Butternut Squash Lasagna
OMG! This Noodle-less Butternut Squash Lasagna is so amazing! It is gluten and grain free, paleo friendly (use nut cheese instead of goat and monterey jack cheeses) and vegetarian. This started out as a “I love butternut squash, noodles should be yummy” and turned into a delicious dish!
I grew up eating my mom’s famous lasagna. She doesn’t cook much but her lasagna was always a crowd pleaser. Once I was diagnosed with Celiac Disease, I had to learn how to eat gluten free. She struggled with making a gluten free version because I was also vegetarian at the time. It almost always turned out too watery or the noodles were either over cooked or not cooked enough. So frustrating.
I started to experiment with my own version and we would have “cook offs” with our lasagna during the holidays. In the last couple years I have been pretty much grain free but would try a gluten free noodle version. Then a year ago, I found out I have an intolerance to potato. Potato is in almost every gluten free pasta, all purpose flour, etc. The need to find different ways to make many of my favorite meals was heightened.
This Butternut Squash Lasagna recipe is pretty awesome! The butternut squash is sliced to resemble pasta noodles, with no need to cook ahead of time. The colors in this dish are amazing so if you’re going for eating the rainbow, your headed in the right direction! Enjoy this amazing spin on a comfort food dish!
3 Tbsp Coconut oil
1 small-medium onion, chopped
8 ounces cremini mushrooms, roughly chopped
1 bundle fresh spinach
1/4 cup tomato paste
16 ounces tomato purée
1 Tbs Ialian seasoning *see notes
3/4 tsp sea salt, divided
1 medium to large butternut squash
3/4 cup soft goat cheese see notes
Serves: 5-6 people
Heat coconut oil in a large cast iron skillet (or your favorite pan) over medium-low heat. Toss in chopped onion and cook about 3 minutes.
Add chopped cremini mushrooms and cook for 3 more minutes. Add 1/2 tsp of sea salt. Then add spinach and cook for about 5 to 6 minutes or until spinach has wilted. Turn the heat off and set aside.
Put tomato paste, tomato purée, Italian seasoning and 1/4 tsp sea salt in a medium sauce pan. Turn the heat to medium, stirring to incorporate all ingredients. Once sauce starts to bubble, turn the heat to low and cook for 8 minutes.
Butternut squash and lasagna assembly
Pre-heat an oven at 350 degrees F and lightly butter or oil a 8x12 inch baking dish.
Cut off the top of the butternut squash. Cut again right before the the bigger end of the squash (where the seeds are on the inside). Use a mandoline slicer to slice butternut squash length wise and at 1/8 of at inch thickness. If you do not have a mandoline slicer, you can try slicing with a knife but slice width wise instead, making 1/8 inch rounds. Cut the skin off after slicing.
Lay the squash sheets out on a clean kitchen towel or paper towel. Sprinkle the squash with a few pinches of sea salt. Let sit for 2-3 minutes to allow water to release from the squash. Wipe with the towel before using.
In a 8x12 inch dish, spoon about 2-3 tbs of the sauce onto the bottom of the pan and spread in a thin layer. Place a single layer of squash noodles on top of the sauce. Next spoon half of the the onion, mushroom and spinach mixture on top of the squash noodles. Spoon a third of the sauce for the next layer. Crumble half of the goat cheese (or non-dairy cheese alternative) on top of the sauce and repeat the process for one more full layer (squash, onion mixture, sauce and goat cheese).
Place one more single layer of squash noodles and then sauce. Sprinkle the monterey jack cheese (or non-dairy cheese alternative) on top.
Place in a 350 preheated oven. Bake for about 30 minutes or until sauce is bubbling on all sides of the lasagna and everything is heated through.