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.
How to make Butternut Lasagna
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 no-boil 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.
Expert TIP
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!
Expert Tip #2
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. I love this with Arugula Pesto!
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
More recipes you may like!
- Roasted Eggplant Lasagna with Arugula Pesto
- Broccoli Manicotti with Burrata
- Butternut Squash Gratin with Leeks, Sage and Walnuts
- Butternut Risotto with Leeks (Instant Pot or Stovetop)
- Roasted Butternut Enchiladas with Mole Sauce
- Roasted Butternut Tikka Masala
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
- no-boil lasagna noodles (uncooked)
- Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto
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 or cook whole in an instant pot for 22 minutes.
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 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’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 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.
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.)
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I’d like to turn this into a “freezer meal” that I can prep for my elderly parents to stock their freezer on my next visit to them. Should I freeze it before or after baking? Should it be thawed before cooking or reheating? Any tips are greatly appreciated.
I would freeze after baking and thaw before reheating. 🙂
Hi Sylvie!
This recipe looks delicious and I am planning to make it soon for a family get together. After reading the comments, it seems some people have had issues with the top layer of noodles not being fully cooked. Would this recipe work if I were to cook the noodles before assembling the lasagna? If so, should I cook them fully or somewhat undercooked? As well, the arugula salad pictured looks perfect to go with this dish. Do you have a recipe for the salad pictured? or if not could you suggest a dressing for a simple arugula salad that would pair well with the lasagna?
Many thanks! Paula 😀
I would par-cook them- slightly undercook. Or buy no-boil noodles? You could make the Fig Arugula Salad and sub pears if you cant find the figs?
This recipe is so delicious !
Melts in your mouth.😋
Time consuming but worth it.
My family really enjoyed it .
★★★★★
Thanks Danielle. Glad you liked it! Yes, easiest made in stages. 🙂
Prepared last night for my family. They loved it. Comments were ‘ its so delicious. I also love the tofu Ricotti. Amazingly simple to prepare and so very good. Tried two of your recipes so far and they are both winners. Thank you.
★★★★★
Yay Carol! So happy it was a hit!
I’ve made this twice and it’s AMAZING! I used frozen butternut squash and ground sage and it was fantastic. Freezes beautifully and always wows a crowd, even my meat loving husband devoured this.
★★★★★
Great to hear Amanda!
This was absolutely delicious; one of the best recipes I’ve tried in awhile. I added the spinach with the mushrooms and loved it. The recipe is a bit labor intensive, but all the suggestions for prep ahead of time were very helpful. I will definitely be making this again.
Thanks Megan and glad you liked it!
An absolutely beautiful recipe! Will become a regular in my home ☺️
★★★★★
Great to hear Felisha!
Hi. Would like to make this but I have to use Gluten free noodles. I can find these but not in “no boil”. So if I boil the noodles first how should I adjust the recipe ingredients and or bake time?
I would par boil them. Boil to al-dente, keep everything else the same.:)
Very delicious! I’ve been searching for a tomato free lasagna, and this is perfect! I agree with others about using 2lb of mushrooms – the more the merrier! I also added a few tablespoons of minced fresh parsley into my ricotta mixture because I had it on hand. I also used milk when puréeing the squash which lent a wonderful, creamy flavor! I will definitely be making this regularly!
★★★★★
thanks, Sarah- glad you enjoyed it!
Love this recipe, it has now become a staple. I make it every few weeks. Thank you so much!!
★★★★★
Awesome Stef! Glad you enjoyed this!
I noticed you said it can be baked and frozen. Could you freeze right after prepping, and then bake from frozen, later?
hey Sarah-I don’t see why not, but personally haven’t tried it that way- but I know it freezes well after baked. 🙂
I made a vegan version using tofu and vegan mozzarella along with spinach and it was delicious.
★★★★★
Love it!
Soooooo good! I did everything on one go and it took me about 4 hours for prep+bake. Everything including tofu ricotta and arugula pesto. As what a previous review mentioned, I also think using 2 lbs of mushroom + 1 whole head of roasted garlic in the butternut purée is a great idea. Would totally make this regularly.
★★★★★
(I also made the bechamel sauce.)
★★★★★
Thanks Bowie!
This was the best veg. recipe that I tried! A bit of a chore with the squash, but worth it! My husband who is a meat and potato man liked this, so its a winner!!
★★★★★
Great to hear Lynn!
Absolutely delicious! Will make again.
★★★★★
This was incredible! Really amazing flavour and so satisfying. This is definitely our new favourite lasagna recipe:)
★★★★★
Can I use cottage cheese instead of ricotta?
You can but texture and flavor will be different- tangier.
This was truly delicious and I will be adding this to our regular list of dinners. Such great flavors!
★★★★★
Great recipe and unlike anything else I’ve made before. I made a couple tweaks for my own preferences. Mushrooms were on sale at my store, so I used 2 pounds – would do that again. I added 4oz goat cheese to the ricotta and it was delicious. I also needed slightly more ricotta than called for to do the second layer and fortunately had a big tub. I made the mushrooms and squash early in the day while working at home so it felt manageable. Since I was roasting the squash anyway, I also roasted a whole head of garlic alongside and added that to the squash. I added a little water to the bottom layer of squash in the pan to help it all steam. I don’t know if it was because the squash and mushrooms were kind of cold when I assembled the lasagna, but after 45 minutes I lifted the foil and the top no-boil noodles were still hard. I let it go another 25 minutes with the foil on and the ones in the middle and bottom were fine but the top were still firm. They were edible, and since it was getting late, we ate it but it could have gone a little longer. I think when I reheat the leftovers tonight they will soften up. I did make the béchamel and would do so again. I also used a dish that was slightly deeper than a standard 9×13. Anyway, despite the slight noodle issue it was delicious and a keeper, I’ll just allow more time for baking. Thank you.
★★★★★
handy tips thanks, going to try this.
Delicious! Loved by our dinner guests, both vegetarian and not. Next time will do it in stages over time.
★★★★★
I just tried it for the first time, this was absolutely delicious. I will definately be making it again and again.
★★★★★
Going to make this tomorrow. If I cook the noodles before, what would the baking time be? Thanks
Oops sorry for the delayed response. I would say until it’s hot all the way through…35 minutes??
Followed exactly, including spinach, but without bechamel. It was fantastic and I’ll definitely make it again! Thanks!
★★★★★
I have a technical issue. I tried to pin the recipe on Pinterest, and it won’t save. I’ve been able to pin other recipes since then, but for some reason this still won’t pin. Do you think there could be an issue with the recipe link?
Hi, I’m noticing that too. I adjusted it, can you try again and let me know?
Fabulous recipe! Was timing consuming as I did it all in one day. Next time I will make it over a couple of days. So very delicious. Even hubby loved it. Definitely well worth the time it takes to prepare.
★★★★★