Butternut Squash Lasagna

Ingredients - serves 6 - 8

2 medium or 1 large butternut squash
1 pound lean ground beef or Italian sausage
36 oz canned tomato sauce
4 oz tomato paste
1 onion, diced finely
3 garlic cloves, minced
½ cup sliced olives
1 tsp dried oregano
4 eggs, beaten
Salt & pepper
Coconut oil or fat of choice


  1. Preheat the oven to 400°
  2. In a large pot over medium heat, sauté diced onion in spoonful of coconut oil until softened
  3. Add pork, garlic and oregano. Saute until the pork is cooked through
  4. Add olives, tomato sauce and paste. Season with salt and pepper. Turn heat to low and simmer
  5. Peel butternut squash. Slice into 1/8” rounds, make slices uniform so they cook evenly
  6. Now to prepare the lasagna... Start with a bit of sauce to cover the bottom of the dish.
  7. Then place the squash in a single layer (I used small pieces from the bottom of the squash, which I had to cut into half moons to remove the seeds, to fill in the gaps between the rounds). Now add another layer of sauce. Now add about 1/3 of the scrambled egg and smear it around.
  8. Repeat the squash-sauce-egg sequence one or two more times, depending on how much you have left (I used two 9” round pans so each ended up with two layers).
  9. Finish with a light layer of sauce.
  10. Bake for about 25-30 minutes or until a knife easily pierces the squash.