Back before Instagram, probably around the time Facebook started, I was a member of a recipe swapping site called Recipezaar (now Food.com). A favorite recipe of mine at the time was called Miracle Lasagna, which was originally a recipe from my sister-in-law. This was back in 2005 before I was grain free or dairy free, so this lasagna was loaded with ooey gooey mozzarella and strands of gluten-filled noodles; comfort food at it’s finest. I have often thought about this recipe with fondness, but I know that the dairy and grains would do me in (le sigh…).
Recently at Whole Foods I’ve noticed they are carrying more dairy free “cheese” options, and one of the products is an almond milk based cheese from Kite Hill. On my last visit to Whole Foods, I noticed that Kite Hill made a ricotta as well; this got my wheels spinning as a lasagna possibility. I had also recently tried kuri squash, and it has this amazing mellow taste, sort of like a milder butternut squash (If you can not find kuri squash, sliced butternut would make a good swap).
So now I (and you too!) can have my miracle lasagna again! The taste is so similar to what I remember, but this baby’s grain free and dairy free!
- 12-14 long slices, peeled kuri squash (I used a mandolin to about 1/4 inch thickness)
- 1 container Kite Hill Ricotta
- 1 container Kite Hill Artisan Almond Milk Product (original flavor)
- 1 egg, beaten
- 2 cups fresh spinach, stemmed and pack down
- 2 cups of your favorite marinara (I used Kirkland Organic Marinara)
- Fresh basil for garnish (optional)
- Italian seasoning (optional)
- Preheat oven to 375.
- In a large bowl combine ricotta, half of the container of Artisan Almond Milk Product, spinach, and egg. Mix together until well combined.
- In a 9X9 (or similar size) baking dish spread 1/2 a cup of the marinara evenly on the bottom.
- Add long strips of kuri squash on top of your thin layer of marinara. About 6-7 strips until marinara is covered (as you can see my strips weren't perfect)
- Use half of the ricotta mixture to cover the layer of kuri squash.
- Spread 3/4 cup of marinara on top of ricotta.
- Repeat layers: kuri squash, the rest of the ricotta, followed by marinara.
- Crumble up the remaining Artisan Almond Milk Product, and sprinkle it on top.
- Sprinkle some Italian seasoning over marinara (optional)
- Bake for 35-40 minutes (until cheese on top is lightly toasted and squash is fork tender)
- Garnish with fresh basil before serving.