Butternut Squash Lasagna

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Butternut Squash Lasagna

The butternut squash adds amazing fall flavors to this lasagna.  If you have a mandolin, use it to create the perfect lasagna noodles.  To make this a more heartier lasagna, saute up ground beef, ground chicken or even sausage for a meatier meal.

You can also find this recipe in my cookbook: Paleo Italian Cooking.

 

Ingredients

  • 1 large butternut squash
  • 1-2 tablespoons olive oil (divided)
  • 1 teaspoon unsalted butter
  • 3-4 cloves garlic (chopped)
  • 1/2 yellow onion (diced--1/2 cup)
  • 1 cup coconut milk (can full fat)
  • 1 (15 ounce) can petite diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 2 bags baby spinach

Directions

  1. Preheat oven to 350 degrees.

    To prepare your butternut squash (this is a process I taught in my class at Glastonbury High School)--Cut the squash in half, then use a vegetable peeler to remove the skin--this way you are only removing the skin.

  2. If you have a mandoline that will work to create your "lasagna sheets" or you can use a sharp chefs knife into this strips.

    Heat your large saute pan over medium heat.  Add in 1 tablespoon olive oil and butter.  Add in onions, 1 teaspoon sea salt and let cook for 1 minutes then add in garlic and cook for 30 seconds.

  3. Next add coconut milk, petite diced tomatoes, parsley, basil, and sage.  Bring to a high simmer--let cover and remove from heat.

    For the spinach, mine was microwavable in the bag.  If you have a bag that does not have that listen then put into a microwave dish with 3 tablespoons of water and set on high for 3 minutes.  Squeeze the liquid and set aside--easy!

  4. To make your lasagna--take a ladle full of the cream sauce and add to the bottom of your pan (just enough to cover the bottom).  Add a layer of butternut squash, then top with an even layer of spinach and add 2 ladles of cream sauce to cover then spinach.  Top with a layer of butternut squash then pour the rest of the cream sauce to cover the lasagna.

  5. Bake, uncovered for about 45 minutes.

  6. Let sit for 5 minutes then enjoy family style!

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