FOODIE FRIDAY!!!

Butternut Squash Lasagna

INGREDIENTS

2 butternut squash (peeled, deseeded, and sliced into 1/4 inch slices)

28 oz crushed tomatoes

15 oz diced tomatoes

2 cups onions (diced)

2 cups mushrooms (sliced)

1 lb Italian sausage

1 lb ground beef

3 T coconut oil 

1 cup fresh basil (chopped)

8 cloves garlic (minced)

salt, pepper, red chile flakes to taste

INSTRUCTIONS

In a large frying pan, heat oil and add garlic, onions and mushrooms.  Cook on med-high for 2-3 minutes and add meat to brown.  To prep squash, cut in half, lengthwise and deseed with a spoon.  Use a vegetable peeler to generously remove the skin.  Then slice crosswise in 1/4 slices.  Add 2 cups meat sauce evenly to the bottom of an ungreased 9x13 baking dish.  Layer squash and sauce alternately, ending with meat sauce.  I clearly topped mine with shredded mozzarella cheese-NOT PALEO!!! Bake covered at 375 for 60 min, uncover and bake another 30 min or until bubbly and squash is tender.  Allow to rest for 15 min before serving.

 

12/4/2015

CF

OLY OHS 10x2

WOD 4 RFT

500 m row

3 min rest

FIT

20-30-40-50

Double unders

GHD sit ups

Air Squats

250 m. run after each round