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 · PER SERVING165M COOK

CAL 27%·PRO 45%

CARBS 61G46% OF CAL

10G FIBER15G SUGAR36G OTHER

FAT 24G41% OF CAL

11G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainamericancasserolepastavegetarian

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Ingredients

serves 6

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

At a glance

PER SERVING · TIME 165M

CAL 27%·PRO 45%

CARBS 61G46% OF CAL

10G FIBER15G SUGAR36G OTHER

FAT 24G41% OF CAL

11G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 1h
Cook: 1h 45m
Sodium: 724mg

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1064mg
Calcium: 547mg
Iron: 3mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 60M
SODIUM: 724MG
ESTIMATE: COMPLETE

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

Butternut Squash Lasagna

Nutrition & ingredients

Ingredients

At a glance