Creamy Butternut Squash Lasagna {paleo}

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For the first time this winter I got a snow day! Well it was more like an ice day but I will take it. I have been extremely busy lately and have missed posting recipes. A day off from work was my opportunity to catch up around the house and also make something for the blog.

A while back I saw a recipe from Against all Grain for lasagna and she used her crepe recipe as the noodles. At first I thought that sounded really weird but now I make those crepes all the time and the thought of making a lasagna sounded awesome. I don’t really tolerate tomato sauce well….or cheese. So I came up with a version that I could enjoy and still get the comfort food feeling of lasagna. I personally used pork sausage in this recipe. I thought the flavors would blend with the butternut really well…almost like Thanksgiving. But chicken, ground beef or lots of veggies would taste just as good. You just might need to increase the amount of seasonings in the recipe.

I will say that this is not a quick and easy meal to prepare. Today I needed the kitchen therapy and took my time preparing it and enjoyed it. However, if I was going to do this on a weeknight I would probably try and make some stuff ahead of time. The sauce or filling could store in the fridge for a couple days.

 

Filling

2 Cups Diced onion

3 Cups chopped kale

1lb mild pork sausage

1 Teaspoon oregano

Salt/pepper to taste

 

Butternut squash sauce

4 cups cubed butternut squash (about 2 inch cubes)

1 cup canned lite coconut milk

1 teaspoon dried oregano

½ teaspoon dried basil or 1 tbl fresh

1/8 teaspoon red pepper flakes

1 Tablespoon olive oil

Salt and pepper to taste

 

Crepes

Recipe Here

*I do not use the arrowroot powder and it works just the same. I also will often throw in dried herbs for more flavors in the batter

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Preheat the oven to 450. Place the cubed butternut squash on a sheet pan and toss in olive oil and salt and pepper. Roast the squash for about 25-30 minutes or until the squash is soft and caramelized slightly. Once squash is done cooking put it in a food processor or blender and mix with the rest of the sauce ingredients.

While the squash is baking heat a pan with olive oil and sauté onions until translucent. Add in the pork (or meat of choice) and chop it in to fine pieces while cooking. Throw in the kale and the seasonings and lit simmer until all ingredients are cooked.  Set aside.

Follow the crepe instructions in the link above. I personally use a griddle to speed of the crepe making process. Once you have finished cooking all of the crepes you can start assembly.

Grease a casserole dish or cast iron skillet and then put a thin layer of the sauce. Add the crepes, sauce, and then the filling. Repeat until your ingredients are gone and top with sauce and cheese if you can tolerate it. Depending on how thick you make the layers you should get 2-3.

Put foil over the pan and place in the oven and bake at 375 for 20 minutes. Take off the foil and bake for another 10 or until it is bubbly and hot.  Top with some fresh basil or serve it like it is.

Enjoy!

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