Looking for a comforting and flavorful meal to warm you up on a chilly evening? This Butternut Squash and Mushroom Lasagna recipe is the perfect combination of savoury and sweet, with layers of creamy butternut squash, earthy mushrooms, and gooey cheese.
- Small butternut squash (about 4 cups, roasted)
- 1/2 a sweet onion, sliced into big wedges
- olive oil for drizzling
- 2 tbs olive oil
- 1 1/2 lb mushrooms, sliced
- 1 shallot, diced
- 4 garlic cloves, chopped
- 2 tbs fresh chopped sage
- 1/2 tsp salt
- 1 lb ricotta cheese
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 tbs olive oil
- 3–6 tbs water
- 1 tsp salt
- 1/2 teaspoon garlic powder
- 1 1 /2 cups grated mozzarella cheese
- 1/2 cup romano or parmesan
- no-boil lasagna noodles (uncooked)
- Optional: Garnish with 9 crispy sage leaves
- Preheat the 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 and drizzle with a little olive oil. Roast until fork-tender, about 30-40 minutes. Let cool.
- Lower oven to 375 F
- 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. Taste and make sure the filling has enough salt and pepper.
- Ricotta: Using a fork, mix the ricotta cheese, nutmeg and salt.
- 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 very smooth. You will need at least 3 1/2 cups pureed until sauce consistency.
- 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 half of the ricotta mixture and spread out evenly. Top with half of the cooked mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons of 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, 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 sprinkle with another ½ cup shredded mozzarella and a couple tablespoons of romano cheese. Place the final noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese.
- Cover tightly with foil and bake in a 375 F oven for 40 minutes. Uncover and continue baking for 15-20 minutes until golden and bubbly.
- Garnish with optional crispy sage leaves and serve!