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.
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.
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. 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 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.
★★★★★
It tasted great but it was a little dry for my liking.
★★★★
This Butternut Squash Lasagna was so delicious! It made a perfect Christmas Eve dinner! Thank you!
★★★★★
This Butternut Squash lasagna was excellent!
★★★★★
An absolute superb recipe. I always make it over a few days as it is a bit labor intensive, but oh, so worth it!!!
★★★★★
Now that was a good lasagna recipe! First time making lasagna, will surely make this again. Some steps take time, but nothing complicated or needing niche kitchen items or hard techniques. Nice to make a good looking creation that tastes even better than it looks. Definitely use the sage, it made the dish more dynamic.
★★★★★
Fantastic. First time making lasagna, will surely make this again. Some steps take time, but nothing complicated or needing niche kitchen items or hard techniques. Nice to make a good looking creation that tastes even better than it looks. Definitely use the sage, it made the dish more dynamic.
★★★★★
Well, I, like others, was skeptical, but dang! So good. I did take me a while to make (4 hours) but, I had an eager 8 year old wanting to help, so that greatly contributed to the length of the time it took to make this. After the recommended cooking time (just over an hour), I too, had uncooked noodles! (Despite using “No cook” noodles). After a panicked search on the computer, I discovered the trick of adding about a cup of water around the edges of the dish – between the noodles and the baking dish. I put the dish back in covered for about another 30 minutes and came out perfect! Did not miss the meat at all!!
★★★★★
Absolutely delicious! This was my Thanksgiving dinner. I made my own tofu ricotta but other than that, I followed the recipe exactly. Thank you for this keeper!
★★★★★
Creamy deliciousness! So good! Thank you! I will definitely make this again… and again.
★★★★★
This was easy to make (my first veggie lasagna!) and it turned out beautifully. It’s very delicious and my 5-year-old took one bite and said, “Mmmm.” I didn’t have a processor so I mashed and blended the squash sauce by hand, and used probably 3x the amount of water recommended, which worked for me.
★★★★★
Took a lot of time b/c I was cooking alone, but I LOVED this recipe. Would definitely make it again!
★★★★★
Followed the recipe. Looked as good as the photos and tastes fabulous.
★★★★★
Best lasagna we’ve ever made!
★★★★★
Best veggie lasagna ever! Made this for Friendsgiving last year and everyone loved it, planning on making it again this year for the family 🙂 definitely worth the effort
★★★★★
This recipe is delicious. I made the vegan version with tofu ricotta and vegan cheeses. My husband made yummy noises the whole time he was eating and my 2.5 year old and 8 month old girls both gobbled it up, too!!
★★★★★