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Butternut Veggie Lasagna
Course
Main Course
Cuisine
Veggie
Preparation
Easy
Prep Time
40
minutes
minutes
Cook Time
40
minutes
minutes
Servings
6
Calories
494.16
kcal
Ingredients
Lasagna Filling
320
g
Butternut Squash
320
g
Red Kuri Pumpkin
250
g
Tomatoes
1
Carrot
60
g
Mushrooms
200
g
Zucchini
1
Clove of Garlic
1
Red Onion
Herbs (Thyme, Parsley, Bay leaf)
100
g
Grated Cheese
Béchamel Sauce
160
g
Butternut Squash
20
g
Butter
20
g
Plain Flour
25
cl
Skimmed Milk
2
pinch
Turmeric
1
pinch
Ground Pepper
Layers
300
gr
Lasagna Noodles
80
gr
Grated Cheese
120
gr
Mozzarella
Instructions
Prepare vegetables
Wash and peel the butternut; thoroughly wash the Red Kuri;
Finely dice the butternut and the Red Kuri;
Finely dice the zucchini;
Cut the tomato in four and remove the seeds; finely dice;
Finely dice the mushrooms;
Finely mince the onion;
In a large frying pan, gently heat the vegetables; add thyme and parsley; cover;
Cook on low heat for 30 minutes
Butternut Sauce
Roughly cut the butternut; simmer for 8 minutes until the butternut flesh is smooth;
Drain well the butternut flesh;
In a saucepan, melt the butter;
Add flour in one time, stir well at once;
Pour the milk and heat for 5 minutes, stir continuously; add Turmeric and ground pepper;
Remove from heat and add the butternut;
Mix with a hand mixer until smooth;
Make Lasagna Layers
Slice half of the mozzarella; dice the other half;
In an oven dish, spread some butternut sauce; arrange a layer of lasagna noodles;
Spread a layer of vegetables, topped with grated cheese;
Arrange a new layer of lasagna noodles;
Spread a layer of vegetables, topped with grated cheese and diced mozzarella;
Arrange a new layer of lasagna noodles; add mozzarella slices; scatter with grated cheese; Pour some sour cream;
Bake for 35-40 minutes;
Enjoy!
Nutrition
Calories:
494.16
kcal
|
Carbohydrates:
61.54
g
|
Protein:
25.72
g
|
Fat:
16.97
g
|
Saturated Fat:
9.77
g
|
Cholesterol:
49.45
mg
|
Sodium:
631.15
mg
|
Potassium:
915.82
mg
|
Fiber:
5.62
g
|
Sugar:
8.36
g
|
Vitamin A:
11831.76
IU
|
Vitamin C:
37.36
mg
|
Calcium:
519.69
mg
|
Iron:
2.39
mg