Description
This Butternut Squash Lasagna recipe combines creamy roasted butternut squash sauce with a savory mushroom and spinach filling layered between tender no-boil lasagna noodles and a ricotta mixture. Baked to golden perfection and optionally topped with a luscious béchamel sauce or crispy sage leaves, this comforting vegetarian dish is perfect for a hearty meal with a twist on traditional lasagna.
Ingredients
Scale
Creamy Butternut Squash Sauce:
- 1 medium butternut squash (2 1/2 lbs- 3 lbs), about 3 cups cooked
- 1/2 sweet onion, sliced into big wedges
- Olive oil for drizzling
- 1/2-1 cup water or vegetable broth
- 3 tablespoons olive oil
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Mushroom Spinach Filling:
- 2 tablespoons olive oil or butter
- 1 1/2 lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)
- 1 fat shallot or 1/2 onion, diced
- 4 garlic cloves, rough chopped
- 2 tablespoons fresh chopped sage (or substitute thyme or rosemary)
- 1/2 teaspoon salt
- Optional: 2-3 handfuls baby spinach or other greens, wilted
Ricotta Mixture:
- 1 lb ricotta cheese (or sub vegan tofu ricotta)
- 1 egg (optional)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Lasagna:
- 1 1/2 cups grated mozzarella cheese (about 3-4 ounces) or substitute vegan meltable cheese
- 1/2 cup pecorino or parmesan cheese (about 1 ounce), or vegan substitute
- No-boil lasagna noodles (enough for 3 layers) or regular boiled noodles cooked to al dente
- Optional: crispy sage leaves or arugula pesto for garnish
Optional Quick Béchamel Sauce:
- 1 1/2 tablespoons olive oil or butter
- 1 1/2 tablespoons flour
- 1 cup milk or nut milk
- Generous pinch salt, pepper, and nutmeg
- Remaining 1/2 cup mozzarella and 2 tablespoons parmesan or meltable vegan cheese
Instructions
- Prepare Butternut Squash Sauce: Preheat the oven to 425°F (220°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut-side down on a parchment-lined baking sheet. Arrange the onion wedges next to it, drizzle with olive oil, and roast for 30-40 minutes until fork-tender. Let cool. Alternatively, cook whole in an instant pot for 22 minutes. Once cool, scoop out 3 to 3 ½ cups of squash flesh into a food processor. Add the roasted onion, olive oil, water or broth, salt, pepper, and garlic powder. Puree until very smooth and saucy enough to pour. Add more water if necessary.
- Cook Mushroom and Spinach Filling: Heat olive oil or butter in a large skillet over medium heat. Add the mushrooms, shallots (or onion), and salt. Sauté until mushrooms release their liquid and begin to brown. Add garlic, fresh sage (or herbs), and pepper, cooking for another 2-3 minutes until garlic is fragrant. Turn off heat and optionally stir in baby spinach to wilt. Adjust salt and pepper to taste. Optional: add a drizzle of truffle oil for enhanced flavor. This mixture can be made up to 3 days ahead and refrigerated.
- Mix Ricotta Mixture: In a bowl, combine ricotta cheese with the egg (if using), nutmeg, and salt. Use a fork to mix until smooth. The egg is optional but adds richness.
- Lower Oven Temperature: Reduce oven temperature to 375°F (190°C) in preparation for baking the lasagna.
- Assemble the Lasagna: Grease a 9 x 13-inch baking dish. Spread 1 cup of butternut squash sauce evenly on the bottom. Layer with the first set of lasagna noodles. Spread half of the ricotta mixture over the noodles. Top with half of the sautéed mushroom and spinach filling. Sprinkle with ½ cup mozzarella and 2-3 tablespoons pecorino cheese. Add the second layer of noodles, drizzle with 1 cup butternut sauce, and spread the remaining ricotta mixture evenly. Add the remaining mushrooms with any bits of onion and sage. Sprinkle again with ½ cup mozzarella and 2-3 tablespoons pecorino. Add the final noodle layer on top, cover with the remaining butternut sauce, and either sprinkle with remaining cheese or spread the optional béchamel sauce over it.
- Bake the Lasagna: Cover the assembled lasagna tightly with parchment paper followed by foil, ensuring no foil touches the food to prevent aluminum leaching. Bake for 40 minutes at 375°F. Then uncover and bake an additional 15-20 minutes until golden and bubbly on top.
- Rest and Serve: Let the lasagna rest for 10 minutes before cutting into 9 servings. Garnish with optional crispy sage leaves or arugula pesto for added flavor and presentation.
Notes
- The butternut squash sauce should be loose and saucy when using no-boil noodles to ensure proper cooking.
- Baking with parchment under the foil prevents the foil from touching wet food, minimizing aluminum leaching.
- Ricotta mixture egg is optional but enhances richness.
- Mushroom filling can be made up to 3 days in advance; squash sauce up to 4 days ahead.
- Consider using vegan cheese and tofu ricotta to make this recipe vegan-friendly.
- Optional crispy sage leaves garnish adds a delightful texture and aroma.
- For a richer top layer, use the quick béchamel sauce as directed.
Nutrition
- Serving Size: 1 slice (1/9 of recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg
