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18Ingredients
100Minutes
230Calories
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Ingredients
US|METRIC
8 SERVINGS
- meal (Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly, planning!)
- 2 cups butternut squash (puree, about half of squash)
- 1 cup ricotta cheese
- 1/2 cup milk (or more, if needed)
- 3/8 tsp. salt
- 1/4 tsp. nutmeg
- 1 cup cooked spinach (8 oz uncooked)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves (minced)
- 1/4 tsp. salt
- pepper (to taste)
- 10 oz. lasagna noodles (cooked, for gluten free, use Tinkyada brown rice lasagna noodles)
- 1/2 cup mozzarella cheese (or more)
- 1/2 cup Parmesan cheese (on top)
- italian seasoning
- paprika
- basil
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium480mg20% |
| Potassium310mg9% |
| Protein15g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A100% |
| Vitamin C15% |
| Calcium40% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(17)
Yummly User 2 years ago
I upped the flavor and spice profile by adding horseradish. My husband and I loved it!
Yummly User 2 years ago
Added shredded chicken & thin sliced apples
Use heavy cream instead of milk, add cinnamon, nutmeg, cloves, cardamom, cayenne and sea salt.
Yummly User 3 years ago
It turned out great and the taste
fabulous I will make it again 👍🏽
Yummly User 3 years ago
I liked this as an alternative to a heavy red sauce. It was nice but needed a bit of a "spicing up".
Yummly User 4 years ago
I did not like it but my son and husband loved it.
Yummly User 4 years ago
Very tasty added about 125ml of cream. Very filling
Yummly User 4 years ago
Delicious! will try again.
Yummly User 4 years ago
Delicious. My mom’s tastebuds do not like butternut squash BUT she absolutely loved this dish.
Yummly User 5 years ago
i cut the amount of cheese in it, but would make again
Yummly User 5 years ago
Excellent! A nice variation of lasagna, and it holds together well. I used no boil lasagna sheets and followed the recommendation for extra liquid. I will make it again.
Yummly User 5 years ago
Delish and good reheated too
Yummly User 5 years ago
The best!!! I veganized the recipe using, “almond” ricotta and vegan mozzarella . Tres bon
Yummly User 6 years ago
delicious...love butternut squash. it was easy to make.
Yummly User 6 years ago
Amazing! My daughter had some for dinner and she doesn’t normally eat pumpkin.
Yummly User 6 years ago
Simply amazing. I added more spinach and garlic, and made my own butternut squash as i couldn't find any pre-made.
Yummly User 6 years ago
Very nice mix of flavours an textures
Yummly User 6 years ago
This dish is a hit in our house (gf and vegetarian eaters). I’ve made it 4 times now- a little bit of a learning curve if you’ve never made lasagna before. Peeling and baking the butternut squash takes the longest, so do it a day in advance if you can. Using a blender for the purée is easier than using a food processor imo. For the spinach filling, I add a lot of extra spinach and white onion. Bake time is accurate. Top with fresh basil. We served with garlic bread and roasted sprouts. Yum!