• prep: 15 min
  • cook: 1 hr 10 min
  • total: 1 hr 25 min
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  • servings:
  • Summary

    Slightly adapted from Gourmet

    Ingredients

    • 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 8 to 9 cups of cubed squash)
    • 3 tablespoons grapeseed or olive oil
    • 4 cups milk, 2% or whole
    • a few sprigs fresh rosemary and sage
    • 1 tablespoon minced garlic
    • 4 tablespoons unsalted butter
    • 4 tablespoons all-purpose flour
    • nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta (I use Barilla brand)
    • 1 1/3 cups freshly grated Parmesan
    • 1 cup heavy cream
    • 1/2 teaspoon salt

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 425 % Daily Value *
    • Total Fat: 30 g 45.82%
    • Saturated Fat: 16 g 77.85%
    • Trans Fat: 1 g %
    • Cholesterol: 76 mg 25.2%
    • Sodium: 463 mg 19.3%
    • Calcium: 367 mg 36.72%
    • Potassium: 657 mg 18.77%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 8.16%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 32 g %
    • Dietary Fiber: 4 g 14.03%
    • Sugar: 10 g
    • Protein: 11 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 4 g
    • Vitamin A 378.59%
    • Vitamin C 59.83%
    • Vitamin D 5.42%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk1
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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