Mother’s Day was cool on the mountain, and the D-Man suggested we have our last Cappello’s Grain Free Lasagna for dinner. I know what you’re thinking….Yes, I even cook on Mother’s Day! I didn’t want to spend the entire day in the kitchen, so I perused the refrigerator and found some leftover butternut squash. I decided that would be the base for our sauce. I combined the squash with pastured ground lamb, fresh baby organic spinach, and the result was simply amazing (according to the D-Man)!
1 Package of Cappello’s Grain Free Lasagna (or your favorite GF Lasagna)
3 Cups Whipped Butternut Squash
2 Pounds of Ground Pastured Lamb or Lamb Sausage
4 Cups of Organic Baby Spinach
Coconut Milk to thin the butternut squash (I used approximately 1 ½ Cups)
1 Small Onion (diced)
2 Tablespoons Pastured Butter or Coconut Oil (for cooking the onion)
3 Tablespoons Organic Italian Seasonings
1 Tablespoon Organic Ground Ginger
2 ½ teaspoons Sea Salt
Freshly Ground Pepper (to taste)
2 teaspoons Organic Ground Nutmeg
2 teaspoons Organic Ground Sage
1 teaspoon Organic Ground Cinnamon
5 Ounces Goats Milk Cheese (optional)
NOTE: Measurements of the spices are approximate, add more or less to taste.
Preheat oven to 400 degrees F.
Grease the Lasagna pan with pastured butter or coconut oil.
In a large skillet melt butter/coconut oil.
Add in the diced onion and cook until translucent.
Add the lamb to the skillet and cook breaking up the larger pieces with a spatula.
When the lamb is cooked drain the excess fat and wipe out the skillet.
Place the skillet back on the stove over low heat and add the butternut squash.
Begin adding the coconut milk a little at a time, stirring to reach a “sauce” consistency.
Add the spices to the sauce and continue stirring to combine.
Add the cooked ground lamb and stir to incorporate.
Remove sauce from heat and spoon a bit of the sauce in the bottom of your lasagna pan and begin the layering process.
NOTE: The D-Man wanted to top our lasagna with goat cheese, but this is optional. You can also dot the top with a bit of pastured butter and a little more Italian seasoning.
Bake for 40 minutes and cool for approximately 5 minutes before slicing.