Butternut Squash and Mushroom Lasagne

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This butternut squash and mushroom lasagne is a sophisticated vegetarian take on a classic comfort dish. By swapping the traditional meat ragù for tender squash and earthy mushrooms, the recipe gains a wonderful autumnal depth. The combination of creamy ricotta and fragrant woody herbs like sage and thyme creates a savoury profile that pairs beautifully with the natural sweetness of the squash. It is a hearty, layered main course that feels celebratory enough for a dinner party while remaining simple enough for a weekend family meal.

Designed for convenience, this vegetarian lasagne uses no-boil sheets to save time during assembly. The dish can also be prepared a day in advance and kept in the fridge, allowing the flavours to develop further before baking. Served with a crisp green salad or some buttery garlic bread, it provides a balanced and satisfying meal that even meat-eaters will request seconds of. It is an excellent way to make the most of seasonal produce during the cooler months.

Ingredients for Butternut Squash and Mushroom Lasagne

60g (1/2 tablete) de manteiga sem sal
575g chopped onions
230g crimini (baby bella) mushrooms, sliced (about 675g )
900g butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 1325ml )
1 400g can vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided
3 425g containers whole-milk ricotta cheese
950ml grated mozzarella cheese, divided
230g grated Parmesan cheese, divided
4 ovos grandes
Azeite de oliva
1 250g package no-boil lasagne noodles

How to make Butternut Squash and Mushroom Lasagne

Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.

Add squash, broth, 3 tablespoons thyme, and 45ml sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 230g mozzarella cheese, 170g Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 240ml ricotta mixture over bottom. Arrange 3 noodles on top. Spread 775ml ricotta mixture over noodles. Arrange 325ml squash mixture over. Sprinkle with 120ml mushrooms and 240ml mozzarella. Top with 3 noodles, then 425ml ricotta mixture, half of remaining squash, 120ml mushrooms, and remaining 240ml mozzarella. Repeat with noodles, 425ml ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Preheat oven to 177°C. Bake lasagne, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagne can be assembled one day ahead and refrigerated.)

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.