Lamb, beef and butternut squash keto lasagne is not a quick recipe, but it is worth it. This nutritious complete meal contains 8 g carbohydrates per portion.
Not strictly one lasagne According to Italian standards, because there is Not pasta involved. But it is multi -layered in a similar way.
The combination of flavors produces a fantastic result, with a high protein content and even higher fat load, which means that it is perfect keto but just great for Ketovores.
It is a hands-on affair because there are different elements to prepare, but nothing too complicated, and I promise that it will be one of your favorite dishes.
How to make lamb, beef and butternut squash keto lasagna
It cannot be denied a long list of ingredients for this dish. Most of them are herbs and herbs, and are probably already in your cupboard and fridge.
The most important stars are minced meat lamb And beef” Butternut SquashAnd mushrooms. sour cream” Double (heavy) cream“ mascarponeAnd Parmigiano Reggiano Are the dairy products you need.
The key to developing deep taste in the meat is to cook the minced meat for a long time Sfatto (Mirepoix). All in all, from heels to slowly cooking, mounting, baking and resting, it will take the best part of 3 hours. Reasonable alternatives would be a) The minced meat would be one day, then finish the dish the next day, or b) make it a two days in advance and simply heat individual portions in the microwave-that is what I do with remains.
In terms of replacementsYou can exchange the chopped lamb and/or beef for any meat that you prefer (except poultry), but do not go for a little too much fat content, or you will end up lasagna with hanging liquid fat on the bottom of the dish.
You could also exchange the pumpkin of the butternut for tuber, pumpkin or other relatively low -carbohydrate root vegetables.
The mushrooms add texture and earthness, so I would not omit them.
In terms of herbs and herbs, my selection delivers mild Italian flavors, but you can add chopped peppers or something else you love.
The detailed recipe does not require a repeat here. In summary: chop your Soffritto vegetables and fry them in a little extra olive oil from virgin virgin oil. Add the minced meat and brown it at high heat while splitting lumps, then add remaining ingredients and let it all simmer. In the meantime, prepare the mushrooms and cook the pumpkin of the butternut, so that both are left aside for later. Once the meat is ready, fry the mushrooms. Then the stratification begins. Bake your assembled Lamb, beef and butternut squash keto lasagna Until nicely caramelized on top, let it rest and serve.
Enjoy!
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- 500 G beef – scanty
- 500 G lamb
- 50 G finely chopped celery
- 20 G finely chopped carrot
- 1 garlic clove – minced meat
- 1 Shallot – Minced
- 15 G Extra virgin olive oil (American option here)
- dry white wine
- 1.5 Beef Stock Cubes – crumbled
- 1 Tablespoon Fine Himalayas Pink Salt (American option here)
- 1 teaspoon cinnamon
- ½ teaspoon nut
- ¼ teaspoon clove
- ¼ teaspoon white pepper
- 1 teaspoon bay
- 1 teaspoon Italian herbs
- 20 G Tomato puree – Double concentrate
- 1 Butternut Squash – 825G gross weight> 680G peeled and plunged> 500G cooked and cooled
- 250 G chestnut – 200G just peeled, or start with 200G if you don’t want to peel them
- 15 G Extra virgin olive oil (American option here)
- 100 G mascarpone
- 50 G double cream
- 15 G Parmigiano Reggiano
- 300 G sour cream
- 40 G Parmigiano Reggiano
- Add olive oil to a Sautépan and soften carrot, celery, shallot and garlic; Then add minced meat and break nodules with a stiff spatula.
500 g beef minced meat, 500 G Lamb MINCE, 50 g finely chopped celery, 20 g finely chopped carrot, 1 garlic clove – minced meat, 1 shallot – minced meat, 15 g extra virgin olive oil
Keep stirring and break the meat until it is completely brown, then add salt, herbs, herbs, tomato puree, stock cube and 300 g of water (*see comments below).
1.5 beef bouilles, 1 tablespoon of fine Himalayas pink salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ TSP -Widnagel, ¼ teaspoon of white pepper, 1 teaspoon of bay herbs, 1 teaspoon of Italian herbs, 20 g tomato puree
Stir and simmer on very low heat, lid slightly, for 45 minutes; Stir, taste, add herbs to your preference, add more water if necessary and continue to simmer for another 45 minutes.
Remove the lid at the end and let it simmer a little longer, until hardly any liquid remains at the bottom of the pan and you hear sisses.
While the meeting cooks, clean and cut mushrooms and place them in a frying pan, ready to cook them later.
250 g chestnut mushrooms
- Peel, core and cut the pumpkin into 1 cm thick circles and then cut into semi-circles; Cook in salted water for 4-5 minutes; Drain and set it aside and do not let it cool down, so that all the moisture can evaporate.
1 Butternut Squash
When the minced meat is ready, fry the sliced mushrooms with a dash of olive oil (15 g), add a generous sprinkle salt and a dash of white wine and cook until they hiss; Stir in Mascarpone, double cream and Parmigiano Reggiano.
Dry white wine, 15 g extra virgin olive oil, 100 g mascarpone, 50 g double cream, 15 g Parmigiano Reggiano
Statically heat the oven for 220 ° C.
- Place half of the minced meat in a deep, elongated Pyrex scale and press it down so that it is compacted; Spread the mushroom sauce everywhere, add a second layer of minced meat, place the pumpkin of the butternut and spread the crème fraîche over the top and ends with parmigiano reggiano.
300 g fresh cream, 40 g Parmigiano Reggiano
Bake for 30 minutes until they are nicely caramelized.
Let it rest for at least 10 minutes before serving it.
Use Metric kitchen bowls to weigh your ingredients:
Food scales UK
Food scales us
Portion: 16th | Calories: 675kcal | Carbohydrates: 8G | Egg white: 39G | Fat: 54G
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