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5 from 1 vote

Squash Paleo Lasagna

Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins


  • 1/3-1/2 kabocha squash, depending on it size (other squash types will work), remove rind if you don't like the texture
  • 1 lb grass-fed ground beef
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 tbsp butter
  • 1 26- oz jar tomato sauce (no sugar added)
  • 1 6- oz can black olives
  • Cheese (optional)


  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, heat the butter over medium high heat.
  • Once the butter starts sizzling, add garlic and onions and saute until they are soft and translucent.
  • Add in the beef and saute until the meat browns slightly.
  • Pour in the sauce, stir and heat until it starts bubbling.
  • Add in the sliced olives and turn down the heat to medium low.
  • Let the sauce simmer for 5 minutes. then remove from heat.
  • Using a sharp knife or a mandolin, cut out thin slices of kabocha squash, about 1/8 inch thick.
  • In a 9x13 baking dish, spoon and spread out a little bit of the meat sauce.
  • Lay the kabocha slices in a single layer.
  • Sprinkle with cheese if using.
  • Spread 1/3 of the meat sauce.
  • Repeat steps 10-12 two more times.
  • Top off with some more cheese if using.
  • Bake in the preheated oven for 1 hour and 10 minutes.
  • Take it out, let it cool a bit before serving!