Gluten Free Squash Lasagna

Last updated on 28.12.2020

This recipe is for 6 servings.


1 squash – peeled, deseeded, diced (ca. 640 g)
1 tbsp olive oil
1 tbsp balsamic vinegar
10 g sage – chopped
Salt + pepper

2 tbsp garlic infused oil
28 g butter
10 g sage – chopped
30 g scallions – green parts only, chopped
44 g GF flour
4 cups whole milk
Pinch of nutmeg
Salt + pepper

25o g shredded mozzarella
20 g shredded parmesan

9 GF lasagne noodles

Baking instructions

  • Combine diced squash with olive oil, balsamic, sage and some salt and pepper and roast at 200C (fan) for 30 minutes. Shuffle half way through.

  • Saute sage and scallions in oil and butter.
  • Add flour and fry until a bit browned and bubbly.
  • Add milk, nutmeg and salt+pepper. Let it thicken slightly.

    To assemble layer:
  • ½ cup of the sauce on the bottom of a baking dish.
  • 3 lasagne noodles
  • half of the squash mixture
  • ⅓ of mozzarella
  • 1 cup of sauce
  • 3 lasagne noodles
  • remaining squash
  • ⅓ of mozzarella
  • 1 cup of sauce
  • 3 lasagne noodles
  • remaining sauce
  • remaining mozzarella
  • parmesan

  • Bake covered 180C (fan) for 20 minutes. Uncover and bake for further 15 minutes until cheese is golden brown and bubbly

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