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Butternut Squash and Mushroom Lasagna

A delightful and creamy vegetarian lasagna featuring layers of butternut squash, mushrooms, and a blend of cheeses, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 9 pieces lasagna noodles Regular or gluten-free
  • 2 cups butternut squash, peeled and diced Sweet and tender when cooked
  • 2 cups mushrooms, sliced Button or cremini varieties work well
  • 1 cup ricotta cheese Creamy filling
  • 2 cups mozzarella cheese, shredded For topping and filling
  • ½ cup Parmesan cheese, grated Adds a rich flavor
  • 1 piece onion, chopped For added sweetness
  • 2 cloves garlic, minced Enhances the flavor
  • 2 tablespoons olive oil For sautéing vegetables
  • 1 teaspoon basil, fresh or dried For flavor
  • 1 teaspoon oregano, dried For flavor
  • 2 cups tomato sauce Base of the lasagna layers
  • Salt and pepper to taste Salt and pepper, to taste For seasoning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large pot of salted boiling water, cook lasagna noodles according to package instructions. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until softened.
  4. Add sliced mushrooms and diced butternut squash, season with salt, pepper, basil, and oregano, and cook until the squash is tender (about 5-7 minutes).
Assembly
  1. In a bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well.
  2. In a baking dish, spread a layer of tomato sauce on the bottom. Layer three lasagna noodles on top, followed by half of the ricotta mixture, and then half of the vegetable mixture.
  3. Repeat the layers (noodles, sauce, ricotta, vegetables). Finish with a final layer of noodles, tomato sauce, and the remaining mozzarella and Parmesan cheese on top.
Baking
  1. Cover with foil and bake for 30 minutes. Remove the foil and continue to bake for an additional 15-20 minutes, or until bubbling and golden.
  2. After baking, allow your lasagna to cool for about 10 minutes before slicing.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for about 20-25 minutes.