Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Paleo Butternut Squash Lasagna

Recipes

Prep Time: 15 min | Cook Time: 45 min | Ready in: 60 min | Servings: 4

Ingredients

  • 1 lb ground beef or sausage casing removed (I like to mix both)

  • 8 slices of bacon

  • 1 red onion

  • 3 cloves garlic

  • 15 oz pizza sauce

  • 1/2 c roasted red peppers

  • 1/4 c olive oil

  • few leaves of fresh basil

  • 1 small butternut squash

Directions

  1. Preheat oven 400ºF. In a saute pan crumble the ground meat 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, pull out the seeds, and slice squash into planks. In another pan, fry up the bacon, then chop it up.

  2. Make the sauce by pureeing the pizza sauce, red peppers, olive oil and basil. Using a 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 bacon, and more sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.

  3. Bake for 45 minutes until the pan is bubbly 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.

Cook’s Note:

Remember, grass fed meat cooks in about 1/3 of the time of other beef!

Editor’s Note:

Originally posted by lissaunders