Butternut Lasagna with Wild Mushrooms and Sage- a delicious vegetarian (or vegan) main dish, perfect for your holiday feast ! This can be made with no-boil noodles and can be made ahead!
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. The nice part is the butternut lasagna can be made ahead 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!
A delicious cozy recipe, 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!
It starts with a roasted butternut puree, which you could roast off the night before and cool in the fridge until ready to assemble.
I use uncooked lasagna noodles to save time.
Layer with ricotta and mushrooms, shallots and sage…..or substitute this vegan tofu ricotta!
For extra luxuriousness, drizzle with a little truffle oil.
You’ll repeat the layers a couple 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 of the oven it will be golden and fragrant!
For an added touch, make crispy sage leaves as a garnish over the butternut lasagna. You could also drizzle with your favorite pesto, for a little color.
So hearty and delicious! Plus it pairs so well with the Beaujolais!
Hope your Thanksgiving is beautiful….. and you enjoy this Butternut lasagna! I know for sure, you will love the leftovers.
Butternut Lasagna with Mushrooms and Sage
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!
- Prep Time: 60 mins
- Cook Time: 60 minutes
- Total Time: 2 hours
- Yield: 9 1x
- Category: vegetarian, main,
- Method: Baked
- Cuisine: northwest
- 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
- 2 tablespoons olive oil or butter
- 1 ½ lb mushrooms, sliced
- ½ onion, diced
- 4 garlic cloves, chopped
- 2 tablespoons fresh chopped sage
- ½ teaspoon salt
- optional – feel free to add a couple handfuls baby spinach or greens and wilt them.
- 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
- 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:
- 1 tablespoon olive oil ( or butter)
- 1 ½ tablespoons flour
- 1 cup low fat milk ( or nut milk)
- generous pinch salt, pepper and nutmeg
- remaining ½ cup mozzarella and 2 tablespoons parmesan ( or meltable vegan cheese )
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. Lower oven to 375F
In a large skillet, heat the oil or butter. Add mushrooms and diced onions 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.
Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( you really don’t need to add the egg, but it adds a nice richness.)
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. )
Cover tightly with foil and bake in 375 F oven for 40 minutes. Uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 9 servings. Garnish with optional crispy sage leaves.
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. 😉
Feel free to make this ahead, and bake before serving, remembering to pull it out of the fridge for at least one hour before baking. You could also make this in stages, roasting the butternut ahead, and cooling it over night. making the filling ahead, etc. 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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