Butternut Squash and Sage Lasagna recipes

Butternut Squash and Sage Lasagna recipes
14 Ingredients
  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • freshly ground pepper
  • coarse salt
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
  • grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
  • Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)
Nutrition
508
25% daily value
8 servings
                                       
                                           
     

Fat

51% 33

Saturated

93% 19

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

11% 34

Carbs (net)

- 27

Fiber

26% 6

Sugars

- 6

Sugars, added

- 0

Protein

47% 24

Cholesterol

48% 143

Sodium

23% 561

Calcium

69% 693

Magnesium

28% 116

Potassium

20% 929

Iron

21% 4

Zinc

24% 3

Phosphorus

63% 441

Vitamin A

148% 1334

Vitamin C

48% 44

Thiamin (B1)

25% 0

Riboflavin (B2)

30% 0

Niacin (B3)

22% 4

Vitamin B6

43% 1

Folate equivalent (total)

24% 96

Folate (food)

- 88

Folic acid

- 5

Vitamin B12

31% 1

Vitamin D

197% 29

Vitamin E

28% 4

Vitamin K

83% 100

Sugar alcohols

- 0

Water

- 278
Comments
 
×