#TBT : Butternut Squash Lasagna

You know you’re obsessed with food when you’re sitting in the middle of a board meeting daydreaming about the lasagna you made last night.

This is not a typical meeting, I’m mostly just sitting in and listening to adults argue amongst themselves, which is why I am letting myself fondly dream about that delicious lasagna.

We’ve made this lasagna twice in less than a month, and it is our new favourite dish to make when we have people over.

We found the recipe in Jamie Oliver’s Superfood cookbook, but have adapted it to suit our needs. I have yet to figure out a way to replace the cottage cheese in this recipe for a vegan option, but rest assured that I will keep you updated on that. Some of you who are lactose intolerant will be able to withstand a certain amount of lactose, mostly found in cheese or modified milk ingredients. I find that I can tolerate a small amount of cheese made from cows milk on a daily basis, but have no issue with goat cheese.

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You will need

  • olive oil
  • salt & pepper
  • 1 medium to large sized butternut squash, seeds removed and cut into semi-circles 1/4 inch thick
  • 1 tsp. ground coriander… you can replace with cumin if you have none
  • 4 cloves of garlic, minced
  • 1 tsp. Sriracha
  • 2 tbsp. balsamic vinegar
  • 1 can of diced tomatoes
  • 1/2 cup of water
  • two big handfuls of washed spinach
  • 2 oz. of grated Parmesan cheese*(lactose free if you want)
  • 8 oz. of gluten free lasagna sheets**
  • 1 small tub of 1% cottage cheese
  • 1/4 cup lactose free milk
  • more (lactose free) cheese, just because who doesn’t like their lasagna cheesy?!

*for the parmesan cheese, we love using Laiterie Chalifouxs Riviera label; they have all sorts of lactose free options, from Parmesan to marbled cheddar.

**Make sure that you read the instructions on your pasta box! We used pre-cooked sheets by Rizopia, and they are made entirely from brown rice and made in a gluten-free and nut-free factory.

To start, take out a 10×12 baking dish, or which ever one that you have that is deep enought to have at least two to three layers.

Preheat your oven at 350 degrees.

While it’s heating up, clean out your butternut squash and cut it in semi-circles. No need to peel off the skin, since it will have had plenty of time to soften up and be easy to eat after baking twice.

Once the squash is ready, line it on a baking sheet lined with parchment paper, rub some olive oil, sprinkle your coriander/cumin and salt & pepper. Place in the oven and let it cook for about 40-50 minutes until you can easily pierce it with a fork.DSC_0555 copy

While that is cooking, in a pan, fry up your garlic in a tablespoon of olive oil. Add in your can of tomatoes, half a cup of water, the balsamic vinegar, and sriracha, and let simmer for 30 minutes, until it becomes noticeably thicker.

When the squash and tomato sauce are ready, it’s time to layer up your lasagna.

In your baking dish, spread 1/3 of your tomato sauce in the bottom, followed by a layer of spinach, a layer of squash, some grated Parmesan, and finally a layer of lasagna sheets. Make sure that the sheets don’t overlap, or else they will take alot longer to cook. Continue until you have no more space or ingredients. You want to make sure you finish with a top layer of tomato sauce!

In a small bowl, mash up your cottage cheese with the milk, this will loosen it up and get rid of the bigger chunks. Season it to your liking with salt & pepper. You could be fancy and add in some rosemary or oregano!

Cover the top of your lasagna with the cottage cheese and some leftover Parmesan, and then pop it in the oven for 45 minutes!

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The result will be a delicious, cheesy, and smooth lasagna, that is guaranteed to please everyone!


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