Lamb, Beef and Butternut Squash Keto Lasagna
Servings: 6
Bursting with flavour and really satisfying. This dish is too wonderful to miss.
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Ingredients
- 500 g beef mince - lean
- 500 g lamb mince
- 50 g finely chopped celery
- 20 g finely chopped carrot
- 1 garlic clove - minced
- 1 shallot - minced
- 15 g extra virgin olive oil (U.S. option HERE)
- dry white wine
- 1.5 beef stock cubes - crumbled
- 1 TBSP fine himalayan pink salt (U.S. option HERE)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp white pepper
- 1 tsp bay seasoning
- 1 tsp Italian seasoning
- 20 g tomato paste - double concentrate
- 1 butternut squash - 825g gross weight > 680g peeled and cored > 500g cooked and cooled
- 250 g chestnut mushrooms - 200g net once peeled, or start off with 200g if you don't want to peel them
- 15 g extra virgin olive oil (U.S. option HERE)
- 100 g mascarpone
- 50 g double cream
- 15 g Parmigiano Reggiano
- 300 g crème fraîche
- 40 g Parmigiano Reggiano
Instructions
- add olive oil to a sauté pan and soften carrot, celery, shallot and garlic; then add mince and break up lumps with a stiff spatula.500 g beef mince, 500 g lamb mince, 50 g finely chopped celery, 20 g finely chopped carrot, 1 garlic clove - minced, 1 shallot - minced, 15 g extra virgin olive oil
- keep stirring and breaking up the meat until it is all brown, then add salt, spices, herbs, tomato paste, stock cube and 300g water (*see Notes below).1.5 beef stock cubes, 1 TBSP fine himalayan pink salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp white pepper, 1 tsp bay seasoning, 1 tsp Italian seasoning, 20 g tomato paste
- stir and simmer over very low heat, lid slightly open, for 45 mins; stir, taste, adjust seasoning to your preference, add a little more water if necessary, and continue to simmer for a further 45 mins.
- remove the lid at the end and simmer for a bit longer, until there’s hardly any liquid left at the bottom of the pan and you hear it sizzle.
- while the meet cooks, clean and slice mushrooms, placing them in a frying pan, ready to cook them later.250 g chestnut mushrooms
- peel, core, and cut the butternut squash into 1cm thick circles, then cut across into semi-circles; boil in salted water for 4-5 minutes; drain and set aside uncovered to cool completely, allowing all moisture to evaporate.1 butternut squash
- when the mince is done, pan fry the sliced mushrooms with a drizzle of olive oil (15g), add a generous sprinkle of salt and a splash of white wine, and cook until they sizzle; 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
- pre-heat oven to 220C static.
- lay half the mince in a deep, oblong Pyrex dish and press it down so it’s compacted; spread the mushroom sauce all over, add a second layer of mince, lay the butternut squash , then spread the crème fraîche over the top, finishing off with Parmigiano Reggiano.300 g crème fraîche, 40 g Parmigiano Reggiano
- bake for 30 mins until nicely caramelised.
- allow it to rest for at least 10 mins before serving.
Notes
*Lower quality meat often releases a lot of moisture. If you see that happening as you brown it, reduce the water you add - you can always top up more later.
Use Metric Kitchen Scales to weigh your ingredients:
Food Scales UK
Food Scales U.S.
Nutrition
Serving: 16th | Calories: 675kcal | Carbohydrates: 8g | Protein: 39g | Fat: 54g
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