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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
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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. Info not found for
1 items
in the list.
Incomplete info for :
Hazelnuts
Ingredients
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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Butternut Squash and Hazelnut Lasagne
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