Butternut Squash Lasagna

• 1 medium butternut squash (halved and seeded, (about 2½-3 pounds) $3.85)
• 2 tsp poultry seasoning (divided, (4g) $0.18*)
• 2 Tbsp cooking oil (divided, (1 oz.) $0.07)
• 1 tsp salt (divided, (3g) $0.02)
• ½ tsp black pepper (divided, (0.6g) $0.06)
• 1 cup cottage cheese (225g, $0.95)
• ½ cup vegetable broth (4 oz., $0.08**)
• 1 cup onion (finely diced, (150g) $0.70)
• 3 garlic cloves (minced, (1 Tbsp) $0.22)
• 8 oz. white mushrooms (finely chopped, (227g) $1.78)
• 4 cups kale (chopped, (268g) $0.95***)
• 4 Tbsp butter (56g, $0.46)
• 10 fresh sage leaves ($0.89)
• ¼ cup all-purpose flour (31g, $0.04)
• 3 cups whole milk (24 oz., $0.74)
• ½ cup Parmesan cheese (grated, (50g) $1.16)
• 10 oven-ready lasagna noodles (I use 9-10 sheets, $1.02****)
• 4 cups mozzarella cheese (shredded, (1 lb, 450g) $3.78)

Nutrition

calories

458 kcal

fat content

25 g

serving size

1 slice

fiber content

4 g

sodium content

875 mg

protein content

23 g

carbohydrate content

38 g