Butternut Squash Lasagna

Ingredients:

• 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)

Directions:

• 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