©2017 by Alex Stalberger

with Alex Stalberger

Minneapolis, MN, USA

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Sensational Squash Lasagna

December 14, 2017

Perfect for the holidays, this squash lasagna screams comfort and cozy. With my tips on how to cut corners and make this recipe dairy-free AND gluten-free, this is sure to keep all the aunts and uncles happy. 

 

It's worth mentioning, like, a MILLION times. I love Yummly. It's SUCH a great tool for exploring the sea of recipes that are in the vast ocean of the internet. Read all about it's awesome features in my post about it here. You can also find all the recipes I'm interested in, made, or want to make by checking out my Yummly profile here. 

 

 

I took a few liberties with Naturally Ella's version and found that not only is this surprisingly quick, but still so so delicious!

 

 

Sensational Squash Lasagna

 

12 whole wheat, no boil lasagna noodles

3 ounces mozzarella cheese* 

 

FILLING:

16 ounces whole milk ricotta cheese**

2 cups frozen spinach

1/4 teaspoon salt

1/4 teaspoon black pepper

 

SAUCE

1 tablespoon olive oil

1 small white onion

2 tablespoons whole wheat flour (optional)

2 teaspoons sage, fresh is best - dried is ok too

1 teaspoon thyme, fresh is best - dried is ok too

1 cup unsweetened almond milk

1 can coconut milk - full fat

1 can pumpkin puree

1/4 teaspoon salt

1/4 teaspoon black pepper 

 

  

  1. Pre-heat oven to 400 degrees Fahrenheit.  

  2. In a medium bowl, combine ricotta, spinach, salt and pepper to create the filling, mixing until thoroughly combined. 

  3. In a large sauce pan heat the oil and cook onion until translucent ~3-5 minutes. 

  4. Add sage and thyme, heat until fragrant. Then add almond and coconut milks stirring occasionally until simmering and the sauce thickens slightly ~7 minutes. 

  5. Add pumpkin and remaining salt and pepper, remove from heat. 

  6. In a 9x13 pan begin with 1/2 cup of squash sauce and layer noodles, ricotta, sauce, noodles, ricotta, sauce ... enough for at least 3 layers. Be as sloppy as you want! it will all taste delicious in the end. 

  7. Top with any remaining sauce and cheese if desired. Back for 35 minutes or until cheese is bubbly and slightly brown. 

To make DAIRY FREE replace the entire ricotta filling with my favorite tofu ricotta recipe. Read that post!

 

To make GLUTEN FREE replace the noodles with gluten-free lasagna noodles. I prefer a blend of brown rice and quinoa flours, but any brown rice pasta will do. Can find them in the store? Order them online with Thrive Market.(proud affiliate)

 

 

 

 

 

 

 

 

 

 

 

 

 

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