Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Roasted Butternut Squash Lasagna
NUTRITION · PER SERVING85M COOK
CAL 27%·PRO 35%
CARBS 54G40% OF CAL
5G FIBER11G SUGAR38G OTHER
FAT 31G51% OF CAL
15G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, rich vegetarian lasagna layered with roasted butternut squash, no-boil noodles, and a rosemary-sage béchamel. This show-stopping entrée appeals to both vegetarians and meat-eaters.
mainamericanpasta🥣 mixer🍲 stockpot🥧 baking dish🍪 sheet pan🥄 saucepan🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 cups of cubed squash)
- 3 tablespoons grapeseed or olive oil
- 4 cups milk, 2% or whole
- a few sprigs fresh rosemary and sage
- 1 tablespoon minced garlic
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta (I use Barilla brand)
- 1 1/3 cups freshly grated Parmesan
- 1 cup heavy cream
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 85M
CAL 27%·PRO 35%
CARBS 54G40% OF CAL
5G FIBER11G SUGAR38G OTHER
FAT 31G51% OF CAL
15G SAT16G 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
- 15m
- Cook
- 1h 10m
- Sodium
- 561mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 915mg
- Calcium
- 404mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.