Each week I try to schedule in one new recipe to try.
Sometimes they work out and sometimes they don’t.
This was one of those time that DID work out… and in a big way too.
I was extremely nervous making this for a few reasons. I was turning a ‘regular’ recipe into a gluten free and dairy free dish and I was using Butternut Squash, a vegetable that my husband is not a big fan of.
So, I put the nerves aside, tied my apron on tight, and headed into the kitchen to make a Gluten Free and Dairy Free Butternut Squash Lasagna for the very first time.
Switching a recipe over so that it’s gluten free and dairy free isn’t really all that hard as along as you plan ahead.
Read through the recipe and see what adaptations you will need.
For this recipe, I made sure I soaked some cashews ahead of time so they would be ready to make the cream sauce when needed. I also made sure that I had gluten free lasagna noodles on hand, alongside other gluten free and dairy free ingredients.
I had cooked the Butternut Squash a few days prior, which helped immensely, and just kept it in the refrigerator in a covered dish till it was time to make the lasagna. Bringing it to room temperature will help when mixing it into the sauce.
I hope you enjoy the recipe. If you decide to try it, please come back and let me know what you think.
Gluten Free & Dairy Free Butternut Squash Lasagna
About 3 lbs of butternut squash
3 Tablespoons olive oil
1/2 teaspoon salt
1/4 cup dairy free butter ( I use Earth Balance)
1 Tablespoon minced garlic
1/4 cup gluten-free flour blend
1/2 teaspoon salt
4 cups of almond milk – unsweetened
1 package of gluten-free lasagna noodles
1 1/3 cups dairy free Parmesan Cheese
1 cup dairy free cream – I used this cashew cream recipe
To cook butternut squash – (this can be done a few days in advanced with storing in refrigerator in air tight container)
Preheat oven to 425′ F. Lightly grease a cookie sheet and set aside. Cut the squash in half lengthwise; take the seeds out and peel the squash. Cut crosswise in to 1/4 inch slices. Place squash on greased cookie sheet. Add oil and salt, toss gently to coat, making sure the squash is in an even layer. Bake uncovered for 25 – 30 minutes or until squash is tender. Stirring halfway through.
Remove squash from oven and reduce the temperature to 375′ F.
To make lasagna –
For the sauce – in a large saucepan heat butter on medium heat till melted. Add garlic and cook, stirring for 1 minute. Stir in flour and 1/2 teaspoon salt. Slowly add in milk. Cook and stir until sauce thickens and is bubbly. Stir in squash.
If the squash does not mix in smoothly, you can either use an immersion blender or allow the sauce to cool some and place in blender and blend till smooth.
Lightly grease a 9×11 baking dish. Spread 1 cup of the sauce (adding more if necessary) to cover the bottom of the dish. Place a layer of lasagna noodles in the dish on top of the sauce. Spread one-third of the sauce, sprinkle 1/3 cup of Parmesan cheese. Repeat this sequence until you finish with a layer of sauce and Parmesan cheese.
Bake covered for 40 minutes than bake uncovered for about 10 minutes more or until edges are bubbly and top is lightly brown.
Let stand for about 10 minutes.
I found the original recipe via BHG cookbook and than adapted it to my dietary needs. Here is the link to the original recipe.