Paleo Butternut Squash Lasagna
I think we’ve all been there. We think we’re so incredibly clever for using spaghetti squash as a sub for spaghetti noodles. Then you realize it’s become a bit Paleo passé, a.k.a. boring. So, let’s start taking that idea further. We’ll sub butternut squash for lasagna noodles, and we can call is B.S. Lasagna. The squash around the edges of the pan does actually get crispy, crunchy like lasagna noodles do…and the flavor is definitely there. But other than that, I’m not going to lie and say, “WOW! It tastes exactly the same!” Though I can’t remember the last time I had S.A.D. lasagna, so I guess I couldn’t tell you if it did. Anyway…
What it is does taste like is a sweet, salty & tangy quasi lasagna. I’ll settle for that any day.
Ingredients
- 1 lb hot Italian sausage, casing removed
- 1 red onion
- 3 cloves garlic
- 1 15 oz can pizza sauce
- 1/2 c roasted red peppers
- 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 small butternut squash
Method
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. 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, red peppers, olive oil and basil. If you don’t a contraption that will puree (blender, food processor, immersion blender), chop up the red peppers and just whisk everything together.
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.
This looms incredible! Question, though: if one should happen to have a calabaza squash on hand instead of butternut, in your expert opinion would this recipe still work? I’m dying to try it, but alas, am lazy and hate running to the store for one ingredient.
i definitely think you could sub out almost any squash for this. you just want to hit salty and sweet…and you’re golden.
*looks….autocorrect is my arch enemy.
[...] Saturday, February 18: Paleo lasagna [...]
Do you cover to cook?
I have made this a gazillion times already because I’m in love…and because I had a cornucopia of butternut squashes under my stairs that needed to be used. I forwarded the recipe to one of my coworkers who I’ve been able to coach her into paleo. She has never really had squash and has always hated it. She loved it, and she let another one of our coworkers try it who was a presupposed squash hater, and SHE LOVED IT! So there, you guys have multiple converts! Thanks always for your hard work and debunking the myth that eating paleo means brand and boring.
wooohooo! what a wonderful compliment! thanks soooo much meaghan!
I have had this recipe bookmarked forever and finally got around to making it yesterday (with much help from my husband, who had to cut the squash for me. That is no easy task)! I have never been huge on lasagna so I wouldn’t say I missed it since switching to Paleo, but I love squash and this recipe was awesome! We both loved it and I was very excited to have the leftovers for lunch today.
Just made this tonight and I wanted to eat the whole pan! I’ve been cooking awesome recipes off of your website for the past month, and loved this one the most (though they’re all fantastic!). Thanks so much for these
Thanks so much for posting your recipes. I just found this off another blog and it looks delicious. How long have you been living “paleo?” I just started with the Whole 30, did you do that to begin with? I am having trouble distinguishing between what is “paleo” and what is “Whole 30″ approved. Thanks again!
thanks for your comment Jenny. we started “paleo” roughly 5-6 years ago after reading “the Paleo Diet” by Cordain. the thing is…our version of what “paleo” is has changed since then and continues to evolve. it’s tough and unfortunately it’s not perfectly black and white and people have different opinions about what fits a “paleo template” (what modern foods help us approximate the type of ancient diet that helps us be disease free?)
people like whole 9 brand their own version of paleo and ultimately you’ll just have to figure out exactly how you feel about some of the grey areas like some dairy, small amounts of added sugar etc. you’ll find a way to make it all work for you.
our easiest description of eating “paleo” is to avoid 1. Grains 2. Vegetable oils (high omega 6 foods) 3. Sugar beyond 50 g/day or so (fructose)…and include lots of animals and plants (with animal fat and egg yolk etc). hope this helps, check out our links for
some real experts. take care!
[...] back one of my readers asked if I could take one of her favorite Paleo Butternut Squash Recipes and put a healthy spin on it. The thing is, I actually think that Health-Bent’s Pizza [...]
I had a dream the other night that my friend made this amazing lasagna with squash instead of noodles. I was just googling Paleo potluck recipes and here is the recipe from my dream! I think I have to make this now! Thanks!
health-bent…making your wildest dreams come true. hahaha, you’re very welcome hector.
This was freaking awesome. I used as freezer meals for work and I’ve completely run out. Will make more this weekend. Thank you so much!
so glad you enjoyed it laurie! you’re very welcome!
Can you provide a little info on how you made it into a freezer meal?
AHHHHHHH! I <3 you guys!!
This recipe was SO yummy, even better than when I used to eat pasta lasagna! This was my first time using butternut squash & I was pleasantly surprised by how well it tasted. I didn't even miss the cheese. I followed your recipe exactly & it turned out perfect. Thanks for sharing this! I will definitely be making this again.
This has become part of our bi-weekly, if not weekly, menu now. I add chopped black olives to the top to give it some more “bite” and occasionally add a dash of crushed chilli peppers into the pizza sauce for the same reason.
love it. thanks jen!
Dumb question, but I’m finally getting around to making this recipe this weekend–did you peel the squash?
yes…it’s peeled. hope you like it libby!
This is such a great recipe, I shared it the the clients at my gym. A few of them had trouble cutting up the squash and asked how I did it. So, I made a quick video on the way I like to slice it up. Hope this helps!
http://youtu.be/v32f6uedDlc
I made this last night.. AMAZING!!!!!….
If you don’t like hot Italian sausage, you won’t go wrong by buying mild instead. I loved the sauce too. Adding the roasted red peppers and the basil worked wonderfully. Thank you very much!
This is a great idea! Using butternut squash for your noodles. Now that summer is coming to a close I have to say goodbye to zucchini and eggplant lasagna noodles. Thank you for the inspiration
Hello fall/squash season!!! So happy to have butternut squash back on the menu. Made this again last night, and it’s been too long. I LOVE LOVE LOVE this meal! I made it like a dozen times last year and hope to even that up this year
This looks fantabulous…..Could I make green lasagna by using zucchini slices instead of butternut squash?…or would this throw off the whole taste/feel factor? Loving your blog…thank you for sharing your wit and culinary creativity!
I made this last night and it was phenomenal! I added bacon, bison, kale,spinach and mushrooms. Thanks for a great recipe. I’m going to try it with acorn squash next.
Cheers,
Kat
Perfect fall recipe! The whole fam loved it. Thank you for sharing all this goodness with us! Thanks also for making the recipes so easy to print. I have two littles who “help” me cook, so putting the laptop on the counter would surely end in sauce all over the keyboard or some such disaster. Better to print the recipes out! Later today we’ll be making your Primal Carrot Cupcakes – can’t wait.
I loved this recipe!! My mom is doing the Paleo Diet and passed it along. I used Marinara instead of pizza sauce since I had some in the pantry and I also roasted my own red pepper. I’m sure most of you know how to do it but I wasn’t sure. Set the oven at 400 and then once it reaches that temp, put the oven on broil. Cut the red pepper in half and de-seed it. Put the peppers face down on a baking sheet and let them blacken (about 20 minutes). Take them out and put them in a sealed container or like I did, put the pepper in a bowl with a plate over it to finish “steaming” it. The skin can then be easily peeled and pop it into the blender to puree with the sauce and olive oil!
I’ve made this 3 times ….. DE-LISH !!!!!
I have to tell you guys… I’ve made this recipe countless times. It’s amazing every time. THANKS!!!!
aw, thanks maggie!
My hubby HATES squash so we rarely get to have it here, which completely limits the delicious things I could make on our Paleo diet. I’m throwing caution to the wind tonight and making this. I just licked the sauce bowl completely clean – I mean like face-in the bowl licking because it was so good. I cannot wait to taste it tonight. If he doesn’t like it, there’s leftover unrolled cabbage casserole in the refrigerator.
WON-derful recipe. Easy to follow and tastes superb. Thanks a ton!
This was so yummy and hubs also loved it. I used already washed and cut up butternut squash and turned it into a ghoulash, that made it way easier. Thanks!
I’m new to your site. Made this over the weekend and it was so good!!!! Thank you!
Wonderful recipe. I LOVE butternut squash.
Thank you so much.