Delicious Whole30 Lasagna

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Like many people, I thought giving up pasta during my Whole30 journey meant saying goodbye to lasagna forever. That’s what my sister told me when she did the program last year, and I believed her. Boy, was I wrong.

Turns out, you just need to get a little creative with your layers. Instead of traditional noodles, thinly sliced zucchini works like magic. And while I was skeptical at first (my kids were too), this version has become a regular at our Sunday family dinners – even when we’re not doing Whole30.

What Kind of Butternut Squash Should I Use?

For making lasagna sheets, you’ll want to look for a large, straight-necked butternut squash with minimal bulbing at the bottom. The longer, cylindrical neck portion is perfect for creating those lasagna-style noodles since it’s easier to cut into even, uniform slices. When shopping, pick a squash that feels heavy for its size and has a firm, beige skin without any soft spots or green patches. A 2-3 pound squash should give you enough sheets for this recipe, and you can save the bulb end for another dish or roast it up as a side.

Options for Substitutions

Looking to switch things up with this Whole30 lasagna? Here are some handy swaps you can try:

• Butternut squash sheets: You can replace these with thinly sliced zucchini or eggplant. Just salt them first and pat dry to remove excess moisture before using.
• Cashews: For the dairy-free cream sauce, you can use soaked macadamia nuts or blanched almonds instead. The texture might be slightly different, but they’ll work just as well.
• Almond milk: Any compliant non-dairy milk works here – try coconut milk (from a carton, not canned) or cashew milk. Just make sure it’s unsweetened.
• Ground meat: Feel free to use all beef or all pork, or even try ground turkey or chicken if you prefer. Just know that using leaner meats might result in a slightly drier sauce.
• Fresh herbs: If you don’t have fresh oregano or basil, you can use dried herbs – use 1 teaspoon dried oregano instead of 1 tablespoon fresh, and 2 teaspoons dried basil instead of 2 tablespoons fresh.
• Canned tomatoes: You can use fresh tomatoes instead of canned – just peel, seed, and chop about 6-7 medium tomatoes. You might need to cook the sauce a bit longer to reduce the liquid.

Watch Out for These Mistakes While Cooking

The trickiest part of making Whole30 lasagna is getting the right texture for your butternut squash sheets – cutting them too thick will leave you with crunchy, undercooked layers, while too thin means they’ll turn mushy (aim for about 1/8 inch thickness using a mandoline or sharp knife).

A common error is not draining excess moisture from the butternut squash sheets before layering – pat them dry with paper towels to prevent a watery lasagna, and consider pre-roasting them for 5-7 minutes to remove extra moisture.

The cashew cream sauce can make or break your dish – not soaking the cashews long enough or not blending them thoroughly will result in a grainy texture instead of the smooth, creamy consistency you’re looking for.

For the best meaty texture, avoid overcrowding your pan when browning the meat mixture – cook it in batches if necessary, and make sure to let any excess liquid evaporate to prevent a soupy final product.

What to Serve With Whole30 Lasagna?

Since this Whole30 lasagna already packs plenty of protein and healthy carbs from the butternut squash, you’ll want to focus on adding some fresh, light sides to round out your meal. A simple arugula salad with lemon juice and olive oil makes a perfect companion, letting the rich flavors of the lasagna shine. If you’re looking to add more vegetables, try roasted Brussels sprouts or steamed broccoli – both work great with the Italian-inspired flavors. For a complete Whole30 dinner spread, you could also add some roasted sweet potato wedges seasoned with herbs to soak up any extra sauce.

Storage Instructions

Keep Fresh: This Whole30 lasagna stays good in the fridge for up to 4 days when stored in an airtight container. The butternut squash layers might release a bit of liquid over time, but don’t worry – it’s still perfectly fine to eat and tastes great!

Freeze: You can freeze portions of this lasagna for up to 3 months. I recommend cutting it into individual servings before freezing – this makes it super easy to grab just what you need. Use freezer-safe containers and add a layer of parchment paper on top to prevent freezer burn.

Reheat: To warm up your lasagna, pop it in the oven at 350°F (175°C) for about 20-25 minutes if thawed, or 35-40 minutes if frozen. You can also use the microwave – just heat in 1-minute intervals until it’s heated through. Cover with a paper towel to prevent any splatters.

Make Ahead: You can assemble this lasagna up to 24 hours before baking – just cover it well and keep it in the fridge. This is perfect for prep-ahead meals or when you’re planning to have guests over. Just add an extra 10-15 minutes to the baking time if you’re cooking it straight from the fridge.

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 150-170 g
• Fat: 150-170 g
• Carbohydrates: 150-180 g

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (finely chopped)
• 2 garlic cloves
• 500 grams minced pork
• 500 grams minced beef
• 1/4 teaspoon salt
• 1 tablespoon fresh oregano
• 1/2 tablespoon red pepper flakes
• 600 grams canned tomatoes or 3 cups tomato sauce
• 2 tablespoons tomato concentrate
• 1 cup cashews (soaked in hot water for at least 10 minutes)
• 2 cloves garlic
• 2/3 cup almond milk
• 2 tablespoons fresh basil (roughly chopped)
• 10-12 butternut squash sheets

Step 1: Preheat the Oven

Begin by preheating your oven to 190 degrees Celsius (375 degrees Fahrenheit).

This will ensure the oven is ready for the lasagna once it is assembled and prepared for baking.

Step 2: Cook the Meat Sauce

In a large pot, sauté the diced onion and garlic in a splash of olive oil over medium heat for a few minutes until the onion begins to soften and turn translucent.

Add in the ground meat, sprinkle lightly with salt, and use a wooden spoon to break up the meat into a fine crumble.

Continue cooking for about 10 minutes until the meat is fully browned.

Stir in the oregano, chili flakes, tomato paste, and tomato sauce, combining thoroughly.

Allow the mixture to simmer gently for 10 minutes to blend the flavors.

Step 3: Prepare the Cashew Cream

In a high-speed blender, combine the drained cashews, garlic, and almond milk.

Blend on high until the mixture is completely smooth and creamy, ensuring there are no small bits remaining.

Transfer the cashew cream to a bowl and gently stir in the fresh basil until it is well incorporated.

Step 4: Assemble the Lasagna

In a 9 x 5-inch baking dish, begin by spooning a layer of the tomato meat sauce evenly across the bottom.

Place a layer of butternut squash sheets over the sauce, followed by another layer of tomato meat sauce.

Spread a thin layer of cashew cream on top.

Repeat these layering steps two more times, ending with a final layer of cashew cream on top.

Step 5: Bake the Lasagna

Place the assembled lasagna in the preheated oven and bake for 45-50 minutes.

You are looking for a golden-brown crust to form on top and the butternut squash sheets to become tender.

If you notice the top browning too quickly, cover it loosely with a sheet of tin foil to prevent burning.

Step 6: Final Touches and Serve

Once the lasagna has developed a delightful golden crust and the squash is tender, remove it from the oven.

Allow it to cool slightly, then sprinkle with fresh parsley before slicing and serving.

Enjoy your hearty and flavorful butternut squash lasagna!