This Paleo Lasagna Recipe Is Simple and Delicious | Cook With Us | Well+Good

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: tofu

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: nut-based cheese

💰Cheaper: cheddar cheese

Nut-based cheese is dairy-free, while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nut-based parmesan

💰Cheaper: grated pecorino

Nut-based parmesan is dairy-free, while pecorino is usually cheaper.

Start by sautéing white onions in a skillet until translucent.

Add garlic and leeks to the skillet and continue to sauté until softened, about 5-6 minutes.

In a blender, combine 1 cup of the sautéed onion and leek mixture, 1 cup of cashews, and 1/4 cup of water; blend until very smooth.

Pour the blended mixture back into the skillet with the remaining sautéed leeks and onions; cook for an additional 10 minutes, stirring constantly.

Peel the butternut squash and cut it in half; slice it into thin pieces, about 20-24 slices total.

Drizzle olive oil and sprinkle salt on the bottom of a pyrex dish.

Layer the butternut squash slices in the bottom of the pyrex, overlapping them slightly.

Add 3 tablespoons of smoked paprika to the filling mixture and stir to combine.

Spread the filling mixture over the first layer of butternut squash.

Add another layer of butternut squash slices on top of the filling, drizzle with olive oil and sprinkle with salt.

Press down the layers gently to compact them.

Cover the dish with parchment paper and place another pyrex or lid on top to keep the squash pressed down.

Bake in the oven at 375°F for 35 minutes.

Remove from the oven and let cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens