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–+ servings

Butternut Squash Lasagna with Basil Almond Ricotta

Serves 8 people
Pureed butternut squash that's been roasted to perfection finds it's way between thick layers of almond ricotta, sweet caramelized onions and tender sheets of gluten-free lasagna noodles. There's a moment of sheer bliss when your fork sinks into this rich and cozy comfort food.
Prep Time - 10 minutes
Cook Time - 1 hour 35 minutes
Total Time - 1 hour 45 minutes

Ingredients

Butternut Squash Lasagna

  • 1 large butternut squash (4.5 pounds), halved and seeded
  • 2 Tablespoons extra-virgin olive oil divided, plus more for greasing baking dish
  • 2 1/2 teaspoons sea salt divided
  • 2 large red onions (1.5 pounds), peeled and diced
  • 8 cups packed baby spinach (10 ounces)
  • 2 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 4 gluten-free lasagna noodles
  • handful finely chopped fresh flat-leaf parsley for garnish

Basil Almond Ricotta

METHOD

  • Preheat the oven to 425 degrees F. Lightly grease an 8 x 11-inch baking dish with olive oil. Set aside.
  • Prepare a large rimmed baking sheet with parchment paper. Place the squash halves on the baking sheet. Drizzle with 1 Tablespoon olive oil and use your hands to rub the oil onto all sides of the squash until glossy. Sprinkle the cut-sides with 1/4 teaspoon sea salt. Place cut-side down on the baking sheet. Transfer to the oven for 45 minutes or until very tender.
  • Meanwhile, heat the remaining 1 Tablespoon olive oil in a large skillet over medium heat. Sauté the onions with 1/2 teaspoon sea salt for 20-25 minutes or until caramelized and very tender, stirring often. Reduce the heat to medium-low, as needed. Add the spinach and another 1/4 teaspoon sea salt. Sauté for another 2-3 minutes or until wilted. Remove from the heat and set aside.
  • Combine the Basil Almond Ricotta ingredients in a high-speed blender. Puree until silky smooth. Scrape down the sides, as needed. Season to taste. Transfer to a small bowl. Set aside.
  • Remove the squash from the oven. Set aside to cool for 5 minutes. Lower the oven temperature to 350 degrees F. Discard the squash skin. Mash the squash flesh with the remaining 1 1/2 teaspoons sea salt, cumin, ginger and allspice until the squash is smooth. Season to taste.
  • Spread 1/2 cup of the pureed squash evenly into the prepared baking dish. Lay 2 of the the lasagna noodles width-wise in the base of the dish followed by a layer of 1/2 of the ricotta and 1/2 of the caramelized onion mixture. Add another layer of 2 lasagna noodles width-wise followed by the remaining ricotta and caramelized onions. Finish with the remaining butternut squash puree (this should be a thick layer fully covering the noodles). Sprinkle with sea salt and pepper. Cover with parchment paper and transfer to the oven. Bake for 50 minutes or until the lasagna is warm throughout. Remove from the oven and set aside for 5 minutes before serving. Serve warm with a small spatula. Garnish with fresh flat-leaf parsley.
  • Store leftovers in a sealed container in the refrigerator for up to 4 days.

Notes

Make sure your butternut squash is at least 4.5 pounds. Otherwise, you won't have enough squash to fill the lasagna. If needed, purchase two medium squash. 
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