Vegetable Lasagna With Butternut Squash and Shiitake Mushrooms
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
50 mins
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Additional Time
10 mins
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Total Time
1 hr 20 mins
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Servings
12 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
Italian
Vegetable Lasagna With Butternut Squash and Shiitake Mushrooms
Description
Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms centers on a smooth butternut squash puree enhanced by crushed amaretti or almond biscotti cookies, which add a subtle sweetness and complementary texture. The shiitake mushrooms are sautéed separately until soft, contributing an earthy note contrasting the squash. A classic béchamel sauce is prepared by whisking butter, flour, and whole milk with nutmeg for warmth, thickening gently over heat.
The layers combine no-boil lasagna noodles with the squash mixture, mushroom slices, béchamel, and mixed cheeses including mozzarella, ricotta, and Parmesan. When baked at 375°F, the lasagna melds the creamy, nutty, and slightly sweet flavors into a satisfying casserole with tender textures from the properly cooked squash and mushrooms.
Serve this vegetable-forward lasagna as a main dish for a vegetarian dinner that balances richness with mild spice and textural contrasts. The recipe, adapted from Giada DeLaurentis, carefully manages the cooking of squash until fork tender and incorporates the amaretti to elevate the flavor profile. Baking ensures that the layers hold together with melty cheese and smooth sauce binding the components.
This recipe is adapted from Giada DeLaurentis and involves blending cooked squash with amaretti or almond biscuits for a distinct base.Simmer the butternut squash with water until tender for smooth pureeing; alternatively, an Instant Pot can be used.Be sure to sauté the mushrooms until soft and remove liquid for the best texture in the lasagna.The béchamel sauce requires careful whisking and gentle simmering to thicken without lumps.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds butternut squash , cut into 1-inch cubes
- ½ cup water
- 4 amaretti cookies crumbled, or almond flavored biscotti
- 8 ounces shiitake mushrooms , sliced
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 ½ cups milk whole
- ½ teaspoon nutmeg freshly grated
- 1 cup basil fresh leaves
- 13 ounces no-boil lasagna noodles brand DeLallo
- 3 cups mozzarella cheese shredded
- 1 cup ricotta cheese
- ½ cup Parmesan Cheese grated
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Preheat the oven to 375°F.
- 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.
- 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.
- 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.
- 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.
- 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
- This recipe is adapted from Giada DeLaurentis and involves blending cooked squash with amaretti or almond biscuits for a distinct base.
- Simmer the butternut squash with water until tender for smooth pureeing; alternatively, an Instant Pot can be used.
- Be sure to sauté the mushrooms until soft and remove liquid for the best texture in the lasagna.
- The béchamel sauce requires careful whisking and gentle simmering to thicken without lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 400kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 328mg | 14% |
| Potassium | 539mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 8690IU | 174% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 358mg | 36% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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