Living Lyme

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Butternut Squash Lasagne
This one is not exactly "perfect" in regards to the Lyme diet, and would be considered a cheater or "treat" meal on occasion. But, I have some alternate options that could make it more good diet friendly….it is delicious, though. Great for fall entertaining.
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Ingredients
  1. 1 Butternut Squash (2-3 lbs)
  2. 1 package Oven ready or No boil Lasagne Noodles
  3. 1lb Ground Beef (or Veal, Pork, Sausage, Turkey, Veggie, etc…)
  4. 1 Medium Onion (chopped)
  5. 1/2 Cup water or broth (chicken or veggie)
  6. 1/4 Cup butter or ghee
  7. 1/4 Cup flour (buckwheat or coconut)
  8. 2 Cups Heavy Cream
  9. 1 1/2 Cups Milk
  10. 32 Oz. Mozzarella Cheese (grated)
  11. 1 1/2 Cups Parmesan/Romano/Asiago 3 Cheese Blend (grated)
  12. 8-12 oz Gorgonzola Cheese
  13. 1/4-1/2 Cup Fresh Basil Leaves
  14. Salt, Fresh Ground Black Pepper, Fresh Ground Nutmeg to taste
Filling
  1. Wash and Peel Butternut Squash.
  2. Cut into 1-2" chunks.
  3. Put into Large Pot or skillet with water or broth.
  4. Steam until soft (about 20 minutes).
  5. Strain squash and let cool slightly.
  6. Put into Food Processor and puree.
  7. Add nutmeg, salt, and pepper to taste.
  8. Set aside.
Meat
  1. Saute onion in a pan.
  2. Add Ground Beef and brown.
  3. Season with salt and pepper.
  4. Set aside.
Sauce
  1. Melt butter, add flour and whisk until to smooth to make a Rue.
  2. Gradually add Milk and Cream.
  3. Add nutmeg, salt, and pepper to taste.
  4. Allow to thicken.
  5. Once desired consistency (thick cream sauce), remove from heat.
  6. Put 1/2 of sauce in Food Processor with basil leaves.
  7. Puree.
  8. Return to sauce.
  9. Add Gorgonzola Cheese.
  10. Stir and set aside.
Build lasagne in 3 layers
1st Layer
  1. Pour 1/2 Cup Sauce on bottom of deep baking dish.
  2. Spread evenly.
  3. Place 4 no boil noodles (or substitute) spread evenly.
  4. Spread 1/3 of Butternut Squash Puree evenly over noodles.
  5. Spread 1/2 of meat mixture evenly.
  6. Sprinkle 1/4 of Mozzarella evenly.
  7. Pour 1/2 Cup Sauce over first layer.
2nd Layer
  1. Place 4 no boil noodles (or substitute) spread evenly, and kinda squish down to spread filling out through pan.
  2. Spread 1/3 of Butternut Squash Puree evenly over noodles.
  3. Sprinkle Parmesan/Romano/Asiago Cheese evenly.
  4. Sprinkle 1/4 of Mozzarella evenly.
  5. Pour 1 Cup Sauce over second layer.
3rd Layer
  1. Place 4 no boil noodles (or substitute) spread evenly.
  2. Spread 1/3 of Butternut Squash Puree evenly over noodles.
  3. Spread 1/2 of meat mixture evenly.
  4. Sprinkle 1/4 of Mozzarella evenly.
  5. Pour 1/2 Cup Sauce over third layer.
Top
  1. Top with last 4 no boil noodles and remaining sauce (no more than 1 1/2 Cup).
  2. Sprinkle remaining Mozzarella evenly.
Cook
  1. Cover with tinfoil (If pan is full to top, make a tinfoil "hat" out of two pieces of foil folded together so that the foil does not touch the cheese).
  2. Bake at 350 degrees for 1 to 1-1/2 hours, until it boils.
  3. If you like a brown top, remove foil, add shredded Parmesan on top and bake for an additional 10- 15 minutes.
  4. Let rest for at least 15 minutes before serving.
  5. Serve with salad and/or bread (or zucchini chips in place of bread!)
Notes
  1. You could use thinly sliced zucchini or eggplant in place of lasagne noodles.
  2. You could also try a thinly pounded chicken breast or veal medallions in place of lasagne noodles for a total Paleo style lasagne.
  3. Cream sauce can be made with coconut flour and Unsweetened Coconut Milk instead of flour and dairy.
Living Lyme http://www.livinglyme.com/