Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, butternut squash lasagna - keto. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Butternut Squash Lasagna - Keto is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Butternut Squash Lasagna - Keto is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook butternut squash lasagna - keto using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Lasagna - Keto:
- Get 1/2 Butternut Squash
- Make ready 2 tbsp Olive Oil
- Make ready 1 Mozzarella
- Take Meat sauce
- Take 200 g Minced Beef
- Make ready 300 g Tomato Puree
- Take 2 cloves Garlic
- Get To taste Oregano, Basil, Salt, Pepper
- Make ready 1/2 Onion
- Make ready White sauce
- Take 2 tbsp Butter
- Get 2 tbsp Flour
- Get 1 1/4 cup Milk
The butternut squash "lasagna noodles" add a nice sweetness to the dish and because they are literally just shaved butternut squash, it keeps the meal. I also tested this butternut squash and spinach lasagna with gluten free noodles, and it works great! So, yes, this recipe is gluten-free friendly, for sure! To prepare the lasagna: alternate layers of butternut squash slices with layers of the meat sauce in a baking dish.
Steps to make Butternut Squash Lasagna - Keto:
- 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.
- 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.
- 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.
- 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’.
- 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.
Keep making layers until you've used all of the ingredients. A mindful butternut squash and spinach lasagna made with thin layers of squash rather than using noodles. This vegetarian casserole is freezer friendly, so. This Butternut Squash Lasagna may very well go down as my all-time favorite recipe. It's rich, it's creamy, it's loaded with awesome flavor, and it's completely vegetarian.
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