How To Make Vegetarian Thanksgiving Lasagna

The KitchnReviews(1)
kristel stowik: "I may make this again. Tastes best when eaten rig…" Read More
13Ingredients
260Calories
90Minutes

Ingredients

  • cooking spray
  • 1 butternut squash (large, about 3 pounds)
  • 10 ounces oven-ready lasagna noodles (or no-boil)
  • 15 ounces pumpkin purée (not pumpkin pie filling)
  • 1 cup crème fraîche
  • 1 large egg (lightly beaten)
  • 1 teaspoon dried sage
  • 1 teaspoon kosher salt (plus more for seasoning)
  • 1/2 teaspoon ground nutmeg
  • 1 ounce baby arugula (about 2 cups lightly packed)
  • 1 pound fontina cheese (grated)
  • 12 whole sage leaves (fresh)
  • 2 ounces grated parmesan cheese (finely)
Read Directions

NutritionView more

260Calories
Sodium31%DV750mg
Fat29%DV19g
Protein29%DV15g
Carbs3%DV10g
Fiber8%DV2g

PER SERVING *

Calories260Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat11g55%
Trans Fat
Cholesterol80mg27%
Sodium750mg31%
Potassium300mg9%
Protein15g29%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
I may make this again. Tastes best when eaten right away not very good as leftovers.