Zero Pasta Bison Lasagna

Want a lasagna that’s completely free of pasta, gluten and guilt??

Your wish is my command! Tadaaa! 

One thing that very few people know about me is that I LOVE dancing salsa. It is one for those things (besides cooking and talking about nutrition) that makes my soul shine! I feel as if my recipes come out more flavorful when I dance, so for the sake of adding taste to my food I make it a point to listen to music and dance while I cook. Wouldn’t it be so cool to have a cooking-zumba class? hmmm…. ANYWAYS! before I start my day-dreaming session, let me tell you how this Zero Pasta Bison Lasagna came to be.

Few days ago, I was blasting my music Celia Cruz’s style, I was shaking my shoulders and hips like there was no tomorrow. I was really having fun! Until the fire alarm scared the heck out of me! To make this story short, I burnt half of my butternut squash and since it wasn’t enough for the recipe I had in mind, I had to think of something else. This is how this “Zero Pasta Bison Lasagna” was created. It was a mistake, but definitely a delicious one! 
Ingredients:

• 1 small butternut squash, sliced (not too thick)
• 1 lb. ground bison (or any other meat)
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp tomato paste
• 5 sprigs fresh thyme
• 2 tbsp butter or duck fat 
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp cinnamon
• 1 tsp cumin
• 1 cup shredded cheese
• 1/2 cup bone stock or water
• Sea salt and pepper, to taste

How?

1. Preheat oven to 350F.
2. Peel butternut squash. If butternut is too long, cut in half and carefully start slicing it by using a knife or potato peeler. I tried the potato peeler and ended up braking it. You are better off with a well sharped knife.
3. In a large skillet, melt the fat of your preference over medium heat.
4. Sauté onions until translucent. (3-5 minutes)
5. Add tomato, tomato paste, bone stock (or water) and mix. Cook for 1 minute.
6. Add ground meat and season with spices and thyme.
7. Mix well and cook for only 2-3 more minutes. The meat will finished cooking once it is transferred to the oven.
8. I used 8″ pyrex baking dish. Add a layer of meat sauce, cover with cheese and place a layer of sliced butternut squash. Repeat the process one more time and top with remaining meat.
9. Bake for 45 minutes.

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