Butternut squash, diets, eggplant, Keto, ketogenic, Lasagna, low-carb, main dish, noodles, recipe, squash, Squash noodles, weight loss, zucchini

Family Favorite Keto style!

Lasagna is a pretty versatile dish, you can change up your combinations of ingredients for so many yummy variations.

For example you can use different squashes to make your noodles, or you can use spinach leaves, or thinly sliced eggplant. In addition to the variety of noodle substitutes you can use, you can use just about any variation of cheese. I have even replaced the ricotta with full fat cottage cheese on occasion. The meat is also something that you can experiment with use any combination of ground meats you prefer, I have made lasagna meat sauce out of everything from ground chicken to ground venison. Each tasted a bit different but were all delicious!

Don’t be afraid to put your own twist on recipes, that’s half the fun of cooking for me.
Here is a link to a mandolin (this one also has spiral slicer) or the mixer attachment for making vegetable lasagna noodles:

Remember you can click on the name of the recipe to be taken to a printer friendly version.


1 small butternut or medium zucchini

1  1/2 lbs.  ground beef
2 Tbsp butter
1/2 cup tomato sauce
2 Tbsp pesto
1/2 tsp minced garlic
1/4 cup finely chopped onions
6 slices of ham
1 cup ricotta cheese
2 eggs-beaten
1  cup parmesan cheese
1 cup romano cheese
1 cup  mozzarella cheese or other cheese
2 Tbsp Italian herbs
salt and pepper to taste

How to:

Preheat oven to 400° F.

Using mandolin or mixer veggie noodle attachment cut squash into lasagna strips. Chop any remaining squash that can’t be easily sliced and set aside to put in your sauce. The squash noodles will need to be portioned for 3 layers.

In a heavy skillet, melt butter add onions, garlic, and hamburger and cook on medium high until meat is browned. Add Italian herbs, pesto, left over squash, and tomato sauce.


Simmer sauce until squash is softened.

In a large bowl mix eggs and cheeses.


In a baking pan or casserole dish, add a layer of squash noodles (I put the less uniform ones at the bottom of the pan, for appearances).


Add 1/3 of the meat sauce, then layer with 1/4 of the cheese mixture.

Add another layer of squash noodles, add ham slices (you can use chopped ham, or even bacon here). Then add 1/2 of the remaining meat sauce, then 1/2 of the remaining cheese mixture.


Add the final layer of noodles, then remaining meat sauce, then remaining cheese mixture.


Cover baking dish with foil and bake for 35-40 mins. Remove foil and bake an additional 10-15 mins or until cheese browns on top (you can skip this step).



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