Butternut Squash Lasagna Recipe

Name: Butternut Squash Lasagna Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 1 medium butternut squash (2 ½ lbs- 3 lbs), about 3 cups, cooked; ½ a sweet onion, sliced into big wedges; olive oil for drizzling; ½-1 cup water or veggie broth; 3 tablespoons olive oil; 1 ¼ teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder; 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, rough chopped; 2 tablespoons fresh chopped sage ( or sub thyme, or rosemary); ½ teaspoon salt; optional – 2-3 handfuls of baby spinach or other greens, to wilt; 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; 1 1 /2 cups grated mozzarella cheese ( about 3-4 ounces) or sub vegan “meltable” cheese; ½ cup pecorino cheese or parmesan ( about 1 ounce) or sub vegan; No-boil lasagna noodles (uncooked) – or use regular boiled lasagna noodles cooked to al dente. ( you’ll need enough for 3 layers); Optional: Crispy sage leaves ( see notes) or Arugula Pesto; 1 1/2 tablespoons olive oil (or butter); 1 ½ tablespoons flour; 1 cup milk (or nut milk); generous pinch salt, pepper and nutmeg; remaining ½ cup mozzarella and 2 tablespoons parmesan (or meltable vegan cheese )

Instructions

Prep:1hCook:1h

This Butternut Squash Lasagna is a delicious vegetarian meal, perfect for fall. Made with mushrooms, spinach, sage, and easy, no-boil noodles. Vegan adaptable. Video.

Butternut Squash Lasagna Recipe

Nutrition balance score

Nutrition per serving

Ingredients

Instructions

Notes

You may also like