Gluten-Free Butternut Squash Vegetarian Lasagna
Total Time
48 minutes
Prep Time
11 minutes
Cook Time
37 minutes
Rating
5 out of 5 stars
(1)
Ingredients
12 servings
- 1 pack gluten free lasagna noodles
- 1 jar marinara sauce
- 2 cups butternut squash (cooked and mashed)
- 1 container sour cream (8 ounces)
- 1 cup shredded parmesan cheese
- 8 slices muenster cheese
- ¼ tsp ground nutmeg
- garlic powder
- Italian seasoning
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Preparation
Step 1
Preheat oven to 375°F. Grease a casserole dish or square pan (dependent upon shape of lasagna noodles used). Set aside.
Step 2
Mash cooked butternut squash with nutmeg; set aside. Smooth one layer of marinara sauce in bottom of prepared pan.
Step 3
Place one layer of three lasagna noodles on top of sauce. Smooth another layer of sauce on top of noodles.
Step 4
Next, place one layer of 2-3 slices of muenster cheese. Using half of your container (4 oz), place spoonful dollops of sour cream over your muenster cheese.
Step 5
Next sprinkle one layer of parmesan cheese. Place your next layer of three lasagna noodles. Smooth one layer of half of your mashed butternut squash.
Step 6
Sprinkle some garlic powder and italian seasoning over squash layer. Top with a layer of parmesan cheese.
Step 7
Place your third layer of lasagna noodles followed by: sauce, remaining muenster cheese, remaining sour cream and a layer of parmesan cheese.
Step 8
Place your final layer of lasagna noodles. Top with: remaining sauce, remaining butternut squash, a sprinkle of garlic powder & Italian seasoning, and one last layer of your remaining parmesan cheese.
Step 9
Place into your preheated oven (uncovered) and bake for 35 minutes or until the cheese is melted and the edges are turning golden. Broil for 1-2 minutes if you like your lasagna top and edges a little on the crispy side (we do!).
Step 10
Remove from the oven and let cool/set for at least 10 minutes before slicing and serving.Enjoy!
Step 11
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