It wouldn’t bet fall without pumpkin lasagna and while there are many ways to make this delectable dish, I’m here to tell you that it can be easier than you ever imagined. While some may truly enjoy hovering over the stove for hours on end, dirtying every pan in the kitchen, I do not. I love me some good ol’ home cooked comfort food as much as the next guy. I just prefer to do it with half the work. Come to think of it, simplifying may be my specialty. Blame it on the dysautonomia, EDS, or whatever you like, but I think most of us could benefit from less work and more fun. So, I’m letting you off the hook. Repeat after me, “There is no shame in opting for easy.” Simplified recipes can be just as delicious as the made from scratch versions and perhaps even more enjoyable because you actually have energy left to share the experience with friends and family. Cheers to shortcuts!

I think I first had pumpkin lasagna at The Winds Cafe in Yellow Springs, Ohio. It was a cool autumn day and we had decided to venture to Yellow Springs for a cozy family dinner at one of our most favorite restaurants in the area - The Winds. It’s the kind of place where you immediately feel at home. The sweet wooden tables and chairs, smiling faces, impeccable wine list, and seasonal menu all adding to the ambiance. This was years ago and I was either not yet gluten free or taking a break from the control and splurging on grains. Either way, when I saw the seasonal sensation of pumpkin lasagna I knew it was meant to be. Everything about it was perfect and I knew this would forever be a new staple in my catalogue of fall favorites. So, when I got serious about being gluten free (there are real reasons for avoidance), it was only natural that I’d create my own version of this decadent dinner. Through the years I’ve experimented with different variations and I’m sharing the tried and true with you today.

So, let’s get to the good stuff! I make two versions of this dish depending on what I have on hand and what sounds good. One is prepared with sliced butternut squash. The other, with Cappello’s grain free noodles (learn more here). Both are equally elegant and full of flavor. So, choose one today and try the other tomorrow (yes, it’s that good!).

Grain-free Pumpkin Lasagna

1 Large Organic Butternut Squash or 1 Package Cappello’s Lasagna Noodles

1 Pound Grassfed Ground Beef

1 Can Organic Pumpkin

1 Small Block Gruyere or Other Hard/Aged Cheese

Fresh Organic Thyme

Fresh Organic Sage

Fresh Organic Oregano

1 - 2 Garlic Cloves

Himalayan or Sea Salt

Fresh Ground Pepper

Organic Apple Cider Vinegar

Grassfed Ghee, Butter, or Avocado Oil

*Dried herbs will also work. However, I prefer the brightness of fresh.

*Grassfed beef is important for many reasons - a healthier Omega 3 to 6 ratio, environmental impacts, and the health of the animal (which is passed on to you). Learn more here and here.

Now on to the how.. I’m not big on measuring so use your intuition and experiment with your favorite mix of flavors and measurements. Cooking should be fun!

Preheat oven to 350 and use ghee or butter to grease bottom and sides of a 9x13 pan (I prefer glass).

Wash several sprigs of thyme, oregano, and sage. Set aside on paper or kitchen towel to dry. Once dry hold the end of thyme and oregano sprigs with one fingers of one hand, pinch the sprig with two fingers from other hand and run down the herb to release leaves from stem. Finely chop sage. Set all herbs aside for later use.

If using butternut squash cut both ends off and stand upright on a wooden cutting board. Hold steady with one hand while running your knife vertically along the vegetable to remove skin. Once peeled, begin slicing into strips, lengthwise. When you get to the middle use an ice cream scoop to scoop out all the seeds. Discard the insides and continue slicing until finished. You should have approximately 12-14 long pieces of butternut squash when finished.

If using Cappello’s lasagna noodles remove from freezer and allow to thaw. If they are not completely thawed before baking, don’t sweat it. You should still be able to unfold and layer.

Place ghee, butter, or avocado oil in cast iron skillet over medium heat. Once warm reduce heat a bit and add whole garlic clove(s) to flavor the fat. Allow fat to infuse for a few minutes then add thyme, sage, oregano, salt, and pepper. Once spices have opened up remove garlic clove(s) and add ground beef. Use a spatula or handheld serrated food chopper to work beef into small pieces. Allow beef to brown, stirring occasionally. Add contents from one can pumpkin and about 1/4 can water. Stir in to beef and seasonings. Allow to cook down a bit. Add a splash of apple cider vinegar. Stir to incorporate.

Place a layer of sliced butternut squash or grain-free lasagna noodles in bottom of greased pan. Spoon a layer of beef mixture over the squash or noodles. Repeat two more times (you should have a total of three layers each squash/noodles and beef mixture). Top with grated gruyere. I like gruyere because it melts nicely and is easier on my stomach. However, you may use mozzarella or another cheese of your choosing; just note that soft cheeses may cause gastrointestinal discomfort.

Place in preheated oven and bake for 40-45 minutes or until cheese is melted and slightly browned. Remove from oven and allow to rest for 10 minutes or so. Cut into squares and serve.

I like to complete the meal by serving with a side such as roasted brussel sprouts or a lightly dressed arugula salad.

I hope your family enjoys this recipe as much as mine! It’s perfect for cozy nights in, family get togethers, or even as the main event at a dinner party. Bon appétit!