Serves: 6-8 servings
  • Coconut oil, for greasing the baking dish
  • 21⁄2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes (about 5 cups)
  • 14 ounces gluten-free lasagna noodles
  • 1⁄3 cup low-sodium vegetable broth, plus 11⁄2 cups for the squash
  • 3⁄4 cup diced yellow onion 2 medium cloves garlic, peeled and nely minced
  • 1⁄2 pound fresh spinach, stems removed and chopped
  • 1 teaspoon minced fresh thyme
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 1⁄2 cups unsweetened coconut milk
  • 1⁄3 cup nutritional yeast
  • 1⁄4 cup freshly squeezed lemon juice
  1. Heat the oven to 375°F. Lightly grease a 9 x 13 baking dish with coconut oil. Spread the squash cubes out on the baking dish, and bake for about 45 minutes, or until soft. Remove the squash to a large plate, set it aside to cool and reduce the oven heat to 350°F.
  2. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the lasagna noodles, reduce the heat to medium and cook the noodles as directed on the package. Once cooked, drain the noodles and lay them out on clean kitchen towels
to dry. Note that some types of gluten-free pasta do not need to be cooked. They will cook in the oven right along with the other lasagna ingredients.
  3. Heat 1⁄3 cup of the vegetable broth in a large heavy saucepan over medium-high heat. Add the onions and cook until they become translucent, about 4 to 6 minutes. Add the garlic and cook for another minute. Next, add the spinach and thyme, and cook until the spinach softens, about 2 minutes. Season with sea salt and pepper to taste and set aside.
  4. Transfer the reserved butternut squash to a blender, add the remaining 11⁄2 cups vegetable broth, the coconut milk, nutritional yeast and lemon juice, and blend until smooth. (You may want to blend the ingredients in multiple batches, depending on the size of your blender.) Season the Butternut Béchamel with sea salt and pepper to taste.
  5. To assemble the lasagna, spoon some of the Butternut Béchamel into the bottom of the baking dish used to cook the squash and spread it out to thinly coat the bottom. Add an even layer of the reserved noodles to the baking dish, spoon some Butternut Béchamel on top, and then add an even layer of the reserved spinach mixture. Keep layering until you run out of noodles, sauce and the spinach mixture (You should make about 3 layers of each ingredient.) Be sure to arrange some of the spinach mixture on the very top makes for a beautiful presentation.
  6. Cover the baking dish with aluminum foil, but don’t let it touch the lasagna directly, and bake at 350°F for 40 minutes. Remove the foil and continue to bake for 20 minutes. Remove the lasagna from the oven and let it stand, uncovered, for 10 to 15 minutes before slicing and serving.
Recipe by Solluna by Kimberly Snyder at