This recipe is geared for those who can’t tolerate grains or dairy and don’t want to miss out on a healthy spin on the classic fall comfort food… lasagna. We love incorporating this roasted butternut lasagna into our Thanksgiving meal because even those who don’t have a sensitivity will devour it, I promise! It’s also the perfect meal to make ahead the day before and re-heats nicely so you aren’t cramming it all in the day of.
What are your favorite cheese alternatives? I chose The Original Almond (Garlic Herb Style) cheese alternative because it shreds, melts and tastes very similar to your dairy filled cheese! The garlic herb was exactly what I wanted for my lasagna.
Look how beautifully it shreds! Perfect for layering my lasagna.
We have organic butternut squash at the shop, I roasted mine for about 25 minutes at 400 degrees with a little olive oil, salt and pepper. Super simple. When it was done roasting and cooled slightly, I scooped it out with a spoon and combined it with 3 minced garlic gloves, a dash of nutmeg (the secret ingredient!), nutritional yeast for that extra “cheese” flavor, onion salt, veggie pepper and oregano (or you could use sage).
Capello’s grain free and gluten free lasagna sheets are the absolute best. I truly can’t tell the difference, they are the perfect texture… they hold well, are playable, and still have the chewy-ness you want from a lasagna noodle.
To assemble, I smeared a few spoonfuls of Lucini’s rustic tomato basil sauce (love this because there’s no added sugar) on the base of my 8x8 roasting dish then layered the noodles, dollops of Kite Hill Almond Milk Ricotta, spoonfuls of my butternut squash mixture, the shredded almond cheese, fresh basil and shaved local kale and then repeated! This recipe is very forgiving and you can add in any farmers market veggies of your choice and any fresh herbs you have depending on the season.
This is the (almost) finished product! I baked it for about 40 minutes in a 400 degree oven uncovered. The cheese melted and bubbled and it was absolutely delicious! Even the one-year-old babies chowed it! Normally with a butternut squash, I would do a white sauce but I enjoyed the acidity of the tomato in this dish. I thought it balanced the creaminess and sweetness of the butternut. You could go either way! Cheers, I can’t wait to hear how yours turn out!
Ingredients:
Capello’s Lasagna Sheets
Kite Hill Almond Milk Ricotta
The Original Almond Garlic Herb Style Almond Milk Cheese
Lucini Rustic Tomato Basil Sauce
1 Medium / Large Butternut Squash
6 leaves Tuscan Kale
2 Heirloom Tomatoes
1 pinch Nutmeg
1/2 teaspoon Garlic Salt
1/2 teaspoon Veggie Pepper
1 teaspoon Nutritional Yeast
3 Cloves minced Garlic
Recipe by Alyssa Potter
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