Description

This Butternut Squash Lasagna recipe is a comforting, creamy, and flavorful vegetarian dish that features a luscious roasted butternut squash sauce, sautéed mushroom and spinach filling, and ricotta cheese layers, all baked to golden perfection. It combines the natural sweetness of roasted squash with savory mushrooms and herbs, layered between tender no-boil lasagna noodles for an indulgent yet wholesome meal perfect for family dinners or special occasions.

Ingredients

Scale

Creamy Butternut Squash Sauce:

1 medium butternut squash (2 1/2 lbs – 3 lbs), about 3 cups cooked
1/2 sweet onion, sliced into large wedges
Olive oil, for drizzling and 3 tablespoons
1/2 – 1 cup water or vegetable broth
1 1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Mushroom Spinach Filling:

2 tablespoons olive oil or butter
1 1/2 lb mushrooms (cremini, button, shiitake, portobello, or wild), sliced
1 fat shallot or 1/2 onion, diced
4 garlic cloves, roughly chopped
2 tablespoons fresh chopped sage (or substitute thyme or rosemary)
1/2 teaspoon salt
Optional: 2-3 handfuls baby spinach or other greens, to wilt

Ricotta Mixture:

1 lb ricotta cheese (or substitute vegan tofu ricotta)
1 egg (optional)
1/2 teaspoon nutmeg
1/2 teaspoon salt

Lasagna:

1 1/2 cups grated mozzarella cheese (about 3–4 ounces) or vegan meltable cheese substitute
1/2 cup pecorino or parmesan cheese (about 1 ounce) or vegan substitute
No-boil lasagna noodles (enough for 3 layers) or regular boiled lasagna noodles cooked to al dente
Optional: Crispy sage leaves (see notes) or arugula pesto for garnish

Optional Quick Béchamel Sauce:

1 1/2 tablespoons olive oil or butter
1 1/2 tablespoons all-purpose flour
1 cup milk or nut milk
Generous pinch of salt, pepper, and nutmeg
Remaining 1/2 cup mozzarella and 2 tablespoons parmesan (or vegan meltable cheese)

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Instructions

Make the Butternut Squash Sauce: Preheat your oven to 425°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet alongside the onion wedges. Drizzle with olive oil. Roast for 30-40 minutes or until fork-tender. Let cool. Alternatively, cook whole in an Instant Pot for 22 minutes. Once cooled, scoop out 3 to 3 ½ cups of squash flesh into a food processor. Add the roasted onions, 3 tablespoons olive oil, 1/2 to 1 cup water or broth, salt, pepper, and garlic powder. Puree until very smooth, aiming for a loose, saucy consistency that pours easily. Add more water if needed. This sauce can be made up to four days in advance.
Prepare the Mushroom Spinach Filling: Heat olive oil or butter in a large skillet over medium heat. Add mushrooms, diced shallots or onion, and salt. Sauté until the mushrooms release moisture and begin to brown, about 8-10 minutes. Add garlic, fresh sage, and pepper. Cook for another 2-3 minutes until fragrant, then turn off heat. Optionally, stir in baby spinach to wilt. Adjust seasoning to taste. For an enhanced flavor, drizzle with a little truffle oil if desired. This filling can be prepared up to three days ahead and refrigerated.
Mix the Ricotta Mixture: In a bowl, combine ricotta cheese with the egg (if using), nutmeg, and salt. Mix well using a fork until smooth and creamy. The egg is optional but adds richness.
Lower Oven Temperature: Reduce oven heat to 375°F, preparing for baking the lasagna.
Assemble the Lasagna: Grease a 9 x 13-inch baking dish. Spread 1 cup of butternut squash puree evenly as the first layer. Place the first layer of lasagna noodles on top. Spread half of the ricotta mixture over the noodles. Add half of the mushroom spinach filling. Sprinkle with 1/2 cup grated mozzarella and 2-3 tablespoons pecorino or parmesan. Add the second noodle layer. Drizzle with 1 cup of butternut sauce, then spread the remaining ricotta mixture evenly. Layer the remaining mushroom filling and any onion and sage bits. Sprinkle again with 1/2 cup mozzarella and 2-3 tablespoons pecorino. Finish with the third layer of noodles. Cover with the remaining butternut sauce and either top with remaining cheese or spread with the optional béchamel sauce.
Bake the Lasagna: Cover the baking dish with parchment paper, then tightly wrap with foil, ensuring the foil does not touch the food to avoid metallic taste. Bake in the oven at 375°F for 40 minutes, ensuring a tight seal helps the no-boil noodles cook properly. Remove the foil and parchment, and bake uncovered for another 15-20 minutes until the top is golden and bubbly.
Rest and Serve: Let the lasagna rest for 10 minutes before cutting into 9 servings. Garnish with optional crispy sage leaves or arugula pesto if desired.

Notes

You can prepare the butternut squash sauce up to 4 days ahead and refrigerate.
The mushroom filling can be prepped up to 3 days in advance and kept in the fridge.
The egg in the ricotta mixture is optional but adds a nice richness.
No-boil lasagna noodles require a loose, saucy squash puree to cook properly.
Ensure the foil does not touch the food during baking to avoid aluminum leaching and metallic flavors.
Optional: Make crispy sage leaves by pan-frying sage leaves in oil until crisp for an elegant garnish.
You can use vegan cheese substitutes and tofu ricotta to make this dish vegan.
The optional béchamel sauce adds extra creaminess but can be omitted for a lighter dish.

Nutrition

Serving Size: 1 slice (1/9th of lasagna)
Calories: 380
Sugar: 6g
Sodium: 550mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 15g
Cholesterol: 45mg