Low-Carb Butternut Squash Lasagna

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Low-Carb Butternut Squash Lasagna

1 hour 15 minutes
Calories 630kcal

Ingredients

  • 1 batch marinara sauce (Homemade, 300 g/ 10.6 oz)
  • 400 grams butternut squash (Homemade, 300 g/ 10.6 oz)
  • 1 tablespoon ghee (Homemade, 300 g/ 10.6 oz)
  • 700 grams ground beef (Homemade, 300 g/ 10.6 oz)
  • 1 teaspoon dried oregano
  • 1/2 sea salt (Homemade, 300 g/ 10.6 oz)
  • 1/4 teaspoon black pepper
  • 2 ricotta cheese (Homemade, 300 g/ 10.6 oz)
  • 2 large eggs
  • 2 tablespoons fresh parsley (Homemade, 300 g/ 10.6 oz)
  • 2 tablespoons fresh basil (Homemade, 300 g/ 10.6 oz)
  • 2 cups shredded mozzarella cheese (Homemade, 300 g/ 10.6 oz)
  • 1/2 cup grated parmesan cheese (Homemade, 300 g/ 10.6 oz)

Instructions

  • Prepare the Marinara Sauce by following this recipe.
  • Preheat the oven to 200 °C/ 400 °F.
  • I used pre-cut butternut squash lasagne sheets.
  • If you can't get pre-cut slices, simply peel the butternut squash and remove the seeds.
  • Then use a mandolin to slice it thinly (about 1/8 inch or 1/4 cm).
  • Grease a large pan with ghee and add the ground beef.
  • Cook for 5-7 minutes while stirring, or until opaque.
  • Add half of the marinara sauce and oregano.
  • Season with half of the salt and pepper.
  • Prepare the ricotta layer.
  • Combine the ricotta, eggs, chopped parsley and basil.
  • Season with the remaining salt and pepper.
  • Spread the remaining marinara sauce on the bottom of a large casserole dish.
  • I used a 26 x 18 x 6.5 cm (10 x 7 x 2.5 inch) casserole dish.
  • Add the first layer of butternut squash slices.
  • You will use a total of 3 butternut squash layers.
  • Top with half of the ground meat mixture and half of the ricotta cheese mixture.
  • Add another layer of butternut squash slices and top with the remaining ground beef.
  • Spread the remaining ricotta cheese mixture on top of the ground beef.
  • Top with the remaining butternut slices, grated mozzarella and Parmesan cheese.
  • Cover the casserole with a baking foil and transfer into the oven.
  • Bake for 45 minutes.
  • Remove the foil and bake for 7-10 minutes.
  • Remove the lasagna from the oven and let it rest for 15 minutes before slicing.
  • Once cooled, it can be stored in the fridge for up to 4 days.

Nutrition

Calories: 630kcal

Originally posted 2019-02-20 17:40:00.

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