Meat Most Popular

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.


  • 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
  • cheese, optional


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.

You Might Also Like


  • Reply
    February 18, 2011 at 12:13 am

    I wish i lived near you guys, i’m known to be an excellent taste tester 🙂

  • Reply
    February 19, 2011 at 12:24 am

    Hehe, me too!

  • Reply
    February 21, 2011 at 3:07 pm

    Solid recipe as always. My only observation was that it took way longer to cook than 45 minutes. I checked it at 45 and the butternut squash was still crunchy and then pulled it after another 20 minutes. I tried it then and the squash was still too firm. So I popped it back in for at least another 30 minutes. The top ended up being a little too dark but the squash was tender at that point. I sliced the squash about the thickness of a thick-ish lasagna noodle so the timing didn’t make sense to me… Either way… it ended up tasting great.

    Next time I will probably shoot for more like 350-375 for an hour and a half…

    • Reply
      megan keatley
      February 24, 2011 at 12:23 pm

      hmmm…sorry about that marc. glad it at least tasted good.

    • Reply
      August 21, 2012 at 6:05 pm

      Marc, it seems to me that you cut the planks much too wide. Mine are thin enough to see my finger through and it doesn’t take nearly that long.

      • Reply
        Maggie Jules
        January 24, 2015 at 10:01 am

        steam microwave the butternut squash for about 4 minutes then layer them.

  • Reply
    March 1, 2011 at 1:29 pm

    I have a butternut that’s been sitting on my counter for 6 months because I’ve been dreading peeling it. No more excuses!

    • Reply
      megan keatley
      March 2, 2011 at 2:22 pm

      6 months? i’d have to see that to believe it…hahahaha!

  • Reply
    March 2, 2011 at 6:31 pm

    This was soooooo good! I was prepared for it not to be like SAD lasagna, but it really wasn’t far off. The butternut squash made it kind of creamy so I didn’t miss the cheese at all. Even the 5 year old twins liked it with mild sausage. The only thing that would have made it better would be better pizza sauce but I had limited options at the store. Thank you for yet another amazing recipe!!!!!

    • Reply
      megan keatley
      March 10, 2011 at 12:47 pm

      woohoo! thanks bridget!

    • Reply
      Michaelann Holtzclaw
      March 15, 2016 at 10:36 pm

      Use a potate peeler believe it or not they zip right through them!

  • Reply
    March 4, 2011 at 1:34 pm

    Yeah, it still looks great and isn’t squishy or anything! Hopefully I don’t cut it open and get an unpleasant surprise :/

  • Reply
    March 8, 2011 at 6:27 pm

    LOVED this! I think we enjoyed it better than pasta-based lasagne.

  • Reply
    WEDNESDAY 11.03.16 « The Foodee Project | Meals for the paleo lifestyle
    March 16, 2011 at 2:48 am

    […] 15, 2011 by The Foodee Paleo Butternut Squash Lasagna […]

  • Reply
    March 16, 2011 at 8:34 am

    I’ll vegan/vegetarianize it and let you know how it comes out. 🙂

  • Reply – WEDNESDAY 11.03.16
    March 16, 2011 at 3:07 pm

    […] 11.03.16 Paleo Butternut Squash Lasagna […]

  • Reply
    Crossfit Bethesda » 3/17/11
    March 16, 2011 at 7:06 pm

    […] Recipe of the Day: Paleo Butternut Squash Lasagna – Health Bent […]

  • Reply
    March 17, 2011 at 12:56 pm

    I tried this recipe last night and to my surprise it came out delicious! Some changes I made due to limited options: mild sausage, spanish onion, garlic powder, no fresh basil, and pre-cut cubed squash, so it was more of a casserole than a lasagna. Thanks for the recipe!

  • Reply
    Dana Zia
    March 18, 2011 at 10:43 pm

    This is such a great idea! Thank you so much! My hubby makes our own Italian sausage out of elk that would be perfecto in this recipe. Loving your blog!

  • Reply
    March 23, 2011 at 6:30 pm

    What a fantastic dish! I don’t miss the noodles at all. I cooked mine for 45min at 400F and the squash was cooked perfectly. I will be telling everyone I know about this recipe!

  • Reply
    March 29, 2011 at 9:29 pm

    Made this tonight.. Few minor tweaks. Added some organic ground beef and made the sauce from scratch-ish. It was phenomenal! I swear it was better than the usual over cooked hard and crusty lasagna I’m used to.. So good! Thanks!

    • Reply
      megan keatley
      March 30, 2011 at 2:55 pm

      what a wonderful compliment. thank you jd!

  • Reply
    April 3, 2011 at 3:50 pm

    Seriously this was ridiculous….it is SO good!!!! Even more excited because I doubled the meat!!!!

  • Reply
    April 4, 2011 at 8:55 pm

    I made this a while back and it was wonderful! I tried it in the crockpot with mixed results in terms of “hold-it-togetherness,” but the flavor was wonderful.

  • Reply
    April 5, 2011 at 4:46 pm

    just cooked this, although I had 500g beef and 100g chorizo instead (because I’m english and dont know what you mean by ialitan sausage ;)). Was lovely though, many thanks for the recipe. This is really the first paleo meal I cooked from scratch (aside form salads) and was really pleased with the results. the butternut squash was more difficult to chop up than I was expecting though! lol.

    • Reply
      megan keatley
      April 12, 2011 at 2:23 pm

      chorizo can do no wrong. i’m sure it was an amazing sub out. glad you enjoyed piggeh.

  • Reply
    April 12, 2011 at 3:35 pm

    My husband and I have been feeding ourselves almost solely from your website and this is his favorite recipe by far. He asks me to make it about once a week. Thank you so much for your wonderful website!

  • Reply
    C Miller
    April 14, 2011 at 6:45 pm

    Made it with patty sausage ( a mix of wild hog and venison). And Spice the meat with garlic and crushed red pepper. I was good. Well keep the stuff coming. The kill it cook it hunter is out.

  • Reply
    Thames CrossFit, London : Thames CrossFit, London
    April 18, 2011 at 2:06 am

    […] What I’m eating this week: Tried this a couple of weeks back and it has returned to our menu. A little advice is to part boil/steam the squash before getting it in the oven, some of the thicker bits were still a little hard after cooking first time round. […]

  • Reply
    April 19, 2011 at 10:50 am

    Unique + delicious = WIN! After having things “staged” to make this since you posted the recipe, I finally got to this last night! The whole family dug it! Thanks and keep ’em coming, Megan!

  • Reply
    May 2, 2011 at 3:35 pm

    This was another great one! I cut the squash the night before (and got my workout doing it!), and then I followed piggeh’s example and used beef and chorizo. The chorizo was the only sausage I could find without a bunch of added sugar, and it was really good! I have enough squash left for another lasagna, so I’m going to have to buy more meat on the way home. Thanks for the recipe!

  • Reply
    May 15, 2011 at 10:40 pm

    I loved this. I had it for breakfast one day, lunch another day, dinner another day. This is probably one of my favorite meals from this page.

  • Reply
    August 18, 2011 at 9:41 pm

    Wow, never thought to try butternut squash! We make lasagna with zucchini and yellow squash sliced lengthwise to make noodles. It’s been a favorite for 8 years now. Will have to try the butternut…tried it once in a different preparation and didn’t like it, but maybe it’s time to try it again!

  • Reply
    September 13, 2011 at 3:27 pm

    Wonderful! Thanks for the recipe!

  • Reply
    October 3, 2011 at 2:29 pm

    Husband asks what’s for dinner, I say “Lasagna, kind of, and you’re not going to like it.” He knows what that means. He says, “You paleoized it, didn’t you? What’s in it instead of noodles?” So I say it’s butternut squash, which he has never really liked before. I used ground pork with some Italian seasoning instead of Italian sausage, and I added some diced bacon to the sauce. I also used up some fresh mozzarella I had on hand, by breaking it into bits between the layers. After 45 minutes it was bubbly and delicious smelling, and I had a bowl before husband got to it. And it was really good. I told him he might even like it. When he finally tried it, he agreed. He said he couldn’t, in good conscience, call it lasagna, but it was very tasty. So, win!

  • Reply
    Iron Tribe Fitness » Blog Archive » Paleo B.S. Lasagna
    October 5, 2011 at 11:20 pm

    […] such a delightful surprise on your palette. It is totally worth it. Go to the Health-bent website here for directions on how to do this, or ask me my method when you see me). Combine pasta sauce, […]

  • Reply
    October 16, 2011 at 2:47 pm

    Damn this was good!!!

    I didn’t have all of the ingredients in the recipe on hand so made do with what we had. Used a mix of ground beef and free range pork sausages out of casings. Also used tomato passatta and a can of diced tomatoes and Italian seasonings mix, chopped onion and powdered garlic. Very tasty but I would like to try this exact recipe with the roasted red peppers.

    Thanks for another great meal! I’m already dreaming of eating a slice of this for breakfast.

  • Reply
    October 17, 2011 at 12:04 pm

    My husband made this for me for (with just a few modifications) for my birthday, and I loved it! We summed it up over here

    Thanks for the great recipe!

  • Reply
    John Amrhein
    October 21, 2011 at 3:09 pm

    This was amazing!! Will definitely be making it again soon!

  • Reply
    Harriet McClain
    October 26, 2011 at 8:55 am

    This recipe is fantastic. It was easy to make. The aroma in my kitchen while it was cooking was amazing! We let it rest for 30 minutes like you suggested. It was so good that it will become a staple in my home. Thank you so much for sharing this!

    • Reply
      megan keatley
      October 26, 2011 at 2:20 pm

      thank you so much harriet. so glad you enjoyed!

  • Reply
    October 27, 2011 at 6:01 pm

    I tried this the other day. It was delicious! I added spinach as I had a bag needing used up. I thought it might make it too watery but it didn’t. I followed your advice and let it sit for a while. Will be making this one again!

  • Reply
    November 5, 2011 at 9:51 pm

    One of the best things I’ve had in a while! I’m not a huge fan of peppers so I substituted with sun dried tomatoes and it was delicious. Doesn’t make me miss pasta one bit!

  • Reply
    November 15, 2011 at 7:33 am

    I absolutely love this lasagna and prefer it to the tradtional kind. I’ve made it at least a dozen times and find myself coming back to it again and again. The only thing different I do is roast a whole red pepper and use the entire thing. I like the freshness of a roasted pepper as opposed to the jar ones (the tastes are different for me). I’m also able to get a pizza seasoned sausage at a local butcher shoppe that is kilelr in this dish, but have made it all types, even plain ground turkey and it was still amazing. YUM!

  • Reply
    coco plum
    December 10, 2011 at 5:36 pm

    this recipe is amazing for obvious reason. i made it last week and my husband was giving it lusty eyes after one bite. thank you so much for your time to this website…it makes my menu planning easier and my family meals happier and healthier!!

  • Reply
    5 Failsafe Paleo Potluck Dishes | Paleo Plan
    December 10, 2011 at 6:07 pm

    […] Help your friends avoid a sugar injection and provide them with this sweet alternative for dessert.4. Butternut Squash Lasagna I know that sounds weird, but this recipe looks amazing! And everything tastes good with spicy […]

  • Reply
    December 14, 2011 at 1:05 pm

    Yummmmmmmm! I made this last night for my husband and mother – it was a hit all around for the Paleo’s and non-paleo’s alike! My only issue was finding a paleo pizza sauce, where do you find yours? Thanks for a fabulous recipe!

    Oh, and I bumped the oven temp up to 450 for about 20-25 minutes in the middle of cooking to speed things along and my butternut squash was nice and tender after about 40 minutes total cooking time!

  • Reply
    January 1, 2012 at 1:28 am

    Our traditional New Year’s Eve meal is Lasagna and for years I’ve been rocking out an awesome gluten-free version of my family recipe…this year I’m full on paleo so this recipe was a life-saver! I did make the traditional version (it’s my 85 year old grandmothers favorite!!!) along with the BS Lasagna…it was so good! I did give everyone a taste and I think if I would have let them they would have chosen my BS over the traditional!!! Thanks for this recipe…it is now definitely my New Year’s Eve tradition!!!!

  • Reply
    andrea r.
    January 3, 2012 at 12:30 pm

    Delicious. Gobbled up by everyone and my husband had thirds. He’s from NY. He knows lasagna. While he admits it isn’t the real thing, it’s absolutely out of this world. Thanks!

    • Reply
      megan keatley
      January 12, 2012 at 11:23 am

      wowzers. what a compliment! thanks andrea!

  • Reply
    January 5, 2012 at 8:59 am

    What an great recipe! Made this for dinner last night and it was a huge hit. I never expected the butternut squash to pair so well with the other ingredients but it sure did! I too had a bit of trouble with the amount of time it needed to cook properly. Initially I covered it with foil for the first 45 minutes then added an additional 30 minutes but felt the squash was still too firm. Next time I will slice the squash a bit thinner (perhaps on the mandolin). I made my own homemade sausage using a spice blend we make (very easy) and added some mozzarella cheese between the layers, I know cheese isn’t Paleo – I am just heading in the Paleo direction (almost there) and I had tons of shredded mozzarella leftover from Christmas appetizers! I just discover your site and am now a “subscriber”. Looking forward to trying more recipes.

  • Reply
    Food Diary: Best Lasagna Ever | EasyPaleo
    January 6, 2012 at 4:25 pm

    […] One of the fans from my Facebook page recommended this recipe after I asked for a recipe challenge.  Thanks Jennifer Patchin!!  I was anxious to try it.  Here is the original recipe post on […]

  • Reply
    January 8, 2012 at 11:24 am

    This has become my new favorite meal! I’ve been making lasagna with zucchini for years but it has always been so watery no matter how I prepared it or how long I let it rest. This Butternut Squash Lasagna has the perfect texture and holds it even out of the fridge and re-heated…just had my last leftover piece…for breakfast! Yum. Thanks again for this recipe!

  • Reply
    Paleo Meal Plan Monday | Aiken Anecdotes!
    January 9, 2012 at 3:38 am

    […] and then a new paleo recipe for Butternut Squash Lasagna for my eldest and I. I found a recipe on Health Bent which I plan to adapt using buffalo ground meat and my favorite tomato sauce. I will post my recipe […]

  • Reply
    Paleo Buffalo Butternut Squash Lasagna « Northwest Cavegirls
    January 10, 2012 at 10:52 pm

    […] found inspiration from in using butternut squash instead of pasta sheets. I created a very yummy meat-tastic tomato sauce […]

  • Reply
    Meghan S
    January 24, 2012 at 8:23 pm

    I’ve heard great things about this recipe, and am really looking forward to it even more now that I’ve read some feedback! My question is this…what do you consider a plank size to be? Thin? Thick? Cutting butternut squash is an exercise of it’s own, so I want to do it right! Thanks!

    • Reply
      megan keatley
      January 26, 2012 at 12:36 pm

      it doesn’t really matter. the thinner you slice, the faster it’ll cook, but butternut squash is a tad bit difficult to handle, so it may be more difficult.

  • Reply
    January 31, 2012 at 4:58 pm

    Absolutely a hit! Don’t miss the cheese at all. The best part of this recipe is it is so easy to make and easiere to over eat…. Making this for Super Bowl festivities.

  • Reply
    February 5, 2012 at 6:00 pm

    A-MAZING! Ive been makng this for my paleo challenge for the past few weeks. Ive substituted paleo friendly meatballs for the sausage… My favorite thing to eat by far!!!! THANK YOU <3

    • Reply
      megan keatley
      February 9, 2012 at 10:28 am

      hmmm..sounds delicious. thanks so much april!

  • Reply
    February 10, 2012 at 1:21 pm

    Sounds awesome. I’m going to definitely make this! Not many recipes get such fantastic reviews!

  • Reply
    February 11, 2012 at 7:35 am

    Awesome Recipe. I doubled the ingredients (makes two dinners worth for two, if one person eats a lot like me). I used one pound mild italian chicken sausage and one hot, and cubed butternut squash (only thing they had at BJ’s). All fit into a large glass dish. Outside area got done in an hour, middle area hour fifteen.

    Next time I will try and experiment a little and add some greens, a layer of asparagus perhaps?

  • Reply
    February 12, 2012 at 5:09 pm

    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. 🙂

    • Reply
      megan keatley
      February 15, 2012 at 3:36 pm

      i definitely think you could sub out almost any squash for this. you just want to hit salty and sweet…and you’re golden.

  • Reply
    February 12, 2012 at 5:13 pm

    *looks….autocorrect is my arch enemy.

  • Reply
    Menu 2/15-2/29 « Ezekiel's Garden
    February 13, 2012 at 3:37 pm

    […] Saturday, February 18: Paleo lasagna […]

  • Reply
    Maggie Cain
    February 23, 2012 at 8:28 am

    Do you cover to cook?

  • Reply
    March 21, 2012 at 11:38 am

    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. 🙂

    • Reply
      megan keatley
      March 21, 2012 at 3:12 pm

      wooohooo! what a wonderful compliment! thanks soooo much meaghan!

  • Reply
    Tarah @ What I Gather
    March 26, 2012 at 2:09 pm

    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. 🙂

  • Reply
    April 22, 2012 at 9:25 pm

    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 🙂

  • Reply
    Jenny MacKenzie
    April 23, 2012 at 11:38 am

    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!

    • Reply
      brandon keatley
      April 23, 2012 at 2:07 pm

      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!

  • Reply
    Butternut Squash Lasagna, 8 points+
    May 21, 2012 at 11:51 pm

    […] 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 […]

  • Reply
    Hector Boyardee
    June 2, 2012 at 5:18 pm

    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!

    • Reply
      megan keatley
      June 12, 2012 at 2:45 pm

      health-bent…making your wildest dreams come true. hahaha, you’re very welcome hector.

  • Reply
    Laurie Granberg
    June 13, 2012 at 12:51 pm

    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!

    • Reply
      megan keatley
      June 20, 2012 at 12:29 pm

      so glad you enjoyed it laurie! you’re very welcome!

    • Reply
      Natalie Darden
      February 18, 2013 at 8:10 pm

      Can you provide a little info on how you made it into a freezer meal?

  • Reply
    July 3, 2012 at 12:52 am

    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.

  • Reply
    July 15, 2012 at 5:21 am

    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.

  • Reply
    July 21, 2012 at 7:48 am

    Dumb question, but I’m finally getting around to making this recipe this weekend–did you peel the squash?

    • Reply
      megan keatley
      July 21, 2012 at 11:16 am

      yes…it’s peeled. hope you like it libby!

  • Reply
    July 26, 2012 at 12:49 pm

    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!

  • Reply
    July 26, 2012 at 2:53 pm

    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!

  • Reply
    Team Oberg
    September 6, 2012 at 12:53 pm

    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

  • Reply
    September 14, 2012 at 8:58 am

    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 🙂

  • Reply
    September 20, 2012 at 8:17 am

    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!

  • Reply
    October 13, 2012 at 9:22 pm

    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.

  • Reply
    October 14, 2012 at 10:10 am

    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.

  • Reply
    October 15, 2012 at 7:49 pm

    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!

  • Reply
    October 23, 2012 at 5:28 pm

    I’ve made this 3 times ….. DE-LISH !!!!!

  • Reply
    October 31, 2012 at 8:00 pm

    I have to tell you guys… I’ve made this recipe countless times. It’s amazing every time. THANKS!!!! 🙂

  • Reply
    Summer Davis
    December 20, 2012 at 5:03 pm

    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.

  • Reply
    January 24, 2013 at 12:32 am

    WON-derful recipe. Easy to follow and tastes superb. Thanks a ton!

  • Reply
    Holly Snyder
    January 26, 2013 at 8:36 pm

    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!

  • Reply
    February 4, 2013 at 2:04 pm

    I’m new to your site. Made this over the weekend and it was so good!!!! Thank you!

  • Reply
    Sylvia king
    February 16, 2013 at 11:50 am

    Wonderful recipe. I LOVE butternut squash.
    Thank you so much.

  • Reply
    March 4, 2013 at 11:57 pm

    how thick do you slice the squash planks? is thinner better?

    • Reply
      March 5, 2013 at 9:39 am

      Thinner (using a mandoline) is better, especially for cook time.

  • Reply
    March 5, 2013 at 11:56 am

    One of the best recipes EVER. I make slight mods by adding hamburger meat and a jar of spaghetti sauce instead of pizza sauce so it will make a huge dish. We can eat off of this for a long time!

  • Reply
    March 6, 2013 at 2:35 pm

    This recipe is amazing and one of my favorites! Thank you so much for sharing! Keep up the good work!

  • Reply
    March 6, 2013 at 9:35 pm

    I love this recipe! It is so yummy. My husband does crossfit and sent me your link. This is one of my favs. Wouldn’t change a thing!

  • Reply
    March 25, 2013 at 11:13 pm

    my man & me eat this all the time! Best part – for some reason organic butternut squash at the local health food store (Island Naturals) is cheaper than non-organic @ the safeway. SCORE!!!

  • Reply
    Health-Bent | Paleo Recipes | Our Book > Primal Cravings: Your Favorite Foods Made Paleo
    May 8, 2013 at 11:00 am

    […] included a few of our most popular recipes from our website in the book like: butternut squash lasagna (with a new method), guacamole stuffed pepper poppers, pizza bites, pad thai, pumpkin chili, and a […]

  • Reply
    May 20, 2013 at 3:48 pm

    How well does this reheat? I’m hoping to cook it tonight for a work potluck tomorrow but we only have a microwave available for reheating.

    • Reply
      megan keatley
      May 21, 2013 at 10:10 am

      i think you’ll be be quite fine with a re-heat.

  • Reply
    June 19, 2013 at 9:29 am

    Hey All-

    This looks great and I can’t wait to try it out. One question, I’m new to paleo so please forgive me it’s a stupid one but there appears to be cheese in the picture. I know real lasagna has cheese but i didn’t see cheese mentioned in the recipe. Did I miss something?

    • Reply
      June 19, 2013 at 11:05 am

      cheese would be optional. it’s sort of a gray area food…ancestral health proponents like weston a price foundation and “primal” proponents like Mark Sisson are for it in those who tolerate it. but it’s an individual preference. in the original recipe we did it with no cheese and it still tastes great, and the new photos here are from our book where we just say the cheese is optional.

      hope that helps.

      – brandon

  • Reply
    July 9, 2013 at 5:00 pm

    I made this using a mild Italian chicken sausage & it was delish!!! Thanks for sharing your recipes!

  • Reply
    Butternut Squash is Buttery. And Nutty. | Pushing Twigs
    August 5, 2013 at 4:23 pm

    […] Butternut Squash Lasagna from Health Bent: […]

  • Reply
    Heather G
    August 10, 2013 at 4:08 am

    How would I prepare this if I want to freeze it? Did i miss those directions? I would imagine that I would do everything except bake the lasagna??? any suggestions?

  • Reply
    August 15, 2013 at 1:39 pm

    Wow a paleo lasagna recipe! I am a “paleo advocate” but I still have to convince my hubby to embrace a paleo lifestyle. I believe that eventually, paleo diet, to be most effective should be a family lifestyle. My goal is to involve the entire family into adapting paleo and when that happens, I definitely will be needing tons of creative and enticing paleo recipes such as this one . Starting today and in the coming days ,I will be a regular visitor of your blog. 🙂

  • Reply
    August 26, 2013 at 1:55 pm

    Talk about primal cravings! This satisfies my lasagna craving like nothing else! The roasted red peppers and olive olive oil in the sauce, along with a pinch of red pepper flakes are what make this dish totally killer – perfect combos to offset the somewhat sweet flavor of the squash. My family, including my 1 1/2 yr old daughter just love it! We love the Primal Cravings book and usually make this recipe from it, but I had to see if it was online so I could “Pin It” for others. Thanks for a great recipe!

  • Reply
    Kristy Wren
    September 8, 2013 at 10:20 am

    I love all of your wonderful recipes! Primal Cravings is definitely my favorite cookbook:-) I made this dish the other night and my husband and I enjoyed it so much-seconds were a must! Thank you so much for your creative and extremely tasty meals!

  • Reply
    CSA For September 12th! « Aagaard Farms of Brandon
    September 13, 2013 at 12:05 pm

    […] be the best choice for this enticing recipe for Goat Cheese and Squash pasta!  Here’s a grain-free paleo pasta recipe where, like summer squash, the winter squash becomes the noodle!  Kabocha would be a good […]

  • Reply
    The Journey begins with me - Page 421 | Mark's Daily Apple Health and Fitness Forum page 421
    October 6, 2013 at 7:39 am

    […] this (plan to make it next week, when I'm home). I make it without the cheese – still very good. Health-Bent | Paleo Recipes | Paleo Butternut Squash Lasagna Reply With […]

  • Reply
    November 8, 2013 at 9:37 am

    I’ve made this so many times–can’t believe I didn’t comment on it yet. Because it’s FREAKING DELICOUS! There’s no way you’ll miss the pasta or cheese with this much flavor going on. I can never resist tweaking a recipe and I love tucking in extra veggies, so I add:

    – 1 bag of baby spinach, sauteed/steamed with 1 T water until wilted and fairly dry
    – 12 oz button mushrooms, also sauteed w/ 1 T water until ‘dry’

    I also substitute hot Italian turkey sausage instead of pork, Rao’s pasta sauce instead of pizza sauce, and I don’t add the extra 1/4 C oil. But that’s just me.

    Thank you, Meghan, for yet another superb recipe!

  • Reply
    November 8, 2013 at 9:38 am

    Oops–Megan. Sorry for the superfluous “h”. :^)

  • Reply
    January 6, 2014 at 12:37 pm

    I have made this so many times, but wanted to leave a note about my first time. The first time I made this I remember being excited, but then as I made it I was thinking – oh this is going to be a paleo let down. There is no way this few simple ingredients are going to be THAT good. Then it came out of the oven, and the smell was intoxicating, but the taste…good god was it amazing. Yes, it can be a little watery (just a little, not bad). But as stated, let it sit, it does firm up, but what is better is it makes for PERFECT leftovers. This is one of those foods that is even better day 2…after everything had congeled and then rewarmed – heaven. HEAVEN I say! My first time I was mid W30, so I did omit the cheese. But now that I’m not as strict, I add cheese since I know that helps the hubby and little boy enjoy it more. FYI, while I’m usually of the mind cheese makes everything better…with or without this is sinful. As a paleo/primal foodei who ideally wants everything homeade, but can’t do that with work and a toddler… this easy sauce has replace making my own pizza/marinar/sidedish staple sauce. Try it over spiralized zucchini…doooo eet. And just to emphasize how good the entire recipe is, my non-paleo husband, my celiac mother, and my 18 month old toddler all LOVE it. We have so much trouble leaving enough for leftovers. Kudos, this is now one of my staples – we eat it once/twice a month. And for those of you who haven’t made this dish yet, go get busy. You thank health-bent!

  • Reply
    January 9, 2014 at 10:09 pm

    made it loved it, bomb dot com wonderful blend of goodness and hearty perfect meal on a cold winter day

  • Reply
    Eetdagboek Charissa | De Bakparade De Bakparade
    January 21, 2014 at 4:09 pm

    […] Butternut squash lasagne (oftewel flespompoen […]

  • Reply
    February 24, 2014 at 5:16 pm

    In the oven now! But I couldn’t cut the squash into planks I feel like they are more like chunks:/ I hope it cooks ok.

  • Reply
    Paleo Butternut Squash Lasagna with Cashew Cheese | Plaid & Paleo
    March 22, 2014 at 8:32 pm

    […] remove add the cheese, and cook for another 5 minutes.  Recipe adapted from Health Bent here.  […]

  • Reply
    Garlic Chicken Butternut Squash Lasagna
    May 18, 2014 at 2:27 am

    […] me. Do it.  Sorry for not being sorry. So I recently decided to steal Health Bent‘s paleo butternut squash lasagna idea. Have you ever seen this website? Holy sh*t, it’s STUPID fantastic. By far one of the best […]

  • Reply
    September 28, 2014 at 12:45 pm

    I want to love this site, the recipes look fabulous and get great ratings….but your awkward scripting makes this IMPOSSIBLE to view on a mobile device. (You simply can’t scroll down so all I see is a name and a pretty photo) I don’t bring my laptop into the kitchen….hell, I don’t even have wi-fi so I still need to tether to my cell phone to see the page. So frustrating. Please, please, please make a mobile friendly redirect!

  • Reply
    Crossfit Federal Way – Food Swap
    October 18, 2014 at 2:40 pm

    […] Butternut Squash Lasagna […]

  • Reply
    March 17, 2015 at 4:49 pm

    Hello! Excuse me for my ignorance but what do you mean cut into “planks”? So I get that I need to cut the squash into fourths lengthwise, right? And so, from there I need to cut lengthwise slivers, is that what you mean? To resemble lasagna noodles?


  • Reply
    PaleOMG – Paleo Recipes – Garlic Chicken Butternut Squash Lasagna
    March 31, 2015 at 10:00 pm

    […] I recently decided to steal Health Bent‘s paleo butternut squash lasagna idea. Have you ever seen this website? Holy sh*t, it’s STUPID fantastic. By far one of the […]

  • Reply
    September 19, 2015 at 10:29 am

    Made this for the first time last night. It was outstanding! Love, love, love this recipe. Thank you!

  • Reply
    November 11, 2015 at 10:24 pm

    Holy Moly! This turned out way better than I thought it would. Will totally be making this for the kiddos. It satisfies a pizza craving for me. (I added a small amount of raw organic cheese) The recipe is so easy! I added an extra pound of grass fed beef to the sausage mixture as my man eats mucho meat. Next time I’ll have to add a lot more squash as I was missing a bit of the sweetness from it and I may add some sauteed spinach too for just a wee bit of green. Thanks for a fantastic recipe!

  • Reply
    Kathleen Feeney
    November 12, 2015 at 9:55 am

    This recipe is delicious! I made it for my non Paleo bookclub last night and they raved. Although, I did add a little ricotta cheese and replaced the basil with sage. I only had one bite (I’m currently on a 10 day detox) and was REALLY impressed. It doesn’t need the ricotta, it is really flavorful. I read somewhere that it serves 10 and would definitely not rely on that, unless you serve small portions. I cannot wait to make this for myself and it has now become a go-to dish for me. I look forward to impressing people all winter with this meal. Thank you so much!

  • Reply
    December 13, 2015 at 7:04 am

    […] problem at all. Theme dinner each night. Monday could be stir-fry night, taco Tuesdays, and lasagna Thursdays. Search the web (or click those links) for some healthier or Paleo options of those meals and have […]

  • Reply
    Squash Party with Cashew-Wine Sauce Tending Bar – Beast… Like a Girl
    January 22, 2016 at 8:42 pm

    […] situation to please the carnivorous and herbivorous factions in my home. The original recipe is here; it seems to have been updated to include optional cheese since I first found it years ago, but I […]

  • Reply
    February 24, 2016 at 7:01 am

    What are the recommended servings? I doubled the recipe in a deep 9×9 pan…. Prepped yesterday to bake today, can’t wait!

  • Reply
    October 25, 2016 at 4:24 pm

    I have eaten myself into many a food coma with some version of this recipe since I first spotted it on your blog. I think it’s time to make this again. I’m living in a new area, so it will be pretty neat to see if I can find everything I need at my local organic food store. I’m getting excited just thinking about it!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.