Kristine's Kitchen · by Kristine Rosenblatt
Butternut Squash Lasagna
NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 51%
CARBS 41G41% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER5G TOTAL SUGAR
FAT 16G35% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian lasagna layering roasted butternut squash with spinach, ricotta, mozzarella, and Parmesan cheese. Creamy, rich, and deeply satisfying without any meat.
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View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large butternut squash (peeled, seeded and cut into ½-inch pieces (6-8 cups)*)
- 2 teaspoons olive oil
- ½ teaspoon coarse Kosher salt
- ½ teaspoon pepper
- 9 whole wheat lasagna noodles
- 1 medium shallot (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh thyme leaves
- 1 cup milk (divided)
- 15 ounces part skim ricotta cheese (about 2 cups, divided)
- 1 large egg
- 10 ounces shredded part skim mozzarella cheese (2 ½ cups, divided)
- 3 ounces chopped spinach (3 cups )
- ½ cup grated Parmesan cheese
At a glance
PER SERVING · TIME 80M
CAL 20%·PRO 51%
CARBS 41G41% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER5G TOTAL SUGAR
FAT 16G35% OF CAL
8G SAT7G 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
- 40m
- Cook
- 40m
- Sodium
- 557mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 564mg
- Calcium
- 579mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 557MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.