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 lasgana. 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
- couples 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 [...]
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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!