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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