Gluten Free

Butternut Squash Lasagna

at a glance
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 10 -12

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This Paleo & gluten free butternut squash lasagna is absolute fall comfort food, featuring a creamy squash puree, ricotta (DF option included), crumbled Italian sausage, and savory fried sage.

This Paleo-friendly Butternut Squash Lasagna tastes like a warm hug feels. It’s comforting, delicious, nutritious, and made with so much love.

This Paleo & gluten free butternut squash lasagna is absolute fall comfort food, featuring a creamy squash puree, ricotta (DF option included), and savory fried sage.

So, before we talk about this lasagna, I want to talk about my house and how I have been struck by the surprising desire to change so much. YOU SEE, I fully anticipated that I’d go through a “nesting” phase of this pregnancy. What I didn’t anticipate was the need (no, that’s not the right word) the URGENCY I’d feel to change (what feels like) everything in our home. Now, this urgency of course comes with a solid dose of reasonableness. I’m not blowing our savings on all new furniture or alienating my sweet hubby from the decision making process, but I AM looking at my home through a new lens. This home will soon house a sweet, squishy baby that will (before long) become an active little girl. It changes things. It makes me want to move away from some of our more stark pieces of furniture and gravitate towards something more comfortable. Something friendly and inviting that will provide a comfortable setting for lots of giggles, love, and learning curves.

When we bought this house a little over 3 years ago, our decorating budget was tight (everyone who’s ever bought a home is nodding their head). Buying a house takes (what feels like) ALL the monies and *then* you have to furnish it. Instead of furnishing our house with a bunch of stuff I kind-of liked, I chose instead to allocate our dollars on the extreme ends of the spectrum: invest in a few key pieces that we REALLY LOVED and save as much as possible on the rest. The key pieces we loved most were our dining room table (a custom marble top that still makes me weak in the knees), 3 gigantic window mirrors, our sturdy kitchen table, a buffet, an entertainment console ….and that’s about it. I went into super saver mode on the rest. We got our bedroom furniture for free from a family member (just painted it with chalk pain for a more modern finish), I re-purposed as much of our current furniture as possible, and I went CHEAP on everything else (rugs, wall hangings, dining room chairs, curtains, etc.).

Some of it still works, but some of it needs to be rotated out …like, my entire living room setup (queue the expectant mama nesting urgency). While my chesterfield sofa + armchair combination felt wonderfully luxurious in my single girl apartment, they’re swallowed up by my now MUCH bigger home. Also, although we got by the last 3 years by adding 2 additional chairs (*ahem* 40 year-old office chairs) to our living room, it always felt so formal. Lastly, our house is almost all tile. This works fine for 2 adults and a Gus, but I’d prefer our crawling baby have something more comfortable to jet around on in this family-oriented space.

SO, my “nesting” phase has so far resulted in an unpredicted living room makeover. This mama-to-be is now a proud owner of a GIGANTIC comfy (so comfy) new couch and has big plans for a new fluffy rug. I also had half a mind to replace our bedroom furniture with something cozier (I was mildly obsessed with “cozier”), but my husband talked me off the cliff.

In more predictable nesting land, I HAVE planned our nursery! We’ve ordered several pieces and I can picture it perfectly in my mind. As soon as the two spaces are finished (living room and baby’s nursery), I promise to share photos!

In the meantime, I’ll be writing to you from my oh-so cozy new couch and daydreaming about when we’ll have a little baby Cricket rolling around on our squishy rug.

Back to the butternut squash lasagna!

This Paleo & gluten free butternut squash lasagna is absolute fall comfort food, featuring a creamy squash puree, ricotta (DF option included), and savory fried sage.

This Paleo & gluten free butternut squash lasagna is absolute fall comfort food, featuring a creamy squash puree, ricotta (DF option included), and savory fried sage.

This Paleo & gluten free butternut squash lasagna is absolute fall comfort food, featuring a creamy squash puree, ricotta (DF option included), and savory fried sage.

This Paleo & gluten free butternut squash lasagna is absolute fall comfort food, featuring a creamy squash puree, ricotta (DF option included), and savory fried sage.

Like I said up top, this butternut squash lasagna is SO comforting. In fact, it’s almost as comforting as the worlds biggest fluffy new couch (which I got at a STEAL of a price at Rooms-to-Go). The lasagna, like most lasagnas, has a few steps, but the end product is so worth the extra effort. The layers are simple. First, we start with a roasted butternut squash puree that replaces the traditional tomato sauce. Add some medium-spiced Italian sausage, a layer of sauteed spinach + ricotta, Cappellos lasagna noodles, and a finishing layer of walnuts + fried sage and MY GOODNESS you’ll have something tasty on your hands.

If you’re dairy-free, know that Kite Hill makes a tasty almond milk ricotta!

I hope you love this butternut squash lasagna as much as I do.  If you’re looking for more butternut squash inspired goodness, check out this Curried Butternut Squash soup for one of my all time favorite recipes!

Butternut Squash Lasagna

By: Amber Goulden
No ratings yet
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Servings: 10 -12


  • Additional Lasagna Ingredients:2 pounds Italian sausage
  • 3/4 teaspoon sea salt divided
  • 1 package Capello's lasagna noodles
  • For the Butternut Squash Sauce:3 pounds butternut squash
  • 1/4 cup plus 2 teaspoons olive oil divided
  • 3 cloves of garlic minced
  • 1/2 onion diced
  • 1/2 cup coconut milk
  • 1 teaspoon lemon juice
  • For the Spinach and Cheese Layer:8 ounces spinach
  • 15 ounces ricotta cheese or use Kite Hill cheese
  • 1 egg
  • For the Topping:1 cup chopped walnuts
  • 1 bunch sage leaves


  • 1. Preheat the oven to 375.
  • 2. Cut the butternut squash in half and scoop out the seeds. Place face down on a baking sheet and bake for 45-60 minutes, until tender. Reduce heat to 350.
  • 3. While squash is in the oven, heat a large pan over medium heat and add Italian sausage. Using a spoon to break it up as it cooks, cook the sausage until it's brown and slightly crispy, about 10 minutes.
  • 4. Remove the sausage from the pan, add a teaspoon of olive oil, and saute the onions and garlic. Cook for 5-7 minutes until onions are translucent.
  • 5. Remove onions and garlic from the pan and add an additional teaspoon of olive oil. Next, add spinach and 1/4 teaspoon salt. Cook 2-3 minutes until wilted, then drain the excess water from the spinach.
  • 5. Once the butternut squash is finished cooking, scoop the flesh from the shell and place in a largebowl. Add onions, garlic, coconut milk, lemon juice, and 1/2 teaspoon salt. Use an immersion blender to blend ingredients or add to blender or food processor and blend until smooth.
  • 6. In a medium bowl, combine spinach, egg, and cheese.
  • 7. In a 9x13 casserole dish, start building the lasagna, dividing ingredients to make 3 layers. Add 1/3 of squash mixture, then layer on lasagna noodles, top with spinach and cheese mixture, and Italian sausage. Repeat three times, ending with a layer of the butternut squash sauce.
  • 8. Bake the casserole for 35 minutes, until top is slightly browned.
  • 9. While casserole is baking, heat a large skillet over medium-high heat and add chopped walnuts. Spread the walnuts in a thin layer and occasionally stir them for 4-5 minutes, watching closely to make sure the nuts don't burn.
  • 10. In a small pan, heat 1/4 cup of olive oil over medium high heat. Fry 6-8 sage leaves at a time until crisp, for about 20-30 seconds. Remove leaves and transfer to paper towel. Once finished crumble the leaves.
  • 11. Top the lasagna with walnuts and sage. Serve!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Emily says

    Emily —  10/07/2017 At 09:43

    Where do you find the noodles? Online and on Amazon, I can only find them in bulk and I can’t really justify spending $200 on noodles. Help?

  2. Jennifer says

    Jennifer —  10/07/2017 At 11:58

    Emily, Whole Foods has the noodles.

  3. Alysha says

    Alysha —  10/08/2017 At 07:13

    I cannot wait to try this!! Do you think it will freeze well if we use the almond milk ricotta? I’m due in a few weeks and would love to have a couple of these on hand!

  4. Karin says

    Karin —  10/09/2017 At 07:40

    I tried two whole foods locations for the noodles. Sadly, they don’t carry them. Anything I can substitute?

  5. Karin says

    Karin —  10/15/2017 At 17:50

    I made it with the siete tortillas…it was delicious and hubby loved it too. I froze half and think it will reheat well.

  6. Amy says

    Amy —  10/30/2017 At 22:30

    OMG! I made this today…I actually doubled the recipe and made two (1 for meals at home and 1 to take to a Halloween potluck at work tomorrow). It’s delicious! I will definitely be making it again. I’m even considering making a bunch and freezing them.

    • Cassy says

      Cassy —  11/04/2017 At 13:07

      I’m so glad you liked it, Amy!

  7. Kelli says

    Kelli —  02/21/2018 At 14:47

    Hi! If I’m making this tomorrow to eat on sat and Sunday, should I cook for 35 min and just reheat, or should I compose the casserole and wait until Saturday to bake. (Wondering since the noodles are frozen and will likely thaw if I leave them in the fridge uncooked for two days)
    Thank you!

  8. Teresa says

    Teresa —  02/22/2018 At 18:11

    Just tried this and loved it! Instead of using the grain free noodles I used zucchini thinly sliced. It was a lot of extra work but so very tasty still! Thanks for the great recipes Cassy 🙂

  9. leslie says

    leslie —  01/17/2020 At 10:51

    I would love to try this recipe but like others in your emails that I have tried to print, I can’t enlarge the print and it is very tiny. Is there a secret to printing the recipe in a legible size or is this intentional?

  10. Jessica says

    Jessica —  06/03/2020 At 21:19

    We’re a nut free family do you have any idea for subs ?

    • Brandi Schilhab says

      Brandi Schilhab —  06/04/2020 At 14:34

      It’ll still be really yummy without the walnut topping, Jessica! Enjoy!