Saturday, 17 May 2014

Recipe: Gluten Free Butternut Squash and Pesto Vegetarian Lasagne

Carry on with my gluten free theme this week I thought I would share this rather delicious lasagne recipe with you which created the other night for me and Dale, which by the way he LOVED! This is not like your traditional mince lasagne I have used veggies to make the layers and it turned out fabulously if I do say so myself! 

I was lucky enough to choose some items from the EcoGreenStore a little while ago, which I will be reviewing in a separate post, that inspired this recipe. So if you fancy trying out something a little different this weekend why not give this a go you won't be disappointed : )

GF Butternut Squash and Pesto Vegetarian Lasagne


1/2 small butternut squash
1/2 small box mushrooms
3 large handfuls spinach
Grated mature cheddar cheese*
2 Tbsp Red pesto
2 Tbsp garlic powder
salt and pepper


Butternut squash layer: peel and dice the squash and steam until soft leave to cool. 

Mushroom, spinach and pesto layer: heat a pan and add a little coconut oil. Chop the mushrooms and add to the heated pan, cook for 2-3 minutes before adding the spinach and pesto. Stir the veg until soft and coated in pesto set aside. 

Pasta: boil some water then add to a pan with a little oil, add in 12-16 pasta sheets, the ones I had were mini so you could use less if they are the bigger sheets, boil for 3-4 minutes. 

While the past boils blend the cooled butternut squash with the garlic powder until smooth. Once the pasta is soft turn off the heat. Now its time to assemble! Spary a loaf pan (or any dish you prefer) with oil then pour a thin layer of butternut squash puree in the bottom, top with a little grated cheese then 3/4 pasta sheets. Next layer with the mushrooms and spinach mix and another 3/4 sheets of pasta, do another 2 layers of each then finish with a layer of pasta sheets and the remaining cheese. Bake in the oven on 180 for 20-30 minutes. Once the top starts to crisp up use a shower to check if the lasagne is hot all the way through.
If it is serve and enjoy! 

(*for the cheese just grate some and sue for the layers grating more if you need it, Dale loves cheese so we used quite a lot!)

We ate our lasagne with broccoli which was perfect as the lasagne is very filling you don't need much with it, salad would have also been nice.

I hope this recipe appeals to you, I have to say I liked this way more then a normal lasagne it tasted awesome and I will definitely be making it again! Tomorrow I will be posting my last gluten free post of the week (not my last ever!) which is all about snack products on offer, some of which I am sure you will have seen about but if not maybe there will be something new for you to find out about. 

Have a wonderful Saturday readers, I hope the sun is shining as brightly for you as it is for me!


Do you like lasagne, meat or veggie?


  1. That sounds lovely! I have to say I'm a fan of veggie lasagne more than meat!

    1. It really is good! I agree veggie all the way!

  2. Yum. I love a good veggie lasagne. I haven't added butternut squash before though.

    1. Butternut squash worked a treat!

  3. Mmmmmm! I'm not strictly a vegetarian although I do tend to cook more veggie meals, especially lately. This sounds like a delicious dinner, I wouldn't mind trying it...

    1. It was so good way better then regular lasagne well in opinion anyway!

  4. I like veggie lasagne- the butternut squash sounds good.