Peel the butternut squash and slice in half, lengthwise. Remove the seeds with a spoon. Slice both halves in half widthwise. Slice each of the sections into thin slices, lengthwise. These slices will be used for layering in the lasagna.
Preheat the oven to 375°F.
Bring a large saucepan to medium heat. Add olive oil, garlic and onion.
Once the 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 a bit of the sauce on the bottom of a baking pan.
Layer the 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!
Food Category: Meat, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb
