This butternut squash lasagna is the perfect fall comfort food dish. It’s nightshade-free, gluten-free, and dairy-free.

I grew up in an Italian-American family, and my mom was always making lasagna. I myself still love making lasagna, and am always looking for new spins on it! As someone who’s nightshade-free, I love to change up the typical tomato sauce, and this butternut squash lasagna is perfect! The sauce is simple to make, and the recipe is dairy-free and gluten-free.

Why You’ll Love this Butternut Squash Lasagna

• It’s nightshade free. No tomato sauce which is not only perfect for those who can’t have nightshades, but it mixes it up for anyone who’s looking for something different.
• It’s super comforting. Lasagna is classic comfort food, and even more so with this fall twist!

The Ingredients for the Butternut Squash Lasagna

• Butternut Squash. The butternut squash gives amazing flavor, while being nightshade free!
• Coconut Milk. You’ll want to use full-fat canned coconut milk to ensure that this recipe stays creamy.
• White Wine Vinegar, Garlic Powder, Onion Powder, Dried Sage, Dried Thyme, Salt, and Pepper. These add to the coconut milk and butternut squash to make the sauce.
• Lasagna. I use this gluten-free lasagna!
• Ricotta. I used this almond ricotta, but you can also use the cauliflower ricotta. 
• Egg. You can omit for egg-free.
• Dairy-Free Italian Shredded Cheese. This is optional, but I like like this!
• Spinach and Olive Oil.
• Sage Leaves. For topping.

How to make Butternut Squash Lasagna

• Make the sauce. Boil the butternut squash and blend with the remainder of the ingredients.
• Boil the lasagna sheets. Set aside.
• Combine the ricotta mixture. 
• Prep the roll-ups. Prepare the lasagna roll-ups by laying out a lasagna sheet and adding a few spoonfuls of the ricotta mixture, and then rolling up into a roll. Transfer to the baking dish and repeat with all of the lasagna sheets.

• Bake. Top the lasagna rolls with the remainder of the sauce and evenly spread before baking in the oven.

• Top the lasagna cheese if desired and melt. Top with the crispy sage and serve warm.

Can you make this ahead of time? How do you reheat it?

You can store this in the fridge for 2-3 days and reheat for a few minutes in the oven. You can also freeze it for 1-2 months.

Can you make this recipe nut free?

Yes! If you can’t tolerate the almond milk ricotta, I have a recipe for cauliflower ricotta that will work just as well and will add more vegetables to this dish. Find the cauliflower ricotta recipe here.

Can you add protein to this recipe?

This recipe happens to be vegetarian, but you can add a protein like cooked ground turkey to the lasagna roll ups if you’d like.

You’ll also like…

• Sweet Potato Lasagna
• Goat cheese mac & cheese
• Paleo Lasagna Soup
• Zucchini Roll Ups

Butternut Squash Lasagna (Gluten & Dairy Free)

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• Author: Michelle
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Baked
• Cuisine: Italian Inspired
• Diet: Gluten Free

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Description

This butternut squash lasagna is the perfect fall comfort food dish. It’s nightshade-free, gluten-free, and dairy-free.

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Ingredients

Units USM Scale 1x2x3x

For the butternut squash sauce

• 1 1/2 lb butternut squash
• 1 tbsp white wine vinegar
• 3/4 cup full fat coconut milk
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried sage
• 1/2 tsp dried thyme
• Salt and pepper

For the lasagna 

• 8–9 gluten-free lasagna sheets
• 12 oz dairy-free ricotta (see notes for nut-free)
• 1 egg (omit for egg-free)
• 1/2 cup spinach
• Salt and pepper
• 1/2 cup dairy-free Italian shredded cheese (like this, optional)
• 1 tbsp olive oil
• 4–6 sage leaves

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Instructions

1. Preheat the oven to 375 F and lightly grease a large casserole dish.
2. To make the sauce, add the butternut squash to a pot and cover it with water. Bring to a boil and reduce to a simmer for 10 minutes or until the squash is very fork tender. Allow to cool slightly before transferring to a blender and blending the remainder of the ingredients until very smooth. Pour about half of the sauce into the bottom of the baking dish and set the other half aside.
3. While the squash cooks, fill a large pot with water and bring it to a boil. Add the lasagna sheets about 2-3 at a time and cook for 3-4 minutes, until lightly tender. Transfer to a clean plate and coat lightly with olive oil to prevent sticking.
4. Add the ricotta, egg, spinach, salt, and pepper to a bowl and mix until fully combined.
5. Prepare the lasagna roll-ups by laying out a lasagna sheet and adding a few spoonfuls of the ricotta mixture, and then rolling up into a roll. Transfer to the baking dish and repeat with all of the lasagna sheets.
6. Top the lasagna rolls with the remainder of the butternut sauce and evenly spread. Cover and bake in the oven for 30 minutes. Remove the cover and add shredded cheese if desired, and bake for another 15 minutes or until the lasagna is tender.
7. Prepare the crispy sage by heating the olive oil over low heat. Add the sage and cook for about 1-2 minutes on each side, or until crisp.
8. Top the lasagna with the sage and serve warm..

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Notes

• For nut-free, use cauliflower ricotta instead of almond ricotta.
• For a similar AIP recipe, see this recipe. Sub the butternut squash sauce if desired!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

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Nutrition

• Serving Size: 1 serving
• Calories: 584
• Fat: 29.9g
• Carbohydrates: 67.2g
• Fiber: 6.2g
• Protein: 22.4g

This recipe was published in 2022 and updated in 2024. Photos by Modern Food Stories.