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This Beef Organ Lasagna layers nutrient-dense ancestral meat, savory cheese, and tender butternut squash noodles to deliver a powerhouse of flavor and nourishment.
The combination of organ meat and ground beef makes this dish incredibly protein-rich, while the cheese and egg mixture adds richness and moisture. Butternut squash provides a subtle sweetness and sturdy structure, making it an excellent low-carb alternative to traditional noodles.
Enjoy it fresh out of the oven for a lasagna-like texture, or serve it cold for a satisfying high-protein snack or meal on the go.
• 1 lb Force of Nature Meats Ancestral Blend
• 1 lb ground beef
• 1 large butternut squash
• 8 oz cheese, shredded
• 12 eggs
• 2 tbsp grass-fed ghee (or butter)
• 1/2 cup bone broth (or water)
• 1 tbsp sea salt
• 1 tbsp Italian seasoning (optional)
• 1 small onion, finely chopped (optional)
• 1 tbsp minced or pureed garlic (optional)
1. In a cooking pan, heat 1 tbsp of ghee over medium heat.
2. Add garlic and onion (if using), and sauté for 2–3 minutes until soft.
3. Add the Ancestral Blend, ground beef, sea salt, and Italian seasoning. Cook until fully browned.
4. Add the bone broth and bring to a boil. Reduce heat and simmer until liquid is nearly gone.
5. Peel the butternut squash with a Y peeler to form noodles, avoiding the core.
6. Boil the noodles in water for exactly 5 minutes, then rinse with cold water.
7. Preheat oven to 350°F. Grease a lasagna pan with 1 tbsp of ghee.
8. Beat the eggs in a mixing bowl. Fold in shredded cheese.
9. Layer the dish: start with squash noodles, then meat, then egg-cheese mixture. Repeat and end with egg-cheese on top.
10. Bake for 40 minutes at 350°F. Let cool for 10 minutes before slicing.
