Vanilla and Bean· by Traci York★ 4.7 (15)

Butternut Squash Lasagna

Name: Butternut Squash Lasagna
Prep time: 60 min
Cook time: 105 min
Total time: 165 min
Yield: 6, 6 Servings
Cuisine: american
Ingredients: Cooking Spray (for baker); 2 1/2 lb (1.1kg) Butternut Squash (about one medium butternut (you'll need about 2 C mashed / 390g)); 2 Tbs + 2 tsp Olive Oil (divided); 1 tsp Sea Salt (divided); 1 1/2 Tbs Sage (dried); 1 head of Garlic (medium, top sliced to expose garlic); 1 (325g) Purple or Yellow Onion (large, sliced in half, then sliced thin in half moons. ); 2 Tbs Water; 1 (9oz / 255g) Bunch of Kale (Red Russian or curly green, stems removed and chopped into 1" pieces (see note on spinach)); 4 C (880g) Whole Milk (divided); 1 Bay Leaf; 4 Springs of Thyme (or an herb bundle of thyme, rosemary and/or sage); 4 Tbs All Purpose Flour; 1/4 tsp Pepper (ground); 3/4 tsp Nutmeg (ground); 1/4 tsp Red Pepper Flakes; 6 Dry Lasagna Noodles (whole wheat or regular (I use 3"x7.5" / 7.6cm x 19cm Bionaturae noodles so they fit the pan easily)); 7 oz (200g) Fontina Cheese (grated, divided); Parmesan Cheese; Chopped Parsley or Thyme

Nutrition Facts

Per serving · recipe makes 6 · 2h 45m total

Servings

Calories

25% of a 2,000 cal day

507KCAL

Protein

22g43% DV

% DAILY VALUE

Total Fat24g

31%

Saturated11g

55%

Unsaturated13g

—

Total Carbs56g

20%

Fiber9g

32%

Total Sugars15g

—

incl. Added Sugars0g

Starch32g

—

Sodium794mg

35%

% Daily Value is based on a 2,000 calorie day.

A layered vegetarian lasagna with butternut squash, kale, and a creamy fontina béchamel sauce. Hearty and warming, ideal for holiday tables and cold-weather dinners.

Ingredients

6 SERVINGS

Cooking Spray
2½ lbButternut Squash — about one squash, 1.1 kg
2⅔ tbspOlive Oil — divided
1 tspSea Salt — divided
1½ tbspSage (dried)
1head of Garlic — medium
325 gpurple onion — large, thinly sliced, 1, or yellow onion
2 tbspWater
255 gBunch of Kale — stems removed, chopped, red russian or curly green, 1 bunch
880 gWhole Milk — 4 cup
1Bay Leaf
4Thyme — sprigs, or herb bundle of thyme, rosemary, and/or sage
4 tbspAll Purpose Flour
¼ tspPepper (ground)
¾ tspNutmeg (ground)
¼ tspRed Pepper Flakes
6dry whole wheat lasagna noodles — approximately 3 x 7.5 inches, or dry regular lasagna noodles
200 gFontina Cheese — grated, divided, 7 oz
Parmesan Cheese
Parsley — chopped, or thyme

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

2h 45m total

Read the method on Vanilla and BeanTraci York’s original page

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mainamericancasserolepastavegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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