A decadent twist on the classic Italian favorite, this Creamy Mushroom Butternut Squash Lasagna layers roasted butternut squash, savory mushrooms, and a velvety béchamel sauce between tender sheets of pasta. Rich, comforting, and packed with seasonal flavor, it’s a perfect vegetarian dish for cozy fall evenings or elegant holiday meals.
Why You’ll Love This Recipe
- A delicious vegetarian alternative to traditional meat lasagna
- Perfect balance of earthy mushrooms and sweet roasted squash
- Features a creamy homemade béchamel for luxurious texture
- Ideal for make-ahead meals and festive gatherings
- Comforting and hearty without being too heavy
- Great way to use seasonal produce
- Family-friendly and crowd-pleasing
- Can be adapted to include more vegetables or cheeses
- Satisfying main dish for vegetarians
- Freezes well for future meals
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
9 lasagna noodles, cooked and drained
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
4 cups mushrooms, sliced (cremini or button)
2 cups butternut squash, roasted and mashed
2 tablespoons fresh sage, chopped
Salt and pepper to taste
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
For the béchamel sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon nutmeg
Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until softened.
- Add garlic and sliced mushrooms. Cook until mushrooms are browned and all moisture has evaporated. Stir in chopped sage, salt, and pepper.
- In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly, until the sauce thickens. Season with nutmeg, salt, and pepper.
- Spread a thin layer of béchamel sauce over the bottom of a baking dish.
- Begin layering: lasagna noodles, mashed butternut squash, mushroom mixture, béchamel sauce, and shredded mozzarella.
- Repeat layers until ingredients are used up, ending with a layer of noodles and the remaining béchamel sauce.
- Sprinkle grated Parmesan cheese evenly over the top.
- Bake uncovered for 30–35 minutes, or until the top is golden and the sauce is bubbling.
- Let rest for 10 minutes before slicing and serving. Garnish with fresh sage leaves if desired.
Servings and timing
Servings: 6–8
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Variations
- Vegan option: Use plant-based milk, vegan butter, and dairy-free cheese.
- Add greens: Include spinach, kale, or Swiss chard between the layers.
- Gluten-free: Substitute gluten-free lasagna noodles and use a gluten-free flour blend for the béchamel.
- Nutty flavor: Add toasted walnuts or pecans for crunch.
- Cheese lovers: Mix in ricotta or goat cheese for an extra creamy texture.
- Herbaceous: Experiment with thyme or rosemary in place of sage.
- Spicy twist: Add red pepper flakes or a pinch of cayenne to the béchamel.
- Caramelized onions: Add for an additional layer of flavor.
- Add lentils: For more protein, include cooked lentils in the mushroom layer.
- Top with breadcrumbs: For extra crunch, sprinkle the top with seasoned breadcrumbs before baking.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 20–25 minutes, or until heated through. Individual portions can be microwaved on medium power. Lasagna can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I make this lasagna ahead of time?
Yes, it can be assembled a day in advance and baked just before serving. You may need to add 5–10 extra minutes to the bake time if baking from cold.
Can I use canned butternut squash puree?
Yes, canned puree can be used for convenience. Just make sure it’s unsweetened and unseasoned.
How do I prevent the lasagna from becoming watery?
Make sure to cook off all the moisture from the mushrooms and use well-roasted squash. Let the lasagna rest after baking to help it set.
Can I freeze this lasagna?
Absolutely. Freeze the lasagna fully baked or unbaked. Wrap tightly and freeze for up to 2 months.
What type of mushrooms work best?
Cremini and button mushrooms are ideal, but you can also use a mix including shiitake or portobello for deeper flavor.
Do I need to peel the butternut squash before roasting?
Yes, peel and cube the squash before roasting for easy mashing and layering.
Can I use store-bought béchamel sauce?
Yes, though homemade provides the best flavor and texture, store-bought can be a time-saver.
What sides go well with this lasagna?
A green salad, garlic bread, or roasted vegetables make perfect companions.
Can I use no-boil noodles?
Yes, but you may need to add a bit more sauce and adjust the baking time as per package directions.
Is this recipe suitable for children?
Yes, it’s a family-friendly dish that kids usually enjoy due to the creamy texture and mild flavors.
Conclusion
Creamy Mushroom Butternut Squash Lasagna is a rich and flavorful dish that redefines comfort food with a seasonal twist. Whether you’re looking for a vegetarian centerpiece for the holidays or a satisfying weeknight dinner, this lasagna brings warmth and elegance to the table. With its layers of earthy mushrooms, sweet squash, and creamy béchamel, it’s bound to become a favorite in your recipe rotation.
Print
Creamy Mushroom Butternut Squash Lasagna
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Une version décadente des lasagnes classiques, composées de courge butternut rôtie, de champignons sautés et d’une onctueuse sauce béchamel. Ce plat végétarien est parfait pour les soirées conviviales et les repas de fêtes.
Ingredients
- 9 nouilles à lasagnes, cuites et égouttées
- 2 cuillères à soupe d’huile d’olive
- 1 oignon moyen, coupé en dés
- 3 gousses d’ail hachées
- 4 tasses de champignons, tranchés (cremini ou de Paris)
- 2 tasses de courge musquée, rôtie et écrasée
- 2 cuillères à soupe de sauge fraîche, hachée
- Sel et poivre au goût
- 2 tasses de fromage mozzarella râpé
- 1 tasse de parmesan râpé
- 4 cuillères à soupe de beurre (pour la béchamel)
- 4 cuillères à soupe de farine tout usage (pour béchamel)
- 3 tasses de lait (pour la béchamel)
- 1/4 cuillère à café de muscade (pour la béchamel)
- Sel et poivre au goût (pour la béchamel)
Instructions
- Préchauffer le four à 375°F (190°C).
- Dans une grande poêle, faire chauffer l’huile d’olive. Faire revenir l’oignon jusqu’à ce qu’il soit tendre, puis ajouter l’ail et les champignons. Cuire jusqu’à ce que les champignons soient dorés et que toute l’eau se soit évaporée. Incorporer la sauge, le sel et le poivre.
- Dans une casserole moyenne, faire fondre le beurre. Incorporer la farine en fouettant et cuire 1 minute. Incorporer progressivement le lait en fouettant et laisser épaissir. Ajouter la muscade, le sel et le poivre.
- Étalez une fine couche de sauce béchamel au fond d’un plat allant au four.
- Nouilles en couches, purée de courge musquée, champignons, sauce béchamel et fromage mozzarella.
- Répétez les couches en terminant par des nouilles et de la sauce béchamel sur le dessus.
- Saupoudrer de parmesan sur le dessus.
- Cuire au four à découvert pendant 30 à 35 minutes jusqu’à ce que le mélange soit doré et bouillonnant.
- Laisser reposer 10 minutes avant de servir. Garnir de feuilles de sauge supplémentaires si désiré.
Notes
- Utilisez des nouilles prêtes à cuire au four pour gagner du temps si vous le souhaitez.
- Faites rôtir la courge musquée à l’avance pour plus de commodité.
- Remplacez la béchamel par du lait d’amande ou d’avoine pour la rendre plus légère.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
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