Butternut Squash Lasagna w/ Pumpkin Seed Ricotta Grain Free & Dairy Free
Butternut Squash Lasagna, what does that even mean? It means, that you get all the delicious flavors of lasagna but instead of wheat noodles, you get sweet and creamy butternut squash and I promise, MORE FLAVOR.
What you need:
2 cups of pumpkin seeds
2 cups of fresh basil (I like a lot of basil)
Sea Salt to taste
1 2lb butternut squash, peeled and sliced thin to resemble a lasagna noodle
1 onion, chopped
2 cloves of garlic, minced
1.5 pounds of grass fed beef or free range turkey or bison (you can also sub mushrooms here if you prefer a meat free version)
1 24 ounces can of crushed tomatoes
1 6oz can of tomato puree
8 inch square pan for layering the lasagna and baking
What to do:
1. Soak the pumpkin seeds for up to 2 hours or overnight, drain saving the liquid. Blend pumpkin seeds with 1 cup of basil and sea salt in food processor. Add in the remaining liquid from soaking the pumpkin seeds until you get a ricotta like consistency.
2. Peel and slice the butternut squash into thin uniform slices to resemble lasagna noodles. I like doing it by hand but a mandolin works great too.
3. Sautee' the onion with a little ghee or coconut oil until translucent add garlic, salt and the remaining cup of basil. Add the meat of your choice and brown. Add the crushed tomato and tomato puree' and let simmer. Add salt and fresh black pepper as needed.
4. Place a thin layer of meat sauce on the bottom of the pan, layer the squash on top just like you would with lasagna noodles, spread the pumpkin seed ricotta over the squash (enough to cover the squash). Add the meat sauce on top of the ricotta and repeat the layers, ending with the pumpkin seed ricotta ontop.
Bake, covered at 375 degrees for about one hour, until squash is tender.
Enjoy with love,
Christina ❤
What you need:
2 cups of pumpkin seeds
2 cups of fresh basil (I like a lot of basil)
Sea Salt to taste
1 2lb butternut squash, peeled and sliced thin to resemble a lasagna noodle
1 onion, chopped
2 cloves of garlic, minced
1.5 pounds of grass fed beef or free range turkey or bison (you can also sub mushrooms here if you prefer a meat free version)
1 24 ounces can of crushed tomatoes
1 6oz can of tomato puree
8 inch square pan for layering the lasagna and baking
What to do:
1. Soak the pumpkin seeds for up to 2 hours or overnight, drain saving the liquid. Blend pumpkin seeds with 1 cup of basil and sea salt in food processor. Add in the remaining liquid from soaking the pumpkin seeds until you get a ricotta like consistency.
2. Peel and slice the butternut squash into thin uniform slices to resemble lasagna noodles. I like doing it by hand but a mandolin works great too.
3. Sautee' the onion with a little ghee or coconut oil until translucent add garlic, salt and the remaining cup of basil. Add the meat of your choice and brown. Add the crushed tomato and tomato puree' and let simmer. Add salt and fresh black pepper as needed.
4. Place a thin layer of meat sauce on the bottom of the pan, layer the squash on top just like you would with lasagna noodles, spread the pumpkin seed ricotta over the squash (enough to cover the squash). Add the meat sauce on top of the ricotta and repeat the layers, ending with the pumpkin seed ricotta ontop.
Bake, covered at 375 degrees for about one hour, until squash is tender.
Enjoy with love,
Christina ❤
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