When I went gluten and then grain free a few years ago, I really missed pasta, and especially lasagna. Lasagna was a favorite when I was growing up and a “go to” comfort food for me. One day, I was watching a cooking show and noticed a chef using butternut squash as noodles. This really intrigued me as I love butternut squash. I decided I wanted different fillings and technique for the noodles as I liked them firmer or al dente, so I headed to the kitchen and created this recipe. I made it for my family and it was an instant hit. It then became the headliner at a workshop I taught one winter. Everyone loved it and I still get comments on how this is a rotating dish at their homes. Even my husband said he would pay money at a restaurant to have this once a month! I have put in a vegetarian option with sautéed mushrooms and onions, and think it would be a great addition to the omnivores’ recipe. It will definitely will satisfy your comfort food fix, but with lower carbs and nutrient dense vegetables. Here's a video of me talking about grain free cooking and makeing the lasagna. http://fox4kc.com/2015/05/15/butternut-squash-grain-free-lasagna/
P.S. If you are in the Kansas City area on June 9, I will be teaching a workshop that will include another grain free lasagna using seasonal vegetables as the noodles. For more information on the workshop and how to sign up, check out my workshop page. Hope you can join me!
Butternut Squash “Nooodle” Lasagna
From the kitchen of Heather Page, Healthy Decadence
2 Butternut Squash
2 T. extra virgin olive oil
1 lb. grass fed ground beef (for vegetarian, sub 2 c. sautéed onions and mushrooms for the beef layers)
2 c. organic whole milk ricotta
2 c. organic mozzarella
4 c. organic spinach
2-3 c. of your favorite pasta sauce/ragout recipe
½ c. Grated manchego, parmesan or asiago for top layer
Sea salt and pepper
Preheat oven to 350 degrees. "Noodles": Peel and slice butternut squash into 1/8 inch strips using largest part of butternut squash to make wide "noodles" (you will have butternut squash left over for another recipe). Depending on size of "noodles" you will need enough to do three layers. Coat with olive oil and sprinkle himalayan sea salt and place on sheet pan. Roast for 10-15 until slightly soft. While butternut squash is roasting, brown ground beef with garlic powder, salt and pepper to taste. In a separate bowl, add a pinch of salt and pepper to the ricotta and whip. To assemble lasagna: In a 9x13 pan, coat bottom with sauce. Place butternut squash noodles on top as you would a regular noodle. Spread 1/2 of ricotta on top and then layer sauce, beef and 1/3 of mozzarella and 1/2 of spinach leaves. Add another layer of butternut squash and repeat process with ricotta, etc. Add one more layer of butternut squash and remaining mozzarella. Bake for 30 minutes at 350 covered with foil. Remove foil after 30 minutes and bake for another 10 minutes uncovered at 400. Serve with shredded manchego, parmesan, etc.
Thanks to my friend Meridith, for the gorgeous shot of the lasagna!