Butternut Squash Lasagna
Feeding Kids – Recipe Ideas
This Buttnernut Squash Lasagna is not only great for feeding kids as it contains loads of vegetables but is also low carb so great for a mum and dad trying to lose a few pounds. Â It’s also fairly easy and once prepped is just a shove in the oven till ready dish. Â I try to prep the meat and vegetables the night before so I can assemble it quickly.
Ingredients
500g low fat mince beef
80g Marscarpone
50g Parmesan
Skimmed milk (as much as needed for sauce. Â Can use full fat too)
1/2 -1 Butternut Squash depending on its size
1 ball mozzarella
1 tin tomatoes chopped
1 red onion
1 small carton of passata
1 courgette
Method:
- Peel and finely dice courgette
- Peel and finely dice a red onion (if your kids don’t like veg then I would use a food processor for this to get the pieces really really small)
- Using a mandolin, a cheese slice or a very sharp knife remove the skin from the Squash, cut in half and then cut into thin slices so it looks a bit like this
- Using a small amount of coconut oil soften the onion and courgette in a pan
- Add the mince and brown off
- Add the chopped tomato and passata, season and simmer for around 30 mins (can be less if you are pressed for time)
- Transfer 1/2 of the meat mixture to an oven proof dish and cover with a layer of butternut squash slices
- Over a low heat slowly melt the marscapone and loosen it slightly with milk
- Add in the Parmesan to the cheese sauce and stir
- Once a spoonable consistency is achieved spoon this over the butternut Squash layer
- Repeat the process
- Top the last layer of Squash with remainder of cheese sauce and pieces of the mozzarella ball chopped or ripped up
- Put in the oven at around 180 degrees (fan oven) for 30 mins or until meat is starting to bubble over cheese
- Serve with a green salad and enjoy!
