DirectionsStep1Prepare the Marinara Sauce by following this recipe . Preheat the oven to 200 °C/ 400 °F.Step2I used pre-cut butternut squash lasagne sheets. If you can't get pre-cut slices, simply peel the butternut squash and remove the seeds. Then use a mandolin to slice it thinly (about 1 / 8 inch or 1 / 4 cm).Step3Grease a large pan with ghee and add the ground beef. Cook for 5-7 minutes while stirring, or until opaque. Add half of the marinara sauce and oregano. Season with half of the salt and pepper.Step4Prepare the ricotta layer. Combine the ricotta, eggs, chopped parsley and basil. Season with the remaining salt and pepper.Step5Spread the remaining marinara sauce on the bottom of a large casserole dish. I used a 26 x 18 x 6.5 cm (10 x 7 x 2.5 inch) casserole dish. Add the first layer of butternut squash slices. You will use a total of 3 butternut sq…Step6Top with half of the ground meat mixture and half of the ricotta cheese mixture.Step7Add another layer of butternut squash slices and top with the remaining ground beef.Step8Spread the remaining ricotta cheese mixture on top of the ground beef.Step9Top with the remaining butternut slices, grated mozzarella and Parmesan cheese.Step10Cover the casserole with a baking foil and transfer into the oven. Bake for 45 minutes. Remove the foil and bake for 7-10 minutes.Step11Remove the lasagna from the oven and let it rest for 15 minutes before slicing. Once cooled, it can be stored in the fridge for up to 4 daysIngredientsIngredients1 batchHomemade Marinara Sauce (300 g/10.6 oz)400 gramsButternut Squash (thinly sliced, 14.1 oz)1 tablespoonExtra Virgin Olive Oil (or ghee, 15 g/1.1 oz)700 gramsGround Beef (1.5 lb)1 teaspoonDried Oregano½ Sea Salt (or pink Himalayan salt)¼ teaspoonBlack Pepper2 packsRicotta Cheese (500 g/1.1 lb)2 Large Eggs2 tablespoonsFresh Parsley (chopped)2 tablespoonsFresh Basil (chopped)2 cupsMozzarella Cheese (shredded, 226 g/8 oz)½ cupParmesan Cheese (grated, 45 g/1.6 oz)See moreNutritionalNutritional745 Calories56 gTotal Fat14 gCarbohydrate838 mgSodium44 gProteinFrom ketodietapp.comRecipeDirectionsIngredientsNutritionalExplore furtherNoodle-Less Butternut Squash Lasagna - EatingWelleatingwell.comButternut Squash and Spinach Lasagna Keto Low Carb …debbiemakeslowcarbdel…Butternut Squash Lasagna {Keto, Low Carb, Gluten Free} - …urbancavewoman.comButternut Squash Lasagna (Vegan, GF Optional) - …minimalistbaker.comButternut Squash and Mushroom Lasagna Recipe Bon …bonappetit.comButternut Squash Lasagna (No-Noodle) - Skinnytasteskinnytaste.comRecommended to you based on what's popular • Feedback
Low-Carb Butternut Squash Lasagna
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WEBJan 10, 2024 · Preheat your oven to 400°F. Grab a 9×13 inch baking dish and spray the bottom and sides with olive oil. Slice your butternut squash between 1/8 and 1/4 inch …
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WEBNov 1, 2023 · Preheat oven to 375°F. In a medium bowl combine ricotta cheese, Parmesan cheese, parsley and egg, mix. In a deep 9×12 …
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WEBOct 17, 2018 · Bake at 400 degrees for about 30-40 minutes or until fork-tender. Scoop out the innards into a bowl and season with salt and pepper. Mash with a potato masher OR puree with a food processor. In a …
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WEBDec 6, 2023 · In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside. To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9x13 inch baking dish. …
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WEBAdd in the garlic, and cook for 5 more minutes, stirring occasionally. Reduce heat to low, and add in the marinara sauce. Cover, and let simmer for 15 minutes. While the sauce is …
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WEBOct 25, 2021 · Roast and Puree Butternut Squash: Preheat oven to 400 degrees F. Line a sheet pan with parchment or foil. Cut butternut squash in half, lengthwise and scoop out seeds. Place cut-side-down on the …
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WEBOct 31, 2023 · The butternut squash puree should pour out of the food processor. Step 2: Make the mushroom filling. In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium …
WEBNov 9, 2016 · cut cheese into small cubes and set aside. clean mushrooms under running water, shake water off and slice. put butter and 30ml of olive oil into a frying pan or wok, add 2 sprigs of rosemary and cook for 1 …
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WEBOct 13, 2021 · Assemble the lasagna in a 9 x 13 (or similar size) glass or ceramic baking dish. Add 1/2 cup (120 ml) sauce to the bottom of the pan and spread it evenly. Then add a layer of noodles followed by 1/3 of the …
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WEBIn a small saucepan, over low heat, combine milk and 2 Tbsp shredded asiago. Add salt, pepper and garlic powder to taste (about 1/8 tsp to 1/4 tsp each). Assembly and …
WEBPrepare the Lasagna. Preheat oven to 400 degrees Fahrenheit. To make the butternut squash sheets, cut off and peel the long neck of a butternut squash. Bake the squash for about an hour to make it easier to slice. In …
WEBJul 10, 2023 · Spoon one third of the squash puree over the noodles; spread evenly. Top with half of the whole milk mozzarella slices (about 5 slices). Sprinkle evenly with half of the Italian sausage. Spoon half of the …
WEBOct 27, 2023 · Take the pan off the heat. Leaving the sage leaves in the milk for now, gradually whisk about 1 cup of the hot milk into the butter and flour, whisking until …
WEBOct 3, 2016 · Add onions, garlic and spinach; cook until soft. Stir 1/4 cup of sauce to beef mixture. Add butternut squash back to pan, and flatten beef and veggies down slightly. Top with sauce. Mix one egg, and T of …
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WEBOct 12, 2022 · To make the sauce, add the butternut squash to a pot and cover it with water. Bring to a boil and reduce to a simmer for 10 minutes or until the squash is very fork tender. Allow to cool slightly before …
WEBAug 1, 2022 · Add a single layer of lasagna noodles followed by a layer of squash. Season with salt and pepper and top with half the spinach, a third of the mozzarella, and about …