Butternut Squash Lasagna
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Two Peas & Their Pod · by Maria Lichty★ 5.0 (2)

Butternut Squash Lasagna

NUTRITION · PER SERVING150M COOK
CAL 20%·PRO 38%
CARBS 37G37% OF CAL
3G FIBER0G ADDED0G INTRINSIC24G OTHER9G TOTAL SUGAR
FAT 21G48% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of lasagna noodles with roasted butternut squash, a creamy spinach-ricotta mixture, béchamel sauce, and melted cheeses. Rich, comforting, and seasonal. A substantial vegetarian main course for fall or holidays.

mainitalianpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 lbs butternut squash, (peeled, seeded, and cut into 1-inch cubes)
  • 2 tablespoon olive oil
  • Kosher salt and black pepper, (to taste)
  • 1/2 cup vegetable broth
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon ground nutmeg
  • 12 lasagna noodles*
  • 3 cups shredded mozzarella cheese, (divided)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 1 shallot, (minced)
  • 4 garlic cloves, (minced)
  • 4 cups packed spinach
  • 15 oz ricotta cheese
  • 1/4 cup parmesan cheese
  • 1 large egg
  • 1 teaspoon fresh sage, (minced)
  • 1 teaspoon fresh thyme, (minced)
  • 1/4 teaspoon crushed pepper flakes
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups whole milk
PREP
30M
SODIUM
813MG
ESTIMATE
COMPLETE

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