Paleo Butternut Squash Lasagne

Paleo Butternut Squash Lasagne
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Paleo Butternut Squash Lasagne calories by ingredient


Introduction

a Paleo version of lasagne. No Grains, no Dairy, just good stuff! :) a Paleo version of lasagne. No Grains, no Dairy, just good stuff! :)
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

Tips

You can add more veggies or no Mushrooms which ever you prefer. Great meal to make & freeze for later. I always have left over Squash that i end up roasting on its own and the sauce & meat run out very quickly so dont be afraid to make extra.
if the the sauce is too thick I sometimes add a bit of water to thin it out.


Directions

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.