Gluten Free Squash Lasagna

Last updated on 28.12.2020

This recipe is for 6 servings.

Ingredients

1 squash – peeled, deseeded, diced (ca. 640 g)
1 tbsp olive oil
1 tbsp balsamic vinegar
10 g sage – chopped
Salt + pepper

2 tbsp garlic infused oil
28 g butter
10 g sage – chopped
30 g scallions – green parts only, chopped
44 g GF flour
4 cups whole milk
Pinch of nutmeg
Salt + pepper

25o g shredded mozzarella
20 g shredded parmesan

9 GF lasagne noodles

Baking instructions

• Combine diced squash with olive oil, balsamic, sage and some salt and pepper and roast at 200C (fan) for 30 minutes. Shuffle half way through.
  
  
• Saute sage and scallions in oil and butter.
• Add flour and fry until a bit browned and bubbly.
• Add milk, nutmeg and salt+pepper. Let it thicken slightly.
  
  To assemble layer:
• ½ cup of the sauce on the bottom of a baking dish.
• 3 lasagne noodles
• half of the squash mixture
• ⅓ of mozzarella
• 1 cup of sauce
• 3 lasagne noodles
• remaining squash
• ⅓ of mozzarella
• 1 cup of sauce
• 3 lasagne noodles
• remaining sauce
• remaining mozzarella
• parmesan
  
  
• Bake covered 180C (fan) for 20 minutes. Uncover and bake for further 15 minutes until cheese is golden brown and bubbly