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Butternut squash “lasagna”

Change it give myself options. This butternut squash lasagna recipe is the perfect low-er carb alternative that is absolutely delicious. I am a firm believer in food always tasting good and I maintain those standards even when I make healthy alterations to original recipes. This recipe is pretty quick and easy.
You could even pop it in the freezer after preparation (before baking it) for a go-to dinner idea.
2 medium butternut squash 
2 cups fresh chopped spinach
1 1.5 cups ricotta cheese
1 cup shredded mozzarella
1 cup mushroom Alfredo sauce ( my fav is from Trader Joes) 
2 Tbsp chopped leaks 
1 Tbsp chopped green garlic 
2 cloves of garlic 
2 Tbsp kerrygold butter
2 Tbsp avocado oil 
3 Dry sage leaves 
Salt & pepper to taste
Crushed pepper flakes (optional)  
What to do:
+ Preheat oven to 350 degrees F
+ Carve and slice your butternut squash into thin circles.
+ In a frying pan add butter, avocado oil, once the butter has melted add the sage until it becomes fragrant.
+ After 1-2 minutes add the butternut squash until they get nice and golden brown. Then take off the heat and set aside. 
+ In a medium sized mixing bowl combine spinach, ricotta, mozzarella, salt & pepper and mix thoroughly. 
+ Grab a medium sized baking dish and start by layering the butternut squash then spinach mix and lastly a layer of Alfredo sauce. Continue doing this until you fill it to the top. 
+ Top it off with mozzarella and drizzle on the butter & sage from earlier. 
+ To give it an extra crunch 
+ Pop in the oven for 35-40 minutes ( or until the squash is cooked all the way through.)
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