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Butternut Squash Lasagna
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1.2 hours
8 servings
Adjust servings
dairy-free
(?)
Has dairy from:
ricotta cheese (whole milk)
mozzarella cheese (whole milk)
parmesan cheese
gluten-free
(?)
Has gluten from:
butternut squash puree
organic lasagne noodle
kid friendly
has meat
has pasta
(?)
Has pasta from:
organic lasagne noodle
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ricotta cheese (whole milk)
mozzarella cheese (whole milk)
parmesan cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
ricotta cheese (whole milk)
mozzarella cheese (whole milk)
organic lasagne noodle
parmesan cheese
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 27.2% of RDA
• Calories: 42.1% of RDA
• Carbs: 11.2% of RDA
• Fat (total lipid): 32.2% of RDA
• Fiber: 5.3% of RDA
• Fructose: 0.2% of RDA
• Protein: 19.4% of RDA
• Sodium: 37.4% of RDA
• Sugar: 16.7% of RDA
• Vitamin A (IU): 25.2% of RDA
• Vitamin B6: 2.9% of RDA
• Vitamin C: 2.5% of RDA
• Iron: 0.0% of RDA
• Magnesium: 5.2% of RDA
• Manganese: 0.7% of RDA
• Niacin: 0.8% of RDA
• Potassium: 3.0% of RDA
• Zinc: 13.0% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
30.8
g
Calories
841
 
Fiber
1.49
g
Iron
0
mg
Protein
21.8
g
Sodium
505
mg
Sugars
5.23
g
Fat (total lipid)
19.7
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
2
cups
+
-
 
 
2
cups
+
-
 
 
1/2
cups
+
-
 
can use any milk of choice.
 
1/4
tsp
+
-
 
 
1/4
tsp
+
-
 
 
2 1/2
cups
+
-
 
 
2
cloves
+
-
 
minced.
 
 
 
 
to taste.
 
1
package
+
-
 
1/2
cups
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
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PREPARATION
PREPARING THE NOODLES
1.
Cook the noodles according to the directions on the package.
2.
Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
3.
Preheat the oven to 375 F.
PREPARING THE BUTTERNUT SQUASH FILLING
4.
Using food processor, combine 2 cups of butternut squash puree with 1 cup Ricotta cheese, milk, salt and nutmeg.
5.
Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
PREPARING THE CHEESE FILLING
6.
Combine 1 cup Ricotta cheese, 1 cup mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
LASAGNA ASSEMBLY
7.
Prepare a baking dish/casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray.
8.
Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (~ 3 noodles).
9.
Spread half of cheese filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
10.
Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
11.
Spread the remaining half of cheese filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
12.
Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella).
13.
Generously sprinkle the cheese with Italian seasoning and paprika.
BAKING THE LASAGNA
14.
Cover the baking dish with foil and bake for 30 min.
15.
Remove foil and bake additional 10 minutes.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 841
Protein 21.8 g
Carbohydrates 30.8 g
Iron 0 mg
Fiber 1.49 g
Calcium 272 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.
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