Butternut Squash Lasagna - Keto
Butternut Squash Lasagna - Keto

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, butternut squash lasagna - keto. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Lasagna - Keto is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Butternut Squash Lasagna - Keto is something which I’ve loved my whole life.

I used pre-cut butternut squash from a local grocery store. If you can get pre-cut squash, it will save you a ton of time but if not, simply use a mandolin. Although this grain-free lasagna is not ultra low in carbs, it can be included on a keto diet as long as you stay within your macros.

To get started with this particular recipe, we have to first prepare a few components. You can cook butternut squash lasagna - keto using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Lasagna - Keto:
  1. Take 1/2 Butternut Squash
  2. Make ready 2 tbsp Olive Oil
  3. Make ready 1 Mozzarella
  4. Make ready Meat sauce
  5. Get 200 g Minced Beef
  6. Make ready 300 g Tomato Puree
  7. Take 2 cloves Garlic
  8. Take To taste Oregano, Basil, Salt, Pepper
  9. Make ready 1/2 Onion
  10. Take White sauce
  11. Take 2 tbsp Butter
  12. Make ready 2 tbsp Flour
  13. Take 1 1/4 cup Milk

Place a large saucepan over medium heat, and drizzle in the olive oil. Saute the chorizo in the olive oil until it is browned. Slices of butternut squash stand in for noodles in this veggie-packed lasagna with spinach, mushrooms and a creamy Parmesan cheese sauce. You can make the Parmesan cheese sauce with regular flour or swap in gluten-free flour to make this dish gluten-free.

Instructions to make Butternut Squash Lasagna - Keto:
  1. Pre-bake the squash by baking at 175C for around 40 minutes and let it cool down. This will make it easier to peel and cut the squash. In the meantime, we can prepare the sauces.
  2. The meat sauce - Press garlic into pre-heated pan with olive oil and roast slightly. Add finely diced onion and roast until golden, followed by the minced beef, salt and pepper. Once the beef is cooked all over, we can add the tomato puree with the herbs, salt and pepper to taste and let it simmer until the flavours blend well together.
  3. The white sauce - Melt 2 spoons of butter in another pan and stir in 2 spoons of flour. Keep stirring on medium-high heat for about 2-3 minutes. In the meantime, pour a glass of milk and place in the microwave for a minute and a half. Pour 1/2 cup into the butter-flour mix, and pour an extra quarter of the cup of milk into the cup, mixing well before pouring into the mix. We do not want to cool the mix down by pouring in cold milk. Taste with salt and pepper. Stir until the sauce thickens.
  4. Having the butternut ready, we cut off the top half (the half without seeds) peel it and slice into thin slices all across into ‘lasagna sheets’.
  5. We pour a tiny bit of oil into a baking dish, and build a base layer with the squash slices. We pour our meat sauce as a second layer, followed by another layer of squash sheets. The white sauce is next, and the final layer of squash. Topped with mozzarella all over, the lasagna are ready to be baked at 180• for 20-30 minutes.

Look for a squash with a long, straight neck for the best results. During fall, we're all about cooking with butternut squash. Here the creamy autumn vegetable essentially replaces the marinara or bolognese. Instead, the lasagna layers are filled butternut squash,. This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella.

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