Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, butternut squash lasagna - keto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Butternut Squash Lasagna - Keto is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Butternut Squash Lasagna - Keto is something which I’ve loved my whole life.
Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. Roasted and mashed butternut squash is naturally sweet and rich, making it a tasty filling for vegetarian lasagna. This cheesy dish is worth the effort.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Make ready 1/2 Butternut Squash
- Make ready 2 tbsp Olive Oil
- Make ready 1 Mozzarella
- Get Meat sauce
- Make ready 200 g Minced Beef
- Prepare 300 g Tomato Puree
- Prepare 2 cloves Garlic
- Prepare To taste Oregano, Basil, Salt, Pepper
- Take 1/2 Onion
- Take White sauce
- Prepare 2 tbsp Butter
- Make ready 2 tbsp Flour
- Take 1 1/4 cup Milk
When it comes to the ketogenic diet, higher-carb veggies could derail your keto macros and. Instead, the lasagna layers are filled butternut squash, spinach, bechamel, and cheese. The combination is ridiculously cozy and comforting. I will never forget the day my mom came home from the grocery store and promptly announced that she would never, ever cook lasagna again.
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.
In her hands she triumphantly held a frozen foil box that would end her kitchen drudgery forever. You'll love this one pot Butternut Squash Dutch Oven Lasagna! It comes together so easily and is such a crowd pleaser! 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. For this Butternut Squash Lasagna Recipe, you do have to peel, seed and slice the squash.
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