butternut lasagna recipe

Butternut Lasagna with Wild Mushrooms and Sage, - a delicious vegetarian or vegan main dish, perfect for your holiday table! This can be made ahead, and baked right before serving! Try using Smoked Mushroms!

Butternut Lasagna with Mushrooms and Sage

butternut squash

½ a sweet onion, sliced into big wedges

olive oil

½ lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)

shallot

garlic cloves, chopped

sage

salt

spinach

egg (optional)

nutmeg

water

pepper

garlic powder

cheese cheese

romano

no-boil lasagna noodles (uncooked)

Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto

olive oil (or butter)

flour

milk (or nut milk)

salt, pepper and nutmeg

mozzarella

START THE BUTTERNUT

. Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment-lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes.

Make the mushroom filling

In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper.  Cook until garlic is fragrant, about 2-3 more minutes, turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil. You could make this 1-3 days ahead and refrigerate.

Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don&#8217;t have to add the egg, but it adds a nice richness.)

Make the BUTTERNUT SAUCE

When the butternut is cool enough to handle, scoop all the flesh out into a food processor. You should have about 4 cups. Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until smooth. You will need at least 3 1/2  cups pureed and you want it to be almost saucy, like a marinara sauce ( so add water if need be!). This will act as the &#8220;sauce&#8221;.

Assemble the lasagna

. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with  lasagna noodles. Add ½ of the ricotta mixture and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese. Add more lasagna noodles. Spread out the rest of the ricotta mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions and sage) and sprinkle with another ½ cup shredded mozzarella and couple tablespoons parmesan. Place the final noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese ( or make the creamy béchamel sauce.- See notes. ) You could assemble this 1-2 days before baking.

Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagna, place a layer of parchment between the foil and lasagna). Uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 9 servings.

Garnish with optional crispy sage leaves.

This was terrific! My household has dietary preferences from avowed near-daily meat-eaters to near-vegetarians, and everyone loved it.

I made a couple of tweaks based on what I had on hand, in order to avoid a separate trip to the grocery store (of course, once I found the recipe, I had to make it THAT DAY).
1) I had bricks of frozen squash purée but not a fresh whole squash, so I just went with it. The two 400g bricks got me just over 3 cups of squash purée, but I had to add nearly a cup of water to get to a sauce-like consistency, so I got to 4 cups of sauce just fine. Will definitely try again with a roasted fresh squash!
2) I had only about 1lb of mushrooms, but did have four small zucchini left over that needed using up (plus ~250g spinach), so I did! I cut the zucchini into -1cm slices, then the slices into quarters. I cooked the mushrooms for a bit first, then added the zucchini for the last few minutes (cooked just until tender-crisp) and wilted the spinach. I bumped up the seasoning a bit in this layer to compensate for the extra veggies. The resulting lasagna JUST fit in my deeper 9x13 pan, but did still fit!

I made the optional bechamel for the top, and the final lasagna was wonderfully creamy.

As a side note, I've been using the shorter, flat Molisana no-boil lasagna noodles lately instead of the longer, wavy noodles. I really like how they fit my pan and have had good success with the top layer cooking through reliably. They also have a nice finished texture. Someone recommended them to me and I've been really happy with them, so thought I would pass on the tip!

I halved the oil, used tofu and plant based shredded mozzarella  and it’s still crazy good.  I can only imagine how mind blowing the original recipe must be.  Sylvia, you’re incredibly gifted.  Thank you fir sharing your gift!

Making it again right now! I’ve made this a handful of times now and it always turns out so dang good! Sure, it takes forever the first time, but it’s so worth it! I use Kite Hill almond milk ricotta because my partner is allergic to soy. Or I make my own cashew ricotta. Violife mozzarella and Parmesan are a must for dairy-free people like me. So good. I had to write a review! Thank you!

This is scrumptious and fancy enough for company.  A wonderful fall recipe!  I didn’t make the bechemel or the fried sage leaves but otherwise followed the recipe exactly. Will definitely be making this again.

https://content.jwplatform.com/videos/Kb3mKF39.mp4

Butternut Lasagna with Wild Mushrooms and Sage- a cozy vegetarian (or vegan) main dish, perfect for your holiday feast! This can be made with no-boil noodles and can be made ahead! Or make it stages- see notes.

Top 1 butternut lasagna recipe recipes from across the web

The most viewed butternut lasagna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut Lasagna with Mushrooms an...

Top 1 butternut lasagna recipe recipes from across the web

The most viewed butternut lasagna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Lasagna with Mushrooms an...

The most viewed butternut lasagna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine