iHuntFit Elk Lasagna

Reload Low Carb Butternut Squash Elk Lasagna

Credit: iHuntFit’s Jeff Moran

Sauce Ingredients:

  • 1 tbsp olive oil
  • Half onion, finely chopped
  • 1 Bell Pepper chopped
  • 1 tsp minced garlic
  • 2 tbsp tomato paste
  • 2.5 pound of fresh tomatoes, peeled, seeded and diced (Boil tomatoes to peel & seed)
  • 1 tbsp Reload Fully Loaded Seasoning
  • ½ tsp dried oregano
  • ½ tsp Italian seasoning
  • Salt and pepper to taste
  • 1 tbsp chopped fresh basil

Sauce Directions:

  1. In a saucepan, heat olive oil over medium heat
  2. Add onions and bell pepper, cook 5-6 minutes
  3. Add garlic and sauté, being careful not to burn
  4. Add tomato paste and stir well. Add tomatoes
  5. Add Reload Fully Loaded seasoning,, basil, and the other seasonings
  1. Cover and bring to a low simmer for 40-50 minutes (the longer the better, increases flavor)
  2. Adjust the seasoning if you think it is necessary. If sauce seems watery you can dissolve ½ tsp of corn starch in warm water and stir in well. May serve then, place in jar in fridge for 2-3 days or freeze sauce if trying to use later

Squash Ingredients:

  • 1 large Butternut Squash (you want the top above the bell to be longer)
  • 1 ½ Pound lean ground meat (pictured: 1 lb elk burger & ½ pound elk sausage)
  • ½ tbsp Reload Fully Loaded seasoning
  • Baby Spinach
  • Low Fat skim milk Ricotta Cheese
  • Fresh Basil
  • Low fat mozzarella shredded cheese

Squash Directions:

  1. Preheat oven to 350 degrees
  2. With a peeler and knife, chop the bell end off of the butternut squash and peel off skin. Using a Mandolin Slicer or any other slicer, slice the peeled butternut squash into thin, even slices length wise; these replace noodles in your traditional lasagna

Final Ingredients:

  1. In Medium saucepan, brown the ground meat and season with Reload Seasoning and any other seasonings of your choice
  2. Once meat is browned, add in tomato sauce (pictured is homemade sauce but can use a jar and a half of store bought sauce)
  3. Place slices of butternut squash and cold water in a large pot, turn to high heat and bring to boil. Immediately as water begins to boil take out the squash. You want the slices to barely begin to soften, if you wait too long they will be mushy and hard to work with.
  4. In small or medium baking dish, layer ingredients as follows: Meat Sauce, butternut squash slices, ricotta cheese, spinace, light mozzarella, and repeat until dish is full. Top off with more mozzarella

Final Directions:

  1. Place in oven, cover with foil, and bake for 45-50 minutes
  2. Pull from oven and let rest for 5 minutes before serving