I had my first taste of paleo lasagna the other day. It was amazing, thanks Brittany. It was everything I love about Italian food paired with my favorite squash! I knew I would be making my own paleo lasagna soon. I used fresh basil and made my own sauce. I think that the squash is a perfect compliment to this. Like Brittany said to me you don’t even miss the cheese or pasta in this dish because it is full of flavor.
1 package of hot Italian sausage with casings removed
1 butternut squash peeled and sliced
2 cans of diced tomatoes
1 can of tomato sauce (unflavored)
5 cloves of garlic minced
1/2 sliced yellow onion
handful of fresh basil
1 tbsp of Italian seasoning
1 tsp of oregano
1tsp of thyme
1tsp onion powder
1tsp garlic powder
salt and pepper to taste
Heat 2 tbsp of olive oil in a deep pot. Cook onions and garlic in the oil on medium high heat until soft. Add all cans of tomato to the garlic and onions and reduce heat to medium. Add all seasonings and fresh basil to the pot.
Crumble up sausage and add to the sauce. Reduce to low heat.
While the sauce simmers peel, remove seeds, and slice your butternut squash.
Layer half of it in the bottom of an oiled dish.
Pour half of the sauce on top of the squash. Layer more squash and pour remaining sauce over the top.
Bake at 400 uncovered for an hour. Turn broiler on at the very end to darken the top and cook off any excess liquid.
This was super good! It was well worth the effort to prepare. You might want to make two in case company comes. 😉