For dinner, I wanted to a make this recipe I saw for paleo ravioli with caulifredo sauce. However, I couldn't find the mandolin and didn't feel up to an exhaustive search, and I couldn't slice the squash thin enough with the knife -- so . . . I made it into a lasagne instead.
I browned some ground turkey with sea salt and garlic and put it in the food processor with some fresh basil and fresh cilantro. I processed it until it was finely chopped. While the turkey was browning, I sliced two yellow squash length-wise as thinly as possible. Then I layered the squash with the ground turkey in a baking dish. Then I steamed a head of cauliflower until it was very tender, and I put it in the food processor with some chicken broth, almond milk, and granulated garlic. I added a splash of cooking sherry (because I LOVE sherry in my alfredo sauce) and blended until smooth. I topped the lasagna with the sauce and baked at 425f for 30 minutes.
A couple of tweaks I will make if I make this again -- first, I would sautee the squash and drain it first, because it released a lot of liquid. second, I would add a dash of nutmeg to the caulifredo sauce to give it some depth of flavor. Also, if you can tolerate onion, I would definitely recommend adding that to the meat -- and season heavily. I thought I put a lot of seasoning in it, but it definitely needed more. Finally, I would bake it without the sauce for 20 minutes, drain off any excess liquid, then add the sauce for the last five to ten minutes just to heat it through. The flavor really got muted with the baking.
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