Roasted Butternut Squash And Spinach Lasagna. Recipe
Recipe By HalfBaked Harvest
Seasonal butternut squash, layered with a creamy buttery béchamel sauce, spinach, and lasagna noodles, all come together to create beautiful layers in this vegetable-focused lasagna.
Ingredients For Roasted Butternut Squash And Spinach Lasagna. Recipe
6 cup cubed butternut squash
2 tablespoon extra virgin olive oil
kosher salt and black pepper
6 tablespoon Vermont Creamery Cultured Butter
3 cloves garlic, minced or grated
12 fresh sage leaves
2 sprig fresh rosemary
0.25 cup All purpose flour
2 cup Whole Milk
2 cup low sodium chicken or vegetable broth
0.25 teaspoon fresh grated nutmeg
1 cup shredded gouda or fontina cheese
2 cup whole milk ricotta
2 cup shredded provolone
2 cup packages frozen spinach, thawed and drained or 4 fresh baby spinach
1 box no boil lasagna noodles
3 ounce thinly sliced prosciutto, torn
Nutrition value
331
calories per serving
18 g Fat18 g Protein22 g Carbs2 g FiberOther
Current Totals
18 g Fat
18 g Protein
22 g Carbs
2 g Fiber
MacroNutrients
Carbs
22 g
Protein
18 g
Fiber
2 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
300 mg
Iron
2 mg
Vitamin A
994 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
86 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
65 mg
Manganese
1 mg
Phosphorus
242 mg
Selenium
15 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
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