Creamy Butternut Squash Lasagna

Ingredients (Meat Mixture):

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 12 oz. mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 pound ground beef
  • 5 oz. tender salad greens (such as spinach or arugula)
  • Salt to taste

Ingredients (Sauce):

  • 1 can full-fat coconut milk
  • 4 carrots, peeled and chopped
  • 1 onion, chopped
  • 6 oz. mushrooms, chopped
  • 2 tablespoons nutritional yeast
  • Salt to taste
  • 1 butternut squash, peeled and sliced into 1/16 inch thick strips


How you make it:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat the coconut oil in a large skillet. Add the onions, mushrooms, and garlic. Saute until tender.
  3. Add the herbs and beef and cook until the beef is browned.
  4. Add the greens and salt and cook until the greens are just wilted. Remove from heat.
  5. To make the sauce, combine all of the sauce ingredients in a medium-sized saucepan and bring to a simmer and simmer for 15-20 minutes, or until vegetables are tender.
  6. Pour the mixture into a high-speed blender and puree until completely smooth. Pour into the skillet with the meat mixture. Bring to a simmer and simmer just a minute or two.
  7. Spread a thin layer of the sauce and meat mixture in an 8 inch by 8 inch glass baking dish. Add a layer or sliced squash. Add a thick layer of the meat and sauce mixture.
  8. Keep layering until all of the squash and meat mixture are used up.
  9. Cover tightly with foil and bake for 30 minutes.
  10. Uncover and bake for another 30 minutes.
  11. Let stand 10 minutes.
  12. Slice and serve.