Keto/ Low-Carb Butternut Squash Lasagna


Prep Notes


Comfort food doesn't get more classic than lasagne. My low-carb and gluten-free take on this Italian classic features delicious layers of thinly sliced butternut squash, homemade marinara sauce, ground beef, creamy herb-infused ricotta, melty mozzarella and crispy Parmesan.


Although this grain-free lasagna is not ultra low in carbs, it can be included on a keto diet as long as you stay within your macros. It's high in nutrients and ideal for intermittent fasting when you eat one or two meals per day.

Ingredients


  • 1 batch Homemade Marinara Sauce (300 g/ 10.6 oz) - I used organic marinara to save time
  • 400 g butternut squash, thinly sliced (14.1 oz) - or one big fat one.  Nuke for 4 min to soften before slicing
  • 1 tbsp ghee or extra virgin olive oil (15 g/ 1.1 oz)
  • 700 g ground beef (1.5 lb) - I used ground turkey
  • 1 tsp dried oregano
  • 1/2 sea salt or pink Himalayan salt
  • 1/4 tsp black pepper
  • 2 packs ricotta cheese (500 g/ 1.1 lb)
  • 2 large eggs
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • 2 cups shredded mozzarella cheese (226 g/ 8 oz)
  • 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
  • optional: onions cooked with the ground meat.  More carbs...but oh so worth it!

Directions


  1. Prepare the Marinara Sauce by following this recipe. Preheat the oven to 200 °C/ 400 °F.Low-Carb Butternut Squash Lasagna
  2. Peel the butternut squash (easier to cut if nuke for 4 minutes first and cool) and remove the seeds. Then use a mandolin or sharp knife to slice it thinly (about 1/inch or 1/4 cm).Low-Carb Butternut Squash Lasagna
  3. Grease a large pan with ghee and add the beef or turkey. Cook for 5-7 min  (add onion if you like), or until opaque. Add half of the marinara sauce and oregano. Season with 1/2 of the  salt and pepper.Low-Carb Butternut Squash Lasagna
  4. Prepare the ricotta layer. Combine the ricotta, eggs, chopped parsley and basil. Season with the remaining salt and pepper.Low-Carb Butternut Squash Lasagna
  5. Spread 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 squash layers.Low-Carb Butternut Squash Lasagna
  6. Top with half of the ground meat mixture and half of the ricotta cheese mixture.Low-Carb Butternut Squash Lasagna
  7. Add another layer of butternut squash slices and top with the remaining ground beef.Low-Carb Butternut Squash Lasagna
  8. Spread the remaining ricotta cheese mixture on top of the ground beef.Low-Carb Butternut Squash Lasagna
  9. Top with the remaining butternut slices, grated mozzarella and Parmesan cheese.Low-Carb Butternut Squash Lasagna
  10. Cover the casserole with a baking foil and transfer into the oven. Bake for 45 minutes. Remove the foil and bake for 7-10 minutes.Low-Carb Butternut Squash Lasagna
  11. Remove 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 days.

Notes


Nutritional values (per serving)

Total Carbs15.4grams
Fiber2.3grams
Net Carbs13.1grams
Protein45.3grams
Fat56grams
of which Saturated24.3grams
Calories747kcal
Magnesium74mg (19% RDA)
Potassium805mg (40% EMR)