• Recipe: Gluten-Free Squash Lasagna


    Oh boy do I love to cook, and I have had to learn to love it more since switching to an almost 100% paleo diet. I now love foods I never thought I would – one of them is Squash!


    Honestly, I thought I could live my whole life without ever eating it.

    I had it once when I was a kid and thought it was disgusting and slimy. So please if you feel the same way YOU need to try this recipe. From my husbands mouth “I actually prefer this over real lasagna” This has also convinced me that I will be planting squash in my garden this year.

    butternut squash lasagna ingredients

    So here is what you need:

    • 1 Butternut Squash (or any variety really…I have used yellow before) – peeled, seeded & sliced  - If you don’t have Squash sub Sweet potatoes and slice the long way
    • 1 Onion, minced
    • Garlic, minced | a big scoop should do
    • 1 package Trader Joes Uncooked Italian Chicken Sausage
    • 1 Roasted Red Pepper
    • 1/4 Olive Oil
    • 16oz Tomato Sauce
    • Pizza Seasoning
    • Basil
    • Salt


    1.  Pre-heat oven to 400.  Then start cooking sausage.  To do so remove sausage from casings and crumble and saute on Medium High Heat.  Add the onion and garlic at this time as well.

    2. While you sausage is cooking start preparing your squash like so:

    how to prepare butternut squash

    3. Now for The Sauce: In a blender or Food Processor add your 2 (8oz) cans of tomato sauce, 1 and 1/2 tablespoons Frontier Pizza Seasoning, Roasted Red Pepper, 1 teaspoon Salt and a dash of basil.  You could use fresh basil if you would like, and puree.  While your food processor is still running add in 1/4 cup olive oil.  Taste it, you will almost want to eat it just buy itself!

    *Note if you want to make your own roasted peppers just cut in half and deseed.  Then place on a piece of foil skin side up.  Spray lightly with olive oil and place in toaster oven on 400 until skin is blackened.  Once they are done enclose in foil and let them sit for about 10-15min and peel off skin.

    *You can also use a jar of pizza sauce if you would like, instead of making your own.

    4. Putting it all together: In a baking dish (9×9 ish pan) put enough sauce on the bottom to cover.  Then create a layer of squash followed by the meat mixture.  Repeat with Sauce, Squash, Meat until everything is used up.  Make sure to leave enough sauce so the top is covered.

    6. Cook for about 45 minutes until squash is tender.  It will be liquidly, but will solidify once it sits for a bit.  Enjoy with some salad!

    YUM! So you don’t lose this recipe, make sure you “Pin it

    Related Links:

    Gluten Free Onion Rings | Delicious!
    Homemade Chicken Sausage in 4 Simple Steps
    Orange Balsamic Chicken Legs

    This recipe was adapted from Health-Bent


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    Author: amber


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    17 Responses to “Recipe: Gluten-Free Squash Lasagna”

    1. Becky says:

      Just started one of my kids on GFCF diet and I SO need recipes to try. Thanks.

    2. Mavis says:

      Wowza! What great pictures… Now I need to buy a squash! :)

    3. Patti says:

      Love this! Changed up our rose garden last year and got it finished too late in the season to plant flowers. To keep weeds down, I put in squash plants. 2 were butternut ~ like you I have never liked squash. But harvested a ton and went to town making dishes with it. Guess what? I LOVE butternut squash now! Plan on planting it again this year and I will try this recipe out.

    4. Jodi says:

      Do you think this would freeze well? With how much of a pain butternut is to prepare, it would be nice to just do two at once and save yourself some time :)

    5. A says:

      That looks so good :)

    6. Joy says:

      Just tried this recipe tonight…everyone loved it! I’ve been looking for low carb recipes to try, thanks for posting this.

    7. [...] week I plan on making the Squash Lasagna I shared awhile back, but using sweet potatoes [...]

    8. Mary B. says:

      Where can you find the Frontier Pizza seasoning? Maybe I just need to OPEN MY EYES??? Please help if anyone knows the answer, looks dee-lish!

    9. carrie says:

      I need your help. I made spaghetti squash for the first time and it was yummy but turned out really more like mush. I cooked it like I have read, sliced in half. Cut side down in baking dish with water and baked.

      I am not normal fan of squash so i have no idea what I am doing. Do you have any spaghetti squash experience you can share? It is way low Carb and yummy so i need to perfect it or my hubby will not eat it next time.

      • Elise says:

        Sounds like you just overcooked it. Try less time and should be fine. I’ve also cooked mine in the microwave with some success.

    10. [...] Mt Olive Peppers $1.99 $0.75/1 Hang Tag Final Price: $0.49 each after double – Make Squash Lasagna! [...]

    11. Jen Boyington says:

      Loved it amber!! Thanks for the suggestion!!

    12. [...] I can’t eat it because of the tomato, but I can use it as inspiration for my own pasta dish. Squash Pasta? Yes, [...]

    13. Katie says:

      We have a gluten-free/ dairy-free child. This recipe was a winner for the whole family!! We love it!! We had three butternut squashes sitting in the pantry from our CSA farm and this is the BEST way to use them!! Thanks for posting this recipe :)

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