I know – le sigh.
However, if you’re willing to put that aside, this butternut squash lasagna 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.
- 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
- Preheat the oven to 400F (200C).
- 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.
- 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.]
- Peel the butternut squash. Slice into very thin rounds by laying the squash on a cutting board. I tried to make mine about ⅛” 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.
- 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 ⅓ 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.
- 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).
- Finish with a light layer of sauce. I also used up some of the extra pieces of squash as decoration. Fancy ?
- Bake for about 25-30 minutes or until a knife easily pierces the squash.