I love Lasagna. However, I am not a fan of all the carbs. I thought it would be fun to use butternut squash instead of noodles. I was so happy with how this turned out. Just don’t cut your finger as I did on the mandolin. Use all your safety tools. Serve as a side or a main with some salad.
Makes 4 servings
Carbs 30.9g Protein 23.9g
Ingredients
Sauce
1 cup half and half
1 tsp arrowroot
Pinch of nutmeg
Salt to taste
Layers
2lb butternut squash
16 oz Ricotta
1/4 cup + 2 tbsp shredded Parmesan separated
1 egg
1 tsp thyme
2 slices of fresh mozzarella
Directions
Pre heat oven to 350 degrees
Mix sauce ingredients in a small saucepan. Bring to a simmer, stirring the whole time. Once simmering remove from heat and set to the side. Peel butternut squash cut in half. Remove seeds and cut into thin slices. I use my thickest setting on my mandoline. Lightly salt and pepper slices of butternut squash. In a bowl mix ricotta 1/4 cup of parmesan, egg, and thyme. Use a small baking dish. You can choose the size dish you want. I use a 5×9 if you use larger, you will have fewer layers. Put two tablespoons of sauce at the bottom of the dish. Place a single layer of butternut squash in the bottom of the dish. Smooth a layer of cheese over the squash. Place another layer of squash and cheese. Repeat until you have used all the squash and cheese. Pour sauce evenly over the top. Place mozzarella on top and sprinkle remaining parmesan. Bake in oven for 30 minutes or until the top is just starting to brown and bubble.
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