Butternut Squash Dutch Oven Lasagna

Updated at: Thu, 21 Nov 2024 12:24:56 GMT

Step 1

Preheat oven to 350F.

Step 2

Mix together the ricotta, egg, and parsley in a medium bowl and set aside.

Step 3

Cut the small end off the squash. Hold on to the larger bell part of the squash and use a vegetable peeler to peel and discard the outer skin.

Step 4

After the skin is discarded, set your mandolin to the smallest setting. Slide it across the mandolin to cut the neck of the butternut squash into thin circles. Set aside.

Step 5

Place the avocado oil in your dutch oven pot over medium heat.

Step 6

Add the onion and cook for 15 minutes stirring frequently.

Step 7

Add the garlic and meat continue to cook for another 5 – 10 minutes, using your spatula to break up and brown the meat.

Step 8

Once the meat is browned and the onions are golden brown, add the marinara and salt to the pot and stir.

Step 9

Bring to a bubble and then transfer to large bowl or large liquid measuring cup to assemble the lasagna.

Step 10

Pour about ½ cup of sauce to the bottom of the the dutch oven.

Step 11

Line the butternut squash slices on top of the sauce across the bottom dish.

Step 12

Pace dollops of the ricotta mixture on top and use a rubber spatula to spread it out on top of the squash noodles.

Step 13

Tear pieces of mozzarella and place on top of the squash noodles. Sprinkle with some shredded Parmesan cheese.

Step 14

Add another layer of meat sauce followed by squash noodles, followed by a ricotta layer, followed by another cheese cheese layer.

Step 15

Continue the layering process for another 2 layers (4 – 5 total) until the squash noodles and cheese are used up.

Step 16

Cover the dutch oven with the lid and bake for 25 minutes.

Step 17

Remove the lid and place the lasagna under the broiler for about 2 minutes until the top is golden brown and bubbling.

Step 18

Let sit for 5 minutes. Garnish with chopped parsley and enjoy!

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