Gluten Free Butternut Squash Lasagna with Béchamel Sauce. (Egg Free w/ Grain Free Option)
I searched FAR and wide for this recipe. I remember it being absolute comfort food bliss. It is wildly delicious with its layers of Creamy Egg Free Béchamel Sauce.
Note: this recipe CAN be made lower carb! The béchamel sauce needs starch . At some point when I have time I will come up with a low carb Béchamel..
BUT you can swap out the lasagna noodles for zucchini..or even thin slices of butternut squash. Eggplant could work too. Slice thin with a mandolin. If using zucchini or eggplant you’ll need to toss the veggies with some some salt in a strainer..and let them sit for 30 minutes so that some of the water releases. Pat them totally dry with a paper towel afterwards.
1 package of gluten free or capellos grain free lasagna noodles OR Zucchini sliced into noodles OR Lightly Cooked Gluten Free Lasagna Noodles.
Butternut Squash layer:
2 ½ Cup of Butternut Squash or Pumpkin Puree
¾ Tsp of Salt
1 Tbsp Melted butter Or ghee
¾ Tsp of sage powder
3 Cups of Frozen Spinach, Pulsed and shredded in a food processor.
Egg Free Beschemel Sauce Layer:
3 ¼ Cup of Heavy Cream or Heavy Coconut milk (from a can)
¼ Cup of Tapioca or Arrowroot Starch
1 Tsp of Apple Cider Vinegar
1 Tsp of Cinnamon
¾ Tsp Gound Nutmeg
1 ¼ Tsp of Salt
1 Tsp of Black Pepper
3 Cups of shredded mozzarella cheese for assembling.
1. Preheat oven to 375 degrees. Prepair and 8x8 or 9x9 square baking pan by placing a layer of parchment paper in it and setting aside. Precook the noodles and rinse them in cold water and set aside. Make sure the noodles are separated and placed on a large sheet of parchment paper so that they don’t stick while you are preparing the layers. Note: if using cappellos grain free pasta which is fresh – you do not need to cook the pasta first. Just place it in the pan thawed and left raw.
2. Make the butternut squash puree layer filling by mixing all the ingredients and setting them aside in a bowl.
3. Make the spinach layer by pulsing the frozen spinach in a food processor. Set aside.
4. Make the beschemel sauce by place all of the ingredients in a sauce pan and whisking until the sauce comes together and is nice and thick. Set aside.
5. Assemble the lasagna: Place 1/3 of the noodles on the bottom, Then drizzle 1/4 of the beschemel sauce on top of the noodles, then add 1/3 of the spinach, 1/3 of the butternut squash and top with cheese. Repeat this process two more times- then topping the lasagna with one last layer of the beschemel. Sprinkle the top with a little more pepper and cinnamon.
6. Place in the oven for 45 minutes until the top is golden and bubbly. Serve- and store leftovers in the fridge for up to 3 days . Or freeze until another day.