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Dairy Free Butternut Squash Lasagna

February 12, 2016 By Anya Kaats 6 Comments

Dairy Free Butternut Squash Lasagna

It’s no secret that I’ve been posting a lot of “indulgent” dairy-free recipes lately. Namely my Key Lime Pie and Raspberry Cheesecake Brownies. Why? Well, partially because it’s just that time of year – my body is craving warm, comforting foods AND Valentines Day just so happens to be right around the corner. And who doesn’t love a satisfying and delicious home cooked meal on Valentines Day? Not only has the season been influencing me but I think I’m also trying to prove to myself that giving up dairy wasn’t all that big of a sacrifice and that I am doing just fine. Don’t get me wrong, I LOVE cheese and encourage anyone that can eat it, to do so (as long as it’s Organic, grass-fed and preferably raw) but personally, I’ve learned that it just doesn’t cooperate with me.

Thankfully, giving up dairy has forced me to be even more creative in the kitchen and the result has been some pretty epic, dairy-free meals. I am super excited to share this one with you… because it’s pretty darn hard to envision lasagna without cheese, but this one really doesn’t need it. Primal Palate has an absolutely fantastic lasagna recipe using zucchini noodles but I’ve really yet to find another recipe that doesn’t BEG for cheese. This recipe uses “real” noodles, but I’ve opted for the most paleo-friendly packaged pasta you’ll find anywhere – Cappello’s. All of their pasta is pretty phenomenal! Having said that, this recipe will work with most lasagna sheets if you have something else on hand.

Dairy Free Butternut Squash Lasagna

Dairy Free Butternut Squash Lasagna
 
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Author: Anya Kaats - AnyasEats.com
Ingredients
  • Butternut Squash:
  • 2 medium to large sized butternut squash
  • 2 cloves garlic
  • 4 tablespoons olive oil, divided
  • 1 tbs + 1 tsp lemon juice
  • salt and pepper to taste

  • Dairy-Free "Cheese":
  • 2.5 cups cashews, soaked and drained
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 3 teaspoons nutritional yeast
  • 1.5 cups filtered water
  • 2 teaspoons salt

  • Other:
  • 2 cups raw spinach (not packed)
  • 1 package of lasagna sheets
Instructions
  1. Preheat oven to 375°.
  2. Slice butternut squash long ways, scoop out the seeds and spread ¼ tablespoon olive oil on each side. Top with a bit of salt and pepper.
  3. Lay face down on a parchment-lined baking sheet and bake for 30-40 minutes until soft.
  4. While the squash is baking, combine all "cheese" ingredients in a high-powered blender and blend until completely smooth.
  5. Remove butternut squash from the oven when it's done, flip and allow to cool for 20-30 minutes.
  6. Once cool, gently slice off the skin and add to a food processor.
  7. Add remaining butternut squash ingredients (including the remaining 3 tbs olive oil) to the food processor and pulse until combined but not overly smooth.
  8. In a 9x13 inch or similar baking dish, layer 3-4 layers of butternut squash, pasta, cheese, spinach, butternut squash and ending with pasta as the top layer. Save one layers-worth of cheese and spinach that you will spread on top of the pasta closer to the end of cooking.
  9. Cover baking dish in foil and bake at 350° for 30 minutes.
  10. Remove foil and add remaining cheese and spinach and cook for another 10 minutes.
  11. Remove once more and change to broil.
  12. Place uncovered lasagna under the broiler and cook for about 5 minutes. Keep a close eye on this - cooking times can vary. Make sure the top is only cooked so much as that it just browns, but doesn't burn.
  13. Remove, cool for 5 minutes, slice and serve!
3.4.3177

Dairy Free Butternut Squash LasagnaDairy Free Butternut Squash Lasagna

 

Filed Under: Recipes Tagged With: dairy free, dairy free lasagna, gluten free, grain free, lasagna, paleo, paleo friendly, primal, valentines day

« Dairy Free Raspberry Cheesecake Brownies
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Comments

  1. Lena says

    February 13, 2016 at 10:23 pm

    Thank you for the recipe! It looks amazing. I was craving dairy free lasagna so bad yesterday. One question, do you slice the butter nut squash or purée it, or something else?

    Reply
    • Anya Kaats says

      February 14, 2016 at 3:13 am

      Hi Lena, you blend it in a food processor! That step is outlined in the instructions. 🙂

      Reply
  2. Kiley says

    August 31, 2016 at 5:34 pm

    This recipe looks amazing! I had a question. How long do you soak the cashews for before draining? Thanks!

    Reply
    • Anya Kaats says

      September 1, 2016 at 5:26 pm

      Just a few hours is fine! You could also do it overnight but I wouldn’t soak them for more than 12 hours tops. If you do it overnight, just cover it with a cloth.

      Reply
  3. Betsey says

    October 23, 2016 at 1:50 pm

    Doesn’t pasta have flour in it making this not a true paleo dish?

    Reply
    • Anya Kaats says

      October 23, 2016 at 7:37 pm

      For this dish I use Cappello’s which is made with tapioca and almond flour so it’s grain-free. As I mention in the post, this is the most paleo-friendly pasta you’ll find. It’s still a treat, so not something to have every day, but I consider dishes like this occasionally are fine in my personal version of a paleo diet.

      Reply

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Hi! I’m Anya, a San Diego-based Holistic Health Coach & Marketing Consultant on a mission to share good food, health & happiness with as many people as possible. Read More…

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