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.
We can only be said to be alive in those moments when our hearts are conscious of our treasures.~ Thorton Wilder
Here’s a delicious vegetarian or vegan main dish, worthy of your holiday table – Butternut Lasagna with Mushrooms and Sage. So comforting and homey.
What I love about this recipe is the butternut lasagna can be made ahead (or in stages) and stored in the fridge until ready to bake. When it comes out of the oven, beautifully golden and bubbly, your house is sure to smell amazing!
How to make Butternut Lasagna | 30-second Video
A delicious cozy recipe, for Butternut Lasagna – full of fall flavors. And it’s easily made vegan! Butternut squash is roasted in the oven and becomes the silky sauce that infuses the lasagna with such goodness. I know you will love it! Perfect for vegan thanksgivings.
This week I’m so excited to be partnering with Beaujolais Wine to help share how versatile and lovely the wines from the region are, while being very affordable and approachable. The perfect wine to bring to your Thanksgiving day gathering!
Beaujolais, in case you’re unfamiliar, is a region in France located just south of Burgundy with gentler, milder temperatures. Wine here most often is produced from Gamay grapes, which have thin skins, low tannins, and makes for a light, drinkable everyday red that is friendly on the palate, and pairs well with many dishes. Beaujolais also comes in white and rosé -which I actually didn’t know but am so excited to try!
Butternut Lasagna starts with a roasted butternut puree, which becomes the “sauce”. You could roast this off the night before and cool in the fridge until ready to assemble. Or cook the butternut whole, in a instant pot for 22 mintues.
I use uncooked lasagna noodles to save time- such a godsend!
Layer with ricotta and mushrooms, shallots and sage…..or substitute this vegan tofu ricotta!
For extra luxuriousness, drizzle with a little optional, but tasty, truffle oil.
You’ll repeat the layers a couple of times and then bake!
Top the butternut lasagna with cheese for added richness if you like, keeping in mind all the amazing “meltable” vegan cheese out there these days.
Sometimes, instead of adding a final layer of grated cheese, I’ll make a light, quick béchamel sauce…. purely because I prefer the look of it ( from my catering days) compared to the grated cheese “look”. See recipe notes for more info. 🙂
When the Butternut lasagna comes out of the oven it will smell heavenly. Beautifully golden and fragrant!
For a special dinner, an added touch is to make crispy sage leaves as a garnish over the butternut lasagna. You could also drizzle with your favorite pesto, for a little color. Both optional.
So hearty and delicious! Serve the butternut lasagna with a tasty fall salad and you have a yummy meal!
Hope your Thanksgiving is beautiful….. and you enjoy this Butternut lasagna! I know for sure, you will love the leftovers.
Cheers friends!
xoxo
Butternut Lasagna with Mushrooms and Sage
- Prep Time: 60 mins
- Cook Time: 60 minutes
- Total Time: 2 hours
- Yield: 9
- Category: vegetarian, main,
- Method: Baked
- Cuisine: northwest
Description
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!
Ingredients
- Small butternut squash ( 2.5lbs – 3lbs) (you’ll need about 4 cups, roasted)
- ½ a sweet onion, sliced into big wedges
- olive oil for drizzling
Mushroom Filling:
- 2 tablespoons olive oil or butter
- 1 ½ lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)
- 1 fat shallot or ½ onion, diced
- 4 garlic cloves, chopped
- 2 tablespoons fresh chopped sage
- ½ teaspoon salt
- optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.
Ricotta Mixture:
- 1 lb ricotta cheese (or sub vegan tofu ricotta) If using the tofu ricotta, no need to add more salt or egg. Just nutmeg 🙂
- one egg (optional)
- ½ teaspoon nutmeg
- ½ teaspoon salt
Butternut Puree:
- 3 tablespoons olive oil
- 3–6 tablespoons water
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 1 /2 cups grated mozzarella cheese ( about 3–4 ounces) or sub vegan “meltable” cheese
- ½ cup romano or parmesan ( about 1 ounce) or sub vegan
- 9 lasagna noodles (uncooked)
- Garnish with 9 crispy sage leaves (optional, see notes)
Optional Quick Béchamel Sauce:
Instructions
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.
Lower oven to 375F
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 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 refridgerate.
Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don’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 “sauce”.
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 3 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 3 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 three 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 assmeble this 1-2 days before baking.
Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagana, place a layer of parchment beween 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.
Notes
Optional Béchamel: So instead of sprinkling the remaining cheese on top (which is totally fine, especially if pressed for time) I’ll make a quick light béchamel sauce to pour over the final layer of butternut puree using the remaining cheese. This just gives it a creamier look and feel (compared to the look of melted, grated cheese). This is just a personal preference, that makes it look more appealing (from my catering days). Totally up to you. 😉
To make the bechemel: heat the oil or butter in a small pot over medium heat. Add the flour, and toast it for 1-2 minutes. Gradually whisk in the milk, whisking out any clumps and browned bits. Stir in salt, pepper and cheese, stirring until melted and incoporated.
A great way to conquer this is to make the compenents in stages. Make the butternut puree one day, the filling the next (storing in the fridge) assembling the next day, baking the next etc. OR Feel free to make this all ahead (refrigerate) and bake before serving, remembering to pull it out of the fridge for at least one hour before baking to let it come to room temp, for even baking.
This can also be baked and frozen.
To make the crispy sage leaves, generously coat the bottom of a small skillet with olive oil over medium heat. Place each leave ( leaving a little stem is cute) into the hot oil and fry each side, around 30 seconds, or until crisp. Place on a paper towel to blot. Do one tester first, to get the timing right. You want them crisp, but still green, not too brown.)
Keywords: Butternut lasagna, Butternut lasagna recipe, vegetarian lasagna, vegan main dish, vegan thanksgiving recipes, vegan christmas recipes, vegan thanksgiving, vegetarian lasagna recipes, butternut recipes, mushroom lasagna, mushroom lasagna recipes
I have sent this recipe to anybody I care about LOL it is sooo delicious, I want everyone to experience it. Very easy, barely any chopping, very sophisticated. 10/10, will make again… And again..and again!
★★★★★
Haha! Love it! Thanks Bryan!
Honestly the best vegetarian lasagne I’ve ever made or tried! It’s delicious but easy to make. Steps are clear and simple but the end result is amazing!
Can’t wait to share it with my family and friends! Thanks for the recipe, I can’t wait to try your other vegetarian dishes
★★★★★
thanks so much!
Great recipe!
★★★★★
Wow!!!!!!!
My teenage daughter told me she wanted to be vegetarian the other day. I thought it would be good to go meat free a few times a week. I made this recipe. It took ages! I would definitely recommend doing it in stages. My teenage son said he would never eat a vegetarian meal but guess what? He asked for seconds! It was delicious. Mine didn’t look as pretty as the picture but it tasted so good. I made the bechamel sauce for the top. I wouldn’t make it without that again. Thank you so much for the recipe.
★★★★★
Btw I couldn’t find fresh sage so I used 1 table spoon of dried
Worth the time! So delicious!!!! Broke up the steps throughout the day so it seemed manageable with a 2 year old running around needing my attention too. I will definitely be making this again.
★★★★★
This was absolutely delicious! Even the picky eaters of the family went back for seconds. Thank you for sharing.
★★★★★
This was fantastic! We loved every bite! Used cottage cheese instead of ricotta, and put apples in my side salad to add to the autumn “feel”. Soooo good. Thank you for sharing!
★★★★★
Thanks so much and glad you liked it!
What kind of mushrooms would you recommend for this dish?
Most any kind will work- cremini, portobellos, wild mushrooms, etc.
I don’t often leave comments, but felt I really had to on this one! My nephew is visiting from university and as we don’t get to see him too often I wanted to cook something a little different for him.
This recipe was absolutely gorgeous! Very tasty, very filling whilst being light at the same time. Every plate was wiped clean and the leftovers were all boxed up and taken away by both my nephew and my sister!
I’d definitely recommend this recipe – It was easy to make and delicious!
★★★★★
Great to hear, and really appreciate the comment Lyndsay!
I made this tonight and it’s delicious
★★★★★
The best lasagna ever! I loved cooking this recipe and it both feels healthy and tastes amazing. This will be amongst my favorite dishes to make.
★★★★★
Thanks so much Eva- glad you liked it.
This might be a stupid question but are ‘uncooked noodles’ different from regular noodles? Or are they the same, just have to put them in raw and they cook on the oven?
They are the same, just raw!
This was fantastic! A special surprise for our family on Mother’s Day during this season of the virus. I made the basic recipe (without the richer options of added egg in the ricotta and the bechamel sauce) and it still turned out super. I can’t say enough, super yummy!
I am not exaggerating when I say this recipe was one of the most delicious meals I have ever made! Just wonderful! I made the vegan version which was easy and healthier. Thank you so much for sharing and I will be making again and again!
★★★★★
This is a phenomenal recipe. Definitely helped to do this in chunks as recommended. I would also strongly recommend letting it rest when it comes out of the oven so everything can gel together. Mine is even better on day 2. We added a bunch of fresh Swiss Chard to ours, and had to sub rosemary for sage and fresh mozzarella for shredded (coronavirus ingredients). Whole family loved it. Thanks for this!
★★★★★
Awesome- Great to hear Lindsay!
With limited ingredients, can you use fresh mozzarella instead of grated? It’s all the cheese I have. Thanks for the advice. This recipe looks absolutely amazing and I have been cooking many others from your site. You are a great resource.
totally!
This recipe was great! I used pumpkin instead of butternut squash; the sage and mushrooms complemented the pumpkin really well. Will definitely keep this recipe in my weekly meal rotation! Thanks!
★★★★★
Yay- happy you liked it Nick!
Made this last weekend for Sunday dinner (in April) and it was AMAZING!
Voted best lasagna ever by family~
Many tasteful thanks:)
★★★★★
AWESOME!!!
I’m going to try this recipe, however, I am going to roast pre-cubed butternut squash to save time.
Love it!