked sausage crumbles, ground meat, or tofu.
  • Great for meal prep; leftovers stay good in the fridge for 5 days.
  • Substitute kale and mushrooms with other veggies.
  • Use any lasagna noodles if not gluten-free