15 Ingredients
  • 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
  • 2 1/4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
  • 2 cups coarsely chopped onion, divided
  • 1 tablespoon olive oil
  • cooking spray
  • 4 cups 1% low-fat milk
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1 bay leaf
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups (5 ounces) grated Parmigiano-Reggiano cheese
  • 9 packaged no-boil lasagna noodles
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Nutrition
404
20% daily value
10 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

24% 16

Saturated

33% 7

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

17% 52

Carbs (net)

- 47

Fiber

20% 5

Sugars

- 12

Sugars, added

- 0

Protein

32% 16

Cholesterol

11% 34

Sodium

17% 406

Calcium

40% 397

Magnesium

20% 84

Potassium

18% 825

Iron

10% 2

Zinc

18% 2

Phosphorus

49% 345

Vitamin A

117% 1052

Vitamin C

30% 27

Thiamin (B1)

20% 0

Riboflavin (B2)

29% 0

Niacin (B3)

15% 2

Vitamin B6

31% 0

Folate equivalent (total)

17% 68

Folate (food)

- 57

Folic acid

- 6

Vitamin B12

29% 1

Vitamin D

9% 1

Vitamin E

14% 2

Vitamin K

3% 4
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