![]() ![]() The thinner you can cut the sheets of butternut squash the better, otherwise they will take quite a long time to bake and become tender. Ideally try to find a squash with a long shaft, peel off the outer skin and then using a vegetable peeler, cut long rectangular, thin slices. They act perfectly as noodles, holding their shape and keeping the layers separated once baked.ĭon’t worry if you can’t find the butternut squash sheets, you can easily make them at home with a large butternut squash. I found precut butternut squash sheet at the grocery store here in London, which inspired me to create this dish. I have been wanting to make a grain and dairy free lasagna for ages but the many attempts I made with slices of zucchini as noodles just didn’t seem to cut it. I don’t think I have been this excited about a new recipe in awhile. There are layers of crumbly meat and tomato sauce, a deliciously creamy “ricotta” layer and thin sheets of butternut squash. If you are looking for a grain and dairy free lasagna, I don’t think it can get any better then this recipe, bold statement right? I stand by it because these lasagna is SO GOOD. ![]() It’s Paleo, Whole30, Specific Carbohydrate Diet Legal, Dairy Free, Grain Free, Gluten Free and Keto and guaranteed to quickly become a family favourite. It tastes like normal lasagna thanks to thin slices of butternut squash which are used in place of pasta and a creamy dairy free “ricotta” that is made with blended cashews. This truly is THE BEST Whole30 Lasagna around. ![]()
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