Low-Carb Butternut Squash Lasagna
Martina Slajerova- Ready in 1h 30m
- 13.8 g net carbs
- 745 kcal
- Serves 6
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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.
I used pre-cut butternut squash from a local grocery store. If you can get pre-cut squash, it will save you a ton of time but if not, simply use a mandolin.
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.
Step-by-step
Prepare the Marinara Sauce by following this recipe. Preheat the oven to 200 °C/ 400 °F.
I used pre-cut butternut squash lasagne sheets. If you can't get pre-cut slices, simply peel the butternut squash and remove the seeds. Then use a mandolin to slice it thinly (about 1/8 inch or 1/4 cm).
Grease a large pan with ghee and add the ground beef. Cook for 5-7 minutes while stirring, or until opaque. Add half of the marinara sauce and oregano. Season with half of the salt and pepper.
Prepare the ricotta layer. Combine the ricotta, eggs, chopped parsley and basil. Season with the remaining salt and pepper.
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.
Top with half of the ground meat mixture and half of the ricotta cheese mixture.
Add another layer of butternut squash slices and top with the remaining ground beef.
Spread the remaining ricotta cheese mixture on top of the ground beef.
Top with the remaining butternut slices, grated mozzarella and Parmesan cheese.
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.
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.
Recipe
Low-Carb Butternut Squash Lasagna
★★★★☆4.3Delicious layers of thinly sliced butternut squash, homemade marinara sauce, ground beef, creamy herb-infused ...
- Hands on
- 25m
- Overall
- 1h 30m
- Servings
- 6
- 13.8 g
- Net carbs
- 44.5 g
- Protein
- 55.9 g
- Fat
- 745
- kcal
Ingredients makes 6 servings
Instructions
Prepare the Marinara Sauce by following this recipe. Preheat the oven to 200 °C/ 400 °F.
I used pre-cut butternut squash lasagne sheets. If you can't get pre-cut slices, simply peel the butternut squash and remove the seeds. Then use a mandolin to slice it thinly (about 1/8 inch or 1/4 cm).
Grease a large pan with ghee and add the ground beef. Cook for 5-7 minutes while stirring, or until opaque. Add half of the marinara sauce and oregano. Season with half of the salt and pepper.
Prepare the ricotta layer. Combine the ricotta, eggs, chopped parsley and basil. Season with the remaining salt and pepper.
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.
Top with half of the ground meat mixture and half of the ricotta cheese mixture.
Add another layer of butternut squash slices and top with the remaining ground beef.
Spread the remaining ricotta cheese mixture on top of the ground beef.
Top with the remaining butternut slices, grated mozzarella and Parmesan cheese.
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.
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.
Nutrition per serving
Carbs 7%Protein 24%Fat 69% of calories
- Net carbs
- 13.8 g
- Total carbs
- 16 g
- Fiber
- 2.3 g
- Sugars
- 4.2 g
- Protein
- 44.5 g
- Fat
- 55.9 g
- Saturated fat
- 24.4 g
- Calories
- 745 kcal
- Sodium
- 838 mg · 36.4% RDA
- Magnesium
- 75 mg · 18.7% RDA
- Potassium
- 840 mg · 42% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Marinara sauce | 2.2 g | 0.5 g | 8.2 g | 84 |
| Squash, winter, butternut or coquina | 6.5 g | 0.7 g | 0.1 g | 30 |
| Ghee | 0 g | 0 g | 2.5 g | 23 |
| Beef, minced (ground), raw, grass-fed | 0 g | 20 g | 23.3 g | 296 |
| Oregano, dried | 0.1 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Ricotta cheese, full-fat | 2.5 g | 9.4 g | 10.8 g | 145 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 2.1 g | 1.6 g | 24 |
| Parsley, fresh (spices) | 0 g | 0 g | 0 g | 0 |
| Basil, fresh | 0 g | 0.1 g | 0 g | 0 |
| Mozzarella cheese (low moisture, for pizza) | 2.1 g | 8.9 g | 7.5 g | 111 |
| Parmesan cheese | 0.2 g | 2.7 g | 1.9 g | 29 |
| Total | 13.8 g | 44.5 g | 55.9 g | 745 |
- Gluten free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Shellfish free
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Comments & ratings (20)
Hi There
This looks so good, wanted to make it, but when I looked at your ingredients I saw Butternut Squash Lasagna sheets, I went, huh? Never saw those. Anywhere. What stores carry this item?
Thanks
I live in the UK and got these from Sainsbury's. You may like these - they are my absolute favourite vegetable "pasta" sheets: Keto Palmini Lasagna
Aww, well that explains it. Well, here in the states there ain't no such thing. Disappointed. Thanks anyway.
I guess you could try to slice it with a mandolin, the slices don't have to be perfect 😊
I don't have a mandolin.
We have the slice butternut in Canada. I use them all the time. I would be surprised if you don’t have them in the US. You might have to go to different grocery stores…
Hi, is this recipe suitable for freezing?
It should be ok but I think the creamy cheese filling may split. I don't think it will be exactly as freshly baked.
It is awesome thawed from a solid freeze. I partially cooked it, uncovered for 30 minutes, let it cool and wrap it with Saran Wrap to freeze solid. Once fully thawed yo room temp, we unwrapped it and cooked it again at 400°F for about 35-40 minutes until golden brown on top. It was delicious!
Note: we used 85/15% ground beef and did NOT drain it. I would absolutely drain the beef, using only the moisture from the sauce to cook the dish. It was too “juicy” otherwise.
Soooo... was I suppose to drain the hamburger after browning it or not?
I didn't and have realized while cooking how liquid it is. I feel like I messed up dinner. My boyfriend is trying to make me feel better by saying it looks "delicious and juicy." hahah
Please help! Thanks!!
Hi Nicole, mine didn't contain too much liquid (it depends how the meat was frozen) and most of it has cooked away but if there is a lot of liquid left then you will need to use a slotted spoon and not include the juices. I hope this helps! 😊
Lasagna is one of my favorites! The pics are making my mouth water. Speaking of water ... Do the butternut squash slices release much water while cooking?
I've made lasagna with zucchini slices and while it tastes great, it's a ton of prep work to avoid it turning into lasagna soup. The zucchini releases a lot of water when cooking leading to a very loose dish. To avoid you can salt and sweat the zucchini or partially dehydrate the zucchini. Those steps really increase the prep time and effort and, even still, the zucchini isn't very durable for the dish so when you plate it it's just a pile of lasagna stuff with zucchini in it. 😊 Still tasty though. Nonetheless I'm intrigued with using butternut squash.
Thank you for the tips, Grady! Although butternut squash does contain quite a bit of water, it's a lot less than zucchini - so I wouldn't say the dish was watery 😊 It gets better once it cools down and sets. I hope you like it!
I would love to find these pre-cut lasagna sheets. Anyone in the US know where they might be sold? It sounds so much easier than peeling and slicing the squash. Thanks in advance.
Oh my dear, I made this yesterday and we finished the whole lot!!! It is simply delicious, easy to make and fingerlicking good.
I found your website recently and truly happy with your recipes. Enough inspiration for the coming time!
Have a great day,
Yvonne
Yvonne, thank you for your kind words! ❤️
Sorry..what is a "pack" of ricotta. It says 500 grams or 1.1 ounces...do you mean pounds?
Yes that is correct, it was meant to be in "pounds" - I'll fix it now. Thanks!
Haven't tried recipes yet but certainly sound great. I would like to know if we can eat lentils?
Thank you Lynn! I'm afraid lentils are not on the "regular" low-carb/keto food list: Complete Keto Diet Food List: What to Eat and Avoid on a Low-Carb Diet
This doesn't mean that all legumes are a no-no (at least not for everyone): Peanuts on a Ketogenic Diet: Eat or Avoid?