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Butternut squash lasagna with spinach pumpkin seed pesto & Catelli giveaway

Lasagne is one of those nostalgic meals for me. It reminds me of family dinner parties as a kid, where it was really about the parents wanting to get together to socialize, and the kids would just end up playing down in the basement with the ping pong table and comparing who had the better sticker collection. Pleasing a hungry crowd can be tricky and the classic lasagne always came through at those gatherings, served with a simple green salad and some soft dinner rolls. It was good then, and lasagne is still a crowd-pleaser today.

For some people, gluten is off the menu and for a while that meant lasagne was too. But with a quality gluten free pasta, all that cheesy, gooey goodness is back. The Catelli collection of gluten free pastas first featured spaghetti, fusilli, penne and macaroni noodles, and now lasagne and linguine noodles are also part of the collection. Made from a four-grain blend of white rice, brown rice, corn and quinoa, Catelli has managed to produce a gluten free pasta that has the taste and texture of regular white pasta.

I received a case of the new lasagne noodles in order to develop a recipe for the Catelli Gluten Free Lasagne Challenge this month. Twenty Canadian food bloggers are entering their delicious lasagne recipes and giving away pasta to their readers. I am submitting this butternut squash lasagne. It's everything I love about lasagne - it's cheesy, saucy, garlicky and has the added bonus of being dotted throughout with a flavourful spinach pumpkin seed pesto.

Here's your chance to win - I am giving away a case (that's 12 boxes) of Catelli Gluten Free Lasagne noodles to one of you! You are going to love these. Not just because they're oven-ready and taste great, but also because - FINALLY - someone has made a lasagne noodle that fits a 9 x 13 lasagne pan properly! I don't need to eat gluten-free but these are my new go-to lasagne noodles.

Scroll down to get my recipe using delicious and seasonal butternut squash and get the giveaway details...

Butternut Squash Lasagna with Spinach Pumpkin Seed Pesto
Makes 8 servings

3 lb (1.4 kg) butternut squash, peeled, seeded and chopped into chunks
3 tbsp + 1/3 cup (125 mL) olive oil, divided
2 cups (500 mL) diced yellow onion
1 tsp (5 mL) salt
5 garlic cloves, divided
1 tbsp (15 mL) chopped fresh rosemary
2 tsp (10 mL) dried oregano
3 1/2 cups (875 mL) water
3 cups (750 mL) fresh spinach
1/2 cup (125 mL) pumpkin seeds
1 package (250 g) Catelli Gluten Free Lasagne noodles
1 tub (500 g) ricotta
3 cups (750 mL) grated mozzarella cheese

Preheat the oven to 400°F. Spread out the squash on a parchment lined baking sheet. Toss with 2 tbsp (30 mL) of olive oil. Bake for 30 minutes until tender.

Warm 1 tbsp (15 mL) of olive oil in a large pot over medium-high heat. Add the onions and salt. Cook for 5 minutes, stirring occasionally. Slice 3 garlic cloves and add them to the pot along with the rosemary, oregano and squash. Pour in the water. Bring to a boil over high heat. Reduce the heat to medium-low, cover and continue cooking for 5 minutes. Purée using an immersion blender or work in two batches using a standard blender.

Add the spinach, pumpkin seeds, remaining 2 garlic cloves and 1/3 cup (75 mL) olive oil to a food processor. Pulse until combined.

To assemble, spread one cup (250 mL) of squash sauce in the bottom of a 9 x 13 lasagne baking dish. Arrange 4 lasagne noodles in a single layer. Spread a third of the ricotta over the noodles, followed by a third of the remaining sauce, a third of the spinach pesto and a third of the mozzarella. Repeat layering in this fashion - noodles, ricotta, sauce, pesto, mozzarella - two more times. Bake in a 375°F oven for 40 minutes.

Now for the giveaway!
One reader will win a full case of Catelli Gluten Free Lasagne - that's 12 boxes! To enter, leave a comment on this blog post telling me what your favourite lasagne ingredient is. BE SURE TO LEAVE AN EMAIL ADDRESS SO I CAN CONTACT YOU IF YOU WIN.
Canadian residents only (excluding residents of Quebec). One entry per person. Contest closes Monday, October 26th at 9 p.m. ET/6 p.m. PT. Winner will be contacted directly and announced on and its associated social media channels.