Grain Free Butternut Squash Lasagna

Squtternut Stacked Lasagna 

1 medium butternut squash, peeled and thinly sliced through the neck (reserve the bulb for other occasions)
1 medium eggplant, thinly sliced
1 large zucchini, sliced
1/2 sweet yellow onion, minced
1 cup curly kale, shredded and sliced
1/2 lb. 85% lean grass fed ground beef
sea salt
ground pepper
1 1/2 cups Muir Glen Garden Vegetable Pasta Sauce
3 Tbs. fresh basil, cut into chiffonade

 

Preheat oven to 400 degrees. 

 

After slicing the eggplant and zucchini, layer on a paper towel, salt, and allow to “sweat” for about 30 minutes. 
Meanwhile, on a parchment lined baking sheet, bake the squash for about 45 minutes, or until soft. After about 20 minutes, add the eggplant and zucchini to the sheet, and bake until soft and beginning to brown and soften. Once baked to perfection, remove from the oven and set aside.

In a medium saucepan, over medium to low heat, brown the ground beef and salt and pepper. Once cooked through, add the onion, and cook until translucent. Add kale and tomato sauce. Cover and reduce heat to low. Once the kale has wilted, add basil and remove from heat.

 

To assemble, create a beautiful “stack,” beginning with the squash. Add a layer of meat sauce, then some squash and eggplant, followed by another layer of squash and more sauce. Layer as desired, creating as tall of a stack as is pleasing to you.

 

Savor. Enjoy.