This recipe is adapted from one at http://www.health-bent.com/beef/paleo-butternut-squash-lasagna sent by my good Scottish Texan friend Flash Kennedy 🙂
Lasagne is one of my favourite things, which I’ve made eaten once in the past year due to paleo. I’m not going to pretend that this is a replacement for it, but it is a pretty close second. And if you were being a bit wicked you could sprinkle grated cheese on top!
Ingredients (I just made a small one for 2 for the first time, and I had some of the bolognese left for another dish):
1/2lb pork mince (or you could use beef)
1 butternut squash – you’ll need one with a long top part, this is the only bit you’ll need
1 onion chopped
5-6 mushrooms chopped
2 cloves garlic crushed
Red pepper finely diced
500ml carton of passata
Tbsp dried oregano
Chicken stock (2 ice cubes!)
Salt and pepper
Fresh basil finely chopped
Pre-heat the oven to 200ºC.
In a large pan brown the mince along with the onions (the onions will soften while you brown which speeds things up), add in the crushed garlic. Once all brown, add the passata, oregano and stock.
Let it cook for a few minutes,. While you’re doing that slice the butternut squash thinly with a mandolin slicer. You’ll probably have some squash left over. If you don’t have one, you could do it with a really good, sharp kitchen knife. But please don’t cut any fingers off! They make the lasagne taste funny.
Then add in salt and pepper to taste and the basil to the tomato sauce and stir through. Time to layer your dish now.
Add a layer of sauce to the bottom and then your butternut squash. Keep going until you get to the top then pop in the oven and bake for about 40-45 minutes.
Serve with your favourite veg! Srcumdidlyumptious!