This flavorful White Butternut Squash Lasagna recipe is a perfect comfort food! Butternut squash lasagna sheets are substituted for traditional pasta and it has the creamiest dairy-free cashew alfredo sauce! The entire recipe is also SCD, gluten free, and grain free.
A few years ago, I created one of the most popular recipes here on the blog, Butternut Squash Lasagna!
I received such great feedback and was so happy that so many people liked it.
For this white chicken lasagna recipe, I took it a step further for those of us that are sensitive to nightshades and I replaced the red meat sauce with a creamy cashew alfredo sauce.
It is absolutely delicious!
Cashew alfredo sauce
Although this Cashew Alfredo Sauce is simple to make, you will need to plan a bit ahead since the cashews need time to soak.
I highly suggest making the sauce first or even the day before you make the lasagna.
The cashew sauce will be a bit thick.
If it doesn't spread easily when assembling the lasagna, then thin the sauce a bit by adding water a little at a time while stirring.
Butternut squash lasagna sheets
When choosing a butternut squash, try picking one with a longer, thicker "neck" as that's the only part that will be used for this recipe.
Peel the squash and cut off the bottom "bulb". Use a knife or mandolin to evenly slice the squash lengthwise into about 20 or 25 "sheets".
Keep in mind that the thicker the slices of squash, the longer the lasagna will take to cook.
Ingredients
Cashew Alfredo - As mentioned above, my Cashew Alfredo Sauce recipe will need to be made first or even the day before, so be sure to plan ahead. Once smooth and creamy, slowly add water until the sauce is similar in consistency to a traditional Alfredo sauce.
Ground Chicken - If ground chicken isn't your thing, I've also made this butternut squash lasagna recipe using ground pork and ground Italian sausage (removed from the casing) and they were both amazing! You can also use leftover rotisserie chicken!
Farmer Cheese - Also known as dry curd cottage cheese, it replaces the ricotta cheese that's typically in lasagna. I find it in the dairy section of the grocery store by the cream cheese.
Directions
Brown the ground chicken, breaking it into small pieces while it cooks.
Add the seasonings to the pan and give a good stir before removing from the heat (photos 1 and 2).
In a small bowl, stir together the egg and farmer cheese (photo 3). Mix the farmer cheese and parmesan cheese into the pan with the ground chicken (photo 4).
Continue mixing until well combined.
Spread about ¼ cup of the alfredo sauce along the bottom of a deep 9X13 baking dish (photo 5).
Layer the squash on the bottom of the pan, allowing it to overlap just a bit.
Spread the meat mixture on the squash before topping with the alfredo sauce and sprinkling with the grated havarti and provolone cheese (photos 6 and 7).
Repeat layering two more times until you have three completed layers, saving the majority of the grated cheese for the top layer (photos 8 and 9).
Loosely cover the pan with aluminum foil and bake for 30 minutes before removing the foil and continuing to bake for about another 30 minutes.
Cook time will vary greatly depending on how thick or thin your sheets of butternut squash are.
The lasagna is done once a butter knife easily pierces through the softened butternut squash.
Let cool for 10 to 15 minutes before serving. Feel free to garnish with fresh basil and more parmesan cheese. Enjoy!
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Recipe
White Butternut Squash Lasagna
Ingredients
- 1 cup cashew alfredo sauce I suggest making this first
- 4 pounds butternut squash (about 2 squash with long "necks")
- 1 Tablespoon olive oil
- 1 pound ground chicken
- ½ cup fresh chopped basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 15 ounces Farmer cheese at room temperature
- 1 large egg
- ½ cup parmesan cheese
- 8 ounces havarti cheese grated
- 8 ounces provolone cheese grated
Instructions
- Note: The cashews for the alfredo sauce need to be soaked. Please see the notes below!
- Peel the "neck" of the butternut squash and cut off the stem at the top and the "bulb" from the bottom. Use a mandolin or sharp knife to cut the "neck" of the squash into about ⅛ inch slices. You will need around 20 to 25 slices. Set aside.
- Heat the olive oil in a large pan or skillet over medium heat. Brown the ground chicken, breaking it into small chunks as it cooks.
- Stir in the chopped basil, oregano, thyme, salt, and pepper. Allow to cook for 2 more minutes before removing from the heat.
- In a small bowl, mix together the farmer cheese and egg. Then add the farmer cheese mixture to the pan of chicken along with the parmesan cheese. Stir until very well combined.
- Preheat the oven to 375F. Spread about ¼ cup of the alfredo sauce along the bottom of a 9X13 baking pan. Layer the squash on the bottom of the pan, allowing it to overlap a bit.
- Spread the meat mixture on the butternut squash and top with some of the alfredo sauce. Sprinkle the grated havarti and provolone cheese on top.
- Repeat layering two more times until you have three complete layers, reserving the majority of the grated cheese for the top layer.
- Loosely cover the top of the baking dish with aluminum foil and bake on the center rack of the oven for 30 minutes. Remove the foil and continue baking an additional 30 to 45 minutes or until the butternut squash has softened and a butter knife can easily be inserted into the lasagna.
- Allow to cool on the counter for 10 to 15 minutes before serving. Garnish with fresh chopped basil and freshly grated parmesan cheese (optional).
Notes
-
- The thickness of the butternut squash slices while effect the cook time. Thicker pieces will take longer to cook while thinner pieces will cook faster.
- The butternut squash lasagna can be assembled then wrapped tightly with aluminum foil and frozen for up to 3 months. When ready, remove the lasagna from the freezer and place in the fridge for 24 hours. Follow the cooking instructions above. The lasagna may need to cook longer than the recommended time!
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days.
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