Gluten-Free Vegetarian Butternut Squash Lasagna
A comforting & delicious gluten-free vegetarian butternut squash lasagna bursting with muenster and parmesan cheeses, sour cream, and your favorite marinara sauce!
Once you make this simple dish, it’s sure to be at the top of your favorite lasagna recipes. It’s tender, delicious, and full of amazing taste and flavor!
Lasagna is my comfort food, and it was only recently that I discovered the wonderful addition that butternut squash is to an already delicious staple.
Why You’ll Love This Recipe
- Every layer is loaded with flavor
- The ingredients are simple and delicious
- The lasagna noodles are gluten free and easy to make in the oven
Growing up vegetarian, my mom would always make me my favorite cheesy lasagna for Thanksgiving. Now, I realize it isn’t all that common, but she would often use sour cream instead of the standard ricotta cheese; and let me tell you: it is delicious.
I just cannot have it any other way. If you’ve never tried it, you’re in for a treat!
It really imparts a ricotta texture with an even better flavor. Throw in some butternut squash and some muenster cheese (it really complements the squash!), and you have one of the tastiest vegetarian lasagnas you’ve ever had!
Trust me; this makes for one indulgent and supremely tasty autumn pasta dish. I definitely look forward to hearing how you like it, too.
Ingredients Needed To Make Gluten Free Lasagna
Be sure to scroll down to the recipe card to get the full measurements and directions.
- Gluten Free Lasagna Noodles
- Pasta/marinara sauce
- Butter squash
- Sour cream
- Parmesan cheese
- Muenster cheese
- Ground nutmeg
- Garlic powder
- Italian seasoning
How To Make Gluten-Free Butternut Squash Vegetarian Lasagna
Step 1: Preheat the oven
Preheat the oven to 375°F. Grease a casserole dish or square pan (dependent upon the shape of lasagna noodles used). Set aside.
Mash cooked butternut squash with nutmeg; set aside.
Step Two: Add a layer or marinara
Smooth one layer of marinara sauce in the bottom of the prepared pan. Place one layer of three lasagna noodles on top of the sauce.
Smooth another layer of sauce on top of the noodles. Next, place one layer of 2-3 slices of muenster cheese.
Step Three: Add sour cream
Using half of your container (4 oz), place spoonful dollops of sour cream over your muenster cheese.
Step Four: Add parmesan cheese
Next sprinkle one layer of parmesan cheese.
Place your next layer of three lasagna noodles. Smooth one layer of half of your mashed butternut squash.
Sprinkle some garlic powder and Italian seasoning over the squash layer.
Top with a layer of parmesan cheese.
Step Five: Add noodles
Place your third layer of lasagna noodles followed by: sauce, remaining muenster cheese, remaining sour cream, and a layer of parmesan cheese.
Place your final layer of lasagna noodles. Top with: remaining sauce, remaining butternut squash, a sprinkle of garlic powder & Italian seasoning, and one last layer of your remaining parmesan cheese.
Step Six: Bake
Place into your preheated oven (uncovered) and bake for 35 minutes or until the cheese is melted and the edges are turning golden. Broil for 1-2 minutes if you like your lasagna top and edges a little on the crispy side (we do!).
Remove from the oven and let cool/set for at least 10 minutes before slicing and serving.
Variations & Substitutions
Add spinach – If you want to add more greens, put it into the baking dish with the rest of the mixture.
Add pepper – You can add more peppers easily as well. If you can roast them or even cook them up in some olive oil in a skillet or a saucepan over medium heat prior, they’ll add so much great flavor and an added boost of vitamins!
Add a layer of tomatoes – If you want even more tomato flavor, add some!
Add Mushrooms – Mushrooms are great for adding a hearty flavor and pair really well with the tomato sauce flavor. Mix with a tsp of salt for a little bit of added flavor. (Just don’t go overboard as you don’t want a ton of sodium!)
Common Questions
How can you add more protein to this lasagna recipe?
If you want to add protein, add in some tofu. This is a great way to add a boost!
Can you make this into a vegan lasagna?
Where there’s a will, there’s a way! You can remove the cheese and all dairy products and substitute them with other options.
How do you store leftover lasagna?
I like to cover my casserole dish with foil and place it in the fridge. It needs to be stored in the fridge and covered for the best results.
How can I lower the carbohydrates of this recipe?
The majority of the calories and carbs come from noodles. Unless you find keto or low carb noodles the recipe really can’t be changed all that much.
More Pasta Recipes
- Gigi Hadid Pasta – Spicy Vodka Sauce Pasta Recipe Sans Vodka
- Sesame Noodles (Gluten-Free, Vegan, Nut-Free, Soy-Free)
- Creamy Tomato Basil Pasta (Vegan, Gluten-Free)
Gluten-Free Butternut Squash Vegetarian Lasagna
Ingredients
- 1 pack gluten free lasagna noodles
- 1 jar marinara sauce
- 2 cups butternut squash cooked and mashed
- 1 container sour cream 8 ounces
- 1 cup shredded parmesan cheese
- 8 slices muenster cheese
- ¼ tsp ground nutmeg
- garlic powder
- Italian seasoning
Instructions
- Preheat oven to 375°F. Grease a casserole dish or square pan (dependent upon shape of lasagna noodles used). Set aside.
- Mash cooked butternut squash with nutmeg; set aside. Smooth one layer of marinara sauce in bottom of prepared pan.
- Place one layer of three lasagna noodles on top of sauce. Smooth another layer of sauce on top of noodles.
- Next, place one layer of 2-3 slices of muenster cheese. Using half of your container (4 oz), place spoonful dollops of sour cream over your muenster cheese.
- Next sprinkle one layer of parmesan cheese. Place your next layer of three lasagna noodles. Smooth one layer of half of your mashed butternut squash.
- Sprinkle some garlic powder and italian seasoning over squash layer. Top with a layer of parmesan cheese.
- Place your third layer of lasagna noodles followed by: sauce, remaining muenster cheese, remaining sour cream and a layer of parmesan cheese.
- Place your final layer of lasagna noodles. Top with: remaining sauce, remaining butternut squash, a sprinkle of garlic powder & Italian seasoning, and one last layer of your remaining parmesan cheese.
- Place into your preheated oven (uncovered) and bake for 35 minutes or until the cheese is melted and the edges are turning golden. Broil for 1-2 minutes if you like your lasagna top and edges a little on the crispy side (we do!).
- Remove from the oven and let cool/set for at least 10 minutes before slicing and serving.Enjoy!
I LOVE butternut squash in lasagna. I’ve only ever made it with fresh noodles. Glad to find a recipe using non-fresh ones.