Perfect Postpartum dropoff meal: Organic GF Butternut Squash & Greens White “Lasagna”
I wanted to write a recipe that would be super easy and delish to nourish our pals with their new (perfect!!) little love. It needed to be gluten and egg-free…you can definitely sup for regular lasagna…though the Palmini is also delicious!
Motherhood ushers in a new chapter of joy and challenges, with the body seeking extra care and nutrition. That's why I wanted to create a meal that's rich in restorative nutrients, designed to support the delicate postpartum phase.
Why This “Lasagna” Is More Than Just Comfort Food
This isn’t just any lasagna; it’s a warm hug for your body and soul. Laden with Vitamin A and Vitamin C from organic butternut squash, it helps in skin repair and fortifying your immune system. The iron in spinach and kale revitalizes your energy levels, crucial after the exertions of childbirth. The high-quality proteins and calcium from organic dairy aid muscle repair and bone health, while the monounsaturated fats from olive oil not only improve heart health but also enrich the brain development of breastfeeding babies.
And the best part? The Palmini lasagna sheets are gluten-free, light, and absolutely digestible, making them perfect for new moms focusing on balanced nutrition.
Organic Gluten-Free Butternut Squash & Greens Lasagna
Serves: 8-10
Prep Time: 1 hour
Cook Time: 55 minutes
Total Time: 1 hour 55 minutes
Ingredients:
Roasted Butternut Squash:
1 large organic butternut squash, peeled, seeded, and thinly sliced
2 tbsp organic olive oil
Salt and freshly ground black pepper, to taste
Béchamel Sauce:
4 tbsp organic unsalted butter
1/4 cup organic gluten-free all-purpose flour
4 cups organic whole milk, warmed
A pinch of freshly grated nutmeg
Salt and white pepper, to taste
Herbed Ricotta Mixture:
2 cups organic ricotta cheese
1/2 cup organic Parmesan cheese, grated
1 tbsp fresh organic parsley, chopped
1 tbsp fresh organic basil, chopped
Salt and freshly ground black pepper, to taste
Lasagna Layers:
2 pack Palmini Lasagna Sheets, rinsed and drained
2 cups organic mozzarella cheese, shredded
1 cup organic spinach, roughly chopped
1 cup organic kale, stems removed and chopped
Extra organic olive oil for sautéing
Instructions:
Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the squash with olive oil, salt, and pepper, and arrange on a baking sheet. Roast until tender, about 20-25 minutes.
Make the Béchamel: Melt butter over medium heat, whisk in flour, then slowly add milk, stirring until the sauce thickens. Season with nutmeg, salt, and white pepper.
Ricotta Mix: Combine ricotta, Parmesan, parsley, basil, and seasonings in a bowl.
Sauté Greens: Heat olive oil in a pan, wilt the spinach and kale.
Assemble: Spread a layer of béchamel in a 9x13 inch dish. Add Palmini sheets, ricotta mix, squash, greens, and mozzarella. Repeat layers, ending with béchamel and mozzarella.
Bake: Cover with foil, bake at 375°F (190°C) for 40 minutes. Uncover, bake for 15 more minutes until golden.
Serve: Let it cool for 10 minutes before serving.
Enjoy!
SolBe Mar
ps- make sure you clean up after. Your friends are likely rinsing a million bottles, or pump parts…even having one meal cleaned up is the best feeling of support! <3