Butternut Squash and Kale Noodle Free Lasagna


Okay, get ready to have your mind blown!  Oh my gosh, this lasagna!!!  I got the idea for this from the following pin.


It links to a recipe for spinach and butternut squash lasagna.  I changed it up completely, except that I used the butternut squash puree idea, because well, it’s genius.  I made mine noodle free by replacing the noodles with zucchini and yellow squash.  I also used kale instead of spinach, and I used goat cheeses.

Oh boy, I could eat this everyday for breakfast, lunch, and dinner.  No lie!  It’s so good, and the great part is you’re getting a lot of veggies in this thing!  Awesome!



For the butternut squash “sauce”

  • 2 cups butternut squash puree – I used organic canned (BPA free lining, of course)
  • 4 oz. soft goat cheese
  • 1/4 cup almond milk
  • 1/4 tsp. nutmeg
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt

For the Kale filling

  • 1 bunch of kale, rough stems removed, cut into bite-size pieces
  • 1 cup hard goats milk cheddar cheese, shredded
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt

Other ingredients

  • 3 small zucchini, cut into thin slices lengthwise
  • 3 yellow squash, cut into thin slices lengthwise
  • olive oil spray
  • 1 1/2 cups goats milk mozzarella cheese, shredded
  • Italian seasoning
  • Paprika
  • dried basil
  • sea salt
  • pepper


1.) Preheat the oven to 375 degrees.  First, prepare your butternut squash sauce by placing all the ingredients for the sauce into a food processor and processing on high until completely smooth.  Set aside.


2.) Next, prepare your kale filling.  Place your Kale in a large frying pan, and heat over medium heat until wilted.  Remove from heat and add the cheese, garlic powder, and sea salt.


3.) Prepare your “noodles” by thinly slicing the zucchini and yellow squash lengthwise.


4.) Now you get to put your layers together!  Start by spraying an 8 x 11 baking dish with olive oil.  Put 1/3 of the butternut squash sauce in the bottom of the dish.  Sprinkle with a bit of mozzarella cheese.  Top with 1 layer of zucchini and yellow squash.  Top that with 1/2 of the kale mixture.  Top with 1/3 of the butternut squash sauce, and sprinkle with a bit of mozzarella cheese.  Top with another layer of zucchini and yellow squash.  Top with the other half of the kale mixture.  Add the rest of the butternut squash sauce and sprinkle with mozzarella.  Top with the last layer of zucchini and yellow squash.  Generously top with the rest of the mozzarella cheese.  Sprinkle with italian seasoning, basil, paprika, sea salt, and pepper.


5.) Cover with aluminum foil and bake in the oven for 30 minutes.  Remove the foil, and bake for an additional 10 minutes.


6.) Remove from the oven, and allow to sit for 5-10 minutes before serving.


AWESOME!  Enjoy! 🙂

Cabbage Noodle Lasagna With Red Lentil Sauce


Mmmmmm…lasagna!  There’s something about an ooey gooey slice of lasagna that is SO comforting.  What’s even more comforting is just how fantastic this recipe for lasagna is for you!

I replaced the noodles with blanched leaves of savoy cabbage, and I made a red lentil sauce from scratch that was surprisingly easy.  With cabbage and lentils being two of the main ingredients in this dish, you are in for a tasty treat packed full of nutrition!!!



Oh boy oh boy!  In addition to the cabbage and lentils, this dish is loaded with goat cheese (of course, you can use other types of cheese), which has more health benefits than cow’s milk cheese.


Throw in some tomatoes and some yummy seasonings, and you’ve got yourself an amazingly delicious meal that is so incredibly yummy!



For the Sauce:

  • 5 tomatoes, cored and chopped
  • 1 red onion, chopped
  • 3/4 Tbsp. Olive oil
  • pinch of stevia
  • 1/2 tsp. garlic granules
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried parsley
  • 1/4 tsp. sea salt
  • 1 cup red lentils, sorted and rinsed
  • 2 Tbsp. Apple Cider Vinegar

For the Lasagna

  • 1 small head of savoy cabbage, peeled into individual leaves
  • 1/4 tsp. sea salt
  • 4 oz. soft goat cheese (can also use cottage cheese or ricotta cheese)
  • 2-3 cups shredded hard goat cheese (I used two different kinds of hard goat cheese…you can also use any combination of other types of hard cheese here instead like mozzarella, cheddar, etc.)


1.) Preheat the oven to 350 degrees.  In a medium sauce pan, heat the olive oil over medium heat.  Add the onion and cook for about 3 minutes until translucent.  Add the tomatoes, garlic granules, oregano, basil, parsley, sea salt, apple cider vinegar, and stevia.  As the tomatoes cook down, the juices will begin to boil.  When this happens, add the lentils.  Stir in and allow to simmer for about 30 minutes, stirring occasionally.


2.) While the sauce is cooking, you’re going to blanch your cabbage leaves. Bring a large pot of water to a boil.  Add 1/4 tsp. sea salt.  Take the cabbage leaves one by one and dip them in the boiling water for 3-5 seconds until just barely starting to soften.


3.) Now you’ve got everything ready to make your lasagna.  In an 8×11 baking dish (lasagna pan), put in the following layers: cover the bottom with a bit of sauce, top with a layer of cabbage leaves, top with 1/2 of the remaining  lentil sauce, add another layer of cabbage leaves, top with all of the soft goat cheese (crumbled) and 1/2 of the shredded goat cheese, add another layer of cabbage leaves, and top with the remaining lentil sauce.  Cover with foil and bake in the oven at 350 degrees for 25 minutes.


4.) Remove from the oven and take off the aluminum foil.  Top with the remaining shredded goat cheese and put back in the oven for 20 minutes, until the cheese is melted and bubbly.


5.) Let sit for 15 minutes, then use a knife and a spatula to cut into pieces and transfer to plates to serve.



YUM!!!  Gluten free and noodle free lasagna that is SO yummy and full of nutrition!  Enjoy! 🙂



Look what Whole Foods FINALLY had!


YAY!  Goat’s milk mozzarella!  Again, I’ll say YAY!  I have been asking them for this all summer, so imagine my delight this last grocery shopping trip when they said they had it!  It couldn’t have come at a better time, because I really wanted to try this lasagna recipe inspired by the following pin:


I followed the same basic ideas of this recipe, making some changes here and there.  I used my own homemade sauce (recipe here), and I cut out the parmesan cheese and made my own version of ricotta cheese using goat cheese.  It turned out SO yummy!!!  It tasted exactly like lasagna with noodles, so I promise you won’t miss the noodles in this.  It’s really quite easy to make, and with all the veggies in it, it’s quite good for you!  I think this would also be really good with some ground turkey in the sauce, but today wasn’t a meat day for me, so I just stuck with the veggies.  I LOVE lasagna, so I get really excited when I have a recipe that is healthy and still tastes amazing!  Happy dance! 🙂



  • 1 batch of homemade sauce (recipe here)
  • 1 red onion chopped
  • 2 eggs
  • 8 oz. goat cheese
  • 1/2 Tbsp. dried italian seasoning
  • 1/4 cup chopped fresh basil
  • 1 cup shredded goat’s milk mozzarella cheese ❤
  • 2 zucchini’s sliced lengthwise into 1/2 inch thick pieces
  • 1 yellow squash sliced lengthwise into 1/2 inch thick pieces
  • 2 cups baby spinach
  • 2 cups chopped kale


1.) Preheat the oven to 375 degrees.

2.) Prepare your sauce.  You can use any sauce or sauce recipe you would like, but I really like my homemade sauce.


3.) In a bowl, combine the 8oz. of goat cheese, 2 eggs, chopped red onion, italian seasoning and fresh basil.  Mix until smooth.


4.) In a lasagna pan, layer the ingredients as follows:

  1. 1/3 of the tomato sauce on the bottom
  2. layer of zucchini and squash noodles
  3. spread 1/2 of the goat cheese mixture on top of the zucchini and squash
  4. layer of another 1/3 of the tomato sauce
  5. layer of zucchini and squash noodles
  6. spread the other 1/2 of the goat cheese mixture on top of the zucchini and squash
  7. layer of the spinach and kale
  8. layer of the last of the tomato sauce
  9. top with the goat’s milk mozzarella cheese.


5.) Cover the pan with aluminum foil, and bake in the oven at 375 degrees for 35-40 minutes.


6.) Allow to sit in pan for 10-15 minutes to cool a bit, then cut into pieces and serve.


Ta-da!  Healthy delicious noodle free lasagna!  Enjoy! 🙂