How to Make Favorite Butternut Squash Lasagna - Keto

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, butternut squash lasagna - keto. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Butternut Squash Lasagna - Keto is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Butternut Squash Lasagna - Keto is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook butternut squash lasagna - keto using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Lasagna - Keto:

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

This keto vegetable side dish is also perfect for low carb recipes. Butternut squash is the star in this creamy lasagna. Reviews for: Photos of Roasted Butternut Squash and Garlic Lasagna. Recipe courtesy of Giada De Laurentiis.

Instructions to make Butternut Squash Lasagna - Keto:

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.

Reviews for: Photos of Roasted Butternut Squash and Garlic Lasagna. Recipe courtesy of Giada De Laurentiis. 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! Make this tasty butternut squash lasagna for your next dinner party.

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