Description
A delicious and healthy Butternut Squash and Spinach Lasagna that is perfect for those following a Keto or Low Carb diet.
Ingredients
- 2 cups butternut squash, peeled and thinly sliced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine ricotta cheese, egg, garlic powder, onion powder, oregano, salt, black pepper, and red pepper flakes. Mix until well combined.
- In a 9×13 inch baking dish, spread a thin layer of olive oil on the bottom. Layer half of the butternut squash slices evenly across the bottom of the dish.
- Spread half of the ricotta mixture over the squash, followed by half of the chopped spinach. Sprinkle with 1/3 of the mozzarella cheese.
- Repeat the layers with the remaining butternut squash, ricotta mixture, spinach, and another 1/3 of the mozzarella cheese.
- Top with the remaining mozzarella cheese and sprinkle the grated Parmesan cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for 10 minutes before slicing and serving.
Notes
- For a creamier texture, add a layer of cottage cheese between the layers.
- To make it vegetarian, you can substitute the spinach with kale or add other vegetables like zucchini or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg