Gluten-Free Butternut Squash Lasagna With Pesto (Paleo, Whole30, Vegan)

This gluten-free lasagna (without noodles) will be your favorite as soon as you try it and is also Paleo and Whole30.

"Made this tonight and my husband said it was one of his top 5 favorite dishes I have ever made! Thanks for the recipe!" -Abi K.

Ingredients Squash –  butternut squash – olive oil Kale Pesto: – kale – garlic cloves – nutritional yeast – olive oil

Ingredients: – salt – pepper Cashew Cheese: – cashews – water – garlic powder – salt – lemon – nutritional yeast

Make the cashew cheese first, Drain the water from 2-hr soaked cashews and add all cheese ingredients to a blender, mix until smooth, and set aside.


Make the pesto next, mix all ingredients in a food processor, add more olive oil as necessary.


Pre-heat the oven to 450f degrees and line a baking sheet with parchment paper. Prepare the butternut squash.


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Food by Mars