Butternut Squash Meat Lasagna
When assembling Butternut Squash Meat Lasagna, it’s important to consider the cooking times of each ingredient to guarantee every layer is perfectly tender. The oven temperature is usually set to a moderate level to allow the lasagna to bake through without burning the top or edges.
Equipment
- 1 oven
- 1 medium-size skillet
Ingredients
- 1 tbsp coconut oil
- 1 small onionminced
- 3 garlic clovesminced
- 1 1/2 lbs turkeyground
- 4 cups tomatoescanned diced
- 1 can 4 oz tomato paste
- to taste sea salt
- to taste black pepperground
- 1 tsp basildried
- 1 tsp oreganodried
- 1 large butternut squashpeeled seeded and cut into thin slices
- 4 tbsp parsleychopped
Instructions
- Preheat oven to 400 degrees.
- In a medium-size skillet over medium-high heat, heat coconut oil and cook the onions and the garlic until softened, about 5 minutes. Add the ground turkey and cook until browned, about 6 minutes. Add the next 5 ingredients (tomatoes through oregano) and season with sea salt and pepper to taste. Turn heat down to low and let simmer for about 10 minutes.
- To prepare the lasagna, in a medium-large size baking dish, alternating layers of butternut squash slices with layers of the meat sauce. Keep making layers until all of the ingredients have been used.
- Bake for 25 minutes or until the squash is soft and tender. Serve warm garnished with parsley.