Butternut Squash Lasagna
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The Mediterranean Dish · by Abigail Chipley★ 4.5 (8)

Butternut Squash Lasagna

NUTRITION · PER SERVING120M COOK
CAL 18%·PRO 29%
CARBS 38G43% OF CAL
4G FIBER0G ADDED8G INTRINSIC26G OTHER8G TOTAL SUGAR
FAT 18G46% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetarian lasagna with layers of butternut squash, walnuts, sage, and creamy béchamel. A savory, earthy dish that takes time but rewards with depth of flavor.

mainitalianpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 1/2 pound butternut squash, (trimmed, peeled, halved, and seeded)
  • 1 tablespoon extra virgin olive oil
  • 2 cups sliced shallots ((about 4 medium shallots))
  • 2/3 cup finely chopped walnuts
  • 1/2 cup thinly sliced sage leaves, (plus more for garnish)
  • Kosher salt
  • Freshly-ground black pepper
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, (minced)
  • 4 tablespoons all-purpose flour
  • 4 cups 2% milk
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon grated nutmeg
  • 2 cups coarsely grated part-skim mozzarella ((8 ounces))
  • 1 cup finely grated Parmigiano-Reggiano cheese ((3 ounces))
  • Extra virgin olive oil, (for brushing)
  • 12 no-boil lasagna noodles
PREP
60M
SODIUM
413MG
ESTIMATE
COMPLETE

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