Butternut Squash Lasagna

Bringing over recipes from Northwest Cavegirls. This one is from Cavegirl Kate.

We are big fans of lasagna in this house and with the big Aiken house divide I needed to come up with a paleo version for the caveman hubby and his cave girls when I make my youngest occasional cave kids their favorite dish of mine, beef lasagna.

So...

I found inspiration from Health-Bent.com in using butternut squash instead of pasta sheets. I created a very yummy meat-tastic tomato sauce and crumbled some sweet potato and beet chips on the top to add a little crunch to the finished dish.

Here's what's in it...

Ingredients:

• 1lb (ish) of ground buffalo/bison
• 1 onion chopped small
• 2 Casual Gourmet Chicken Sausages with Roasted Red Pepper and Spinach (from Costco)
• 4 rashers of bacon chopped
• 1 jar of pasta sauce ( my favorite is Lucini Rustic Tomato and Basil)
• ½ a carton of chopped tomatoes
• 1 Tbsp. minced garlic
• Splash of Worcestershire Sauce
• A few fresh basil leaves
• Splash of red wine
• Shake of pepper
• 1 small jar of roasted red peppers
• 1 small/med. butternut squash
• Handful of crumbled veggie chips (optional)
• sprinkle of dried mixed herbs
• sprinkle of dried sage

And the way I made it...

Directions:

• Chop onion and fry with garlic, mixed herbs, bacon and sausage until the bacon is cooked and the onion is sautéed.
• Add the ground buffalo meat and cook.
• Drain any excess fat
• Add the roasted red peppers and stir in
• Add your preferred pasta sauce, diced tomatoes, splash of wine and Worcestershire Sauce
• Prepare the butternut squash and slice into even planks/sheets
• Layer your lasagna with the first layer being the sauce and ending in a sauce layer too. Be careful not to overlap the sheets.
• Top with a generous sprinkle of crumbled veggie chips
• Bake in the oven for 45 mins on 375 *F. Beets chips blacken when baked.
• Serve and enjoy!

 

I served my lasagna with steamed broccoli and Paleo Herb Buns