Vegetarian Butternut Squash Lasagna Recipe

Butternut Squash and Mushroom Lasagna | foodiecrush.com #lasagna #easy #vegetarian #recipe

Vegetarian Butternut Squash Lasagna Recipe

This easy vegetarian lasagna is layered with a smooth butternut squash puree, shiitake mushrooms, a creamy white sauce, and melty cheese to make an irresistible fall lasagna you'll love digging into.

Course Main Course

Cuisine Italian

Keyword butternut squash lasagna

Prep Time 30

Cook Time 50

resting time 10

Total Time 1 30

Servings servings

Calories 400kcal

Ingredients

2 tablespoons extra virgin olive oil
2 pounds butternut squash , cut into 1-inch cubes
½ cup water
4 amaretti cookies or almond flavored biscotti , crumbled
8 ounces shiitake mushrooms , sliced
¼ cup butter
¼ cup all-purpose flour
3 ½ cups whole milk
½ teaspoon freshly grated nutmeg
1 cup fresh basil leaves
13 ounces DeLallo no-boil lasagna noodles
3 cups shredded mozzarella cheese
1 cup ricotta cheese
½ cup grated Parmesan cheese
kosher salt and freshly ground black pepper

Instructions

Preheat the oven to 375°F.
Make the squash puree. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the squash and season with salt and pepper and then pour the water into the skillet. Cover and simmer over medium heat until the squash is fork tender, about 15-20 minutes. (You could also cook it in the Instant Pot.) Transfer the squash to a food processor. Add the amaretti or biscotti cookies and blend until smooth.
Sauté the mushrooms. Wipe out your skillet and add the other tablespoon of olive oil over medium heat. Add the mushrooms and sprinkle with ¼ teaspoon kosher salt, and sauté for 8-10 minutes or until soft, stirring occasionally. Remove from pan, wipe out the pan, and set aside.
Make the white sauce. Heat the pan over medium heat and melt the butter then add the flour and whisk for 1 minute. Whisk in the milk and bring to a gentle boil over medium-high heat, then reduce to medium and simmer until the sauce thickens slightly about 5 minutes. Add the nutmeg and another ¼ teaspoon kosher salt and black pepper. Cool slightly.
Transfer half of the sauce to a blender and add the basil. Mixture will be hot so place a towel or cloth over top of blender so the mixture doesn’t explode. Blend until smooth then return the basil sauce to the sauce in the pan and stir to blend. Season with salt and pepper to taste.
Assemble. Lightly butter a 13 X 9 X 2-inch glass baking dish. Spread ¾ cup of the sauce in the bottom of the prepared baking dish. Arrange a layer of lasagna noodles on the bottom of the pan. Spread ⅓ of the squash puree over the noodles then ⅓ of the mushrooms. Sprinkle with ½ cup of mozzarella cheese and ⅓ cup ricotta cheese. Drizzle ½ cup of sauce over the noodles. Repeat layering 3 more times, ending with a layer of mozzarella and parmesan cheese.
Bake. Cover the baking dish with foil sprayed with cooking spray and bake the lasagna for 40 minutes. Remove the foil and bake uncovered for about 15 more minutes or until the top is golden. Remove from oven and let the lasagna stand for 15 minutes before serving.

Notes

adapted from Giada DeLaurentis

Nutrition