One of my youngest daughter's favorite dinners is Lasagne Rolls. Back in my pre-paleo days, I made it all the time. I stopped eating it, though, because Italian food started giving me severe heartburn. With a family history of GERD, gall-bladder problems, and intestinal woes, I heeded the warning.
But it was a fun and pretty dish to make. So I decided to see if I could re-create it, paleo style! There is a little planning ahead necessary in this dinner. You will need oven-roasted, mashed butternut squash, and cooked, chopped chicken. But don't let that hold you back! It's easy to roast a squash and cook up some chicken a day ahead of time.
First, slice a medium zucchini lengthwise into "lasagne noodles". I used the 1/8" slice on my mandoline, but I wish I would have used the 1/4". The thin slices were too fragile for easy rolling.
Next, steam the zucchini slices. I used a Tupperware microwave steamer, on high for 3 minutes. Lay the slices out on foil, and blot the extra moisture with a paper towel. Cooking with veggies instead of pasta means your ingredients will be releasing moisture, rather than absorbing it. This can lead to very soupy/watery dinners.
Spread the butternut squash mixture on each "noodle".
Top that with finely chopped cooked chicken.
Roll and place next to each other in a casserole dish, atop a thin layer of homemade spaghetti sauce.
Generously dot the top with more spaghetti sauce.
Bake at 375F for 20 minutes. Delicious served alongside Paleo Garlic Bread.
1-2 medium zucchini, sliced lengthwise 1/4"
2 c. butternut squash, oven-roasted, mashed
1 t. Italian seasoning
2 cloves garlic, minced
1 T. coconut flour
1 t. salt
1 c. chicken, cooked and finely chopped
homemade spaghetti sauce
Steam the zucchini slices for 3 minutes in the microwave, lay out on tin foil and blot excess moisture with a paper towel.
Mix mashed butternut, italian seasoning, garlic, coconut flour, egg and salt. Spread on each zucchini "noodle".
Top butternut with chopped chicken.
Pour a thin layer of homemade spaghetti sauce in the bottom of a casserole dish. Roll each "noodle" into a spiral and set next to each other in the casserole dish. Generously dot with more spaghetti sauce.
Bake at 375F for 20 minutes. Serve hot.