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Lasagna layered with butternut squash puree, spinach, béchamel sauce & mozzarella cheese
Ingredients: butternut squash, 2% milk, lasagna sheets (semolina (wheat), durum wheat flour, eggs, niacin, iron (ferrous lactate), thiamine mononitrate, riboflavin, folic acid) (wheat), mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), rice flour and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) (milk), onions, spinach, butter (milk), ricotta cheese (pasteurized whey, cream, milk) (milk), eggs, flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) (wheat), garlic, sea salt, oregano, parsley, cracked black pepper, ground nutmeg
Serving Size: 11.4 oz, Calories: 480 (from Fat: 230), Total Fat: 26g (Saturated: 15g, Trans: 0g), Cholesterol: 115mg, Sodium: 250mg, Total Carbohydrate: 47g (Dietary Fiber: 4g, Sugars: 8g), Protein: 18g
Contains: Eggs, Milk, Wheat
Posted by gb on 8th Mar 2017
Lunch or dinner you can't go wrong. The only thing left is to serve it for brunch. Like most of Eat Local meals I bake in the oven for an additional 5-10 minutes. Add a green salad and your favorite white vino for dinner.
Posted by Angela on 9th Nov 2015
Mouthwatering!! Trying to find ways to cut down on meat in our household whtuoit hubby noticing (he’s a carnivore deluxe) I can see that this will go down a treat. He and my girls love lasagna. Thanks for sharing.P/S I can relate to trying to cook with little people underfoot;-)
Posted by Angie on 30th Jul 2015
This is our family's absolute favorite. We are so happy to have it back on the menu in the summer! When cooked in the oven, it comes out just perfect! Just enough cheese, just enough squash, and lightly browned on top. Yummy!!!