Well Plated · by Erin Clarke★ 5.0 (3)

Butternut Squash Lasagna

Name: Butternut Squash Lasagna
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: 8, 8 servings
Cuisine: italian
Ingredients: 1 large butternut squash (about 2 ½ pounds); 3 tablespoons olive oil (divided); 2 ¼ teaspoons kosher salt (divided); ½ teaspoon ground black pepper (divided); 1 large yellow onion (halved then cut into 1 ½-inch wedges); 1 head garlic; 3 tablespoons unsalted butter; ⅓ cup all-purpose flour; 3 ½ cups low-fat milk; 1 cup grated Parmesan cheese (divided); 1 cup shredded low-moisture part-skim mozzarella (divided); ⅛ teaspoon ground nutmeg (freshly grated if possible); 16 ounces low-fat cottage cheese or part-skim ricotta; 2 large eggs; 12 ounces frozen chopped spinach (thawed and squeezed very dry); 1 tablespoon finely chopped fresh sage (plus additional for serving); 12 to 15 sheets no-boil lasagna noodles (as needed to cover layers); Kosher salt and freshly ground black pepper

NUTRITION · PER SERVING165M COOK

CAL 26%·PRO 51%

CARBS 61G47% OF CAL

6G FIBER0G ADDED0G INTRINSIC43G OTHER12G TOTAL SUGAR

FAT 20G36% OF CAL

9G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash and spinach layered with pasta, creamy béchamel, and cheese. A cozy, vegetarian lasagna that is deeply satisfying and elegant.

mainitalianpastacasserolevegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 8

1 large butternut squash (about 2 ½ pounds)
3 tablespoons olive oil (divided)
2 ¼ teaspoons kosher salt (divided)
½ teaspoon ground black pepper (divided)
1 large yellow onion (halved then cut into 1 ½-inch wedges)
1 head garlic
3 tablespoons unsalted butter
⅓ cup all-purpose flour
3 ½ cups low-fat milk
1 cup grated Parmesan cheese (divided)
1 cup shredded low-moisture part-skim mozzarella (divided)
⅛ teaspoon ground nutmeg (freshly grated if possible)
16 ounces low-fat cottage cheese or part-skim ricotta
2 large eggs
12 ounces frozen chopped spinach (thawed and squeezed very dry)
1 tablespoon finely chopped fresh sage (plus additional for serving)
12 to 15 sheets no-boil lasagna noodles (as needed to cover layers)
Kosher salt and freshly ground black pepper

At a glance

PER SERVING · TIME 165M

CAL 26%·PRO 51%

CARBS 61G47% OF CAL

6G FIBER0G ADDED0G INTRINSIC43G OTHER12G TOTAL SUGAR

FAT 20G36% OF CAL

9G SAT11G 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: 30m
Cook: 2h 15m
Sodium: 1221mg
Total sugar: 12g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 911mg
Calcium: 494mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 1221MG
ESTIMATE: COMPLETE

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

Butternut Squash Lasagna

Nutrition & ingredients

Ingredients

At a glance