• 1 lb ground grass-fed beef
  •  1 large butternut squash
  •  1 28 oz jar tomato sauce
  •  1 tbs. olive oil
  •  1 cup white onion, diced
  •  6 cloves garlic, minced
  •  5 tablespoons sundried tomatoes, diced with oil drained
  •  2 basil leaves
  •  Salt & pepper to taste
  • Mozzarella cheese to sprinkle on top (optional)


  • Peel the butternut squash and slice in half. Remove the seeds with a spoon. Slice both halves in half widthwise. Slice each section into thin slices, lengthwise.
  •  Preheat the oven to 375°F.
  •  Bring a large saucepan to medium heat. Add olive oil, garlic and onion.
  •  Once onions are translucent, add the meat, salt, pepper and basil. Cook until meat is browned.
  •  Add sun-dried tomatoes and marinara to the pan.
  •  To assemble the lasagna, place 2-3 tablespoons of the sauce on the bottom of a 9”x13” baking pan.
  •  Layer with slices of butternut squash so they overlap slightly. Add a layer of meat and sauce to cover the squash.
  •  Repeat step 7 until there is no more squash or sauce left, about 3 layers.
  •  Bake in the oven 60 minutes uncovered at 375°F.
  • remove From the oven and sprinkle cheese on top. Enjoy!

Serves: 8

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