Gluten Free Butternut Squash Lasagna
Ingredients
Cashew Milk Bechamel
-
4
tbs
coconut oil or ghee
-
4
tbs
brown rice flour
-
2
cups
cashew milk
-
2
large
eggs
-
¼
tsp
garlic powder
-
¾
tsp
seasoned salt
-
to taste
ground pepper
Butternut Filling
-
3
cups
cooked butternut squash
-
½
tsp
sea salt
-
1
tbs
coconut oil or ghee
-
¼
cup
honey
-
1½
tsp
ground cinnamon
-
¼
tsp
allspice
Lasagna Assembly
-
as needed
gluten-free lasagna noodles
Instructions
- Preheat the pot and add coconut oil or ghee and brown rice flour, stirring well.
- Whisk in cashew milk gradually, allowing it to thicken.
- Temper the eggs with a splash of the hot sauce, then combine with the sauce.
- Add garlic powder, seasoned salt, and pepper to the sauce.
- Puree the cooked butternut squash with sea salt, coconut oil or ghee, honey, cinnamon, and allspice.
- Parboil the gluten-free lasagna noodles in simmering water for 10 minutes in two batches.
- Layer the lasagna with bechamel, noodles, and butternut filling, repeating twice more.
- Top with remaining bechamel and bake covered at 350°F for 50 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
70mg
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