Low-carb Butternut Squash Lasagna

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

Sainsbury's Butternut Squash pre sliced low carb keto Lasagna Sheets

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!

Butternut Squash Lasagna

  • Servings: 4
  • Difficulty: easy
  • Print

Sheets of butternut squash replace the pasta in this keto-friendly take on the classic Italian dish


  • 500g beef mince
  • 200mL passata
  • 1 medium onion
  • 3 celery sticks
  • 100g spinach leaves (optional)
  • Beef stock pot
  • Butternut squash slices
  • 100g grated mature cheddar
  • 200mL double cream


  1. Chop the onion and celery and soften in a deep frying pan in a little oil or butter for 5 minutes. Add the beef, passata, spinach and stock pot and simmer gently for 30mins
  2. Prepare the super simple cheese sauce by gently heating up the grated cheese and double cream in a saucepan until combined
  3. Assemble the lasagna in an oven-proof dish, using layers of beef mixture and cheese sauce, separated by the butternut squash slices
  4. Bake for around 30minutes in a medium oven

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