Butternut Squash Lasagne

Theres one dish I make that stands out as being my most requested Paleo recipe. Butternut squash lasagne. I have made it for many get togethers with both Paleo and non Paleo eaters and always get positive feedback. I use Rao’s sauce in it most of the time because it has simple ingredients, no added sugar, and the flavor is delicious. See the photo below for ingredient label.

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BUTTERNUT SQUASH LASAGNE

1 Medium/large butternut squash

2 lbs ground meat (I used grass fed beef but chicken, turkey, pork/beef, sausage, would all work)

2 jars of Raos tomato basil sauce

2-3 large handfuls of baby spinach

1 cup matchstick cut carrots

1 medium onion, diced

2 T fresh basil, chopped

2 tsp minced garlic

2 tsp onion powder

1 tsp salt

1 tsp black pepper

Tbsp oil of choice (I use ghee or coconut oil)

Preheat oven to 400 degrees.

Heat oil in large skillet over medium heat. Add onions and sautee until translucent.

Add minced garlic and sautee 2-3 minutes being careful to not burn it.

Add meat and brown. If using grass fed beef make sure to turn the heat down to low.

Meanwhile, peel squash with a knife. Cut squash in half at junction of bulb end and straight end. Put bulb aside and slice straight end into 1/4 -1/2 inch slices. No need to get crazy with this, just make them thin. You could use a mandolin as well. I dice up my bulb to roast or make mashed squash later in the week.

In a large lasagne pan, put a big spoonful of sauce and spread to cover the bottom of the pan.

Next, lay out the squash along the bottom of the pan (my 3 year old loves to make a “puzzle”).

Sprinkle a handful of spinach leaves over the squash, and spread a handful of carrots over the spinach.

Now add a layer of meat.

Sprinkle some fresh basil over meat.

Spoon sauce over the meat. Be sure spread it but don’t drown it.

Then start again with a layer of squash and repeat all of the above. You should end up with meat and sauce on top.

Cover with foil and bake 40 mins. Remove foil and bake 10-15 mins. You know its done when you can insert a knife into the squash easily. Let sit for 20 minutes so the moisture can reabsorb into the veggies.

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