It has high cancer-fighting antioxidants, is chock full of vitamins and minerals including vitamins A, C, E and B1, 3, 6 and 9... plus magnesium, potassium and manganese. Wow!
Lasagna is one of the great comfort foods of the Autumn/Winter season and you can simply make it healthier without losing any taste. Swap regular lasagna pasta sheets for thinly sliced butternut squash. It’ll have the same delicious cheesy sauce, but still be low carb and gluten free!
Here's my Butternut Squash Lasagne Recipe, I do hope you enjoy!!
Pre-heat the oven to 200C.
If you’re cutting the butternut squash yourself, use a mandolin to cut to about 1/4cm thick.
Put the oil or ghee in a large non-stick pan and add the minced meat, cooking for 5-7 mins, stirring frequently.
Add half the tomato sauce (recipe below) and all of the dried oregano. Season with half the salt and pepper.
Next make the cheesy ricotta layer by mixing the ricotta, eggs, and chopped fresh herbs. Season with the remaining salt and another grind of pepper.
Spread the rest of the tomato sauce on the bottom of your dish (choose one about 26 x 7cms). Than add a layer of butternut squash (you’ll have three butternut squash layers in total).
Take half of the mince mixture and spread on top, followed by half the ricotta mix on top of that.
Add a second butternut squash layer followed by the remaining mince and the remaining ricotta mix.
Top with the last later of butternut squash then add the grated mozzarella followed by the parmesan cheese.
Cover your dish with foil and bake in the oven for 45 mins.
Remove the foil and bake for a further 10 mins until golden brown.
This sauce can be frozen if you make it in batches and keeps well in the fridge for up to a week. It’s a great base for sauces of all kinds.
Roughly chop the onions and garlic then add to a food processor along with the rest of the ingredients.
Whizz to a smooth consistency.