Butternut Squash Lasagna

ONE
1 onion, sliced
2 carrots
6 garlic cloves, pressed or minced
1 T coconut oil

TWO
1 lb ground turkey meat
1T Italian seasoning

THREE
fresh spinach (1/2-1lb)
6 mushrooms, sliced

FOUR
32oz tomato sauce (+6oz for bottom and top)
6 oz tomato paste

FIVE
1 medium butternut squash, peeled and cut into thin round slices (then chopped into half moons)

SIX
4 egg whites + 1 whole egg, beaten

Grease a lasagna pan and preheat the oven to 400F. In a large pot, sautee ONE until onions are soft. Add TWO and cook until the meat is no longer pink. Add THREE and cook for a few more minutes. Pour some tomato sauce on the bottom of the pan. Place one layer of squash, followed by a layer of meat, and 1/2 of the eggs. Repeat once more and cover the top layer with tomato sauce. Bake for 30-40 minutes or until the squash is tender.

Adapted from Stupideasypaleo