26 Ingredients
  • 2 large butternut squash, about 3 to 5 pounds
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon freshly grated nutmeg
  • 2 cups ricotta cheese (or a 15-ounce container)
  • 1 cup freshly grated Parmesan
  • 2 large eggs
  • 1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches
  • Extra-virgin olive oil
  • 2 quarts whole milk
  • 6 tablespoons unsalted butter
  • 1 tablespoon sage, minced
  • 2 teaspoons minced garlic
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • Butter, for dish
  • 1 pound mozzarella, grated
  • 1 cup freshly grated Parmesan
  • 3 tablespoons fennel seeds
  • 2 teaspoons ground cinnamon
  • Salt
Nutrition
1003
50% daily value
10 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

88% 57

Saturated

142% 28

Trans

- 1

Monounsaturated

- 21

Polyunsaturated

- 4

Carbs

28% 84

Carbs (net)

- 77

Fiber

29% 7

Sugars

- 16

Sugars, added

- 0

Protein

84% 42

Cholesterol

56% 169

Sodium

59% 1409

Calcium

98% 979

Magnesium

35% 148

Potassium

24% 1137

Iron

22% 4

Zinc

43% 5

Phosphorus

110% 769

Vitamin A

136% 1223

Vitamin C

37% 33

Thiamin (B1)

34% 0

Riboflavin (B2)

61% 1

Niacin (B3)

24% 4

Vitamin B6

41% 1

Folate equivalent (total)

25% 101

Folate (food)

- 84

Folic acid

- 10

Vitamin B12

103% 2

Vitamin D

895% 134

Vitamin E

33% 5

Vitamin K

36% 43

Sugar alcohols

- 0

Water

- 387
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