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Butternut Squash Lasagne



Ingredients (Serves 6)

  • 300g butternut squash cut into thin lasagne style sheets

  • 400g lean (5% fat mince) 

  • 1 tin (400g) tomatoes

  • 1 courgette

  • 1 pepper

  • 1 small onion*

  • 2 cloves of garlic*

  • 3 tbsp flour (can use gluten free)

  • 1 tbsp butter or low fat spread spread

  • 600ml skim milk (can use almond if dairy free)

  • 100g low fat cheddar cheese

  • 1 teapsoon basil

  • 1 teaspoon oregano

  • 1 teaspoon nutmeg

  • ¼ teaspoon cinnamon

  • Olive oil spray or 1 tbsp olive oil

*Can omit if follow Low FODMAP Plan



  1. Preheat the oven to 260 degrees 

  2. Finely chop the onion, garlic, pepper and courgette

  3. Chop the butternut squash into thin slices to resemble lasagne sheets

  4. Cook the mince at a medium heat in a pot until browned

  5. Add the vegetables along with the tinned tomatoes to the cooked mince

  6. Add the basil and oregano. Season with salt and pepper

  7. Simmer for 20 minutes

  8. To make the white sauce, melt the butter/low fat spread at a low heat. Gradually add the flour 

  9. Add the milk, stirring continually. Add the nutmeg and cinnamon. Keep cooking until the sauce is thickened. Take off the heat

  10. Layer the butternut squash sheets and meat mixture as you would a lasagne

  11. Add the white sauce to the top layer

  12. Top with cheese

  13. Cook at 160 degrees Celsius for 50 minutes. You can put tinfoil over the lasagne at 25 minutes to prevent the cheese from browning too much

Calories: 239

Protein: 19g

Fat: 9g

Carbs: 15g

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