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On the Menu - Squash Lasagna


So you thought that lasagna is pretty much not allowed on healthy diet. Wrong, you just have to replace the highly glycemic pasta.

This one’s more paleo and gluten free by replacing the pasta sheets with planks made out of butternut squash


This is a paleo, gluten-free lasagna that uses butternut squash instead of pasta sheets.

Course Cuisine

Prep Time 25 minutes

Cook Time 45 minutes

8 Servings

Recipe from Carissa Alinat ARNP


  • 1 lb hot Italian sausage casing removed 1 onion
    3 cloves garlic minced
    1 15 oz can tomato sauce
    2 red peppers
    1/4 cup coconut oil
  • Fresh basil to taste
    Fresh sage to taste
    1 small butternut squash
    1 small celery root (Optional)
    1/2 cup coconut milk
    Cheese Optional - Phase 2 only


  1. Preheat oven to 400oF (200C).
  2. Peel and dice the onion. Cut strips into the red peppers. Chop basil and herbs.
  3. In a skillet over medium-high heat, add the sausage, onions, garlic, red peppers, herbs, and brown in the coconut oil.
  4. Meanwhile, peel the butternut squash.
  5. Split the two halves in half, lengthwise, and remove the seeds. Cut the squash into planks, to imitate lasagna pasta sheets.
  6. If you're using the celery root, peel it and make planks following the same directions as the butternut squash.
  7. In an ovenproof baking dish or a cast-iron skillet, pour enough sauce to lightly cover the bottom of the dish. Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the tomato sauce.
  8. Repeat until all your ingredients are used up, trying to reserve enough sauce to cover the top of the lasagna. Finish by the coconut milk. Bake for 45 minutes, until bubbly and with a crispy, browned top. Let it rest before serving.