Recipes from Italy · by Silvana Nava★ 5.0 (1)
Pumpkin Lasagna Recipe
NUTRITION · PER SERVING80M COOK
CAL 40%·PRO 79%
CARBS 52G26% OF CAL
2G FIBER37G OTHER14G TOTAL SUGAR
FAT 49G55% OF CAL
27G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of pasta, roasted pumpkin, béchamel, and cheese create a rich fall lasagna seasoned with sage. This substantial vegetarian main is perfect for autumn entertaining.
mainitalianpasta🥧 baking dish🥄 saucepan🍳 skillet🔥 ovenvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 kg pumpkin pulp (2.2 pounds)
- 200 g Parmigiano Reggiano cheese (2 cups, grated)
- 300 g Mozzarella (10 oz, or Buffalo Mozzarella)
- 3 tablespoons olive oil (extra virgin)
- 2 cloves garlic
- salt (to taste)
- sage (leaves)
- 12 lasagna (sheets)
- 500 ml milk (~2 cups, whole and fresh)
- 50 g butter (~half stick, unsalted)
- 50 g flour (⅓ cup)
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 80M
CAL 40%·PRO 79%
CARBS 52G26% OF CAL
2G FIBER37G OTHER14G TOTAL SUGAR
FAT 49G55% OF CAL
27G SAT22G 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
- 20m
- Cook
- 1h
- Sodium
- 1612mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 860mg
- Calcium
- 938mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.