Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash lasagna - keto. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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 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.
Butternut Squash Lasagna - Keto is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Butternut Squash Lasagna - Keto is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. 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:
- Prepare 1/2 Butternut Squash
- Prepare 2 tbsp Olive Oil
- Get 1 Mozzarella
- Prepare Meat sauce
- Prepare 200 g Minced Beef
- Make ready 300 g Tomato Puree
- Prepare 2 cloves Garlic
- Prepare To taste Oregano, Basil, Salt, Pepper
- Take 1/2 Onion
- Make ready White sauce
- Make ready 2 tbsp Butter
- Make ready 2 tbsp Flour
- Make ready 1 1/4 cup 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!
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.
So, yes, this recipe is gluten-free friendly, for sure! This butternut squash lasagna is lower in carbs than your traditional lasagna but has all the flavor and cheesiness you need to feel warm and cozy inside. Peel one whole butternut squash and cut off the neck, just above where it gets wide. (You can save the wide part to use in a different recipe.) Butternut squash is roasted and layered with spinach, a homemade white sauce, and mozzarella cheese creating a vegetarian comfort food for the fall. Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day.
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