Photo: Joseph Gonzalez
Butternut Squash and Eggplant Lasagne Recipe
10 ingredients
12 servings
openrecipes
A hearty oven-to-table dish is a necessary element of any cook's repertoire. When it's also freezable and suitable for vegetarians, well, you know it's a keeper...
Estimated Nutrition (whole recipe, rough)
271
Calories
8g
Protein
23g
Fat
10g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- 3 tablespoons olive oil
- 1/2 pound eggplant, cut into slices (about 3 cups)
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into slices (about 5 cups)
- 2 medium cloves garlic, minced
- 1/3 cup water
- 1 recipe "Béchamel Sauce":http://www.chow.com/recipes/10789 (warmed)
- 1 (9-ounce) box par-cooked lasagne noodles
- 4 1/2 cups shredded fontina cheese (about 6 ounces)
- 1/2 cup finely grated Parmigiano-Reggiano cheese (about 3/4 ounce)
- 2 ounces Gorgonzola cheese, cut into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes