Prep time: 30 min Cook time: 1 hr 20 min Resting time: 10 mins Total time: 2 hrs
Macronutrients per batch: 289g fat | 228g protein | 30g carbohydrates
Makes: 1 large pan/12 pieces
Make it Carnivore, Zero Carb, and Sugar-Free: Make without the butternut squash noodles
With beef organs and raw cheese layered in between homemade butternut squash noodles, this Beef Organ Lasagna is packed with fat, protein, and nutrients.
What you need to make Beef Organ Lasagna with Butternut Squash Noodles
Ingredients:
- Force of Nature Meats Ancestral Beef Blend
- Ground beef
- Grass-fed ghee (or butter)
- Butternut squash
- Cheese
- Bone broth or water
- Eggs (ASHLEY20 for 20% off)
- Sea salt (ASHLEYR for 15% off)
- Italian seasoning (optional)
- Onion (optional)
- Minced or pureed garlic (optional)
Equipment:
- Y vegetable peeler
- Mixing bowl
- Hand mixer (optional)
How to make Beef Organ Lasagna with Butternut Squash Noodles
Prepare the meat mixture.
In your cooking pan, add 1 tbsp of ghee and bring to medium heat.
Finely chop the onion (if using).
Add the pureed garlic and onion to the pan (if using).
Saute until the onions start to become soft, usually 2-3 minutes.
Add the Force of Nature Meats Ancestral Blend, ground beef, sea salt, and Italian seasoning (if using) to the pan.
Note: For a more organ-dense meal, use two packs of Force of Nature Meats Ancestral Blend instead of one pack plus ground beef.
Saute the mixture until the meat is fully cooked.
Once the meat is cooked, add the bone broth (or water) to the pan and bring the mixture to a boil.
Reduce to medium heat and allow the mixture to simmer until the liquid is almost evaporated (leave a little to keep it moist).
Create and prepare the butternut squash noodles.
With your Y vegetable peeler, fully skin the butternut squash.
Create the butternut squash noodles by peeling the squash in the same spot. The noodles will get larger and larger. Once you start to hit the core, move over. Continue until you have peeled the whole squash.
Note: the noodles probably won’t be perfect. Some will be large and thick and others will be small and thin. All will be usable, so don’t worry about peeling the perfect noodle.
Blanch the butternut squash noodles.
Pour water into a pot and bring it to a boil. Use enough water so that you will be able to submerge all of the noodles in the water.
Once the water is at a full boil, drop in all of the butternut squash noodles and boil for exactly 5 minutes. Once you have reached 5 minutes, remove them from the heat immediately and run them under cold water.
Preheat the oven to 350 degrees.
Prepare the egg-cheese mixture.
In your mixing bowl, add 12 eggs. Beat the eggs with a hand mixer or whatever tool you prefer. Shred your block of raw cheese into the egg mixture, and fold in to combine.
Note: Do not use the hand mixer to fold in the cheese.
Prepare the lasagna.
Grease your lasagna baking pan with 1 tbsp of ghee. Layer the three mixtures. I started with the noodles, added the meat mixture next, then added the egg-cheese mixture.
Note: Make sure your top/last layer is the egg-cheese mixture.
Bake the lasagna.
Bake the lasagna for 40 minutes at 350 degrees.
Once it’s done baking, allow it to cool for about 10 minutes.
Portion and serve. This dish is best enjoyed fresh (it resembles classic lasagna more when fresh), but is also delicious cold. Leftovers can be stored in the fridge in an airtight container for 2-3 days.
Tips to make the best Beef Organ Lasagna with Butternut Squash Noodles
- You can use any vegetable that will peel into large noodles in place of the butternut squash.
- For a more organ-dense meal, use two packs of Force of Nature Meats Ancestral Blend instead of one pack plus ground beef.
- The butternut squash noodles probably won’t come out perfect. Some will be large and thick and others will be small and thin. All will be usable, so don’t worry about peeling the perfect noodle.
- When layering your lasagna, make sure your top/last layer is the egg-cheese mixture.
Some more of my favorite dinner ideas:
Loaded Bacon Cheeseburger Fries
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Beef Organ Lasagna with Butternut Squash Noodles
Beef Organ Lasagna with Butternut Squash Noodles
Ingredients
- 1 lb Force of Nature Meats Ancestral Blend
- 1 lb ground beef
- 1 large butternut squash (preferably with a long neck)
- 8 oz cheese
- 12 eggs
- 2 tbsp grass-fed ghee (or butter)
- 1/2 cup bone broth (or water)
- 1 tbsp sea salt (ASHLEYR for 15% off)
- 1 tbsp Italian seasoning (optional)
- 1 small onion, finely chopped (optional)
- 1 tbsp minced or pureed garlic (optional)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Prepare the meat mixture.
- In your cooking pan, add 1 tbsp of ghee and bring to medium heat.
- Finely chop the onion (if using).
- Add the pureed garlic and onion to the pan (if using).
- Saute until the onions start to become soft, usually 2-3 minutes.
- Add the Force of Nature Meats Ancestral Blend, ground beef, sea salt, and Italian seasoning (if using) to the pan.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Note: For a more organ-dense meal, use two packs of Force of Nature Meats Ancestral Blend instead of one pack plus ground beef.
- Saute the mixture until the meat is fully cooked.
- Once the meat is cooked, add the bone broth (or water) to the pan and bring the mixture to a boil.
- Reduce to medium heat and allow the mixture to simmer until the liquid is almost evaporated (leave a little to keep it moist).
Create and prepare the butternut squash noodles.
- With your Y vegetable peeler, fully skin the butternut squash.
- Create the butternut squash noodles by peeling the squash in the same spot. The noodles will get larger and larger. Once you start to hit the core, move over. Continue until you have peeled the whole squash.
- Note: the noodles probably won't be perfect. Some will be large and thick and others will be small and thin. All will be usable, so don't worry about peeling the perfect noodle.
Blanch the butternut squash noodles.
- Pour water into a pot and bring it to a boil. Use enough water so that you will be able to submerge all of the noodles in the water.
- Once the water is at a full boil, drop in all of the butternut squash noodles and boil for exactly 5 minutes. Once you have reached 5 minutes, remove them from the heat immediately and run them under cold water.
Preheat the oven to 350 degrees.
Prepare the egg-cheese mixture.
- In your mixing bowl, add 12 eggs. Beat the eggs with a hand mixer or whatever tool you prefer. Shred your block of cheese into the egg mixture, and fold in to combine.
- Note: Do not use the hand mixer to fold in the cheese.
Prepare the lasagna.
- Grease your lasagna baking pan with 1 tbsp of ghee. Layer the three mixtures. I started with the noodles, added the meat mixture next, then added the egg-cheese mixture.
- Note: Make sure your top/last layer is the egg-cheese mixture.
Bake the lasagna.
- Bake the lasagna for 40 minutes at 350 degrees.
- Once it's done baking, allow it to cool for about 10 minutes.
- Portion and serve. This dish is best enjoyed fresh (it resembles classic lasagna more when fresh), but is also delicious cold. Leftovers can be stored in the fridge in an airtight container for 2-3 days.
What I used for this recipe:
Looking for other dinner ideas? Try one of these:
Loaded Bacon Cheeseburger Fries
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
