Noodle-less Butternut Squash Lasagna


Noodle-less Butternut Squash Lasagna

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6


  • 1 lb ground grass-fed beef
  • 1 large butternut squash
  • 1 x 28oz jar tomato sauce
  • 1 T extra virgin olive oil
  • 1 cup white onion, diced
  • 6 cloves garlic, minced
  • 5 T sundried tomatoes, diced with oil drained
  • 2 basil leaves
  • Salt & pepper to taste


  • Peel the butternut squash and slice in half. Remove the seeds with a spoon. Slice both halves in half width wise. Slice each section into thin slices, lengthwise.
  • Preheat the oven to 375ºF.
  • Bring a large saucepan to medium heat. Add extra virgin olive oil, garlic and onion.
  • Once onions are translucent, add the meat, salt, pepper and basil. Cook until meat is browned.
  • Add sun-dried tomatoes and marinara to the pan.
  • To assemble the lasagna, place 2-3 tablespoons of the sauce on the bottom of a 9”x13” baking pan.
  • Layer with slices of butternut squash so they overlap slightly. Add a layer of meat and sauce to cover the squash.
  • Repeat step 7 until there is no more squash or sauce left, about 3 layers.
  • Bake in the oven 60 minutes uncovered at 375°ºF.
  • Remove from the oven, slice into 6 pieces and serve immediately.


Pro Tips: Remember, if the butternut is too tough to slice, place in the microwave for 30 seconds to soften. Before placing the baking dish in the oven, slide a baking pan underneath to catch any spills.
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