This year, my family and I made the same dishes for Thanksgiving and Christmas because we loved them so much at Thanksgiving! Using the amazing Cappello’s gluten-free lasagna sheets, we made Gluten-Free Butternut Squash and Sage Lasagna and Gluten-Free Meat Lasagna. While neither were low-FODMAP given the heavy dose of dairy, I was able to manage alright with just a small piece given how heavy they were anyway.
On our trip to California for Thanksgiving, we had a great time in Santa Barbara – biking, visiting outdoor museums with ocean views…AAhh, what a wonderful life in California! (I also note with sadness all of the devastation of the wildfires just weeks after our visit 🙁 ).
Gluten-Free Roasted Butternut Squash and Sage Lasagna
1 large butternut squash, peeled, seeded and cut into 1-inch squares
2 tbsp extra virgin olive oil
1/2 lb fresh mozzarella cheese, grated (~2 cups)
1 lb ricotta cheese
1 1/4 cups freshly grated parmesan cheese
1/2 cup heavy cream
1 1/4 cups vegetable stock (if you can find a brand that does not have onion and garlic that is best)
2 tbsp butter
2 large egg yolks
1/3 cup fresh sage leaves, coarsely chopped
Freshly grated nutmeg
Salt and pepper for seasoning
Gluten-free lasagna noodles (~1/2 pound)