Recipe of Speedy Butternut Squash Lasagna - Keto

Hey everyone, it is Louise, 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. For mine, I am going to make it a little bit tasty. This will be really delicious.

Butternut Squash Lasagna - Keto is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Butternut Squash Lasagna - Keto is something which I’ve loved my whole life.

To get started with this particular 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 can achieve it.

The ingredients needed to make Butternut Squash Lasagna - Keto:

1. Prepare 1/2 Butternut Squash
2. Get 2 tbsp Olive Oil
3. Get 1 Mozzarella
4. Get Meat sauce
5. Prepare 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. Make ready 1/2 Onion
10. Prepare White sauce
11. Make ready 2 tbsp Butter
12. Prepare 2 tbsp Flour
13. Prepare 1 1/4 cup Milk

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.

So that is going to wrap it up for this special food butternut squash lasagna - keto recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!