Butternut Squash Lasagna Recipe for the Win

Need a creative idea for your next cheat meal? We’ve got you covered.

Try this Butternut Squash Lasagna!

336 Cal, 24g C, 36g P, 14g F

What You’ll Need

  • 450g lean ground beef/turkey/ostrich/chicken
  • 1 Whole butternut squash
  • 1 tbsp garlic, minced
  • ½ cup chopped onion
  • 1 can crushed tomatoes
  • 1 tbsp ground oregano
  • 1 ½ cups fat-free cottage cheese
  • ½ cup parmesan cheese
  • 1 whole egg
  • 2 tbsp parsley, dried
  • 2 tsp nutmeg
  • 2 cups mozzarella cheese

How to Make

  1. Preheat the oven to 190°
  2. Cut the butternut at the ‘neck’ just above where it begins to widen. Peel the butternut and then slice length-ways with a sharp knife as thinly as possible.
  3. With a little oil, place the garlic, onion and oregano in a pan on the stove at medium heat and heat until fragrant.
  4. Add the ground protein to the pan and allow to cook for 1 – 2 minutes.
  5. Add the crushed tomatoes and then allow the mixture to cook on medium heat for 10 minutes, stirring from time to time.
  6. While the mixture is on the stove, mix the cottage cheese, parmesan, nutmeg, egg and parsley together in a bowl.
  7. In a 9cm x 13cm casserole dish, layer the ingredients:
    • Bottom layer >> 1 – ½ cup of meat mixture
    • Second layer >> Place the butternut slices (overlapping slightly) on top
    • Third Layer >> ¾ cup of cottage cheese mixture
    • Fourth Layer >> ½ cup of mozzarella
    Repeat the layering process until you have the final two layers butternut slices and meat mixture on the top.
  8. Place in the oven once all layers are assembled and bake for 50 – 60 minutes, or until the butternut squash is easily pierced with a fork.
  9. Add the remaining cheese on the top and place back in the oven for a further 5 minutes until cheese is golden brown.
  10. Serve hot or divide into portions to enjoy for every day of the week!
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