Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
1154
Calories
50g
Protein
49g
Fat
126g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole small acorn squash
- 2 Tbsp. melted butter
- 1/2 tsp. cinnamon
- 1/2 tsp. Kosher salt
- Pinch of freshly grated nutmeg, to taste
- 2 cups whole milk ricotta cheese (Calabro is my first choice. It is the best I have found.)
- 1/2 cup freshly grated Parmesan Reggiano
- 1/4 cup freshly grated Asiago cheese
- 1/2 teaspoon grated lemon zest
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. sea salt (or to taste depending on your cheeses)
- 1 small garlic clove, minced
- 3 Tbsp. unsalted butter
- 5 Tbsp. flour
- 5 cups whole milk
- 1 fresh Bay leaf
- 1 tsp. Kosher salt
- 1/8 tsp. white pepper
- 8 Barilla no boil lasagna noodles
- 8 Tbsp. unsalted butter
- 12 sage leaves, chopped
- Additional Parmesan Reggiano for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes