Butternut Squash Lasagna - Paleo

Only 400 calories if consumed as 4 servings!  And it's worth every bite!

Ingredients:
1 large butternut squash

Sauce:

1 small onion
1 lbs 94% fat free ground beef
1 28 oz can diced tomatoes
1 can tomato paste
1 tsp oregano
1 1/2 tsp basil
1 1/2 tsp minced garlic
1 tsp salt (more to taste)
1 Tbsp olive oil


In a sauce pan, begin to brown the beef. When cooked about halfway through, add the onions to sweat with the beef. Cook until the meat has browned, then add the remaining ingredients for the sauce.


While the sauce is simmering on medium heat, begin preparing the squash. Cut the squash in half - removing the bulb end and setting aside to use IF needed. Using a vegetable peeler, remove the skin of the butternut squash.  Slice the squash lengthwise, about 1/6 inch thick.

In a 9x9 baking dish, begin by putting 1 cup of sauce on the bottom of the pan, and start layering your squash and sauce until you run out of both.  Finish with a layer of sauce to prevent the squash from burning.

Bake in the oven for 50 minutes (more or less time, depending on how many layers you made). Turn the oven off and let set for 20 minutes. Mine had 3 layers of squash and 4 layers of sauce, so I cooked for a bit longer.