| 9 | 85 | 523 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 55 min | 6 |
| 1 tbsp | Extra virgin olive oil, garlic-infused |
| 227 gm | Beef, ground, extra lean (ground) |
| 227 gm | Pork, ground, lean (or sausage) |
| 1 can(s) (15oz) | Tomato sauce, canned |
| 2 tsp | Italian herb seasoning |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1 squash | Butternut squash (medium) |
| 3 cup, shredded | Cheddar cheese (or alternate dairy-free or lactose-free cheese of choice) |
1. Pre-heat oven to 400ºF.
2. In a skillet over medium-high heat, warm the garlic-infused olive oil. Add the ground beef and pork and cook until browned. Once cooked through, drain the fat.
3. Add the tomato sauce, Italian herb seasoning, salt, and pepper to the drained meat and stir to combine. Bring the mixture to a low boil, then simmer for 10 minutes.
4. Meanwhile, chop off the ends of the squash and peel it. Once peeled, cut the squash in half, width-wise, and remove the seeds. Slice the squash into 1/2 inch uniform planks.
5. Using a rectangular baking dish, lightly cover the bottom of the dish with some of the meat sauce to keep the squash from sticking to the pan. Add a layer of squash (do not overlap the pieces). Spoon more of the meat sauce mixture on top of the squash for the next layer, then add 1/3 of the cheese mixture. Repeat two more times (squash, sauce, cheese), with the cheese on top.
6. Bake for 45 minutes until the lasagna has slightly browned on top and the squash is tender. Allow the lasagna to cool and set for 10 minutes before cutting.
This dish is freezer-friendly. Freeze for lunches, re-heat, and enjoy!
| Meat | 0.8 |
| Milk Alternative | 1.2 |
| Vegetables | 3.7 |
