Butternut Squash Lasagna

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photo-601Disclaimer: nothing can take the place of real noodles.

I know – le sigh.

However, if you’re willing to put that aside, this recipe is pretty awesome and will get you close to a lasagna-like dish without any gluten or dairy. Win! I’m currently back in Scotland visiting, and a trip to the local Tesco to get ingredients left me with zero options for pre-made sauce that did not contain any excess sugar, so I looked around and gathered some staples to make my own. If you can find a clean pasta sauce, by all means go ahead and use that which means you’ll save time and omit the tomato sauce, paste, and oregano. I also used lean ground pork, but beef or lamb or a combo of different meats would be tasty as well.

Prep time: 20 min     Cook time: 30 min    Makes: 6-8 servings, one 13″ x 9″ dish or two 9″ round dishes

Ingredients:

  • 2 medium or 1 large butternut squash
  • 1 pound (500 g) lean ground beef or pork
  • ~36 oz canned tomato sauce (1000 g Italian passata for my UK friends)
  • 4 oz (100 g) tomato paste
  • 1 onion, diced finely
  • 3 garlic cloves, minced
  • 1/2 cup sliced olives
  • 1 tsp dried oregano
  • 4 eggs, beaten
  • Salt & pepper
  • Coconut oil or fat of choice

Directions:

  1. Preheat the oven to 400F (200C).
  2. In a large pot over medium heat, sauté the diced onion in a spoonful of coconut oil until it’s softened, about 5 minutes. Add the pork, garlic and oregano and raise the heat to medium-high. Saute until the pork is cooked through.
  3. Add the olives, tomato sauce and paste. Season with salt and pepper to taste. Turn heat to low and simmer while you prepare the squash. [Note: this makes a tasty meat sauce all on its own or for use in other recipes.]
  4. Peel the butternut squash. Slice into very thin rounds by laying the squash on a cutting board. I tried to make mine about 1/8″ thick. The key is to make the slices as uniform as possible so they cook evenly. You could also use a mandolin to make them evenly sized. Be sure you have a sharp knife! Other recipes call for the squash to be sliced lengthwise into long sheets but this is very hard to do with a knife. The rounds enable quicker prep time and the result is just as tasty.
  5. Now it’s time to prepare the lasagna: start with a bit of sauce to cover the bottom of the dish. Then place the squash in a single layer (I used small pieces from the bottom of the squash, which I had to cut into half moons to remove the seeds, to fill in the gaps between the rounds). Now add another layer of sauce. Don’t skimp because the moisture from the sauce is what cooks the squash. Now add about 1/3 of the scrambled egg and smear it around. It will look gross. Stay the path. It’s going to taste awesome and gives the appearance of cheese.
  6. Repeat the squash-sauce-egg sequence one or two more times, depending on how much you have left (I used two 9″ round pans so each ended up with two layers).
  7. Finish with a light layer of sauce. I also used up some of the extra pieces of squash as decoration. Fancy :)
  8. Bake for about 25-30 minutes or until a knife easily pierces the squash.
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39 thoughts on “Butternut Squash Lasagna

  1. Wilms

    Made this, with some variations, for lunch today and wow! Yum yum! Tuna and prawns instead of meat and boy was it lush. Thank you for posting xx (“,)

    Reply
  2. JPtheRMT

    You indicate scrambled egg in the ingredient list, but your picture seems to show the egg in a raw state rather than cooked. Please clarify if the eggs are in fact scrambled (cooked) or just beaten together (uncooked) in the method. Thanks! :)

    Reply
  3. michele b.

    Yum! I liked this a lot! I knew I wouldn’t miss the real pasta (I never used much making “real” lasagna… go figure), but I was afraid I’d miss the cheese. Nope! The egg gives a nice texture (may even use a bit more next time as i had a hard time getting 3 full “layers” of egg in my 9×13) and it’s really all about the sauce for me – yum! (PS…my food processor madem ridiculously quick work out of slicing the butternut)

    Reply
    1. Steph

      Hi Michele! I really appreciate the feedback, especially on the squash quantity. I may change the recipe a bit so that folks will definitely end up with enough. Really glad you liked it. That’s fantastic about your food pro…right on!!

      Reply
  4. Jaime

    Made this for dinner last night exactly as written. Family LOVED it! You’re right about getting the squash uniform – we had a few pieces a bit crunchier than we would have liked. Me and the squash had a little fight, but we made up after it tasted yummy. Fantastic recipe, thanks for sharing! You da bomb! :-D

    Reply
  5. Carissa

    This came out sooo good!! The flavors were perfect and I didn’t even miss the noodles. It was a hit with my guest also. Thanks for posting!

    Reply
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  7. Hungry

    Do you think that you could put this together a day in advance and store in frig with the beaten eggs?? Going to give it a whirl!

    Reply
    1. Steph Post author

      Hi there! I think so…the eggs might eventually sink down to the layers below but it shouldn’t hurt the flavor.

      Reply
  8. Renee

    I just made a meat and mushroom sauce with 1/2 beef/ 1/2 lamb. I was planning on using it to top spaghetti squash for dinner, but now I think I might have to change my plans. This looks really yummy. I’m thinking of adding a bag of spinach to the sauce and cooking it down a bit before assembling. Can’t wait to try it.

    Reply
  9. Cathy Michell

    This sound delicious! What about beating in some full fat coconut milk with eggs to achieve a more creamy ricotta- like texture for the “cheese” part if this recipe?

    Reply
  10. Catherine

    What are your thoughts about substituting sweet potato rounds for the butternut squash? I am in a small rural town in France, and there was no squash at the marche today, so I bought sweet potatoes instead! Doable? Thanks for any advice!

    Reply
  11. kathie

    If I cannot use olives, could you suggest how much salt I should use to replace the salt from the olives? Thank you.

    Reply
    1. Steph Post author

      I would add salt to the sauce…truthfully I usually salt food by taste so see how the sauce tastes and then adjust from there. Sorry I’m not able to give you a more specific answer.

      Reply
  12. Ashley

    This sounds delicious! I’ve been looking for something to do with butternut squash! Thinking about adding a layer of bacon. What do you think?

    Reply
    1. Steph Post author

      Hi Jodi…I’m not really sure to be honest but I think butternut squash would hold up okay in the freezer without getting mushy.

      Reply
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  15. zbri

    This looks amazing, but I have an allergy to eggs. How important are they/what would you recommend as a worthy replacement? Thanks in advance!!

    Reply
    1. Steph Post author

      They’re there to provide the texture and appearance of cheese. Not necessary in the dish and it’d be tasty without it.

      Reply

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