In our never ending pursuit of dairyfree, tomato-free pasta recipes we decided to try making a lasagna. There are plenty of veggie lasagna recipes out there but we wanted to make one that tasted as close to a traditional lasagna as we could without using dairy or tomatoes. Happy to report that our version came out so delicious all of the leftovers were gobbled up too.
- 1 package ground chicken
- 1 package lasgana noodles (we used gluten free)
- 1 tablespoon olive oil
- 1 butternut squash
- 1 cup coconut milk
- 2 cups fresh spinach
- 2 tablespoon chopped garlic (wet kind from jar)
- 1 container ricotta (*Kite hill almond milk)
- 1 package dairyfree mozzarella shreds (*Follow your heart)
- 1 tablespoon Italian seasoning
- 1/2 tablespoon basil
- 1/2 tablespoon oregano
Cut and dice butternut squash. Coat with olive oil and bake in oven at 350 for 30 minutes. (Until soft)While the squash is baking, cook chicken and garlic in 1 tablespoon olive oil. Blend butternut squash with coconut milk until creamy. Stir in rest of seasonings.Stir butternut squash and ricotta in to chicken.Cook on low/medium until warm.Coat bottom of baking dish with butternut squash mix. Lay noodles on top.Layer chicken/cheese mixture on top of noodles. Cover with spinach.
*We’ve done a LOT of dairyfree/soyfree cheese testing over the past 2 years and this brand tastes as close to “regular” mozzarella as it gets.
Bake at 375 for 1 hour.
Remove from oven and let cool for about 10 minutes and gobble up!Wasn’t sure how a 2 y/o would like this meal but Carson says Yum!