About a year ago my brother-in-law turned to the Paleo diet. At his son's 1'st birthday party he made the traditional Italian food but also made a delicious Butternut Squash Lasagna. After trying it I fell in love and it quickly became a go to meal when butternut squash is in season. You can make it in many different varieties and I would encourage taking my recipe below and making it your own.
1 Butternut Squash (Peeled and sliced)
Tomato Sauce (This one would be delicious with it but any jar you like would do)
2 handfuls Baby Spinach
6-8 Button mushrooms
1 cup Ricotta Cheese
1 cup shredded Mozzarella Cheese
Salt & Pepper
1. Heat the oven to 350 degrees
2. Slice the butternut squash (sprinkle the slices with a little salt) and mushrooms
3. Spread a layer of tomato sauce on the bottom of a 9x13 pan
4. Evenly spread the butternut squash, followed by a layer of spinach and mushrooms
5. Next I dropped some spoonfuls of ricotta cheese
6. Repeat steps 3, 4 & 5 until you reach the top of the dish. (Usually 2 or 3 layers)
7. Finally, spread a layer of shredded mozzarella cheese
Tent the lasagna with aluminum foil and put it in the oven for 45 - 55 min. I would recommend sticking a fork in through the center. If it slides through easily it is ready. Remove the foil and put back in the oven for another 5 - 10 min to make sure all the mozzarella is melted.
It may not be a pretty dish but it is delicious.
Depending on the amount of veggies you use there can be a lot of excess liquid at the bottom of the pan. I usually remove a portion of the liquid.
Experiment with different veggies - eggplant or zucchini could be yummy with this or slices of tomato. I am a total cheese person but trying to limit my intake while eating better. That said, this is so good with mozzarella cheese covering each layer!