I love making butternut squash lasagna and today’s recipe is a bit different as it uses gluten free pasta.
You might be wondering when I became a gluten free, and the truth is I’m not. I love gluten!
But not everyone loves gluten and as May is Celiac Awareness Month, Catelli asked me to try its new gluten free pasta.
I was skeptical.
I’ve had gluten free bread that’s so dense it’s inedible and I weren’t sure what to expect.
Could gluten free pasta actually taste good?
I have friends who are gluten free and it’s always a challenge at parties to bring something that they can eat.
I’ve noticed more and more friends are avoiding gluten. This isn’t surprising as statistics show that more than 330,000 Canadians are believed to be affected by celiac disease.
On top of that there are even more people who are on a paleo or Whole 30 diet.
Is Gluten-Free Pasta Good?
Lasagna isn’t the only gluten free pasta, Catelli also offers penne rigate, fusilli, macaroni, spaghetti and spaghettini.
There’s no cholesterol or preservatives in the pastas, which are produced in Catelli’s dedicated gluten free facility.
It was time for a blind taste test.
Today I made butternut squash lasagna with Catelli gluten free pasta and shared it with friends. No one knew it was using gluten-free pasta.
Turns out gluten free doesn’t have to mean gross.
So I figured I’d give gluten- free pasta a shot as it could be the solution for our next potluck. Made with white and brown rice, corn and quinoa I didn’t know if we would be able to taste the difference.
Gluten Free Butternut Squash Lasagna
- 2 cups butternut squash cut into 1-inch cubes
- 3 tablespoons canola oil
- 4 tablespoons unsalted butter
- 3 tablespoons gluten-free flour
- 2 cups milk hot
- 2 cups gruyere shredded
- ½ cup parmesan grated
- ½ package lasagna (Catelli Gluten Free)
- 2 cups béchamel sauce
- Cook lasagna noodles according to direction.
- Preheat oven to 350F. Toss butternut squash with 3 tablespoons canola oil, salt and pepper. Roast butternut squash in oven for 20 minutes or until tender. Mash with a fork
- In a small pan melt butter over low heat. Add flour and stir to form a smooth paste.
- Heat the milk in a separate pan.
- When it is hot but not boiling pour it into the roux (the butter-flour mixture), stirring constantly with a whisk. Cook over low heat until the sauce thickens. If it tastes like flour continue to cook until you have béchamel sauce.
- To assemble lasagna put one quarter of béchamel sauce on the bottom of 12x12 ovenproof dish. Layer with lasagna noodles then butternut squash, cheese and more béchamel sauce. Repeat layering two more times.
- Cover with aluminum foil. Cook in oven for 20 minutes, remove foil and cook another 10 minutes.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 70mgSodium: 418mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 15g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Pin it For Later: Vegetable Lasagna
Disclosure: This butternut squash lasagna post is part of a four part series in partnership with Catelli Pasta, a great Canadian brand that has asked us to share our favourite pasta recipes. If they hadn’t approached me I would still be eating pasta 3-4 nights a week.