Butternut Squash and Sun-Dried Tomato White Lasagna
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (268)

Butternut Squash and Sun-Dried Tomato White Lasagna

NUTRITION · PER SERVING120M COOK
CAL 38%·PRO 70%
CARBS 67G35% OF CAL
7G FIBER0G ADDED0G INTRINSIC39G OTHER22G TOTAL SUGAR
FAT 43G50% OF CAL
19G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian lasagna with roasted butternut squash, ricotta, and sun-dried tomatoes bound with a creamy béchamel sauce and topped with provolone and parmesan. Elegant and warming.

mainitalianpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 4 cups butternut squash, cubed ((about 1 medium squash))
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • kosher salt and pepper
  • 6 tablespoons butter
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh sage, chopped
  • 1 tsp dried basil
  • 1/4 cup flour
  • 3 1/2 cups whole milk
  • 1/4 teaspoon fresh grated nutmeg
  • 1 cup shredded fontina cheese
  • 1 cup parmesan cheese, grated
  • 2 cups whole milk ricotta
  • 2 cups shredded provolone
  • 1 jar (8 ounce) oil packed sun-dried tomatoes, oil drained and chopped
  • 1 box no-boil lasagna noodles
  • 2 tablespoons toasted pine nuts
PREP
30M
SODIUM
946MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.