Butternut Squash Lasagna Recipe

Craving lasagna? Here’s a completely healthy, Paleo-approved recipe featuring thin slices of butternut squash as noodles and plenty of the really good stuff: tomatoes and beef with lots of garlic, basil, and oregano for flavor.

If you do dairy (not everyone tolerates it), you could also add some cheese, but it’s just as delicious without.

If you want some extra vegetables in the mix, you can also feel free to toss in whatever else you feel like adding. Lasagna is brilliant at hiding spinach, mushrooms, or anything else the picky eaters in your family might have declared to be “icky.”

And while you’re at it, you could very easily throw a little liver in there too; just blend it up into a puree in a food processor and mix it with the other ingredients. Nobody will ever taste the difference!

Like all good lasagnas, this one freezes well and reheats like a champion. If you wanted to really get proactive about it, you could even cook it in four single-serving tinfoil or glass pans. Then pull out each pan and pop it straight into the freezer for easy, delicious Paleo comfort food ready whenever you need it.

Butternut Squash Lasagna Recipe

SERVES: 4 PREP: 15 min COOK: 45 min

Ingredients

• 1.5 lbs. ground beef;
• 1 large butternut squash, peeled and cut into thin slices;
• 4 cups tomato sauce;
• 4 oz. tomato paste;
• 1 onion, minced;
• 3 garlic cloves, minced;
• 1 tsp. dried basil;
• 1 tsp. dried oregano;
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 400 F.
2. Melt some cooking fat and sauté the onion and the garlic until softened, about 5 minutes, in a skillet or a saucepan placed over medium-high heat.
3. Add the beef and cook until browned, about 6 minutes.
4. Add the tomato sauce, tomato paste, basil, oregano, and season with salt and pepper to taste. Turn the heat down to low and let simmer for about 10 minutes.
5. To prepare the lasagna: alternate layers of butternut squash slices with layers of meat sauce in a baking dish. Keep making layers until you’ve used all of the ingredients.
6. Bake for about 25 minutes (or until the squash is soft) in the preheated oven.

📖 Recipe

Butternut Squash Lasagna Recipe

Hold the noodles, but keep the delicious comfort food with this hearty Paleo version of lasagna.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4 people

Calories 619 kcal

Ingredients

  

1x2x3x

• 1.5 lbs. ground beef
• 1 large butternut squash peeled and cut into thin slices
• 4 cups tomato sauce
• 4 oz. tomato paste
• 1 onion minced
• 3 garlic cloves minced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat your oven to 400 F.
• Melt some cooking fat and sauté the onion and the garlic until softened, about 5 minutes, in a skillet or a saucepan placed over medium-high heat.
  1 onion, Cooking fat, 3 garlic cloves
• Add the beef and cook until browned, about 6 minutes.
  1.5 lbs. ground beef
• Add the tomato sauce, tomato paste, basil, oregano, and season with salt and pepper to taste. Turn the heat down to low and let simmer for about 10 minutes.
  4 cups tomato sauce, 1 tsp. dried basil, 1 tsp. dried oregano, Sea salt and freshly ground black pepper, 4 oz. tomato paste
• To prepare the lasagna: alternate layers of butternut squash slices with layers of meat sauce in a baking dish. Keep making layers until you’ve used all of the ingredients.
  1 large butternut squash
• Bake for about 25 minutes (or until the squash is soft) in the preheated oven.

Nutrition

Calories: 619kcalCarbohydrates: 45gProtein: 36gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 121mgSodium: 1509mgPotassium: 2231mgFiber: 10gSugar: 18gVitamin A: 21455IUVitamin C: 66mgCalcium: 223mgIron: 9mg

Keyword butternut, lasagna, squash

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