Butternut & Goat Cheese Lasagna

Butternut and Goat Cheese Lasagna |Gluten-Free | Queen of Quinoa

I have something kind of ridiculous to tell you. It’s not something I’m proud of and not something I want to admit. But, I feel like fair is fair. I need to be honest with you.

I’ve never made lasagna before.

Okay, so it might not seem ground breaking to many of you, but as someone who proudly calls themselves an Italian, I’ve never, not even once, tried to make this cheesy, melty, saucey, deliciousness. Never once.

And yes, the deliciousness I’m referring to, is lasagna.

Butternut and Goat Cheese Lasagna | Gluten-Free | Queen of Quinoa

So let’s talk about lasagna. It’s amazing, isn’t it? I mean it’s oozing with cheese, dripping with sweet tomato sauce, and stuffed with greens. That’s the classic recipe, but I didn’t really feel like the classic. I like to switch things up. It’s hard to be a classic girl when you have food allergies. And plus, it’s more fun to break the rules, right?

We opted for a Butternut Squash & Goat Cheese Lasagna. How heavenly does that sound?

We started with butternut squash, added some creamy Vermont chevre, sauteed some rainbow chard, caramelized some onions, shredded some raw goat’s milk cheddar and sprinkled it (along with a nice helping of quinoa) on top. Baked to perfection, with a crispy brown top, singed from the hot oven.

This lasagna was one of the best Italian meals I’ve ever made.

Butternut and Goat Cheese Lasagna | Gluten-Free | Queen of Quinoa

Butternut & Goat Cheese Lasagna

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 - 8 servings


  • 1 package brown rice lasagna noodles
  • 2 cups mashed butternut squash
  • 1 bunch rainbow chard, thinly sliced (about 3 cups)
  • ½ medium white onion, diced
  • 3 garlic cloves, minced
  • 5 ounces creamy chevre
  • ? cup plain almond yogurt
  • 2 tablespoons almond milk
  • 2.5 cups jarred tomato sauce
  • 1 cup cooked quinoa
  • 1 cup shredded goat cheese
  • Freshly grated Romano cheese


  1. Preheat the oven to 375 degrees F.
  2. Cook lasagna noodles according to the packaging.
  3. While the pasta is cooking, saute the rainbow chard, onions and garlic in a small saute pan. Sprinkle with salt and pepper until the vegetables are soft and the onions are translucent. About 3 – 5 minutes.
  4. Meanwhile, beat the chevre, yogurt and almond milk in a small bowl until you have a thin, spreadable mixture.
  5. Once the noodles have finished cooking, line the bottom of a 11? x 17? with a thin layer of tomato sauce. Add a layer of noodles, spread with ? of the butternut squash, then a layer of the rainbow chard mixture. Add some drops of the goat cheese mixture and spread it evenly across the surface. Drizzle with tomato sauce.
  6. Repeat step 5 for another two layers.
  7. Top with a final layer of noodles, spread with sauce and sprinkle with the cooked quinoa and then top with the shredded cheese.
  8. Bake in the center of the oven for about 20 – 30 minutes, until the cheese is melted and browned and the lasagna is fully cooked and heated through.
  9. Cool for about 10 minutes, then slice and serve immediately.
  10. Garnish with freshly grated Romano cheese.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
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9 Responses to Butternut & Goat Cheese Lasagna

  1. wow this looks so yummy! I love the different kinds of lasagna! I’m pinning this! (:
    Danielle @ Itsaharleyyylife recently posted..30 Minute ChallengeMy Profile

  2. Whild Child says:

    This looks delicious! I can’t wait to try it!!!

  3. Oh my, what a great use of a plentiful, seasonal ingredient!
    mary fran | frannycakes recently posted..Let’s just press pauseMy Profile

  4. Julia says:

    This lasagna looks delicious! I have not thought of using butternut squash and goat cheese! Can’t wait to try it.
    Julia recently posted..Sausage, Tomato, and Arugula FettuccineMy Profile

  5. Beth R. says:

    My daughter is allergic to almonds.. could I use regular milk and yogurt (or greek?) and have it work out OK?

    • Hi Beth!

      Yes, you could absolutely use regular milk. I think Greek yogurt might be a little thick with the goat cheese, but I would use milk to thin it out. You could also use soy, rice or any other kind of non-dairy milk if you’re trying to avoid lactose.

      Let me know how it works out for you! I don’t think the taste would change at all – it would still be creamy and delicious :)

      xx Alyssa

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