Gluten-Free Butternut Squash and Sage Lasagna

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 🙁 ).

MOXI, Wolf Museum in Santa Barbara
MOXI, Wolf Museum in Santa Barbara
Santa Barbara biking
Santa Barbara biking

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)


Preheat oven to 425 degrees. Toss squash, olive oil, garlic and 1 teaspoon salt and pepper on a baking sheet
Bake until light gold and tender, 25 to 30 minutes.  Flip through cooking as needed.  Discard garlic
Reduce oven temperature to 375 degrees and grease a 9 cup baking dish
Combine ricotta, cream, egg yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt
Melt butter in a small frying pan over medium-high heat. Add sage and cook until light gold and crispy at the edges, watching to ensure it does not burn.  This should take 3 – 4 minutes
Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and vegetable stock. Season with salt and pepper
Spread 3/4 cup of ricotta mixture in baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture
Place baking dish on a baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving