Gluten-free Butternut Squash Lasagna
Directions
- 1Steam butternut squash until soft (about 8-10 minutes), then mash with oil, salt, and garlic powder.
- 2Preheat oven to 375 degrees F.
- 3Make ricotta filling: mix sage, lemon zest, nutmeg, ricotta cheese, salt, pepper, and milk.
- 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.
- 5Repeat layers, top with noodles and remaining ricotta sauce.
- 6Sprinkle with remaining cheese and sage.
- 7Cover with foil and bake for 40 minutes.
- 8Remove foil and bake another 20 minutes until browned.
- 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
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