Gluten-Free Butternut Lasagna (Printable)

Roasted butternut, creamy ricotta, spinach, and gluten-free noodles create a hearty Italian-inspired dish.

# List of ingredients:

→ Vegetables

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and sliced into 1/4-inch rounds
02 - 2 cups fresh spinach, roughly chopped
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 2 cups ricotta cheese
06 - 1 1/2 cups shredded mozzarella cheese, divided
07 - 1/2 cup grated Parmesan cheese
08 - 1 large egg

→ Pasta

09 - 9 to 12 sheets gluten-free no-boil lasagna noodles

→ Sauce

10 - 3 cups tomato passata or high-quality marinara sauce
11 - 2 tablespoons olive oil, divided
12 - Salt and freshly ground black pepper, to taste
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon dried basil

# Steps:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Arrange squash slices on the prepared baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 20 minutes until tender. Set aside. Reduce oven temperature to 375°F (190°C).
03 - Heat remaining olive oil in a large skillet over medium heat. Cook onion for 3-4 minutes until translucent, then add garlic and spinach; sauté until spinach wilts. Remove from heat.
04 - In a mixing bowl, combine ricotta, egg, 1 cup mozzarella, and half the Parmesan cheese. Stir in the spinach mixture and season with salt and pepper.
05 - In a separate bowl, blend tomato passata with oregano, basil, salt, and pepper.
06 - Spread a thin layer of tomato sauce in a 9x13-inch baking dish. Layer gluten-free lasagna noodles, followed by ricotta-spinach mixture, roasted squash, and sauce; repeat for 2–3 layers, finishing with noodles and remaining sauce.
07 - Sprinkle with remaining mozzarella and Parmesan cheese.
08 - Cover with foil and bake for 30 minutes. Uncover and bake an additional 15–20 minutes until golden and bubbling.
09 - Let stand for 10–15 minutes before slicing and serving.

# Expert Advice:

01 -
  • Relies on easy-to-find gluten-free lasagna noodles and pantry staples.
  • Showcases creamy ricotta and naturally sweet butternut squash for a rich flavor.
  • No complicated steps so you get a showstopper without fuss.
  • Vegetarian and gluten-free for maximum crowd appeal.
  • Make-ahead friendly and even better the next day.
02 -
  • Gluten-free noodles make this a friendly dish for everyone including those with celiac.
  • Butternut squash is a great source of vitamin A and sweetens as it roasts.
  • This lasagna reheats beautifully for lunches and can be frozen for future meals.
03 -
  • Layering evenly is key to getting clean slices and wonderful texture.
  • Roasting squash until just starting to brown gives pops of sweetness.
  • Always let the lasagna rest for at least ten minutes before serving for tidy portions.
  • If you are in a rush grate your cheese ahead and store in airtight containers.

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