Half Baked Harvest · by Tieghan Gerard★ 5.0 (2)
Roasted Butternut Squash Lasagna
NUTRITION · PER SERVING160M COOK
CAL 32%·PRO 52%
CARBS 47G29% OF CAL
3G FIBER39G OTHER6G TOTAL SUGAR
FAT 43G60% OF CAL
23G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash and fresh homemade noodles layered with a creamy sage béchamel and cheeses, then baked until golden. A rich, elegant vegetable lasagna with meat undertones.
mainitalianpastapork🍪 sheet pan🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound Fresh Lasagna Noodles*
- 2 cups medium Butternut Squash (peeled and cubed (about 7 cubed))
- 6 Cloves of garlic
- 5 tablespoons butter (softened)
- 2 Tablespoons fresh Sage (chopped)
- Salt+ Pepper
- Olive Oil for drizzling
- 4 Tablespoons Butter
- ¼ Flour
- 3 cups Milk
- ½ tsp nutmeg
- ½ tsp salt
- 8 Oz Mascarpone Cheese*
- ½ cup Parmesan (shredded)
- ½ cup Mozzarella (shredded)
- 1 cup Mozzarella (Shredded)
- 1 cup Parmesan (Shredded)
- Pepperonis
- Leaves Sage
At a glance
PER SERVING · TIME 160M
CAL 32%·PRO 52%
CARBS 47G29% OF CAL
3G FIBER39G OTHER6G TOTAL SUGAR
FAT 43G60% OF CAL
23G SAT20G 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
- 45m
- Cook
- 1h 55m
- Sodium
- 870mg
- 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
- 306mg
- Calcium
- 537mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 870MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.