Butternut Squash Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan lasagna with layers of roasted butternut squash sauce, almond ricotta, kale, and pasta. Creamy and comforting, it's a hearty vegetarian main for fall and winter meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 large butternut squash, peeled and cubed (about 6 cups cubed)
- 2-3 tablespoons olive oil
- 1 cup unsweetened soy milk*
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- few shakes of black pepper
- 1 Recipe Vegan Ricotta
- 4 cups packed chopped kale, stems removed (1 bunch)
- 12 lasagna noodles, gluten free if needed
- 1 bag (2 cups) vegan mozzarella cheese, optional
- parsley, optional
At a glance
PER SERVING · TIME 85M
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
- 55m
- Sodium
- 752mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 568mg
- Calcium
- 211mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 752MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.