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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. ground pork
- 1 1/2 lb. butternut squash (peeled, seeded and cut into 3/4-inch dice)
- 1 Tbsp. olive oil
- salt
- pepper
- 4 Tbsp. unsalted butter
- 2 cloves garlic (minced)
- 1/4 cup flour
- 2 cups milk (low fat)
- 1 1/2 cups half & half
- 1/4 tsp. nutmeg
- 2 ginger cookies (such as Ginger Snaps, roughly broken)
- 2 sage leaves (fresh, roughly chopped)
- 8 oz. no boil lasagna noodles
- 2 1/2 cups mozzarella cheese (shredded)
- 2 cups Gruyere cheese (shredded)
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Directions
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the squash and olive oil. Season with salt and pepper, transfer to a rimmed baking sheet and roast until the squash is tender, 25 to 30 minutes.
- Meanwhile, in a large skillet over medium heat, cook the pork, breaking it up with a spoon or spatula into large chunks, until no longer pink, 5 to 6 minutes. Use a slotted spoon to transfer to a bowl or plate and set aside.
NutritionView More
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800Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories800Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium690mg29% |
| Potassium1000mg29% |
| Protein42g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A270% |
| Vitamin C45% |
| Calcium90% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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