Butternut Squash Lasagna With Smoky Marinara

120 mins (prep 60, cooking 60)
22 ingredients
12 servings
I recently discovered how much I enjoy butternut squash and, once you get through the prepwork of cutting it up, how easy it is to incorporate into some favorite dishes. I believe you can also buy pre-diced at the supermarket, too. I came across this adapted recipe in an e-mail from myrecipes.com. The original recipe is in a March 2003 issue of Cooking Light (the lasagna and marinara were two different recipes, actually). I changed the recipes up a little bit. First, for family (taste) preference, and second, because this recipe originally made 2 8x8 pans of lasagna. Those bubbled over in my oven, so I changed that to 2 9x9 pans. The sauce recipe alone is very good, and it makes 6 cups.

Categories:  main-dish , comfort-food , taste~mood , <-4-hours , time-to-make ,
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Serving Size (246.03 g)
Servings 12
Amount per Serving
Calories 207.98 Calories from Fat 38.97
% Daily Value *
Total Fat 4.33g 79.91%
Saturated Fat 1.57g 94.29%
Trans Fat 0.0g %
Cholesterol 11.5mg 46.01%
Sodium 716.79mg 358.4%
Total Carbohydrate 24.51g 98.04%
Dietary Fiber 2.9 g 139.34%
Sugars 7.16 g %
Protein 18.99g 455.69%
Vitamin A 9144.88IU% Vitamin C 18.34mg%
Calcium 300.86mg% Iron 2.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh basil, fresh parsley, dried oregano, fire-roasted tomatoes, crushed tomatoes, crushed red pepper flakes, italian cheese blend, fresh flat-leaf parsley, freshly ground black pepper, large eggs


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