This butternut squash lasagna recipe is a lower carb, nutrition-packed version of the traditional, hearty meal.
1 butternut squash, shaft portion only
1 medium yellow onion
3 cloves fresh garlic
1 pound 96% lean ground beef
24 ounce canned diced tomatoes
3/4 cup ricotta, pref. low fat
2-3 cups spinach
1/3 cup milk, pref. almond
Sea salt, black pepper, dried or fresh basil, dried oregano, and garlic powder to taste
Note: You can use the olive oil to sauté the onions & beef in, but in omit and instead drizzle olive oil on each slice before serving for optimal flavor and health benefits.
Preheat oven to 375.
Using the shaft portion of a butternut squash, first peel, then cut into slices about 1/4 inch thick (you will need 4-6 slices). Season generously with garlic powder, sea salt, and a little black pepper.
In a medium sauce pot, sauté diced onions and garlic until fragrant. Add the beef. Season with sea salt, black pepper, and oregano. When the beef is nearly cooked through, add the tomatoes (the whole can—juice and all)! Allow the mixture to simmer for a few minutes.
In a food processor, blend the ricotta, spinach, 1 tablespoon dried basil, and milk.
In the bottom of a 9×9 pan, add 1/3 of the beef mixture in an even layer, then add half of the ricotta mixture. Layer on butternut squash in a single, but complete row. Repeat with all 3 layers. Top of with remaining 1/3 of meat mixture.
Place 9×9 pan on a cookie sheet (in case any bubbles over, this will save clean-up). Bake 75-90 minutes, until a knife inserted easily slides through. Allow the lasagna to sit about 15 minutes before serving.
You can top with a slice of fresh mozzarella and fresh basil as pictured, or drizzle with olive oil before serving—either way is delicious!
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