Lets talk lasagna.
One dish meal that makes dreams come true.
And of course, I wanted to conquer a healthier version.
(Healthier) Butternut Squash Lasagna Recipe
I can hear your collective gasps. My husband was right there with you. Who messes with lasagna?
But, I mean. This:
I omitted the noodles. Please don’t break up with me.
In it’s place, this beauty:
If you’re still with me, know that I kept this:
The cheese. I am not that destructive.
And it’s so simple. I am talking delicious browned meat.
And unbelievably flavorful pasta sauce. I happened to find one that has all natural ingredients.
Set-up an assembly line. Play your favorite dance music (this is so important). And let the layering for the butternut squash lasagna begin.
Serve it up! And judge me no more.
(If you want this fully paleo. Omit the cheese and there you have it.)
Try this. Comment. Especially if you’re Italian. Ummmmm, maybe that was a dangerous request. Italians love their noodles. I omit that last sentence in bold.
Note: Our inspiration originally came from the cookbook Primal Cravings. Which I love. I’ve made almost every recipe from their book and have yet to be disappointed. We changed up the recipe a bit to fit what we had on hand. But, if you are looking for a Christmas gift, I highly recommend it!
Note 2: I was not paid and am not being reimbursed for my opinion above. I don’t even know the authors of the cookbook. I just love passing on things we’ve tested and approved 😉
Much love to you, my chefs!Print
Butternut Squash Lasagna Recipe
- 1 TBS olive oil
- 1/2 red onion, diced
- 1 lbs 80/20 ground beef
- 3 cloves garlic, minced
- 1 tsp salt
- ¼ tsp pepper
- 24 oz. jar tomato sauce
- 1 small butternut squash, bulbous end removed. Long neck peeled and cut into thin rounds.
- 1 lbs fresh mozzarella, shredded
Optional: Top with fresh basil for serving and a glass of red wine 🙂
- Preheat your oven to 400F.
- Heat a sauté pan over medium high heat then add the olive oil and then the onions. Saute for 3-4 minutes until the onions are translucent. Add the ground beef and brown for 8 minutes, until the pink is gone. Use a wooden spoon to break up the meat.
- While the beef is browning, take the squash and cut the bulbous end off. This is where all the seeds live. Cut off the top (where the stem is) and then peel the squash. Set the squash on its side and cut it into thin rounds.
- Once the beef is browned, add the garlic and saute for an additional 2 minutes. Add salt and pepper and stir.
- Add the full jar of pasta sauce to the meat and allow to simmer on low for 5 minutes.
- Grab a 9×9 oven safe baking dish. It’s time to layer! First add the squash, layering it on the bottom without any overlap. Then add the ground beef and sauce mixture. Lastly add a layer of mozzarella. Repeat!
- The last ingredient on the top should be the sauce.
- Bake for 35 minutes. Then remove the lasagna and add a layer of cheese to the top. Put it back in the oven and allow the cheese to get all meltly and bubbly (about another 10 minutes).
- Remove from the oven and let the lasagna set for 15 minutes if you can – this will help the liquids to set 🙂