The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

You are here: Home / Main Dishes / Gluten Free Butternut Squash Lasagna

Gluten Free Butternut Squash Lasagna

By

butternutlasagna

Guess what, guess what, guess what??? I made the butternut squash lasagna, and ohhh… is it divine!!! I don’t know if it’s because I had baked the squash the day before, or because I’ve already made this cream sauce a few times, so I was familiar with it, but it didn’t seem to take very long to make this lasagna. The cream colored, noodle-like texture on the left in this picture is not a noodle. That’s the cream sauce; it’s so good! It tastes nothing like a nut, though it’s made of cashew milk bechamel.

Butternut Squash Lasagna:

Cashew Milk Bechamel

Add to pre-heated pot:
4 tbs of coconut oil or ghee (I used two of each)
4 tbs brown rice flour
Stir.

Whisk in 2 cups of room temperature cashew milk (How to Make Cashew Milk Video), about 1/2 cup at a time, allowing it to thicken in between.
Break two eggs into a large glass measuring cup, and temper them with the sauce: Add a splash of the hot sauce to the eggs while beating them, to bring them up to temperature without scrambling them. Slowly continue adding the sauce to the eggs while beating.
Add 1/4 tsp garlic powder, 3/4 tsp seasoned salt, and a few cranks of ground pepper to the sauce.

Butternut Filling

Puree:
3 cups of cooked butternut squash
1/2 tsp sea salt
1 tbs coconut oil or ghee
1/4 cup honey
1.5 tsp ground cinnamon
1/4 tsp allspice

I use a 12 inch wide pan containing a few inches of simmering water to parboil the gluten-free lasagna noodles for 10 minutes. I do this in two batches, five noodles and then four. I prefer Tinkyada lasagna noodles, and not De Boles. They are so much better, and also easier to work with. For a grain-free option, try Cappello’s fresh lasagna sheets. They don’t need parboiling!

Assembly

Layer the lasagna in this order: bechamel, noodles, butternut filling. Repeat two more times. Top with remaining bechamel. Bake covered (I like to use my stainless cookie sheet, turned upside down to avoid aluminum going into my food). 350 degrees for 50 minutes

UPDATE: I made this in a large crock pot (with pumpkin rather than squash, but either should work) and it was so easy and amazing. The only difference is you don’t parboil the noodles. Just layer it as you would, with dry uncooked Tinkyada lasagna noodles. Then after you make your layers pour 1/4 cup water around the edges. Set the crock pot to 4 hours high, but turn it off after 3.5 hours (or use a timer). To get it to set up well it has to cool without the lid on for at least an hour.

Share this:

Reader Interactions

Comments

  1. It looks like a grand dessert! 🙂 Is that the type of flavor it has? Or is it more of a main dish? Not sure I could get hubby to go for this, but I sure could!

    BTW, have you tried the Schar’s pasta or Bi-Aglut brand? And, now there’s DePuma pasta people are raving over? I may have asked before, but I am curious because so many folks do praise them more highly than Tinkyada even.

    Thanks,
    Shirley

  2. This sounds phenomenal! We will definitely be trying this soon, so please let us know if you have any edits! I bet this would be great with some sauteed mushrooms on the side. Do you think I could sub hemp milk for the cashew milk?

    Thanks!

  3. Shriley,

    It is sweet and savory. It’s a main dish, we had it for dinner. I think your husband may be very pleasantly surprised, and if not you could eat it all yourself 😉 I could hardly stop eating it!

    I don’t know those at all. Where do you get them, online? I like that most of the big health food stores have the Tinkyada pasta, and they’re so good, I haven’t tried many others. When I have tried others, they paled in comparison, so I stopped.

    Let us know if you try them!

    -M,

    Thanks! It is very good I think 🙂 And I can never say no to sauteed mushrooms, that would be great with this. I don’t think hemp milk would work, because it has such a strong flavor, but I could be wrong. I love cashew milk here, because the end result tastes just as if you had used dairy. Andy kept remarking at how dairy-like it was.

    Let us know what you think if you try it!

    Cheers ma dears!

  5. This sounds good! You know, I never much liked butternut squash but I acquired a taste for it. So, I never let people tell me that they “don’t like” a vegetable! Because you can easily learn to like it. Have you ever experienced that? But, Matt doesn’t like raw onions and I don’t think I can persuade him either way… but atleast he loves cooked onions.

    I just posted a tortilla lasagna that Matt made recently. It was really good, and another way to use the brown rice tortillas!

  6. I can’t think of a vegetable I don’t like! LOL When I was little I remember picking up vegetables in the grocery store and taking a bite! Mushrooms too, I’d just eat the whole bunch before we got to the check out! But I know mushrooms are fungus, not vegetables.

    Coming to check out your recipe now!

  8. -M,

    Years ago, before I found Herbamare, I used Jane’s Crazy Mixed up Salt. I think that’s still around.

    Cheers, Kelly

  9. Hmm, I couldn’t find Herbamare or Jane’s Mixed Up Salt today at the grocery store…any suggestions using celtic sea salt and “regular” dried herbs/spices? Thanks for all of your help!

  10. -M,

    That would be fine. Just use less of the sea salt, since it’s not a blend, you don’t want it to be too salty. If you decide to order Herbamare, it’s available on Amazon. And I bet a local health food store might carry it for you if you ask them.

    Cheers, Kelly

  11. I finally made it and what a success it was! For the bechamel, I used 4 tbs coconut oil (didn’t have ghee and So Delicious coconut milk. Since I couldn’t find an Herbamare sub, I used 1/2 tsp celtic sea salt (but next time would up it to 3/4 tsp), a dash of nutmeg, a dash of dried basil, and the garlic powder and freshly ground pepper. For the filling, I used frozen and defrosted acorn squash (a 1/2 is about 1 cup worth), coconut oil instead of ghee, and agave as sweetener (next time I would use only 3 T agave). It was DELICIOUS and heats up well for leftovers!

  15. Oh my gosh, I got that so many years ago, I have no idea where I found it. It was online somewhere. I’ll do a little searching 🙂

  18. Hey Kelly,

    I was wondering…what are your thoughts on freezing this lasagna? I use coconut milk, not cashew milk, if that matters.

  19. Hi -M, I don’t think I’ve frozen this one, and I don’t know. It might not freeze as well, but maybe I’m wrong 🙂

  20. Just got my squash out of the garden! I’m excited to try this as I love your other lasagna recipe! My son is quite allergic to cashews so I’m going to try coconut milk instead as it looks as if others have tried. I would imagine that the cashews make it more creamy? I do have hemp seeds if hemp would be better?

    Also, How do I print off recipes off of your blog? I would like to print off some that aren’t in your book!

    Thanks, Kay

  21. Hi Kay!

    You click on the title of the recipe you want, go to your web browser’s menu, click File, and Print. I am looking into making printer-frienly links for my posts.

  22. Hi Kelly,
    I just made this tonight and WOW! is it good! A cross between a pumpkin pie and cheesy noodles! The spices are perfect! I added a bunch of blanched finely chopped kale to the layers and that added a nice touch of tasty green. Thank you so much!

  24. This was fabulous! My new favorite way to eat butternut squash! I didn’t use eggs in the bechamel and used stevia instead of honey, but otherwise did everything else as the recipe was written and it was super easy and the flavors beyond amazing! Thank you!

  25. Spunky Coconut is my most used cookbook. It looks well loved. It was one of the first gluten-free recipe books I bought and I continue to use it after years’ of practice. I love the butternut squash lasagne recipe. My daughter calls is pumpkin pie dinner because it is a bit sweet and reminds her of pie. Thanks for all the amazing recipes and getting us on the right track early in our new cooking endeavors without compromising taste.