Umami
Umami

Meals

No Pasta Butternut Squash Lasagna

8 servings

servings

10 minutes

active time

50 minutes

total time

Ingredients

  • olive oil spray

  • 680g butternut squash (peeled + sliced thin)

  • 8 thin slices prosciutto

  • 16 oz shredded mozzarella

  • 3 tbs pesto

  • 3 tbs grated parmesan cheese

  • 1 tsp dried oregano

  • chili pepper flakes

Directions

  1. Preheat your oven to 204°C. Grab a 23x33cm baking dish and spray the bottom and sides with olive oil.

  2. Slice your butternut squash between 0,3mm and 0,6cm thick. Layer the squash on the bottom of the baking dish, over lapping slightly. Add 4 slices of prosciutto then a blanket of mozzarella cheese. Next layer, add the squash, then brush on the pesto and then the mozzarella. Last layer, add on the squash, prosciutto and then cheese. Sprinkle with grated parmesan, dried Italian herbs and spray with olive oil. Bake for 40-45 minutes. I had to cover mine for the last 20 minutes to prevent over browning.

  3. Allow to cool 10 minutes then slice and top with chili pepper flakes to serve.

Notes

https://www.instagram.com/reel/C17KP7Uu7rw/?igsh=bzQxdWtlemM2dDVu

Nutrition

Serving Size

-

Calories

243 kcal

Total Fat

16 g

Saturated Fat

8 g

Unsaturated Fat

5 g

Trans Fat

0.001 g

Cholesterol

48 mg

Sodium

451 mg

Total Carbohydrate

12 g

Dietary Fiber

2 g

Total Sugars

3 g

Protein

14 g

8 servings

servings

10 minutes

active time

50 minutes

total time
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