GF Butternut Squash Lasagna

My younger sister is GF, but loves lasagna, so for her birthday my mom and I set out to make a GF lasagna that actually tasted good.

Here's all the ingredients we used

The layers looked like this before we stuck it in the oven

It came out of the oven beautifully. I loved all the colors in this dish! The younger kids didn't love this dish, but I loved it along with most of the older kids and my parents. The birthday girl absolutely loved it, so this dish was a success! It was a lot of work, but worth it. I would make this again!

Want to make it yourself?

Ingredients:

Meat layer

1 1/2 lb ground turkey

11/2 white onions, chopped

4 Cloves garlic, minced

1/4 tsp salt

1 can tomato sauce

3 32 oz jars Classico spaghetti sauce

Veggie Layer

1/2 lb fresh spinach, chopped

2 TBS olive oil

5 cloves garlic

16 oz Baby Bella Monterey mushrooms, washed and sliced

1 TBS Basil, dried

1 TBS Organic sage, dried

Cheese Layer

2 whole butternut squash

32 oz Ricotta cheese

6 cups shredded mozzarella (set aside 3 cups of this for layering, and DO NOT add to cheese mixture)

3 cups fresh grated Parmesan cheese (set aside 2 cups of this for extra layer,and DO NOT add to cheese mixture)

1 TBS garlic powder

3 eggs

Noodle layer:

3 boxes of GF no cook lasagna noodles

Instructions:

1. Cut butternut squash lengthwise, and place on cookie sheet covered in foil. Bake at 450° Fahrenheit for one hour or until soft.

2. Set out 3 9x13 pans.

3. In a large pan, cook the first 4 ingredients for the meat layer. When cooked, transfer to a bowl, and add your tomato and spaghetti sauce. Set aside.

4. In another large pan, Cook saute all veggie ingredients except the herbs and spinach. When cooked, add spinach and herbs till the spinach is wilted. Transfer to bowl and set aside.

5. In a new bowl, all of the cheese layer ingredients except the squash. Mix until combined, then add squash. Stir until well.

6. It is now time to start layering. Start by putting 1 heaping cup of your meat/tomato sauce mixture to each pan, and gently spread. Lay three noodles on top of that. Add 1 heaping cup of the cheese mixture on top of noodles, and carefully spread. Add one cup of the veggie mixture on top of that. Sprinkle a small handful of the grated mozzarella you set aside, and about a quarter cup of your set aside, grated Parmesan.

7. Repeat layering order from step 6

8. End your layering with 3 lasagna noodles, leftover meat/tomato sauce mixture divided evenly among the three pans, and the rest of the Parmesan and mozzarella sprinkled on top.

9. Cover with foil and bake for 50 min.

10. Remove foil, and bake for an additional 10-15 min.

11. Cut into even squares, serve with grated Parmesan cheese on top if desired, and enjoy!