Recipe of Speedy Butternut Squash Lasagna - Keto

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, butternut squash lasagna - keto. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Butternut Squash Lasagna - Keto is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Butternut Squash Lasagna - Keto is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook 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:

1. Take Butternut Squash
2. Take Olive Oil
3. Prepare Mozzarella
4. Take Meat sauce
5. Prepare Minced Beef
6. Take Tomato Puree
7. Make ready Garlic
8. Prepare Oregano, Basil, Salt, Pepper
9. Get Onion
10. Take White sauce
11. Take Butter
12. Get Flour
13. Get 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 this up for this special food butternut squash lasagna - keto recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!