Easiest Way to Prepare Perfect Butternut Squash Lasagna - Keto

Butternut Squash Lasagna - Keto. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. Butternut squash is a fall classic. Stick it in the oven, drizzle it with butter or coconut oil, cook until lightly brown, and you've got yourself a delicious But are the carbs in butternut squash too much for keto?

The combination is ridiculously cozy and comforting. Butternut Squash Lasagna Rolls are filled with cheese and spinach, topped with a creamy butternut-parmesan cheese sauce and of course, more The sauce comes out so cream and velvety without all the butter and cream. To make it gluten-free, you can swap gluten-free noodles in it's place. You can cook Butternut Squash Lasagna - Keto using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Butternut Squash Lasagna - Keto

1. It's 1/2 of Butternut Squash.
2. It's 2 tbsp of Olive Oil.
3. You need 1 of Mozzarella.
4. You need of Meat sauce.
5. You need 200 g of Minced Beef.
6. You need 300 g of Tomato Puree.
7. You need 2 cloves of Garlic.
8. It's To taste of Oregano, Basil, Salt, Pepper.
9. Prepare 1/2 of Onion.
10. Prepare of White sauce.
11. You need 2 tbsp of Butter.
12. It's 2 tbsp of Flour.
13. You need 1 1/4 cup of Milk.

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. In this butternut squash lasagna, we're skipping the red sauce and making a luscious white sauce with milk, butter, and flour, also known as. I also tested this butternut squash and spinach lasagna with gluten free noodles, and it works great!

Butternut Squash Lasagna - Keto step by step

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..

So, yes, this recipe is gluten-free friendly, for sure! Here's a completely healthy, Paleo-approved recipe featuring thin slices of butternut squash as noodles and plenty of the really good stuff: tomatoes and beef with lots of garlic, basil, and oregano for flavor. If you do dairy (not everyone tolerates it), you could also add some cheese. For lasagna, the winner this time around is undoubtedly this combination of sweet Italian sausage, roasted butternut squash, and spinach. I think of lasagna as a labor of love.