October 12, 2014 by Leanne Vogel November 2, 2018
A dairy-free, grain-free, paleo lasagna recipe layered with butternut squash noodles and homemade, dairy-free melty cheese, made entirely of whole foods.
Candida Friendly, Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free
Almond Milk: I have not tried making this recipe with any other milk. The reason I chose almond milk is because of its mild flavor and light sweetness, very similar to regular milk. You could try homemade sunflower seed milk or rice milk.
Butternut Squash Lasagna Noodles: total weight of completed, sliced noodles were 500 grams.
Ghee or Tallow: Ghee is clarified butter, butter that’s had the casein and lactose removed from it. However, it still contains whey. If you are allergic to dairy, ghee should not be consumed. But, this recipe works fabulous with grass-fed tallow. You can render your own, or purchase at a health food store. Get grass-fed tallow here. Coconut oil could likely be used, but I haven’t tried it.
Calories from Fat:
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.