Butternut Squash Lasagna

Replace butternut squash slices for the pasta in traditional lasagna. This adds a ton of nutrition and reduces the unhealthy carbs.

Ingredients

• 1/8 lb ground beef - grass-fed beef preferred
• 1/8 butternut squash - large
• 1/2 cup tomato sauce - jarred works
• 1/3 tsp olive oil
• 2 tbsp white onion - diced
• 3/4 clove garlic - minced
• 2 tsp sundried tomatoes - diced with oil drained
• 1/4 tsp basil leaves
• 1 tbsp mozzarella cheese - optional - as a topping
• salt & pepper - to taste

Instructions

1. Peel the butternut squash and slice in half, lengthwise. Remove the seeds with a spoon. Slice both halves in half widthwise. Slice each of the sections into thin slices, lengthwise. These slices will be used for layering in the lasagna.
2. Preheat the oven to 375°F.
3. Bring a large saucepan to medium heat. Add olive oil, garlic and onion.
4. Once the onions are translucent, add the meat, salt, pepper, and basil. Cook until meat is browned.
5. Add sun-dried tomatoes and marinara to the pan.
6. To assemble the lasagna, place a bit of the sauce on the bottom of a baking pan.
7. Layer the slices of butternut squash so they overlap slightly. Add a layer of meat and sauce to cover the squash.
8. Repeat step 7 until there is no more squash or sauce left, about 3 layers.
9. Bake in the oven 60 minutes uncovered at 375°F.
10. Remove from the oven and sprinkle cheese on top. Enjoy!

Nutrition (per serving)