Nourish your gut with this Butternut Squash Lasagna!


Prep Time: 20 mins . Cook Time: 30 mins Total Time: 50 mins

Serves 6


1 tablespoon of coconut oil or ghee

1 onion, finely diced

1 pound organic grass-fed ground beef 

2 medium or 1 large butternut squash (or spiralized squash noodles from Whole Foods/Erewhon to save you time)

1 pound lean ground beef 

3 garlic cloves, minced

36 ounces tomato puree (2 cans- preferably from a glass jar so there are not BPA toxins)

4 ounces organic tomato paste (preferably from a glass jar)

Sea salt and freshly ground pepper

2 medium or 1 large butternut squash 

4 pasture raised eggs, beaten

Cooking Directions:

1. Pre heat oven to 400 degrees F.

2. Melt the coconut oil in a large saute pan over medium heat. Add the onion saute until softened, about 5 minutes. 

3. Add the beef and garlic, raise the heat to medium-high, and cook, breaking the meat apart with a wooden spoon, until meat is browned, 3 to 5 minutes. 

4. Add the tomato puree and tomato paste and season with salt and pepper. 

5. Reduce the heat to low and simmer while you prepare the squash.

6. Peel the squash and slice it into very thin, uniform rounds; remove the seeds and fiber. (you can also use a spiralizer or buy the squash spiralized already for you! I bought mine at Whole Foods since I was on a time crunch!)

7. You will add the ingredients in layers! First add enough sauce to cover the bottom of a 15x10 inch overproof dish. Add some squash in a single layer, then add a generous layer of sauce. 

8. Add about one-third of the egg and spread it around in the dish.

9. Repeat the squash-sauce-egg sequence layering one or two more times depending on how much you have left, finishing with a light layer of sauce. 

10. Bake for 25-30 minutes, until a knife easily pierces the squash. 

I would advise meal prepping 3 servings for the week in the fridge and put the other 3 servings in the freezer for another week! It's a heavy meal so I like to alternate meals during the week so I don't over eat. Plus, meat requires more digestion, so moderation is key (especially is you're trying to maintain your yoga practice daily!...kind hard to do twists when I eat too much meat...that's never your portions!)