Paleo Butternut Pumpkin Lasagne

    55 minutes

    This is an awesome lasagna recipe that is low carb, with no pasta at all, also happens to be Paleo and dairy free.


    Northern Territory, Australia
    1 person made this

    Serves: 4 

    • 1 onion finely diced
    • 4 cloves garlic
    • 750g beef mince
    • 4 cups tomato pasta sauce
    • 100g tomato paste
    • 3 teaspoons Italian herb mix
    • salt and pepper, to taste
    • 1 large butternut pumpkin

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 200 degrees C.
    2. Saute the onion until soft then add the garlic and beef mince and cook until fully browned.
    3. Add the tomato pasta sauce, tomato paste, Italian herb blend, salt and pepper. Let simmer for another 10 minutes.
    4. Peel and thinly slice the pumpkin.
    5. In a lasagna dish alternately layer the beef sauce and pumpkin slices until both are used up.
    6. Bake until the pumpkin is soft; about 25 minutes.

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