Paleo Butternut Squash Lasagna
Easy to make Paleo sausage and butternut squash lasagna is perfect dinner, and leftovers make great lunches for the week!
- 1 pound hot Italian sausage, casing removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (15-ounce) can pizza sauce
- 1 (8-ounce) package mushrooms, sliced
- 1/2 cup sun dried tomatoes in oil
- 1/4 cup extra virgin olive oil
- Couple leaves fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
- 1 small butternut squash
Preparation time 10mins
Cooking time 55mins
Preheat oven to 400ºF.
In a saute pan, cook the onions, garlic and mushrooms then crumble the sausage and add it and brown it.
While that’s cooking, cut the top and ends of the squash off and peel it. Split it into 1/4′s. What I mean by that is, right where the squash starts to turn bulbous, 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. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into the aforementioned planks.
Make the sauce by pureeing the pizza sauce, sun dried tomatoes, olive oil and basil. If you don’t a contraption that will puree (blender, food processor, immersion blender), then just chop the sun dried tomatoes and mix with the other ingredients.
Using a 9×9 oven safe baking dish, add 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, 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.