This comforting dish lands somewhere between a lasagna and a pie. Thinly sliced butternut squash and broken dried lasagna noodles are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple béchamel topping is made while your pie is in the oven, leaving you ample time to get on with assembling a big salad or a side dish of your choosing.
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Serving Size: 1 serving (209g) | ||
Recipe Makes: 6 servings | ||
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Calories: 469 | ||
Calories from Fat: 268 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 136.3mg | 42 % | |
Sodium 1977.1mg | 68 % | |
Potassium 265.2mg | 7 % | |
Total Carbohydrate 29.8g | 9 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 28.9g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 469
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