Butternut Squash Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash and cheese lasagna layered with pasta and ricotta. Rich, comforting, and elegant enough for dinner guests, this vegetarian version of the classic delivers satisfying, warming flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups butternut squash puree (i.e. Farmer’s Market Organic canned)
- 1 1/2 tbs. sel de cuisine (features cinnamon, rosemary, and salt)
- 1 tsp. minced garlic
- salt and pepper to taste
- 15 oz. part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 8 short whole wheat lasagna noodles
- sliced cheese to top pieces (optional – but not really)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 720mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 394mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 720MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.