Name: Butternut squash lasagna recipe
Prep time: 25 min
Cook time: 40 min
Ingredients: 950 gr Butternut squash; 1 garlic clove; 1 tsp salt; 9 gr sage leaves; 2½ tbsp olive oil (extra virgin); 1 tsp ground black pepper; 2½ tbsp olive oil (extra virgin); 1 garlic clove; 1 bunch of thyme; 640 gr Mixed mushrooms (Oyster, Maitake, and Shiitake mushrooms); 1 tsp salt; 1 tsp ground black pepper; 50 ml white wine (dry ); 150 gr butter (unsalted ); 40 gr Parmigiano Reggiano (grated ); 1 tsp nutmeg (powder); 120 gr plain flour; 624 gr whole milk (cold ); 510 gr fresh pasta lasagna sheet (n° 10 sheets); 320 gr taleggio cheese; 450 gr mozzarella cheese (n° 3 )

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This Butternut squash lasagna recipe is the perfect dish to make for a Sunday lunch with your loved ones. Furthermore, this meatless lasagna is excellent if you have vegetarian guests coming over for dinner. It has butternut squash, mushrooms, béchamel sauce, pasta lasagna sheet, and Taleggio cheese. What else do you need from a veggie lasagna?

Butternut squash lasagna recipe on a table cloth with some wine glass near and some cheese

Why you’ll love this recipe

A meatless dish
A great make-ahead recipe
Feed a large crowd
A Perfect dish for Holydays and festive days

I have been making this recipe for years, every time I serve it to my guests it’s a total winner and I never end up having leftovers. Which doesn’t make my husband very happy though! (haha)

slice of Butternut squash lasagna recipe on a tablecloth with some wine glass near and some cheese

This butternut squash lasagna recipe is a lifesaver as can be made in advance the day before, stored in the fridge and the next day you will only need to turn the oven on and cook it. This means more time to spend on yourself or enjoying your guests, isn’t it great?

If you want to make this recipe even more luxurious why not try to make your lasagna pasta sheet, instead to use the one from the store. It will give a different texture to the lasagna and it’ll taste more appetizing as the typical Italian grandmothers used to make it. To finish, serve this mouthwatering Pumpkin cake with salted caramel frosting as dessert, pure heaven.

INGREDIENTS NEEDED

This veggie lasagna is a true tribute to the autumn flavors: the sweetness of the butternut squash, the earthy mushrooms, and the tanginess of the cheese make this dish so scrumptious. Bite after bite.

Butternut squash– are roasted in the oven with olive oil, salt, ground black pepper, garlic, and fresh sage until are soft. The sage in my opinion balances the sweetness of the butternut squash and gives a bold flavor to it.

Mushrooms– used are Oyster, Maitake, and Shiitake mushrooms. Pan-fried with garlic, olive oil, salt, ground black pepper, garlic, and thyme.

Cheese– are used two kinds of cheese: mozzarella, and Taleggio cheese. They give a rich taste to the dish.

Pasta sheet lasagna– use fresh pasta lasagna sheets for better taste.

Béchamel sauce – made from melted butter, Parmiggiano Reggiano cheese, flour, nutmeg, and milk. All cooked until soft and silky texture. It is the essential element to achieve a great Lasagna.

STEP BY STEP INSTRUCTION*

*Note: this is just a quick introduction. Please read the recipe card for the full instructions.

Even if it seems super full of steps this meatless lasagna is super simple to make and it’s definitely true Fall comfort food. You will learn how to make the perfect béchamel sauce, one of the mother sauces, to use for various recipes.

Prepare the vegetables

slices of butternit squash on a tray with sage and olive oil

Peel and cut the butternut squash into slices 1 cm thick. Toss the butternut squash with olive oil, garlic, ground black pepper, salt, and fresh sage leaves and spread evenly the slices on a baking tray previously covered with baking paper. Roast for 50 minutes until tender at fan 180°C; convection oven 200°C; 400°F; 6 gas mark. Once ready set aside.

pan fried mushrooms with thyme on a cloth

2. Wash and cut in equal parts the mushrooms. In a medium frying pan on medium heat, saute the garlic with olive oil, mushrooms, ground black pepper, salt, and a few leaves of thyme. Deglaze with the wine the mushrooms and let the alcohol evaporate. Once ready set them aside.

Make the béchamel sauce

Butter in a milk pan near some cheese nutmeg powder and flour

In a medium-tall saucepan, melt the butter on low heat. Once melted add the nutmeg powder, and the Parmigiano Reggiano, and cook for a few seconds.

Melted nutter with flour on a milk pan with a wooden spoon

2. Add the flour all at once, and let it cook for a few seconds until it will have a golden color*.

*Tip: stir the compost with a wooden spoon while is cooking. The process to cook butter and flour is called Roux.

3. Pour the milk all in once in the saucepan at low heat and whisk until the sauce is starting to think up. Set aside*.

*Tip: cover the béchamel sauce, while is still hot, with some baking paper making sure it touches the sauce in order to avoid the development of a film layer, which once mixed would cause lumps on the sauce.

Layer up the lasagna and bake

Layers of lasagna on a oven tray with ingredients

In an oven dish, layer up the lasagna. Start by spreading a generous layer of béchamel sauce. Then place the pasta sheets and another layer of béchamel sauce. Next, add the butternut squash and the mushrooms, place the mozzarella slices and the taleggio cheese on top. Keep building your lasagna until you have 4 layers. Cook* the veggie lasagna for 40 minutes at fan 180°C; convection oven 200°C; 400°F; 6 gas mark.

*Tip: To achieve a beautiful crusty and even cooked surface move the lasagna in the oven every now and then.

VARIATION/SUGGESTIONS

Mushrooms: feel free to use any kind of mushrooms you find in the store.

Pasta: alternatively to the fresh pasta sheets use the dried once, bear in mind to read the cooking suggestion instructions in the package. Not every pasta sheet can be used raw. Moreover, you could use some Conchiglioni pasta, simply mix them with the rest of the ingredients and let them cook for 30 minutes at fan 180°C. Rember to precook them before adding them to the other ingredients.

Cheese: swap out the taleggio cheese with some gorgonzola cheese, or Ricotta cheese, or even with some smokey scamorza cheese. You will love the bold flavor of these cheeses, each of them delivering different flavors.

slice of Butternut squash lasagna recipe on plate with some wine glass near and some cheese and some sage

FREQUENTLY ASKED QUESTIONS

How to store the leftover from the meatless lasagna?

Store the leftover in an airtight container in the fridge for up to 5 days. Additionally, you can freeze them.

How to freezer the leftover from the veggie lasagna?

I suggest you store each lasagna individually. To do so, cut the lasagna in squares and store them individually in airtight containers for up to 2 months. Defrost them in the fridge the day before, then bake for 30 minutes at fan 180°C; convection oven 200°C; 400°F; 6 gas mark. Alternatively, you can cook frozen lasagna straight away from the freezer but it will take about 70 minutes or more.

Can I use the pumpkin instead of Butternut squash in the butternut squash lasagna recipe?

Yes, of course. You can use all kinds of pumpkins you prefer. Make sure to peel them and cook them the same way as the recipe says.

Butternut squash lasagna on plates with a fork and a leaf of sage

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5 from 1 vote