Low-Carb Butternut Squash Lasagna with Heart of Palm Noodles

Serves: 2

Ingredients:

• 1 package of heart of palm lasagna noodles
• 1 medium butternut squash
• ½ cup shredded or chopped mozzarella
• 15 sage leaves
• 8 oz jar of your favorite pasta sauce
• 2 teaspoons oil (avocado oil recommended)
• 1 tablespoon garlic powder
• 1 teaspoon salt
• Pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prep and Roast the Squash:
   Preheat oven to 375°F. Cut the butternut squash lengthwise, scoop out the seeds, drizzle with oil, sprinkle with salt, and bake for 45 minutes to 1 hour. Once the squash is fork-tender, remove it from the oven and let it cool.
2. Prepare Butternut Squash Filling:
   Scoop the squash (discarding the skin) into a blender, and blend with sage leaves, garlic powder, and salt until smooth.
3. Assemble Lasagna Rolls:
   Lay each heart of palm noodle flat. Spread a spoonful of butternut squash mixture on each noodle, sprinkle with mozzarella, and roll up.
4. Layer the Dish:
   Spread a thin layer of pasta sauce on the bottom of a 9×9 baking dish. Place the rolled noodles in the dish, filling it up. Top with any remaining butternut squash mixture, more pasta sauce, and a final layer of mozzarella.
5. Bake:
   Bake at 375°F for 35 minutes or until bubbly and golden.
6. Garnish and Serve:
   Top with fresh parsley, if desired. Enjoy!