Gluten-free Butternut Squash Lasagna

5 from 1 review

This Gluten-free Butternut Squash Lasagna is the ultimate vegetarian meal to make. Filled with kale, mushrooms and cheese.

  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 75 mins

Yield: Serves 6-8 1x



For the butternut squash:

  • 1.5 lbs butternut squash, cubed
  • ½ tablespoon olive oil
  • Sea salt to taste
  • ¼ teaspoon garlic powder

For the lasagna:

  • 9 to 12 lasagna noodles (we used these gluten-free noodles)
  • 1 ½ tablespoons chopped fresh sage
  • Zest of 1/2 lemon (about 2 teaspoons)
  • ⅛ teaspoon ground nutmeg
  • ½ cup plus 2 tablespoons milk (I used almond milk)
  • 16 ounces (2 cups) whole milk ricotta cheese
  • Sea salt and black pepper to taste
  • 1 cup shredded parmesan cheese, divided
  • 8 ounces (2 ½ cups) shredded mozzarella cheese, divided
  • 8 ounces mushrooms, sliced
  • 2 cups tuscan kale, shredded


  1. First steam the butternut squash until soft (about 8-10 minutes) then gently add the squash to a large bowl and mash with oil, salt and garlic powder so it is “puree” form
  2. Preheat oven to 375 degrees F and take out an 9×13 baking dish
  3. Next make the ricotta filling by adding 1 tablespoon chopped sage, lemon zest, nutmeg, ricotta cheese, salt and pepper and milk to a medium bowl and mix
  4. In your baking dish, spread ½ cup ricotta sauce on the bottom of the pan and then top with 1 layer of noodles, ½ of the cooked squash, mushrooms kale, scant 2/3 cup cheese sauce, 1 cup mozzarella and ⅓ cup parmesan cheese
  5. Then repeat again and finally, top with noodles then the remaining ricotta sauce spread with a spatula
  6. Sprinkle the entire top with the remaining cheese and sage
  7. Next cover the pan with aluminum foil and bake for 40 minutes
  8. Carefully remove the foil and bake another 20 minutes, until the top is browned
  9. Let stand for 5 to 10 minutes before serving


*Leftovers can be refrigerated for 2 to 3 days and reheated in a 400 degrees F oven or microwave!

  • Author: Rachel