KANSAS CITY, Mo. -- Whether you have an allergy to grains or are looking for a way to reduce the amount of grains you consume, you'll be amazed by this grain-free lasagna.
2 Butternut Squash
2 T. extra virgin olive oil
1 lb. grass fed ground beef
2 c. organic whole milk ricotta
2 c. organic mozzarella
4 c. organic spinach
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 and bake for another 10 minutes uncovered at 400. Serve with shredded manchego or parmesan.
Heather Page will be teaching a workshop on grain-free entrees and sides in June. Click here to learn more.