Primal/Paleo Butternut Lasagna

Posted on May 10, 2013 by PBC Admin | 2 Comments

It seems like every day there is a new anti-paleo/primal/ancestral/evolution diet article out there on the world wide web.  I understand some of these arguments, such as: 

  • We live in a modern world, not a prehistoric one.
  • We continue to evolve and adapt to our surroundings, so we should be able to adapt to new kinds of foods.

My response to these arguments is that I simply feel better when I don't eat certain modern, processed foods.  At the end of the day I will continue to eat whole, fresh foods and simple, natural ingredients because I feel great when I do.

With that said, we DO live in a modern world with modern cultures and modern social pressures, many of which revolve around food. Before I "went paleo" I consumed a lot of traditional processed foods... and I had a lot of problems. Now, even though I have changed my unhealthy ways, I still enjoy the foods I love... I just find creative, healthier ways to make them.  Often these new paleo/primal recipes are better than the old processed-food recipes!  Such is the case with this...

Primal/Paleo Butternut Lasagna

This recipe is primal if you use goat cheese (optional), and paleo without any goat cheese added.  Adding the meat is also optional - just substitute additional veggies for a delicious vegetarian or vegan meal.

Ingredients:

  • 1 medium butternut squash, peeled and thinly sliced (see notes below)
  • 2 pounds ground beef or venison
  • 1 large onion, diced
  • 1 large green pepper, seeded and diced
  • 1 cup chopped fresh mushrooms (portabella, shitake, etc.)
  • 5 cloves fresh garlic, minced
  • 1 tablespoon dried or fresh oregano
  • 32 ounces marinara sauce, homemade or paleo/primal-approved
  • 16 ounces soft goat cheese, crumbled (optional)
  • sea salt and fresh cracked black pepper, to taste

Directions:

  • Preheat oven to 400 degrees.
  • In a large pan, combine beef or venison with onion, green pepper and mushrooms. Cook over medium-high heat, stirring occasionally, until meat is browned and vegetables are soft.  Add garlic, oregano, sea salt and pepper, stir and remove from heat. 
  • Add marinara sauce to the meat/vegetable mixture and stir to combine.  Set aside.
  • Carefully cut butternut squash in half width-wise, separating the round, bulb end from the long skinny end.  Stand the long end up on the freshly cut side, and using a sharp knife, carefully slice away the outer skin (see photos below).
  • Slice into four manageable pieces, and start slicing off thin pieces.  These are your lasagna "noodles."
  • I like to use my trusty spiral vegetable slicer to slice thin butternut squash "chips."  This machine is AMAZING.
  • In a 9x13" pan, spread a small cup of sauce on the bottom of the pan to prevent sticking.
  • Take 1/3 of the butternut "noodles" and spread them on top of the sauce in the pan so they form a thin layer.
  • Cover the butternut layer with 1/2 of the goat cheese crumbles (optional).
  • Cover the goat cheese layer with 1/2 of the remaining meat sauce.
  • Repeat, layering butternut, goat cheese, and sauce. 
  • Top with remaining butternut squash in a thin layer.  Use a broad flat spoon to squish lasagna down into pan evenly.  Bake for 45 minutes until lasagna is bubbling and the top layer of butternut squash is starting to brown.
  • Remove from oven, allow to cool at least 10 minutes before serving.
  • Enjoy!

 

Posted in dairy free, gluten free, grain free, healthy, italian, lasagna, paleo, primal, recipe


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2 Responses

Trina
Trina

February 12, 2014

This is so yummy! I’ve made it twice now and friends and family have devoured it! thanks for sharing!

Trina Frederickson
Trina Frederickson

January 31, 2014

Made this for dinner tonight and it was awesome! So looking forward to having the leftovers for dinner tomorrow. This is a little heartier than using the zucchini “noodles” and a nice change. Thanks for sharing!

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