Inside the Rustic Kitchen · by Emily★ 4.8 (6)
Butternut Squash Lasagna with Sausage and Taleggio
NUTRITION · PER SERVING150M COOK
CAL 47%·PRO 78%
CARBS 86G37% OF CAL
4G FIBER10G SUGAR72G OTHER
FAT 48G47% OF CAL
22G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of fresh homemade pasta, creamy béchamel, roasted butternut squash, Italian sausage, and melted taleggio cheese. Rich, warming comfort food.
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View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 medium Butternut squash (1kg/2lbs untrimmed 700g/1.5lbs trimmed)
- 2 garlic cloves (whole and peeled)
- 4 sage leaves
- 2 sprigs fresh rosemary
- 1.5 lbs (700g) Italian sausages (skins removed)
- 7 oz (200g) Taleggio cheese (rind removed)
- ⅓ cup 80ml water
- 80 g (6 tablespoons) unsalted butter
- 80 g flour ((1/2 cup plus 1 tablespoon))
- 4 cups (1 litre) whole milk
- 1 pinch fresh grated nutmeg
- 1 cup (70g) finely grated Parmigiano Reggiano (plus extra for grating)
- Salt and pepper
- Olive oil
- 300 g Italian 00 flour ((2 cups plus 2 tablespoons))
- 3 eggs plus 1 egg yolk ((175g eggs total))
- Or use 450g/1 lb of fresh lasagna sheets
At a glance
PER SERVING · TIME 150M
CAL 47%·PRO 78%
CARBS 86G37% OF CAL
4G FIBER10G SUGAR72G OTHER
FAT 48G47% OF CAL
22G SAT26G 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 30m
- Sodium
- 1160mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 793mg
- Calcium
- 377mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.