Enjoy the savory taste of lasagna without the excess carbs with this Butternut Squash Lasagna recipe! Butternut squash is one of my favorite carb swaps, because its super tasty without over-taking the dish. I have spent quite a bit of time perfecting this recipe into on of my family’s favorites!
What you’ll need:
- Spiralizer with straight blade (could use a mandoline slicer instead)
- Ceramic Baker
Ingredients (for 1-2 servings):
- 1 small butternut squash
- 2.5 oz 93% lean ground turkey
- 5 oz canned petite diced tomatos
- 3 oz tomato sauce (plain, no added sugar)
- 18 g light mozzarella cheese
- 1 oz yellow onion
- 1/2 clove garlic
- Seasonings: salt, pepper, garlic powder, onion powder, paprika, Italian seasoning
- Cut your butternut squash at the curve. The wide bottom half contains seeds, so you will only use the narrower top half of the squash. Cut off the end, then use a peeler to remove the outer skin.
- Take your prepared butternut squash, and spiralize using the straight blade. You could also make thin slices using a mandolin, if preferred. I measure out ~7oz of squash ribbons/slices. Coat your squash with some salt and pepper and set aside.
- Go ahead and set your oven to 400 F. While its heating, sauté your onions and garlic in a pot over medium-high heat on the stove. Add in your ground turkey with some of the seasoning mixture, and cook. Once it is browned, add your tomatoes and tomato sauce, as well as additional seasoning. Stir and reduce heat to a simmer.
- Now take you ceramic baker and spray it with pam. In your dish, lay down half the mixture from the pot and spread evenly among the bottom of the dish. Now, take half your butternut squash slices and layer them over the top. You can break up the ribbons of squash to make small disks. Add the remaining contents from your pot and evenly spread over the first layer of squash. Lastly, top with the second half of your butternut squash slices. You should end up with 4 layers: meat/tomatoes, squash, meat/tomatoes, squash.
- Pop your baker in the oven and bake for 12-15 minutes. You will know it is done when your butternut squash feels soft to the touch. When it starts to feel soft, sprikle the cheese over the top and bake for another 2 minutes. You can break this into two servings, or one large serving. Enjoy!
Nutritional Information for the entire dish:
- Calories: 340
- Macros: 12f/41c/23p