Sunday, February 19, 2012

Butternut Squash Lasagna

This recipe is from a fellow Urban Acres co-op member. Access the original recipe here.

  • 1 lb of grass-fed ground beef 
  • 1 red onion
  • 2 cloves of garlic, crushed
  • 15oz can of organic pizza sauce
  • 1/4 cup of extra virgin olive oil
  • handful of fresh basil
  • 3 small sweet peppers or 1 medium bell pepper
  • 1 Tbsp Italaian seasoning
  • 1 butternut squash

Preheat oven to 400ºF. In a saute pan brown the beef, along with the onions & garlic. In the meantime, cut the top and ends of the squash off and peel it. Split it into 1/4′s (right where the squash starts to turn bulbous, cut it in 1/2, width-wise and split those two halves in half, lengthwise) and scoop out the seeds. Slice the squash into planks (see picture).

In a food processor, puree the pizza sauce, olive oil, peppers, basil and seasoning.

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. By creating an aluminum foil house, you can keep all the heat intact while the lasagna is setting. 

This makes 4 LARGE servings and is, by far, our favorite Whole30 meal to date.

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