Hello, I’m Elise. Today, I will show you a way to make butternut squash lasagna - keto recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut Squash Lasagna - Keto Recipe
Butternut Squash Lasagna - Keto is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Butternut Squash Lasagna - Keto is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook butternut squash lasagna - keto using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Lasagna - Keto:
- Get 1/2 Butternut Squash
- Take 2 tbsp Olive Oil
- Get 1 Mozzarella
- Get Meat sauce
- Make ready 200 g Minced Beef
- Make ready 300 g Tomato Puree
- Prepare 2 cloves Garlic
- Get To taste Oregano, Basil, Salt, Pepper
- Make ready 1/2 Onion
- Take White sauce
- Take 2 tbsp Butter
- Make ready 2 tbsp Flour
- Prepare 1 1/4 cup Milk
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 that’s going to wrap it up for this distinctive dish butternut squash lasagna - keto recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
