Ingredients For Butternut Squash And Sun-Dried Tomato White Lasagna Recipe
4 cup butternut squash, cubed
2 tablespoon extra virgin olive oil
1 tablespoon honey
kosher salt and pepper
6 tablespoon Butter
2 cloves garlic, minced or grated
1 tablespoon fresh sage, chopped
1 teaspoon dried basil
0.25 cup Flour
3.5 cup Whole Milk
0.25 teaspoon fresh grated nutmeg
1 cup shredded fontina cheese
1 cup parmesan cheese, grated
2 cup whole milk ricotta
2 cup shredded provolone
1 jar oil packed sun dried tomatoes, oil drained and chopped
1 box no boil lasagna noodles
2 tablespoon toasted pine nuts
Nutrition value
571
calories per serving
40 g Fat19 g Protein33 g Carbs2 g FiberOther
Current Totals
40 g Fat
19 g Protein
33 g Carbs
2 g Fiber
MacroNutrients
Carbs
33 g
Protein
19 g
Fiber
2 g
Fats
Fat
40 g
Vitamins & Minerals
Calcium
518 mg
Iron
3 mg
Vitamin A
31 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
56 mg
Manganese
1 mg
Phosphorus
389 mg
Selenium
17 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment