Paleo Butternut Squash Lasagna

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!