Foodie Crush · by Heidi Larsen★ 4.7 (17)
Vegetarian Butternut Squash Lasagna Recipe
NUTRITION · PER SERVING90M COOK
CAL 20%·PRO 38%
CARBS 43G44% OF CAL
4G FIBER31G OTHER8G TOTAL SUGAR
FAT 18G41% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian lasagna layered with butternut squash purée, mushrooms, creamy béchamel, and melted cheese. Hearty and elegant for fall dinners.
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Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons extra virgin olive oil
- 2 pounds butternut squash (, cut into 1-inch cubes)
- 1/2 cup water
- 4 amaretti cookies or almond flavored biscotti (, crumbled)
- 8 ounces shiitake mushrooms (, sliced)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon freshly grated nutmeg
- 1 cup fresh basil leaves
- 13 ounces DeLallo no-boil lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- kosher salt and freshly ground black pepper
At a glance
PER SERVING · TIME 90M
CAL 20%·PRO 38%
CARBS 43G44% OF CAL
4G FIBER31G OTHER8G TOTAL SUGAR
FAT 18G41% OF CAL
7G SAT11G 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
- 50m
- Sodium
- 409mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 521mg
- Calcium
- 420mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.