Easy Butternut Squash Lasagna
Easy Butternut Squash Lasagna - Layered pleasure for the whole family
Healthy, because
Even smarter
Nutritional values
Abundant calcium makes Swiss chard a superfood for strong bones and firm teeth. But the leafy vegetable can do even more: provitamin A keeps the eyes fit and ensures optimal vision - even at night.
Depending on the season, the chard can be replaced with fresh or frozen spinach. Since the recipe is well suited as a Meal Prep, you are welcome to prepare a little more and freeze it, so the Lazy Lasagna with chard and gorgonzola will keep for a few days in the refrigerator or even a few weeks in the freezer.
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 11 mg | (1,000 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 128 mg | (9,143 %) | ||
| Folate | 2.4 μg | (1 %) | ||
| Pantothenic acid | 16.4 mg | (273 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,393 mg | (35 %) | ||
| Calcium | 862 mg | (86 %) | ||
| Magnesium | 242 mg | (81 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 head Swiss chard (large)
- 9 ozs Butternut squash
- 2 shallots
- 2 garlic cloves
- 2 Tbsps butter
- 1 Tbsp Whole Grain Spelt Flour
- 8 ozs milk (whole)
- 12 ozs Whipped cream
- 4 ozs Gorgonzola
- salt
- Nutmeg
- peppers
- 24 ozs Whole grain lasagne sheets
- 2 ¾ ozs Emmentaler cheese
- 2 ozs walnut kernels
- ½ bunch Basil
Kitchen utensils
Preparation steps
Chard clean, wash and cut into strips. Cut pumpkin flesh into small cubes. Peel and finely dice shallots and garlic. Heat 1 tablespoon butter in a pot. Sauté shallots, pumpkin and garlic in it over medium heat for 3 minutes. Add chard, stir to combine, and remove vegetables from pot.
Foam remaining butter in saucepan. Stir in flour and sweat. Deglaze with milk and bring to a boil, stirring. Add cream and about half of the Gorgonzola and stir over medium heat until dissolved. Season to taste with salt, 1 pinch of freshly grated nutmeg and pepper. Add the chard and pumpkin mixture again.
Layer the contents of the pot alternately with the lasagna sheets in an ovenproof pan. Finish with a layer of lasagna sheets. Grate Emmental cheese and sprinkle on top of lasagna. Crumble remaining Gorgonzola on top. Coarsely chop walnuts, spread on top and bake the lasagna in a preheated oven at 200 °C /400 °C for about 40 minutes. Wash basil and shake dry. Garnish Lazy Lasagna with basil and serve directly from the pan.
