Butternut Squash Lasagna: Dairy Free Option

Creamy Butternut Squash Lasagna can be made dairy free for a great make ahead meal for your family.

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Happy Tasty Tuesday! I had a bunch of fun creating this butternut squash lasagna. Making it dairy free without missing out on the great cheesy texture that you typically get with a lasagna. I am used to avoiding specific foods due to my son’s food allergies of peanut, tree nut, sesame seed, sunflower seed, fish and cucumber. This time I wanted to make a dish for my mom, who has a dairy intolerance, and is recovering from knee replacement surgery.

Dairy free Lasagna!





I made one small lasagna for my family that had dairy and one for my parents that did not have dairy. My mom’s food allergy to dairy is not severe to cause anaphylaxis. If you are making this for some one with a severe dairy allergy, make it on it’s own. You do not want to run the risk of cross contamination.

Looking for a good substitution for cottage cheese (or ricotta cheese) in the lasagna I thought how about tofu. It has a similar texture and can be crumble nicely to mimic the look. Tofu is not a go to meal item for me. When I do eat it I prefer it as a complimentary part of a dish rather than the star of the dish.Creamy Butternut Squash Lasagna can be made dairy free for a great make ahead meal for your family.

The star of this dish is the butternut squash. I am a big fan of the texture of this sauce and use it in other dishes like my butternut squash pasta. You can make the sauce in batches and freeze easily. Freezing sauces is like freezing soups, the flavor improves with time. If you do plan on freezing the sauce, let it come to room temperature prior to popping it in the freezer.



other Dairy free recipes

As I mentioned earlier my mom recently had knee replacement surgery and is recovering. I put together a few dishes that she could eat without the risk of upsetting her stomach with dairy products. My parents got a  sweet and sour pork  dish which is freezable. My favorite no lettuce salad of avocados, chick peas, tomatoes and bacon, which needs to be eaten within a day or so to avoid too much oxidation of the avocados. They also got the dairy free option of this lasagna.Creamy Butternut Squash Lasagna can be made dairy free for a great make ahead meal for your family.

I found the nicest small containers for providing meals at the dollar store, seriously love the dollar store. The containers are sold in a set of three, hold just the right amount of food, are stack-able and can fit in a freezer easily. All three dishes fit into the containers and can be heated in the oven.

Butternut Squash Lasagna

Butternut Squash Lasagna

This can be assembled 2 days prior to cooking and kept in refrigerator. Avoid freezing or letting sit longer than two days, noodles lose their firmness and become mushy.

Ingredients

  • 5 cups butternut squash, peeled and cubed
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups chicken broth
  • 1 8 ounce package frozen spinach, heated and drained
  • 2 eggs
  • 1 1/2 cups cottage cheese (see Notes for dairy free substitution)
  • 6 strips bacon, fried and crumbled
  • 1 tablespoon oil
  • salt and pepper
  • Parmesan cheese
  • lasagna noodles

Instructions

  1. Heat oil in pan at medium high heat. Saute onions until just softened, add garlic and heat for 30 seconds or until aromatic.
  2. Add cubed butternut squash and chicken broth. Bring to a simmer, for 8 minutes or until softened.
  3. Transfer soft heated squash to food processor or blender. Add 4 strips of crispy crumbled bacon. Process or blend until smooth. Set aside.
  4. In separate bowl whisk 2 eggs. Combine cottage cheese and spinach into bowl add salt and pepper according to taste.
    To assemble
  1. Using 9 x 12 casserole pan. Pour thin layer of butternut squash in bottom of pan. Place one layer of noodles, next 1 cup of squash sauce spread evenly over noodles, 1 cup of spinach spread evenly over sauce, and cover with another layer of noodles. Repeat with sauce, spinach and noodles. Top with sauce and sprinkle with the remaining 2 slices of crumbled bacon. Add shredded Parmesan cheese to top of lasagna.
  2. Bake in 350 degree oven for 30 minutes.

Notes

DAIRY FREE SUBSTITUTION: Instead of cottage cheese; use 1 1/2 cups tofu and cube into small pieces. Mash by hand or spoon to break up for improved texture in dish. Do not add Parmesan to top layer of cheese.

Suggestion from my dad: Add olives and peppers to the ingredients.

http://www.funhappinessandlife.com/butternut-squash-lasagna/

I hope you enjoyed this dairy free option or full dairy option of this lasagna dish. Check out my other recipes under Tasty Tuesday. The recipes are free of nuts, seeds, fish and cucumbers due to my son’s allergies. Some are also free of dairy and eggs.  Every Tuesday I post a new recipe that my family has tried. Come join us by entering your email under SIGN ME UP to subscribe to this blog.

9 Replies to “Butternut Squash Lasagna: Dairy Free Option”

  1. Thats looks tasty and I’m not a huge fan of butternut squash or cottage cheese or tofu but that does look good #bestandworst

    1. Well you never know, if it looks so good you may be a fan of one of the ingredients!

  2. This looks awesome!

    My kids hate squash but it is one of my favs so I am always trying to sneak it in somewhere

    1. My kids won’t eat squash if it looks like squash but do better as a dip or sauce!

  3. I always struggle what to think of to do with butternut squash but this is a great idea and good to avoid the meat sometimes. Thanks for sharing with #bestandworst x

  4. This looks so yum. Ans it`s pretty easy to make too. Thanks for sharing!

    1. Yes it’s very easy to make and to add other ingredients to it to beef it up a bit

  5. I love finding healthier options to food I love! Thanks for sharing this with us at last weeks Creative K Kids’ Tasty Tuesday linky party!

    1. Glad you liked it, hopefully your family will too!

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