An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Homemade Pumpkin Lasagna
NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 50%
CARBS 44G36% OF CAL
3G FIBER28G OTHER13G TOTAL SUGAR
FAT 24G45% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of pasta with a creamy pumpkin sauce and melted cheese. Rich and autumnal with earthy pumpkin and savory parmesan. A vegetarian take on lasagna.
mainitaliancasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 lasagna noodles*
- 4 cups pumpkin (fairytale or butternut squash) chopped small cubes ((500 grams))
- 1 small shallot (or 1/2 an onion)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1-2 dashes black pepper
- 1/3 cup butter
- 1/3 cup all purpose flour
- 4 cups milk (I used 2%) ((1 litre))
- 3-4 tablespoons freshly grated parmesan cheese
- 1 3/4-2 cups shredded firm mozzarella or (fontina or gruyere cheese) ((400 grams))
- 1/3 cup freshly grated parmesan cheese ((33 grams))
At a glance
PER SERVING · TIME 60M
CAL 24%·PRO 50%
CARBS 44G36% OF CAL
3G FIBER28G OTHER13G TOTAL SUGAR
FAT 24G45% OF CAL
10G SAT15G 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
- 30m
- Cook
- 15m
- Sodium
- 1169mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 646mg
- Calcium
- 630mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.