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Vegetable Lasagna With Butternut Squash and Shiitake Mushrooms
4.7 from 51 votes

Vegetable Lasagna With Butternut Squash and Shiitake Mushrooms

Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms layers tender cubes of cooked butternut squash pureed with amaretti cookies for creamy sweetness, combined with sautéed shiitake mushrooms and a lightly spiced béchamel sauce. The no-boil noodles bake between layers of mozzarella, ricotta, and Parmesan, creating a rich, textured casserole with gentle nutmeg seasoning. This lasagna offers a unique blend of sweetness and earthiness, supported by a velvety sauce developed on the stovetop, making it suitable for a comforting vegetarian meal.

Prep Time
30 mins
Cook Time
50 mins
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 400 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 400

% 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.