- 1 lb Italian sausage, casing removed
- 1 red onion
- 3 cloves garlic
- 1 15 oz can pizza sauce
- 1/2 c roasted and chopped up 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
- Preheat oven to 400ºF.
- In a saute pan, crumble the sausage and brown it, along with the onions and garlic.
- While the meat is cooking, cut the top and ends off of the squash off and peel it. Cut it into 1/4′s. (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 worry about all the strings, as you won’t even notice those when they’re cooked. Slice the squash into slices around 1/2 inch thick pieces.
- Make the sauce by mixing the pizza sauce, red peppers, olive oil, and basil.
- Using a 9×9 pyrex dish, put down enough sauce to lightly cover the bottom of the dish, so the squash from sticking to the pan.
- 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 60 minutes. It should be bubbling with a slightly crispy and browned top.
Note: the lasagna may be liquid-y right out of the oven, so let it set for 30 minutes before cutting into it, as it will solidify.
Adapted from Health-Bent.com: http://www.health-bent.com/beef/paleo-butternut-squash-lasagna
Contributed by Stina