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Gluten-Free Butternut Squash & Spinach Lasagna

Delicious & healthy comfort food the whole family will love! This gluten-free dish is full of vegetables and protein and makes a great holiday dish for entertaining or bringing to a potluck!
Print Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Butternut Squash Filling
  • 2 cups Butternut Squash Puree {see instructions above to make your own}
  • 1 cup Ricotta Cheese
  • 1/2 cup Almond Milk or milk of your choice
  • 2 tsp Nutmeg
  • 2 tsp Cloves
  • 1 tbsp Fresh Sage finely chopped
Spinach Filling
  • 8 oz Fresh Spinach { about 1 cup cooked}
  • 1 cup Ricotta Cheese
  • 1 cup Italian Blend Cheese shredded
  • 2 tsp Minced Garlic
  • 1 tbsp Olive Oil
  • Salt & Pepper to taste
Meat Filling
  • 1 lb Ground Beef
  • Salt & Pepper to taste
Other Ingredients
  • 9 oz Gluten Free Lasagna Noodles cooked per package instructions
  • 1 cup Italian Blend Cheese shredded

Equipment

  • Casserole Dish
  • Immersion Blender or Food Processor
  • Two Saute Pans
  • Large Pot
  • Mixing Bowls
  • Measuring Spoons
  • Spatulas

Method
 

  1. Preheat oven to 375°
Butternut Squash Filling
  1. In a medium bowl, combine butternut squash puree, 1 cup ricotta cheese, almond milk, nutmeg, cloves & sage.
  2. Pour mixture into a food processor or use an immersion blender to puree together until it reaches your desired texture {I personally prefer it to be a little chunkier versus smooth}.
Spinach Filling
  1. Sauté olive oil, garlic and spinach in covered sauté pan until wilted.
  2. In a medium bowl, combine sautéed spinach, 1 cup ricotta cheese, 1 cup Italian cheese blend, salt & pepper.
Meat Filling
  1. Cook ground meat in a sauté pan using a spatula to break up the meat until no more red is visible.
Lasagna Assembly
  1. Lightly grease your casserole dish with olive oil spray.
  2. Spread one third of the butternut squash filling in an even layer in the bottom of the dish. Make sure this layer is fairly thick since it is your base layer so use a little extra if you need to.
  3. Top the butternut squash layer with 2-3 lasagna noodles depending on the size of your dish. Trim to fit if needed.
  4. Spread half of the spinach filling in an even layer on top of the noodles.
  5. Top the spinach layer with half of the ground beef.
  6. Sprinkle 1/2 cup of the shredded Italian blend cheese on top of the ground beef.
  7. Top with another layer of 2-3 lasagna noodles across.
  8. Spread one third of the butternut squash filling in an even layer on top of the noodles.
  9. Top with another layer of 2-3 lasagna noodles across.
  10. Spread the remaining half of the spinach filling in an even layer on top of the noodles.
  11. Top the spinach layer with the remaining half of the ground beef.
  12. Top with another layer of 2-3 lasagna noodles across.
  13. Spread the last third of the butternut squash filling in an even layer on top of the noodles.
  14. Sprinkle the remaining 1/2 cup of shredded cheese on top.
  15. Cover with aluminum foil and bake for 30 minutes. Uncover and convection bake for another 8-10 minutes until the top starts to brown.