Who needs noodles anyway? This was delicious! I liked it better than zucchini because it was not super watery like the zucchini version. I actually could have added more liquid because the butternut soaked up some of the juices while it cooked. This is a great make-ahead-meal that would feed an army! Healthy and yummy uh huh 🙂

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1⃣In a large pan cook:
🔹2lbs grass-fed ground beef
🔹1 large organic onion, diced
🔹2 celery stalks, chopped
🔹3 cloves garlic, diced
🔹s&p
2⃣Remove from heat and add in:
🔹1small head purple cabbage, chopped
🔹1 green pepper, diced
🔹1-2 jars organic, no sugar added marinara (or homemade tomato sauce)
🔹1 can diced tomatoes
🔹Italian herbs
🔹garlic powder
🔹crushed red pepper
3⃣Once the meat mixture cools, stir in 2 room temperature eggs that have been whisked
4⃣While the meat mixture cools, peel and thinly slice a butternut squash (I used a mandolin) and place one layer of the squash (like you would noodles) in the bottom of a 9×13 (or larger) baking dish
5⃣Scoop a layer of meat mixture on top of the squash
6⃣Place a layer of cottage cheese on top of the meat mixture (not required)
7⃣Continue this layering until the meat mixture is gone, ending with a squash layer on top
8⃣Top the lasagna with a little bit of mozzarella and parmesan (not required) and bake covered at 375F for 1hr. Uncover then move to top rack and broil until cheese browns on the top. Let it rest before cutting

First layer of squash, I used the “half” pieces on the bottom so they were covered and the full circles on the upper layers

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Assembly complete, before going into the oven

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Out of the oven fully cooked

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