Low-carb Butternut Squash Lasagna

Before discovering the ketogenic way of eating, I used to be a big fan of carb-heavy pasta dishes such as lasagna and spaghetti bolognese. Initially I wondered if I would find these types of meals too difficult to give up, which would make me struggle with sticking to a keto diet long term. But after some thought, I realised that what I loved most about those dishes wasn’t the pasta element at all, but the rich meaty sauces and cheesy toppings. And of course these can be replicated perfectly in a low carb-recipe, just using some kind of replacement for the pasta element. Courgette noodles and cauliflower rice have seen a huge rise in popularity over the last couple of years as healthy carb replacements, and I am

always on the look out for new and interesting ideas. Some supermarkets have really picked up on the popularity of low-carbing, and I was delighted to find these butternut squash lasagna sheets in my local Sainsbury’s. It would be quite labour intensive to make such perfectly thin squash slices yourself so it’s great to find this ready made version. To try it out I made a beef lasagna with a super simple two ingredient cheese sauce. The butternut squash worked perfectly at separating the layers, and after baking, took on a texture incredibly close to pasta, but even more delicious!