Acorn Squash Lasagna at foodious.com

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Acorn Squash Lasagna

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1.2 hours

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

cheddar cheese
mozzarella cheese (whole milk)

gluten-free

(?)

Has gluten from:

organic lasagne noodle

kid friendly

has meat

has pasta

(?)

Has pasta from:

organic lasagne noodle

has seafood

mediterranean

vegan

(?)

Not vegan due to:

cheddar cheese
mozzarella cheese (whole milk)

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

organic lasagne noodle
cheddar cheese
mozzarella cheese (whole milk)

This recipe has no customizations.

Nutrition to Balance

This recipe has Sodium as 83.3% (as a percentage of RDA).

You'll likely need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 20.9% of RDA
• Calories: 63.7% of RDA
• Carbs: 27.8% of RDA
• Fat (total lipid): 31.0% of RDA
• Fiber: 28.4% of RDA
• Fructose: 15.0% of RDA
• Protein: 19.9% of RDA
• Sodium: 83.3% of RDA
• Sugar: 43.0% of RDA

• Vitamin A (IU): 82.1% of RDA
• Vitamin B6: 28.9% of RDA
• Vitamin C: 25.7% of RDA
• Iron: 8.2% of RDA
• Magnesium: 25.9% of RDA
• Manganese: 10.4% of RDA
• Niacin: 48.7% of RDA
• Potassium: 32.9% of RDA
• Zinc: 13.5% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

76.4

Calories

1274

Fiber

7.95

Iron

1.54

Protein

22.4

Sodium

1124

Sugars

13.4

Fat (total lipid)

18.9

INGREDIENTS

Amount

Measure

Adjust

Ingredient

Substitutions

whole

acorn squash

Can use zucchini in place of squash.

1/2

tbsp

olive oil

cups

marinara sauce

more as needed. can add favorite meat into sauce if desired.

package

organic lasagne noodle

For example, Delallo organic lasagne noodles, 14 sheets to the box.

Bi Alimenta Lasagna in Gluten-Free Stand-Up Lasagne Noodles

3/4

cups

cheddar cheese

shredded.

3/4

cups

mozzarella cheese (whole milk)

shredded.

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PREPARATION

Preheat the oven to 350°F.

Cook lasagna noodles according to directions on package.

Cut the acorn squash in half and scoop out the seeds. Slice into 1/2 inch slices, toss with oil and roast on a tin-foil lined baking sheet until tender, about 15-20 minutes.

While squash is cooking, cook the lasagna noodles according to directions on box.

Remove squash from the oven and let cool.

LAYERING THE LASAGNA

Layer sauce, noodles, squash, a light sprinkling of cheese and repeat until you reach the top of your casserole. Finish with a layer of sauce and a generous sprinkling of cheese.

BAKING THE LASAGNA

Bake lasagna, uncovered for 30-40 minutes or until cheese is brown and crispy.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 1274

Protein 22.4 g

Carbohydrates 76.4 g

Iron 1.54 mg

Fiber 7.95 g

Calcium 209 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.