Low-Carb Butternut Squash Lasagna

Step 1Prepare the Marinara Sauce by following this recipe. Preheat the oven to 200 °C/ 400 °F.

Step 2I 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).

Step 3Grease 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.

Step 4Prepare the ricotta layer. Combine the ricotta, eggs, chopped parsley and basil. Season with the remaining salt and pepper.

Step 5Spread 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.

Step 6Top with half of the ground meat mixture and half of the ricotta cheese mixture.

Step 7Add another layer of butternut squash slices and top with the remaining ground beef.

Step 8Spread the remaining ricotta cheese mixture on top of the ground beef.

Step 9Top with the remaining butternut slices, grated mozzarella and Parmesan cheese.

Step 10Cover the casserole with a baking foil and transfer into the oven. Bake for 45 minutes. Remove the foil and bake for 7-10 minutes.

Step 11Remove 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.