Butternut Squash Lasagna



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


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.