Butternut Squash Lasagna

This healthy Butternut Squash Lasagna is the perfect fall dinner to warm up to!


Butternut squash Baby spinach Mozzarella cheese  Ricotta Parmesan Mixture Ricotta cheese Parmesan cheese Egg Parsley chopped

Garlic Tomato Sauce Olive oil Onion  Garlic Diced tomatoes Tomato paste Water Italian seasoning Cumin Sea salt

Make butternut noodles by cutting the bulb end of the butternut squash off. Use the straight solid part to make noodles, and save the other end to roast at another time.


Prepare garlic tomato sauce by adding olive oil to a large skillet over medium heat. Add onions and garlic, and sauté until softened and just beginning to brown. Add in the diced tomatoes, tomato paste, water, and seasonings.


Prepare ricotta mixture by adding all ingredients together into a bowl and mixing well. Set aside.


In an 8x8 baking pan, add 1/3 cup of the garlic tomato sauce, followed by a layer of butternut noodles. Next, add another 1/3 cup of the garlic tomato sauce, followed by 1/2 of the spinach, 1/2 the ricotta mixture, and 1/2 cup mozzarella cheese. Repeat


Layers of butternut squash, spinach, and cheese bake into a dreamy gluten free and grain free casserole.