No Pasta Butternut Squash Lasagna

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

• olive oil spray

• 680g butternut squash (peeled + sliced thin)

• 8 thin slices prosciutto

• 453g 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

• 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