Recipe: Tasty 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. How to make Zucchini Noodle Keto Lasagna! Easy & Low Carb Recipe for Keto.

Vitamin A is good for protecting the skin, eyes. How Many Carbs In Butternut Squash? The simplest explanation is that butternut squash can be keto friendly in moderation. To cook Butternut Squash Lasagna - Keto you need 13 ingredients and just 5 steps. Here is how you achieve that.

Ingredients

1. You need 1/2 of Butternut Squash.
2. Prepare 2 tbsp of Olive Oil.
3. Prepare 1 of Mozzarella.
4. You need of Meat sauce.
5. It's 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. You need 1/2 of Onion.
10. You need of White sauce.
11. You need 2 tbsp of Butter.
12. You need 2 tbsp of Flour.
13. You need 1 1/4 cup of Milk.

Due to the number of net carbs in butternut squash, you can still incorporate it into your diet if you limit serving sizes. 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 meal or side dish. But are the carbs in butternut squash too much for keto?

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..

Layers of squash, noodles, cheese sauce, and spinach. It's easy to make ahead (or freeze!) and will satisfy a large crowd. 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. Sometimes it feels like a lot of work, but I'm always happy to have put forth the effort.