Butternut Squash & Greens Lasagna - with home made pasta

I know the pasta making part of this recipe warrants its own post, however since it's the first time I discuss pasta making I figured it can all be rolled into one for now. 

Let me also mention that there is no shame in buying store bought pasta (fresh if possible) in order to save time on prep day. There is, however, a real satisfaction in making your own pasta that can't be experienced if you don't make it all from scratch. 

Also, in my experience, GMO-free & wheat-free lasagna pasta can be extremely difficult to find. So if getting rid of wheat is one of your priorities this recipe can help you achieve that goal!
Ps. This recipe yields quite a large lasagna (about 8 servings). You could also break it up into two smaller lasagnas and freeze one for later use!


Makes 8 portions

Butternut Squash:

2 C butternut squash puree
1/2 C milk (almond or coconut works fine)
1/2 t salt
1/8 t nutmeg
1/2 t paprika

Spinach & Kale: 

1 C spinach, cooked
1 C kale, cooked
1 C mozzarella cheese
5 garlic cloves, minced
1 small onion, minced
1/4 t cayenne
Salt & pepper to taste

You will also need: 

1 1/2 C mozzarella cheese (or more)
1/2 C Parmesan cheese (on top)


20 mins prep + cooking 40 mins

First things first, you've got to prep your fillings. 
Cut your butternut squash in half then remove skin, seeds and strands. 
Chop it into small pieces & cook in a large pan with a little bit of water over medium-high heat until soft. About 8 minutes.
Once the squash is tender, you can add it to a blender along with milk, salt, nutmeg & paprika. 
Alternatively, a potato masher works just fine.
Next up are the greens. Take that same pan you cooked the butternut squash in & load it up with your onion & garlic. 
Once they have become fragrant, it's time to add your kale & spinach. Cook them until they are bright green & wilted. 
Remove from heat and stir in your cayenne, mozzarella, salt & pepper. 
If you're going to be making your own pasta, now's the time to get that done (see below for instructions). 
Whether you chose to make your own or use store bought pasta, it will have to be cooked al dente before layering into the lasagna. For store bought, follow the instructions on the package. For homemade, add pasta a few sheets at a time to boiling water and remove after about 2 minutes.
Place pasta in cold water to stop the cooking. 
You're ready to layer your lasagna. 
Start with butternut squash filling then layer in this order: pasta, greens, cheese, pasta, butternut, pasta, greens, cheese, pasta, butternut, cheese.
Make sure to finish with a cheese layer & add your Parmesan to the top layer.

Bake at 375 for 30 minutes covered. Then remove cover and bake for 10 more minutes. 
Let it cool for 5 minutes before serving. 


1 lasagna or 3 portions

1 C gluten free flour (I used Cloud9)
1 egg
1/2 t salt
3-4 t water


10 mins

Grab your biggest cutting board & add your flour right on top. 
Mix in the salt then make a little well in the middle of the flour pile.
Add your egg to the well & start mixing in your flour little by little while trying to retain that well shape. 
Once the egg is incorporated you should have a dry mess on your board. This is normal. 
Add a tablespoon or two of water and start forming your dough into a ball. You'll know you've added enough water when your dough holds the ball shape well, is slightly sticky but still quite hard. 
Divide your dough in half & add flour to your cutting board surface.
Slowly begin rolling it out into a sheet, flipping it often so it doesn't stick to your cutting board.
Once you have a sheet of pasta, it's time to cut it down to lasagna sized strips. 
Set aside & repeat for the second ball of pasta dough.