Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, butternut squash lasagna - keto. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Butternut Squash Lasagna - Keto is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Butternut Squash Lasagna - Keto is something that I’ve loved my whole life. They’re fine and they look fantastic.
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To get started with this recipe, we must first prepare a few components. You can cook butternut squash lasagna - keto using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Lasagna - Keto:
- Prepare 1/2 Butternut Squash
- Take 2 tbsp Olive Oil
- Take 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
- Get 1/2 Onion
- Make ready White sauce
- Get 2 tbsp Butter
- Make ready 2 tbsp Flour
- Make ready 1 1/4 cup Milk
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. 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.
Instructions 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.
To make it gluten-free, you can swap gluten-free noodles in it's place. This Butternut Squash Lasagna may very well go down as my all-time favorite recipe. It's rich, it's creamy, it's loaded with awesome flavor, and it's completely vegetarian. Made with beautiful layers of butternut squash, creamy ricotta cheese, spinach, regular noodles, zucchini noodles, and loads of. 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.
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