I had tried to make a low carb lasagna in the past using sheets of courgette, however if I am honest it just turned into a little bit of a gloopy mixture rather than having the lovely distinct layers like a Lasagna should. When I saw that Sainsbury’s had upped their creative vegetable game and brought out these butternut squash sheets, I knew I had to give it another go.
The butternut squash is more of a robust vegetable and will therefore hold its shape when made up with the different layers. You could of course slice your own, but I went for the cheat version and the packet was £1.50.
We made a roasted vegetable and gorgonzola version last Saturday afternoon. I was a bit apprehensive as to whether it would work and whether the flavours would meld together like I imagined they should in my head. It smelt delicious as it was cooking, and my fears were completely unfounded once I dished it up! It tasted as good as it smelt.
This comfortably made two portions and both myself and my sister have big appetites! The calories are really low, and mainly come from the different types of cheese which we added. The protein comes from Quark which is a high protein, low fat dairy product which you can use as an alternative to soft cheese, creme fraiche or mascarpone in a lot of recipes. It is now available from most supermarkets.
We did add gorgonzola to ours for extra flavour, but you could leave it out. The trouble with solely using low fat cheese is its inability to melt and go that nice gooey consistency, this is why we added some parmesan on top as well. But once again you could use whatever you have in the fridge but just adjust the calories accordingly.
You could make so many different variations of this dish, but here is a run through of how I made mine, the ingredients and a calorie breakdown!
150g Butternut Squash Sheets
50g Cherry Tomatoes
50g Red Onion
Low calorie cooking spray
Ready Chopped Garlic
20g Low Fat Cheese
Pre heat your oven to 200 degrees (fan). Chop your vegetables up into small pieces and put into a roasting dish with half a teaspoon of ready chopped garlic and a few sprays cooking spray. You can season with just salt and pepper, or we added in some ready mixed season-all from Schwartz. Pop in the oven and roast until soft and tender which should be about 20-30minutes but keep an eye on it.
Add the passata to the vegetables once cooked and mix well. Have a taste and adjust seasonings if you need to.
Steam your spinach in a pan until it has wilted down.
In an ovenproof dish, it is time to start layering! This is how we did it:
Butternut Squash Sheet
Then dish goes into the oven for 40-45 minutes. I would recommend keeping an eye on it, as you my need to cover with foil to stop the cheese from completely browning and turning hard!
This dish will also keep in the fridge and probably taste just as good and if not better warmed up the next day!
High Protein, Low Carb, Low Calorie, Delicious, Healthy Dinner.
Love Abi xxxx
Cals: 450 cals
January Blog a Day 19/31