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grain free butternut squash lasagna
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grain free butternut squash lasagna

this lasagna is made with butternut squash to replace the noodles, and dry curd cottage to replace the ricotta, making it SCD diet friendly.
Course: Main Course

Ingredients

  • 1 small to medium-sized butternut squash 
  • 1 lb ground beef
  • 1 cup  dry curd cottage cheese
  • 1 egg
  • 1 + 1/2 cups shredded old cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 2 cups tomato sauce
  • 1 tsp oregano
  • 1/4 tsp thyme
  • 1 clove of garlic, minced
  • salt & pepper to taste

Instructions

  • sautee the ground beef with the garlic, oregano, salt and pepper to taste, until cooked.
  • while beef is cooking, peel the outer skin off your butternut squash (you can use a regular vegetable peeler to do this), and cut off the bottom half of it, setting it aside for another use (I tend to make fries out of the bottom half).
  • thinly slice the elongated top half off the butternut squash into sheets as best you can – you’ll want approximately four sheets.
  • shred your parmesan and cheddar cheeses. mix the 1 cup of dry curd cottage cheese with the egg and thyme. whisk until well combined.
  • once the ground beef is finished, prepare your lasagna by layering the tomato sauce, butternut quash slices, meat, and sauce with cheese.
  • in an 11-inch (approximately) glass baking dish, start with a thin layer of tomato sauce, then put a layer of butternut squash slices, add a some of the DCCC-egg mixture, top with a layer of ground beef, tomato sauce, and sprinkle some of the cheddar cheese across it. repeat this once more, and then top with a final layer of butternut squash slices, cheddar cheese and parmesan.
  • bake in the oven at 375 for 45 minutes, the cheese should be slightly golden brown and bubbling.