Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Butternut Squash Lasagna with Greens & Mushrooms (No-Boil Noodles)
NUTRITION · PER SERVING120M COOK
CAL 27%·PRO 41%
CARBS 56G41% OF CAL
7G FIBER0G ADDED0G INTRINSIC38G OTHER11G TOTAL SUGAR
FAT 29G47% OF CAL
10G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered lasagna with butternut squash, mushrooms, and greens using no-boil noodles. A hearty vegetarian pasta dish suitable for make-ahead cooking.
mainamericanpastacasserole🌀 blender⚙️ food processor🥧 baking dish🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- ¼ cup olive oil
- 1 tablespoon finely chopped fresh sage
- 1 onion, diced
- kosher salt
- 1.25 lb peeled butternut squash pieces, about 4 cups
- ¼ cup olive oil, divided
- 1 lb. oyster mushrooms, roughly chopped
- 1 lb. Swiss Chard, leaves removed from stems to yield 8 to 9 ounces, roughly chopped
- 1 quart of the butternut squash sauce
- 12 sheets no-boil lasagna noodles
- 4 ounces Parmigiano Reggiano, grated (about 1 cup)
- 8 ounces low-moisture, whole milk mozzarella, pulled into small pieces
At a glance
PER SERVING · TIME 120M
CAL 27%·PRO 41%
CARBS 56G41% OF CAL
7G FIBER0G ADDED0G INTRINSIC38G OTHER11G TOTAL SUGAR
FAT 29G47% OF CAL
10G SAT19G 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
- 1h
- Cook
- 1h
- Sodium
- 1076mg
- Total sugar
- 11g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 947mg
- Calcium
- 368mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1076MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.