Butternut lasagna with mushrooms and sage

Butternut Lasagna with Wild Mushrooms and Sage- a cozy vegetarian (or vegan) main dish, perfect for you!

This can be made with no-boil noodles and can be made ahead! Or make it stages- see notes.


Small butternut squash (you’ll need about 4 cups, roasted)
½ a sweet onion, 
olive oil for drizzling
Mushroom Filling:

2 tablespoons olive oil or butter
1 ½ lb mushrooms, sliced ​​(cremini, button, shiitake, portobello, wild mushrooms, etc.)
1 fat shallot or ½ onion, diced
4 garlic cloves, chopped
2 tablespoons fresh chopped sage
½ teaspoon salt
optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.

Ricotta Mixture:

1 lb ricotta cheese 
one egg (optional)
½ teaspoon nutmeg
½ teaspoon salt

Butternut Puree:

3 tablespoons olive oil
3–6 tablespoons water
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 1/2 cups grated mozzarella cheese (about 3–4 ounces) or sub vegan “meltable” cheese
½ cup romano or parmesan (about 1 ounce) or sub vegan
9 lasagna noodles (uncooked)
Garnish with 9 crispy sage leaves (optional, see notes)

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