Embrace the vibrant flavors of autumn with this comforting vegetarian lasagna. Layers of tender butternut squash, earthy mushrooms, and tangy tomato sauce intertwine with creamy ricotta and melted Italian cheeses, creating a symphony of textures and tastes that will delight your senses.

Follow The Directions

01

Step

Preheat the oven to 375 degrees F (190 degrees C).

02

Step

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.

03

Step

Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.

04

Step

Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.

05

Step

Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.

06

Step

Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.

For a deeper flavor, roast the butternut squash before adding it to the lasagna.
Feel free to experiment with different types of mushrooms, such as cremini or shiitake.
If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
To prevent the lasagna from drying out, cover it with foil during the last 15 minutes of baking.
This lasagna can be assembled ahead of time and baked later. Just be sure to add an extra 15-20 minutes to the baking time.