Butternut Squash Lasagna with Chicken and Spinach – Dairyfree, Tomato-free

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. 

Ingredients

  • 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

Directions:

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. 

Repeat layers until you run out of ingredients.Cover top of lasagna with mozzarella. 

*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! 

#ToddlerApproved!

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