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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.
Hands-on Overall
Nutritional values (per serving)
Net carbs13.8 grams
Protein44.5 grams
Fat55.9 grams
Calories745 kcal
Calories from carbs 7%, protein 24%, fat 69%
Total carbs16 gramsFiber2.3 gramsSugars4.2 gramsSaturated fat24.4 gramsSodium838 mg(36% RDA)Magnesium75 mg(19% RDA)Potassium840 mg(42% EMR)
Ingredients (makes 6 servings)
- 1 batch Homemade Marinara Sauce (300 g/ 10.6 oz)
- 400 g butternut squash, thinly sliced (14.1 oz)
- 1 tbsp ghee or extra virgin olive oil (15 g/ 1.1 oz)
- 700 g ground beef (1.5 lb)
- 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)
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.
Butternut Squash Lasagna
Step by Step
Ingredients
- 1 batch Homemade Marinara Sauce (300 g/ 10.6 oz)
- 400 g butternut squash, thinly sliced (14.1 oz)
- 1 tbsp ghee or extra virgin olive oil (15 g/ 1.1 oz)
- 700 g ground beef (1.5 lb)
- 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)
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)
Calories745kcal
Net Carbs13.8g
Carbohydrates16g
Protein44.5g
Fat55.9g
Saturated Fat24.4g
Fiber2.3g
Sugar4.2g
Sodium838mg
Magnesium75mg
Potassium840mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 13.8 g | 44.5 g | 55.9 g | 745 kcal |
| Marinara sauce |
| 2.2 g | 0.6 g | 8.2 g | 84 kcal |
| Squash, winter, butternut or coquina |
| 6.5 g | 0.7 g | 0.1 g | 30 kcal |
| Ghee |
| 0 g | 0 g | 2.5 g | 23 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 20 g | 23.3 g | 296 kcal |
| Oregano, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Ricotta cheese, full-fat |
| 2.5 g | 9.4 g | 10.8 g | 145 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 2.1 g | 8.9 g | 7.5 g | 111 kcal |
| Parmesan cheese |
| 0.2 g | 2.7 g | 1.9 g | 29 kcal |
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