Paleo Butternut Squash Lasagna
- 1 lb Italian sausage
- 1 red onion
- 3 cloves garlic
- 1 15 oz can spaghetti sauce
- 1/2 c roasted red peppers( I had green this time so that's what I used)
- 1/4 c extra virgin olive oil
- couple leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
- 1 butternut squash
- cheese, optional
Get your oven to 400ºF. In a saute pan crumble the sausage and brown
it, along with the onions & garlic. While that’s going, cut the top
and ends of the squash off and peel it. Split it into 1/4′s. , cut it in
1/2, width-wise. Split those two halves in half, lengthwise. This will
make it much easier to cut into planks. Pull out the seeds. Slice the squash into the aforementioned planks.
Make the sauce by pureeing the pizza sauce, red peppers, olive oil
and basil.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly
cover the bottom of the dish. (This keeps the squash from sticking to
the pan.) Next add the squash, trying not to overlap the pieces, then
spoon on the sausage mixture, followed by the sauce. Repeat until all
your ingredients are used up…trying to reserve enough sauce to cover the
top of the lasagna.
Bake for 45 minutes. You’re looking for a bubbly pan with a crispy,
browned top. Right out of the oven, the lasagna may by liquidy, let it
set for a good half hour before cutting into it, as it will solidify.
Both the kids really love this recipe! It really surprises me because Xander is so picky and won't eat most of the meals I make him. I just told the kids its bacon, (which they love!) It is a delicious and savory dish! And of course really healthy!
