Butternut squash Lasagne

img_1568I have been loving my Live Lean deliveries for the last few months, and having new meat to try rather than just chicken, chicken, lazy lazy chicken, has inspired me to get more creative in the kitchen. I am eating higher carbs at the moment as I’m trying to build muscle, but eating the same things does get rather boring. As soon as I saw these Butternut squash lasagne sheets in Sainsburys there was no holding me back. Now needless to say you could definitely just buy a butternut squash and do this yourself, the sheets probably wouldn’t be as neat, and it’s quite a stressful job I imagine, but if you cant get hold of these sheets obviously get to chopping.

This butternut squash lasagne was not only delicious but was such a balanced meal nutrition wise, and was so satisfying.

I made mine on a whim so ended up re-heating some the next day which was still totally delicious. The Live lean mince really made it so juicy and tasty, if you haven’t tried them out already you must. Mince meat especially can be so grey and dull when cooked and poor quality mince meat can also break up into such small pieces its just horrible. This mince meat stays thick and delicious throughout cooking creating a truly spectacular lasagne.

Recipe makes a family size lasagne I say 4 portions.

Ingredients: 

  • 400g Live Lean mince beef
  • 100g Eat Lean Protein cheese
  • Tin of chopped tomatoes
  • 1 medium onion
  • 80g Lurpack lighter
  • 80g Plain flour
  • 800ml Semi Skimmed milk
  • 1 tbsp Olive oil
  • 2 cloves of garlic
  • 1 Pack (400g) Butternut squash lasagne sheets

Method: 

  1. Start by making your white sauce, melt the butter in a medium sized saucepan.
  2. Stir in the flour, whisking in a little milk at a time. Stir continuously until you have  a thick creamy sauce. Remove from the heat and season with salt and pepper.
  3. Chop your onion and soften in a large saucepan with the tbsp of olive oil. Once softened add the mince beef and brown.
  4. Add in the chopped tomatoes and garlic at this point,  season with anything of your choice at this point, from red wine to nutmeg.
  5. Cover and cook, stirring occasionally to stop the bottom from sticking on a low/medium heat. The longer you can cook it for the nicer the sauce will become.
  6. When your ready to assemble pick out a nice dish, and assemble starting with a thin meat layer, then your butternut squash sheets, then a white sauce layer, more mince, more butternut squash sheets until your out of ingredients. Finish on a butternut squash layer covered in your white sauce, grate on your protein cheese and bake in a pre-heated oven for around 45 minutes.
  7. Serve and enjoy.

MACROS per portion: 565 Calories/25g Fat/ 30g Carbs/ 41g Protein 

 

 

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