Servings: 1 Serving
Calories: 300kcal
Ingredients
- ⅛ lb ground beef grass-fed beef preferred
- ⅛ butternut squash large
- ½ cup tomato sauce jarred works
- ⅓ tsp olive oil
- 2 tbsp white onion diced
- ¾ clove garlic minced
- 2 tsp sundried tomatoes diced with oil drained
- ¼ tsp basil leaves
- 1 tbsp mozzarella cheese optional - as a topping
- salt & pepper to taste
Instructions
- 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!
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 24g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Natural Sugar: 10g
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