One of the meals I have missed since going gluten free has been lasagna. I haven’t dared try to use a GF noodle to recreate the dish as I don’t always like how the noodles are the next day. I have found I tend to prefer them fresh and that doesn’t translate well to lasagna. It got me to thinking about the ways that people use different squashes to replace noodles in other dishes, zucchini, spaghetti squash, etc. I have often enjoyed a butternut squash lasagna with a white bechamel sauce and thought that would work quite well as a replacement in lasagna. So I set out to do just that! It came out amazing and I cannot wait to make it again.
Butternut Squash Lasagna
1 Butternut Squash, peeled, seeded, and sliced approximately 1/4 of an inch thick
8 cups Simple Meat Sauce
8oz Shredded Cheese, Italian Blend works nicely
16oz Chopped Frozen Spinach, defrosted and squeezed in a towel to drain excess liquid.
6 cloves of Garlic, mined
2 TBS Garlic and Herb Seasoning
Salt and Pepper
Preheat the oven to 350 degrees. In a bowl, mix the ricotta, spinach, garlic, garlic and herb seasoning, and salt and pepper to taste. Finally mix in the two eggs.
In a large baking dish, 9 x 13, start by laying meat sauce and a single layer of butternut squash, a little overlap is okay. Layer in half of the ricotta and spinach mixture and top with a third of the shredded cheese. Repeat with more sauce, squash, the rest of the ricotta and spinach, and another third of the shredded cheese. Top with the one more layer of squash, more meat sauce, and the rest of the shredded cheese.
Bake for 60 minutes until squash is cooked through and cheese is lightly browned and melty. Allow to cool a bit before serving.