Photo: Eaters Collective
Butternut squash and rosemary lasagna recipe
11 ingredients
25 min + 40 min
6 people
openrecipes
A fantastic lasagne for vegetarians - just take care to use veggie-friendly Parmesan.
Estimated Nutrition (whole recipe, rough)
951
Calories
32g
Protein
42g
Fat
112g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1 large butternut squash
- 3 sprigs rosemary, leaves removed and finely chopped
- 3 cloves garlic, crushed
- 2 olive oil
- tbsp butter
- 100 plain flour
- g milk
- 85 fresh lasagna sheets
- g freshly grated Parmesan
- 900 handful of fresh sage leaves (optional)
- ml salt & freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes