• 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.