Sweet Peas and Saffron · by Annie Holmes★ 4.8 (5)
Healthier Butternut Squash Lasagna Recipe
NUTRITION · PER SERVING90M COOK
CAL 20%·PRO 54%
CARBS 43G43% OF CAL
2G FIBER35G OTHER6G TOTAL SUGAR
FAT 15G34% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash lasagna layered with chicken, ricotta, and a lightened Greek yogurt béchamel. Creamy and indulgent tasting despite being nutritionally improved.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500 g butternut squash (peeled, scooped, and cut into 0.5-1 inch cubes (4 cups))
- 1 cup ricotta
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 3/4 tsp ground nutmeg {fresh if possible}
- 2 tbsp freshly chopped sage
- 9 no-boil lasagna noodles
- 1 1/2 cups of rotisserie chicken meat (diced into small pieces)
- 2 cups of mozzarella cheese (shredded)
At a glance
PER SERVING · TIME 90M
CAL 20%·PRO 54%
CARBS 43G43% OF CAL
2G FIBER35G OTHER6G TOTAL SUGAR
FAT 15G34% OF CAL
8G SAT7G 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
- 40m
- Cook
- 50m
- Sodium
- 632mg
- 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
- 377mg
- Calcium
- 417mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.