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White Skillet Lasagna with Butternut Squash and Kale
THE SPIFFY COOKIE17Ingredients
55Minutes
660Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. olive oil
- 1 sweet onion (small, diced)
- 4 cloves garlic (minced)
- 1 lb. butternut squash (peeled, seeded, and cubed, about 2 cups)
- 16 oz. vegetable broth (can of)
- 1 tsp. salt (divided)
- 1/2 tsp. black pepper (divided)
- 1/4 tsp. ground nutmeg
- 2 cups milk
- 3 oz. cream cheese
- 2 Tbsp. sage (freshly chopped, plus more for garnish)
- 1 tsp. thyme (freshly chopped)
- 3 cups small shell pasta (I used cavatappi)
- 1 cup ricotta cheese
- 2 kale (lightly packed cups chopped)
- 1 1/4 cups shredded mozzarella (divided)
- 1/2 cup shredded Parmesan cheese (plus more for serving)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium1330mg55% |
| Potassium880mg25% |
| Protein30g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate75g25% |
| Dietary Fiber5g20% |
| Sugars15g |
| Vitamin A210% |
| Vitamin C40% |
| Calcium60% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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