Guest Post by Heather Resler – Creamy Butternut Squash Lasagna (Autoimmune Protocol-Friendly)

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Clik here to view.My name is Heather and I am teenage healthy food enthusiast! I chronicle my cooking adventures at Cook It Up Paleo. I was diagnosed with celiac disease at age 16. I love to educate others about the power of eating real food. My life goal is to become a privately practicing dietitian to help others fix their nutrition. I also finished my first cookbook a few months ago, which you can find here. Don’t forget to follow me on Facebook, Pinterest, Twitter, and Google+.

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My family has a long history of casseroles. My favorite supper as a child was my grandmother’s tater tot casserole, which involved beef, cheese, tater tots, and of course the ever-present cream of mystery soup. I also loved my mother’s chicken and rice casserole, which for me was more of a rice casserole with a cream sauce and whatever chicken my mother made me eat, as I was a bit of a carb addict as a child.

Even as my family has gone more paleo, we still love our creamy comfort food. Beef stroganoff, paleo shepherd’s pie, and of course paleo lasagna are ever-present dishes in our house. This recipe was inspired by our love for creamy casseroles melded with my somewhat obsessive love of vegetables. Butternut squash, mushrooms, onions, greens, carrots, and garlic all make an appearance in this layered dish.

This casserole is not only grain-free, but also autoimmune protocol friendly. However, that doesn’t mean it’s not delicious! Make this for a special weeknight supper, or double the recipe to bring to your next potluck. I guarantee there won’t be leftovers!

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Yield: 4-5 servings

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Ingredients (Meat Mixture):

• 1 tablespoon coconut oil
• 1 onion, chopped
• 12 oz. mushrooms, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 pound ground beef
• 5 oz. tender salad greens (such as spinach or arugula)
• Salt to taste

Ingredients (Sauce):

• 1 can full-fat coconut milk
• 4 carrots, peeled and chopped
• 1 onion, chopped
• 6 oz.mushrooms, chopped
• 2 tablespoons nutritional yeast
• Salt to taste
• 1 butternut squash, peeled and sliced into 1/16 inch thick strips

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat the coconut oil in a large skillet. Add the onions, mushrooms, and garlic. Saute until tender.
3. Add the herbs and beef and cook until the beef is browned.
4. Add the greens and salt and cook until the greens are just wilted. Remove from heat.
5. To make the sauce, combine all of the sauce ingredients in a medium-sized saucepan.
6. Bring to a simmer and simmer for 15-20 minutes, or until vegetables are tender.
7. Pour the mixture into a high-speed blender and puree until completely smooth. Pour into the skillet with the meat mixture. Bring to a simmer and simmer just a minute or two.
8. Spread a thin layer of the sauce and meat mixture in an 8 inch by 8 inch glass baking dish. Add a layer or sliced squash. Add a thick layer of the meat and sauce mixture.
9. Keep layering until all of the squash and meat mixture are used up.
10. Cover tightly with foil and bake for 30 minutes.
11. Uncover and bake for another 30 minutes.
12. Let stand 10 minutes.
13. Slice and serve.

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