Paleo Butternut Squash Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butternut Squash Tomato Paste, 1 can *Hunt's Tomato Puree (2 cans) *Extra Virgin Olive Oil, (1/4 cup) *Package of Ground Turkey Onion, chopped Cashews Nuts, dry roasted, .25 cup Mushrooms, cooked, ~1/2 - 1 cup pan roasted Sunflower Seeds, without salt, about a handful
Cook turkey in pan w/onion & any seasoning you wish.
cook mushrooms & nut in pan.
chopp & peel Butternut Squash.
Mix Tomato puree & paste & olive oil & some dried basil together.
Get a lasagne pan and layer
sauce then squash then meat and repeat and leave enough sauce to cover the top.
cook at 400 degrees F for 45mins.
it is done when the butternut squash is soft enough to be cut with a knife.
It is best if it allowed to stand for about 30mins.
(I like it best cold the next day)
Serving Size: 8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALICAT241.
cook mushrooms & nut in pan.
chopp & peel Butternut Squash.
Mix Tomato puree & paste & olive oil & some dried basil together.
Get a lasagne pan and layer
sauce then squash then meat and repeat and leave enough sauce to cover the top.
cook at 400 degrees F for 45mins.
it is done when the butternut squash is soft enough to be cut with a knife.
It is best if it allowed to stand for about 30mins.
(I like it best cold the next day)
Serving Size: 8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALICAT241.
Nutritional Info Amount Per Serving
- Calories: 469.1
- Total Fat: 19.6 g
- Cholesterol: 66.7 mg
- Sodium: 830.1 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 15.9 g
- Protein: 28.5 g
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