Butternut Squash Lasagna (Paleo, Whole30 & PCOS)
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 medium butternut squash
  • 1 batch of my marinara sauce or 48 oz of jarred marinara
  • 8 oz of pre-sliced mushrooms
  • 3 oz of spinach
  • 1.5 - 2 lbs of Italian sausage, casings removed
Instructions
  1. Preheat oven to 400 degrees.
  2. Cook Italian sausage.
  3. Peel the butternut squash. Cut the squash in half hot dog style. Scoop out the seeds. Put the cut side down, and slice thinly.
  4. Pour ¼ of the sauce into the bottom of a 9x13 baking dish.
  5. Place one layer of butternut squash evenly on the sauce. Gaps are okay, but try to cover most of the surface.
  6. Put ½ of the following on top of the butternut: sausage, mushrooms and spinach.
  7. Layer the next ¼ of marinara sauce on top.
  8. Place another layer of butternut squash evenly on top.
  9. Layer the last ½ of the sausage, mushrooms and spinach.
  10. Place the third ¼ of marinara sauce on top, then the last layer of butternut and then the last ¼ of marinara.
  11. Put in the oven for one hour.
Notes
I would recommend this marinara sauce if you want to use a jarred version. The ingredients are clean and I like that it's non-GMO. However, it is very expensive! Try your local store as they may have something cheaper. Look for something non-GMO and organic, with no sugar or additives.

If you don't have any luck, then try your hand at making your own. It's pretty quick and effortless, and if you make 3 or 4 times the original recipe, you can store it in your freezer for up to six months. If I make this recipe, it probably costs me roughly $5-$7 for one batch (and one batch is the equivalent to two 24 oz jars - so you save more than 50%). Here is my recipe!
Recipe by Savor and Glow at https://savorandglow.com/butternut-squash-lasagna/