butternut squash lasagna, tomatillo sauce

butternut squash lasagna, gluten-free lasagna, vegetarian lasagna

roasted butternut squash & corn lasagna
layered with corn tortilla, shredded mozzarella, and tomatillo sauce

butternut squash lasagna, lasagna,

Already? The school year is winding to a close. It’s time to thank the parent volunteers for their energy, support, and dedication in helping maintain the library at Rolling Hills Country Day School. As is tradition, our  librarian recognizes all the parent volunteers at a special “Luncheon in the Library” held in their honor. Not only is Mrs. Love an inspiring passionate librarian and mother of three Country Day students, she is also a fabulous cook! I’m thrilled to have her share her recipe here, it was a smashing success (vegetarian & gluten-free too)!


cookies and lemonade

butternut squash lasagna, lasagna


lovely librarian

Mrs. Love’s Super Yummy Library Lunch Lasagna Recipe

A crowd-pleaser every time, this delicious lasagna is unique and sure to impress….

Roast some (2 or 3) butternut squash in a shallow baking dish with about 1/2 cup of water and a generous pour of extra virgin olive oil for about 45-60 minutes.

While that is roasting, very slowly sauté an onion or two and a bunch of fresh chopped garlic. I let this cook slowly for at least 20 minutes. Also roast some corn with sea salt  and olive oil in the oven at 400° for about 15 minutes.

When you can gently put a butter knife through the squash, pull it out and let it cool just a bit until it is easy to handle.

Scoop out the squash into a large mixing bowl, and salt and pepper it generously to taste.

Add your cooked onion, garlic, and roasted corn and mix that all up….continue to salt and pepper as needed.

Time to layer it up!!!!

If you have tomatillos on hand you can make your own tomatillo sauce, however, I find it just as yummy and much easier to buy my favorite at the market.

Using a lasagna pan, start with a layer of corn tortillas, then add a layer of squash mixture, then your tomatillo sauce, and lots of cheese, I use shredded mozzarella….monterey jack or buffalo mozzarella would also be yummy!

Continue layering until your pan is full…cook at 375° covered for 30 minutes, then uncover and cook for another 30 minutes. Until golden brown.

Served with a side of black beans & spanish rice, and extra tomatillo sauce…..delectable!!!!

Oh yes, don’t forget to bring it all home with a couple of dashes of your favorite hot sauce…..

And for those who like to cool it down, try some creme fraiche or sour cream!!

A nice dry white wine and you’ve got yourself a dream of a meal!

Thank you, Mrs. Love, for the wonderful library luncheon and for sharing this terrific recipe!

butternut squash lasagna

Oh, and do take her advice and give it a try with your favorite hot sauce splashed on top!

19 thoughts on “butternut squash lasagna, tomatillo sauce”

  1. Oh – corn tortillas as a base. This is grand – and I must try tomatillo sauce (I’ve never had it). I definintely would like this as part of a buffet for glutent intolerant and vegetarian friends. Good librarians are worth their weight in gold.

  2. This is a version I’d never have thought of and I’m not sure I even know what tomatillos taste like, but I’d be thrilled to arrive a luncheon and have that waiting for me.

  3. Luncheon in the Library, how quaint! Sounds like a fun event and the pics are awesome. I don’t think it’s possible for you to have an ordinary event or photos.

  4. There’s a long time that i don’t stop by here, I had forgotten how good your blog.is I was a little lethargic, but now and again taken up my blog. I love lasagna and I love butternut squash, I really want to try t.

  5. What a nice recipe! I love butternut squash, so a dish that features it gets my complete and undivided attention. I love the READ sign in the photo.

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