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Butternut Squash and Mushroom Lasagne

Butternut Squash and Mushroom Lasagne

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This butternut squash and mushroom lasagne is a sophisticated vegetarian take on a classic comfort dish. By swapping the traditional meat ragù for tender squash and earthy mushrooms, the recipe gains a wonderful autumnal depth. The combination of creamy ricotta and fragrant woody herbs like sage and thyme creates a savoury profile that pairs beautifully with the natural sweetness of the squash. It is a hearty, layered main course that feels celebratory enough for a dinner party while remaining simple enough for a weekend family meal.

Designed for convenience, this vegetarian lasagne uses no-boil sheets to save time during assembly. The dish can also be prepared a day in advance and kept in the fridge, allowing the flavours to develop further before baking. Served with a crisp green salad or some buttery garlic bread, it provides a balanced and satisfying meal that even meat-eaters will request seconds of. It is an excellent way to make the most of seasonal produce during the cooler months.

Ingredients for Butternut Squash and Mushroom Lasagne

60g (1/2 stick) osaltat smör
575g chopped onions
230g crimini (baby bella) mushrooms, sliced (about 675g )
900g butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 1325ml )
1 400g can vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided
3 425g containers whole-milk ricotta cheese
950ml grated mozzarella cheese, divided
230g grated Parmesan cheese, divided
4 stora ägg
Olivolja
1 250g package no-boil lasagne noodles

How to make Butternut Squash and Mushroom Lasagne

Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.

Add squash, broth, 3 tablespoons thyme, and 45ml sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 230g mozzarella cheese, 170g Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 240ml ricotta mixture over bottom. Arrange 3 noodles on top. Spread 775ml ricotta mixture over noodles. Arrange 325ml squash mixture over. Sprinkle with 120ml mushrooms and 240ml mozzarella. Top with 3 noodles, then 425ml ricotta mixture, half of remaining squash, 120ml mushrooms, and remaining 240ml mozzarella. Repeat with noodles, 425ml ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Preheat oven to 177°C. Bake lasagne, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagne can be assembled one day ahead and refrigerated.)

Ansvarsfriskrivning

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