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Tuesday 2 April, 2013

By 04/01/2013No Comments


Growing up in a household with a father that was first generation born in America from Italy; Italian dinners were almost a nightly occasion. These dinners of course had to taste amazing… cheese, noodles from scratch, heavy spice and fresh ingredients. Fast forward many years and now that I have my family and we eat paleo, traditional Italian food has become non-existent.
Over the past two years searching and using hundreds of paleo recipes for hundreds of meals, we have come across a tasty and healthy lasagna.
Check it out. This lasagna taste great and makes a good amount that lets you have lunch for the next day or ability to share it with guest.

Paleo Butternut Squash Lasagna

• 1 lb hot Italian sausage, casing removed
• 1 red onion
• 3 cloves garlic
• 1 15 oz can pizza sauce
• 1/2 c roasted red peppers
• 1/4 c extra virgin olive oil
• couple leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
• 1 small butternut squash

Get your oven to 400ºF. In a sauté pan crumble the sausage and brown it, along with the onions & garlic. While that’s going, cut the top and ends of the squash off and peel it. Split it into 1/4′s. What I mean by that is, right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into the aforementioned planks.
Make the sauce by pureeing the pizza sauce, red peppers, olive oil and basil. If you don’t a contraption that will puree (blender, food processor, immersion blender), chop up the red peppers and just whisk everything together.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.

Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidly, let it set for a good half hour before cutting into it, as it will solidify.

Recipe and picture comes from

Check them out for further details or more recipes.


All Levels WOD




EMOM for 5 minutes:
2 Clean & Jerks (full) @ 75%
Then, when the clock hits 5:00-
2 minute AMRAP of:
Clean & Jerks (full) @ 75%
*There are only 2 attempts during EMOM. Your score is total completed lifts/Total attempted lifts for all 7:00 of work.

Level 1 WOD




Same as All Levels

Brian Lee

About Brian Lee

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