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*Exclusive to blog readers: Find our signature gluten-free lasagna recipe, in full, below!
Here’s how to make our famous Butternut Squash Lasagna at home. To find out how to get more gluten-free and paleo meals delivered to your home, visit us at www.factor75.com
Butternut Squash Lasagna Recipe
- 2” casserole dish
- Large frying pan
- Sauce pan
- Heat resistant spatula
- Cutting board
- Large metal spoon
- Latex gloves
- 2 Large Butternut Squash
- 1 Large Red Onion
- 1 lb Ground Turkey
- ½ Tablespoon Powdered Sage
- 1 Teaspoon Granulated Garlic
- Black Pepper
- Pinch of Crushed Red Pepper
- 1 Teaspoon Fennel Seed
- 1 Teaspoon Kosher Salt
- 2 28oz Can Crushed Tomatoes
- 2 Cups Water
- 1oz Parsley
- 2oz Celery
- 1 Tablespoon Chopped Fresh Garlic
- 1 Cup Red Wine
- 1 Tablespoon Blend Oil
- In your saucepan on medium heat, add 1T of blend oil and then 1T of garlic chopped at this point add a pinch of crushed red pepper. Once the garlic is frying (but not browning) add finely chopped parsley and celery, stir and fry for approx 2 minutes.
- One cup of red wine is next and let that cook until almost dry. Add your crushed tomato and rinse out the cans with water (about 2 cups), stir to combine, season with salt and pepper to taste. Bring up to a boil and down to a simmer for around a half an hour.
- While your sauce is simmering we will make the sausage crumble, in a frying pan toast 1t of fennel seeds on low heat. When they are nicely toasted add your ground turkey, season with a teaspoon of salt, pinch of black pepper and chili flake, 1/2T of sage powder and 1teaspoon of granulated garlic. Cook over high heat stirring occasionally to create a desired crumbled texture to the meat. Reserve to the side and let cool. If using store bought sausage remove the casing and fry in the same manner.
- (Don’t forget to stir your tomato sauce!)
- Peel your onion and butternut squash, julienne the onion and place in a bowl.
- Next peel the squash (you may want to use gloves for this) cut once where the seed pod and the neck separate. Cut these two pieces in half lengthwise, and using a spoon scrape out the seeds and strings from the seedy part of the squash (just like a pumpkin). Cut these into half moons about ½” thick and place in a bowl then toss with 1T of blend oil and sage powder and mix until all are seasoned evenly.
- Start with a layer of sauce on the bottom of the dish, then pick out the nice ½ moon pieces of squash and starting in the corner lay them in a shingle like pattern moving north to south until the bottom layer is formed. Then sprinkle half the sausage it in an even layer, followed by the onion.
- Ladle tomato sauce in rows over this layer, approx. 3 ladles. Next we want to use the thinner part of the squash from the seed pod to build the center layer of the lasagna; arrange them (a little overlap is ok) leaving as smooth of a surface as we can, then repeat our sausage and onion sprinkle and sauce layer.
- Finally we should have enough of the nice ½ moon pieces to form another shingle layer for the top. Cover with remaining tomato sauce carefully filling in holes and making a nice smooth layer for the presentation side.
- Cover the lasagna with aluminum foil and bake in a 425 oven for approximately 2 hours (depending on your oven).
- Test the center with a probe (your clean knife will work just fine) when our lasagna is done the probe should slip in as if it were wet sand, a little resistance but no real pressure exerted.
- Let cool. Cut to desired size and enjoy!
We recommend a nice bitter greens salad or sautéed greens (kale, chard, spinach, etc) and a glass of the wine that you used to make your sauce. Enjoy!