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Butternut Lasagna

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It’s that time of year when I find myself flipping through the recipe binder looking for perfect dishes to make for festivities. This got me thinking, you all are likely doing the same! Therefore, I’m sharing with you a recipe I created a few years back that has become a favorite of ours. This dish, of course fits a primal diet, yet your non-primal guests will enjoy it too. Butternut Lasagna can be made dairy-free, or with goat cheese (which is my current favorite, though I usually make it sans cheese), or with any cheese of your liking. Conveniently, it can be prepared ahead of time and then thrown in the oven when your guests arrive; and makes great leftovers too!

Without further ado I offer you my Butternut Lasagna recipe. Enjoy!

Butternut Lasagna


1 Butternut Squash

1 lb. Italian Sausage

2 lbs. Ground Beef

1 Bulb Garlic Minced

1 Onion - chopped

2 Cups Kale - chopped

1 Tbsp. Dry Basil

1 Tsp. Sea Salt

¼ Tsp. ground pepper

1- 6 oz. can Tomato Paste

1- 28 oz. can/jar Marinara (or home made. A recipe for another day)

When using canned I use Trader Joe’s Marinara Sauce in can, though any brand of your liking will work. Adjust for jar size accordingly.

Coconut oil for use as non-stick


½ lb. Cheddar Goat cheese - grated

In a 12” skillet (stock pot will work too) brown sausage, ground beef, garlic, and onion. Once meat is fully cooked and garlic and onion are tender stir in marinara, kale, basil, sea salt, pepper, and tomato paste. Simmer for 10 minutes.

Preheat oven to 350.

Remove both ends of squash and cut in half length-wise. Clean out seeds, and peel skin from squash. Slice peeled squash into ¼” - ½” thick slices.

Using a 11” x 13” glass casserole dish; coat dish with a thin layer of coconut oil to prevent sticking. Layer sauce, butternut squash, sauce. Cover with foil.

Bake at 350 degrees for 45 minutes using a convection oven or 55 minutes using a non-convection oven. Remove foil the last 10 minutes to brown the top nicely.

Optional cheese version; remove the lasagna from the oven 15 minutes prior to final cooking time, remove the foil, top with grated cheese and continue baking the remainder of the cooking time. This will keep the cheese from getting over cooked.

This dish pairs very nicely with a green or Cesar salad.

Happy holidays everyone!

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