Butternut Squash Lasagne
2015-09-26 14:08:44
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.
Ingredients
- 1 Butternut Squash (2-3 lbs)
- 1 package Oven ready or No boil Lasagne Noodles
- 1lb Ground Beef (or Veal, Pork, Sausage, Turkey, Veggie, etc…)
- 1 Medium Onion (chopped)
- 1/2 Cup water or broth (chicken or veggie)
- 1/4 Cup butter or ghee
- 1/4 Cup flour (buckwheat or coconut)
- 2 Cups Heavy Cream
- 1 1/2 Cups Milk
- 32 Oz. Mozzarella Cheese (grated)
- 1 1/2 Cups Parmesan/Romano/Asiago 3 Cheese Blend (grated)
- 8-12 oz Gorgonzola Cheese
- 1/4-1/2 Cup Fresh Basil Leaves
- Salt, Fresh Ground Black Pepper, Fresh Ground Nutmeg to taste
Filling
- Wash and Peel Butternut Squash.
- Cut into 1-2" chunks.
- Put into Large Pot or skillet with water or broth.
- Steam until soft (about 20 minutes).
- Strain squash and let cool slightly.
- Put into Food Processor and puree.
- Add nutmeg, salt, and pepper to taste.
- Set aside.
Meat
- Saute onion in a pan.
- Add Ground Beef and brown.
- Season with salt and pepper.
- Set aside.
Sauce
- Melt butter, add flour and whisk until to smooth to make a Rue.
- Gradually add Milk and Cream.
- Add nutmeg, salt, and pepper to taste.
- Allow to thicken.
- Once desired consistency (thick cream sauce), remove from heat.
- Put 1/2 of sauce in Food Processor with basil leaves.
- Puree.
- Return to sauce.
- Add Gorgonzola Cheese.
- Stir and set aside.
Build lasagne in 3 layers
1st Layer
- Pour 1/2 Cup Sauce on bottom of deep baking dish.
- Spread evenly.
- Place 4 no boil noodles (or substitute) spread evenly.
- Spread 1/3 of Butternut Squash Puree evenly over noodles.
- Spread 1/2 of meat mixture evenly.
- Sprinkle 1/4 of Mozzarella evenly.
- Pour 1/2 Cup Sauce over first layer.
2nd Layer
- Place 4 no boil noodles (or substitute) spread evenly, and kinda squish down to spread filling out through pan.
- Spread 1/3 of Butternut Squash Puree evenly over noodles.
- Sprinkle Parmesan/Romano/Asiago Cheese evenly.
- Sprinkle 1/4 of Mozzarella evenly.
- Pour 1 Cup Sauce over second layer.
3rd Layer
- Place 4 no boil noodles (or substitute) spread evenly.
- Spread 1/3 of Butternut Squash Puree evenly over noodles.
- Spread 1/2 of meat mixture evenly.
- Sprinkle 1/4 of Mozzarella evenly.
- Pour 1/2 Cup Sauce over third layer.
Top
- Top with last 4 no boil noodles and remaining sauce (no more than 1 1/2 Cup).
- Sprinkle remaining Mozzarella evenly.
Cook
- 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).
- Bake at 350 degrees for 1 to 1-1/2 hours, until it boils.
- If you like a brown top, remove foil, add shredded Parmesan on top and bake for an additional 10- 15 minutes.
- Let rest for at least 15 minutes before serving.
- Serve with salad and/or bread (or zucchini chips in place of bread!)
Notes
- You could use thinly sliced zucchini or eggplant in place of lasagne noodles.
- You could also try a thinly pounded chicken breast or veal medallions in place of lasagne noodles for a total Paleo style lasagne.
- Cream sauce can be made with coconut flour and Unsweetened Coconut Milk instead of flour and dairy.
Living Lyme http://www.livinglyme.com/