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Vegetarian Butternut Squash and Swiss Chard Lasagna

Soft and flavorful autumn vegetarian lasagna

Vegetarian Lasagna April
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Cost per serving: 1,91 €
Energy: 291 kcal / serving

Instructions

  • 1.   Cut the butternut squash into cubes and cook it in a large pot of salted water. Mash it and add the ricotta cheese, then gradually add the milk to obtain a smooth and creamy puree. Season with pepper and nutmeg.
  • 2.   Remove the stems from the Swiss chard leaves and blanch them in boiling salted water for 5 minutes. Drain and blend them with the ricotta cheese and garlic cloves. Add the grated Tomme cheese and season.
  • 3.   Generously butter a baking dish and layer the lasagna by alternating the butternut squash puree, a layer of lasagna noodles, and the Swiss chard mixture. Sprinkle with some grated Tomme cheese and repeat until all the ingredients are used. Finish with a layer of grated Tomme cheese and bake for 25 to 30 minutes at 180°C (if the top browns too quickly, cover with aluminum foil).

Ingredients for servings

  • 350 g of squash
  • 120 g of ricotta
  • 100 g of milk
  • 1 pinch of nutmeg
  • 250 g of chard
  • 120 g of ricotta
  • 150 g of tomme de Savoie
  • 2 garlic cloves
  • 1 lasagna sheet

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    291 kcal
    15 %
  • Fat
    18,69 g
    27 %
  • of which saturated
    12,59 g
    63 %
  • Carbohydrates
    9,72 g
    4 %
  • of which sugar
    4,8 g
    5 %
  • Protein
    18 g
    36 %
  • Fibers
    2,54 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.