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.
Notes
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.