Directions:
- To make the squash puree: Preheat oven to 400 degrees.
- Place squash, uncut, on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.
- When cool enough to handle, halve each squash, scoop out, and discard the seeds; scrape out flesh from squash halves, and transfer to a food processor and process until smooth.
- Season with butter, salt, and a sprinkle of nutmeg.
- At this point, you could eat some, but reserve 4 cups of puree for the lasagna.
- To make the lasagna: Preheat oven to 400 degrees.
- Spray an 8” square baking dish with cooking spray; set aside.
- In a medium bowl, mix 4 cups of squash puree with sage, pepper, and salt.
- In another bowl, mix ricotta with 1/2 cup of Parmesan; set aside.
- Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture.
- Layer with 2 more noodles, and spread with half the ricotta mixture.
- Repeat layering with remaining noodles , puree, noodles, and ricotta mixture.
- Cover baking dish with foil; place on a rimmed baking sheet.
- Bake until lasagna is heated through, about 45 minutes, remove foil, and continue baking until golden on top, 20-25 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.88 Kcal (1218 kJ) | ||
| Calories from fat | 71.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 12% | |
|---|---|---|---|
| Cholesterol | 22.77mg | 8% | |
| Sodium | 1019.54mg | 42% | |
| Potassium | 1282.32mg | 27% | |
| Total Carbs | 49.9g | 17% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 7.32g | 29% | |
| Protein | 8.13g | 16% | |
| Vitamin C | 39.9mg | 67% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.8mg | 21% | |
| Calcium | 249.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 37.76 Kcal (158 kJ) | ||
| Calories from fat | 9.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 12% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 8% | |
| Sodium | 132.35mg | 42% | |
| Potassium | 166.46mg | 27% | |
| Total Carbs | 6.48g | 17% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.95g | 29% | |
| Protein | 1.06g | 16% | |
| Vitamin C | 5.2mg | 67% | |
| Iron | 0.5mg | 21% | |
| Calcium | 32.3mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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