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Mushroom and Butternut Lasagna with Sage- a delicious vegetarian or vegan main dish, perfect for the Thanksgiving! Bring it to all your coming gatherings and potlucks. It can be made ahead and served with Beaujolais wine for a seriously beautiful pairing.
Here’s a delicious vegetarian or vegan main dish, worthy of your Thanksgiving day feast – Butternut Lasagna with Mushrooms and Sage. The nice part is the butternut lasagna can be made ahead and stored in the fridge until ready to bake. When it comes out of the oven, beautifully golden and bubbly, your house is sure to smell amazing!
A delicious cozy recipe, full of fall flavors. And it’s easily made vegan! Butternut squash is roasted in the oven and becomes the silky sauce that infuses the lasagna with such goodness. I know you will love it! Perfect for vegan thanksgivings. 
This week I’m so excited to be partnering with Beaujolais Wine to help share how versatile and lovely the wines from the region are, while being very affordable and approachable. The perfect wine to bring to your Thanksgiving day gathering!
Beaujolais, in case you’re unfamiliar, is a region in France located just south of Burgundy with gentler, milder temperatures. Wine here most often is produced from Gamay grapes, which have thin skins, low tannins, and makes for a light, drinkable everyday red that is friendly on the palate, and pairs well with many dishes. Beaujolais also comes in white and rosé -which I actually didn’t know but am so excited to try!
It starts with a roasted butternut puree, which you could roast off the night before and cool in the fridge until ready to assemble. I use uncooked lasagna noodles to save time.
Layer with ricotta and mushrooms, shallots and sage…..or substitute this vegan tofu ricotta!
For extra luxuriousness, drizzle with a little truffle oil. You’ll repeat the layers a couple times and then bake!
Top the butternut lasagna with cheese for added richness if you like, keeping in mind all the amazing “meltable” vegan cheese out there these days.
Sometimes, instead of adding a final layer of grated cheese, I’ll make a light, quick béchamel sauce…. purely because I prefer the look of it ( from my catering days) compared to the grated cheese “look”. See recipe notes for more info.
When the Butternut lasagna comes of the oven it will be golden and fragrant!
For an added touch, make crispy sage leaves as a garnish over the butternut lasagna. You could also drizzle with your favorite pesto, for a little color.
So hearty and delicious! Plus it pairs so well with the Beaujolais!
Hope your Thanksgiving is beautiful….. and you enjoy this Butternut lasagna! I know for sure, you will love the leftovers.
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Mushroom and Butternut Lasagna with Beaujolais Wine
- Total Time: 95 minutes
- Yield: Serves 9
- Diet: Omnivore, Vegetarian
Description
Layers of butternut squash, mushrooms, and ricotta create a comforting, flavorful lasagna. Perfect for a cozy weeknight dinner.
Ingredients
- 2.5 lbs (1134 g) butternut squash
- 0.5 sweet onion
- olive oil
- 2 tbsp olive oil or butter
- 1.5 lbs (680 g) mushrooms
- 0.5 onion
- 4 cloves garlic
- 2 tbsp fresh chopped sage
- 0.5 tsp salt
- 1 lbs (454 g) ricotta cheese
- 1 egg
- 0.5 tsp nutmeg
- 2 tbsp olive oil or water
- 1 tsp salt
- 0.5 tsp pepper
- 0.5 tsp garlic powder
- 1.5 cups (355 ml) grated mozzarella cheese
- 0.5 cup (118 ml) romano or parmesan
- 9 lasagna noodles
- 9 crispy sage leaves
- 1 tbsp olive oil or butter
- 1.5 tbsp flour
- 1 cup (237 ml) low fat milk
- pinch salt
- 0.5 cup (118 ml) mozzarella and 2 tbsp parmesan
Instructions
- Preheat oven to 425°F (218°C).
- Cut butternut squash in half, scoop out the seeds, and place open side down on a parchment-lined baking sheet.
- Place sliced onion next to the squash and drizzle with olive oil.
- Roast until fork-tender, about 30-40 minutes.
- Let cool.
- Lower oven temperature to 375°F (191°C).
- In a large skillet, heat oil or butter.
- Add mushrooms, diced onions, and salt; sauté over medium heat until mushrooms release their liquid and begin to brown.
- Add garlic, sage, and pepper. Cook until garlic is fragrant, about 2-3 more minutes, then turn off the heat.
- Optional: Add spinach and wilt.
- Taste and season with salt and pepper; add truffle oil if desired.
- Using a fork, mix ricotta cheese with egg, nutmeg, and salt.
- When butternut squash is cool enough to handle, scoop the flesh into a food processor (about 4 cups).
- Add roasted onion, olive oil, salt, pepper, and garlic powder.
- Puree until smooth (at least 3 1/2 cups; add water if needed).
- In a greased 9×13 inch baking dish, spread 1 cup of butternut puree in a thin layer.
- Top with 3 lasagna noodles.
- Add half of the ricotta mixture and spread evenly.
- Top with half of the cooked mushrooms.
- Sprinkle with 1/2 cup grated mozzarella and a couple of tablespoons of Romano cheese.
- Add 3 more lasagna noodles.
- Spread out the rest of the ricotta mixture evenly.
- Spoon half of the remaining butternut puree (save at least 1 1/4 cups for the top).
- Add remaining mushrooms and sautéed onions and sage.
- Sprinkle with 1/2 cup shredded mozzarella and a couple of tablespoons of Parmesan cheese.
- Place the final three noodles on top.
- Spread with remaining butternut puree and sprinkle with remaining cheese.
- Cover tightly with foil and bake in a 375°F (191°C) oven for 40 minutes.
- Uncover and bake for 15-20 more minutes, until golden and bubbly.
- Cut into 9 servings.
- Garnish with crispy sage leaves (optional).
Notes
- For a richer flavor, use a combination of cremini and shiitake mushrooms.
- To save time, use pre-cooked butternut squash from the grocery store; adjust cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
Can I use frozen butternut squash instead of fresh for the lasagna?
Yes, you can use frozen butternut squash, but make sure to thaw and drain any excess moisture before blending it into your sauce.
What type of mushrooms work best in this lasagna recipe?
A mix of cremini and shiitake mushrooms works well for added flavor and texture in the lasagna.
How do I ensure the lasagna layers stay intact when serving?
Let the lasagna rest for about 10-15 minutes after baking before slicing; this helps the layers set and makes serving easier.
