butternut squash lasagna

Makes 8 servings   |    Prep Time: 45 min    |      Cook Time: 50 min

Macros (per serving): 298 calories | 35g protein | 19g carbs | 5g fiber | 10g fat

INGREDIENTS

BASE

  • 1 butternut squash, sliced very thin (800g)

CHEESE SAUCE

  • 2 eggs (100g)

  • 2 cups 2% cottage cheese (480g)

  • 3/4 cup parmesan, shredded (60g)

  • 1/4 tsp paprika (0.6g)

  • 1/4 tsp garlic powder (0.8g)

  • 1/4 tsp onion powder (0.6g)

  • Pinch of salt & pepper

MEAT MIXTURE

  • 2 lb 93% lean ground beef (32oz, 907g)

  • 1 yellow onion, diced (150g)

  • 1/2 cup tomato paste (6oz can, 120g)

  • 3 garlic cloves, minced (12g)

  • 2 cups mushrooms, sliced (140g)

  • 1–2 tsp paprika (5g)

  • 1/4 tsp chili powder (0.7g)

  • 1 tbsp Italian seasoning (5g)

  • 1 tsp salt (6g)

  • 1/2 tsp pepper (1.1g)

TOPPING

  • 1/4 cup grated parmesan (20g)

INSTRUCTIONS

STEP 1: Preheat oven to 425°F (218°C).

STEP 2: Slice butternut squash into thin circles (the thinner, the faster it bakes).

STEP 3: Make the cheese sauce: blend or mix cottage cheese, eggs, 3/4 cup parmesan, paprika, garlic powder, onion powder, salt, and pepper. Set aside.

STEP 4: Cook the meat mixture: Heat a pan over medium heat. Add diced onion, garlic, paprika, chili powder, salt, pepper, and Italian seasoning. Once softened, add mushrooms and cook 3–4 minutes until they release liquid and start to brown. Stir in tomato paste and mix well. Add ground beef and cook until fully browned.

STEP 5: Assemble: grease a 9×13-inch glass pan with avocado oil. Layer squash slices, cheese sauce, and meat mixture. Repeat layers, finishing with cheese sauce, meat, and 1/4 cup parmesan on top.

STEP 6: Bake: cover with foil and bake for 50 minutes, until squash is tender and cooked through.

STEP 7: Broil: remove foil and broil a few minutes to crisp the top.