Butternut Squash and Hazelnut Lasagne

This Butternut Squash and Hazelnut Lasagne recipe contains fresh mozzarella, milk, butternut squash, parmigiano-reggiano, unsalted butter and more.

6 Servings - 1 hr - epicurious.com

Servings:6 | Calories:832 | Total Fat:46g | Chol:140mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 46g

71 %

Sat Fat 29g

145 %

Total Carb 50g

17 %

Fiber 5g

20 %

Sugars 18g

---

Cholesterol 140mg

47 %

Sodium 1153mg

48 %

Protein 58g

116 %

Calories:

50% Fresh mozzarella

24% Others combined

12% Milk

12% Butternut squash

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.

Incomplete info for : Hazelnuts

1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2 inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2 inch) sheets no-boil lasagne (1 / 2 lb)

Directions : View recipe directions on epicurious.com

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