Photo: Eaters Collective
Squash, ricotta & sage pasta bake
7 ingredients
20 min
Serves 6
openrecipes
An impressive but simple veggie main course - perfect with a green salad on the side
Estimated Nutrition (whole recipe, rough)
405
Calories
21g
Protein
31g
Fat
7g
Carbs
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | 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 squash , weighing about 1kg, chopped into chunks
- 2 tbsp olive oil
- 200ml tub crème fraîche
- 50g parmesan , finely grated
- 250g tub ricotta
- small bunch of sage leaves, half chopped, half left whole
- 12 sheets fresh lasagne
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes