Eatingwell Squash & Leek Lasagna Recipe

Keto Friendliness Gauge

Net Carbs are 14% of calories per serving, at 42g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Eatingwell Squash & Leek Lasagna? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Eatingwell Squash & Leek Lasagna Recipe

  • Net Carbs are 14% of calories per serving, at 42g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Eatingwell Squash & Leek Lasagna Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 312 g )
Amount Per Serving
Calories: 303
Total Fat: 8g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 16mg
Sodium: 445mg
Total Carbohydrates: 46g
Dietary Fiber: 4g
Sugar: 9g
Protein: 14g
Calcium: 423mg Iron: 2mg
Potassium: 729mg Vitamin A: 859mcg
Vitamin C: 31mg Vitamin D: 1mcg

Ingredients

  • 4 cups nonfat milk
  • 1/2 teaspoon freshly ground pepper
  • 10 ounces lasagna noodles, preferably whole-wheat
  • 3/4 teaspoon freshly grated nutmeg
  • 2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
  • 2 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
  • 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
  • 1/4 cup toasted pine nuts, (see Tip)

Instructions

Visit Eatingwell's website to view the recipe instructions. (Via Edamam)