FeelGoodFoodie · by Yumna Jawad★ 5.0 (2)
Butternut Squash Lasagna Recipe
NUTRITION · PER SERVING105M COOK
CAL 26%·PRO 53%
CARBS 54G42% OF CAL
4G FIBER0G ADDED0G INTRINSIC44G OTHER5G TOTAL SUGAR
FAT 23G40% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered lasagna with a creamy roasted butternut squash sauce, ricotta, and mozzarella. Rich and warming, it's a vegetarian take on a classic.
mainitalianpasta🍪 sheet pan🍲 stockpot🥧 baking dish🔥 oven🌀 blendergluten freevegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large butternut squash (peeled and cut into 1/2-inch cubes)
- 2 tablespoons olive oil
- 3 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt (divided)
- 1 teaspoon black pepper (divided)
- 2 cups milk
- 1 (15-ounce) container ricotta cheese
- 1 cup grated mozzarella cheese (or Parmesan cheese)
- 1 large egg
- 2 garlic cloves (minced)
- ¼ cup fresh basil (chopped )
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound lasagna sheets
- 3 cups shredded mozzarella cheese
At a glance
PER SERVING · TIME 105M
CAL 26%·PRO 53%
CARBS 54G42% OF CAL
4G FIBER0G ADDED0G INTRINSIC44G OTHER5G TOTAL SUGAR
FAT 23G40% OF CAL
11G SAT13G 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
- 25m
- Cook
- 1h 20m
- Sodium
- 849mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 513mg
- Calcium
- 539mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 849MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.