Butternut Squash and Sausage Lasagna

Butternut Squash and Sausage Lasagna
25 Ingredients
  • 2 tablespoons olive oil
  • 2 pounds sweet Italian sausage (if links, casings removed)
  • 1 large yellow onion, diced
  • 8 ounces white button mushrooms, chopped
  • 3 cloves garlic, minced
  • Pinch of crushed red pepper
  • Two 15-ounce cans butternut squash puree
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups whole-milk ricotta cheese
  • 1 cup finely grated Parmesan
  • 1 cup chopped cooked kale (use a kitchen towel to squeeze out any excess moisture from the kale)
  • 2 tablespoons minced fresh sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • Pinch of ground nutmeg
  • Sea salt
  • 1 pound lasagna noodles
  • Olive oil, for drizzling
  • Nonstick cooking spray, for the casserole dish
  • 4 cups shredded mozzarella
  • 1/3 cup finely grated Parmesan
Nutrition
928
46% daily value
10 servings
                                       
                                           
     

Fat

90% 58

Saturated

134% 27

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 4

Carbs

19% 56

Carbs (net)

- 51

Fiber

19% 5

Sugars

- 6

Sugars, added

- 0

Protein

94% 47

Cholesterol

64% 191

Sodium

47% 1131

Calcium

68% 678

Magnesium

25% 104

Potassium

19% 882

Iron

21% 4

Zinc

46% 5

Phosphorus

92% 642

Vitamin A

99% 895

Vitamin C

29% 26

Thiamin (B1)

31% 0

Riboflavin (B2)

50% 1

Niacin (B3)

28% 5

Vitamin B6

44% 1

Folate equivalent (total)

16% 66

Folate (food)

- 66

Folic acid

- 0

Vitamin B12

105% 3

Vitamin D

6% 1

Vitamin E

23% 3

Vitamin K

31% 37
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