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
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.