Recipe by rachaefia
"Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week."
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butternut squash, halved and seeded
olive oil, divided, or as needed
1 (8 ounce) package
sliced fresh mushrooms
1 (10 ounce) package
frozen chopped spinach, thawed and drained
grated Parmesan cheese, divided
fresh sage leaves, shredded, or to taste
salt and ground black pepper to taste
1 (16 ounce) package
minced fresh ginger
shredded mozzarella cheese
Good as vegetarian or with sausage. I made the cream sauce with butter, flour, milk, nutmeg, salt & pepper (not cornstarch). Omitted honey & ginger.
This was so good! Such since alternative to traditional lasagna. I even messed up a bit with the quantities and it was still great.
Amazing! I left out the spinach to make it a bit more kid friendly.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 400
** Calories from Fat: 107
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