Best 3 Vegetarian Butternut Squash Lasagna Recipes

Indulge in a symphony of flavors with our delectable Vegetarian Butternut Squash Lasagna, a culinary masterpiece that caters to both vegetarians and meat-eaters alike. This hearty and wholesome dish combines the sweetness of butternut squash, the richness of creamy ricotta cheese, and the savory goodness of spinach and mushrooms. Layers of tender lasagna noodles, each infused with a delectable filling, create a harmonious balance of textures and flavors. This lasagna is not only a feast for the taste buds but also a feast for the eyes, with its vibrant layers and golden-brown crust. Whether you're a seasoned vegetarian or simply seeking a healthier alternative, this lasagna is sure to impress. This article provides two exceptional recipes: the Vegetarian Butternut Squash Lasagna and its equally tantalizing cousin, the Butternut Squash and Spinach Lasagna. Both recipes offer a unique twist on the classic lasagna, using butternut squash as a flavorful and nutritious substitute for traditional meat fillings. With step-by-step instructions and a comprehensive list of ingredients, these recipes ensure that you can effortlessly recreate these culinary delights in your own kitchen.

Let's cook with our recipes!

BUTTERNUT SQUASH LASAGNA

Butternut Squash Lasagna image

Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.

Provided by rachaefia

Categories World Cuisine Recipes European Italian

Time 2h

Yield 12

Number Of Ingredients 16

Ingredients

1 butternut squash, halved and seeded
1 tablespoon olive oil, divided, or as needed
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon minced garlic
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
7 cups milk, divided
½ cup cornstarch
2 cups grated Parmesan cheese, divided
1 tablespoon honey
¼ teaspoon ground nutmeg
4 fresh sage leaves, shredded, or to taste
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
¼ teaspoon minced fresh ginger
2 cups shredded mozzarella cheese

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
Reduce oven temperature to 375 degrees F (190 degrees C).
Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.8 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 4.1 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 403.6 mg, Sugar 12.4 g

VEGETABLE LASAGNA WITH BUTTERNUT SQUASH NOODLES

Vegetable Lasagna with Butternut Squash Noodles image

This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce.

Provided by craig_08

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h40m

Yield 8

Number Of Ingredients 18

Ingredients

1 butternut squash, peeled and thinly sliced
ground nutmeg
2 tablespoons butter
1 leek, thinly sliced
2 ½ cups baby spinach leaves
½ cup whole milk
⅓ cup grated Parmesan cheese
2 tablespoons rice flour
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
ground black pepper to taste
2 cups ricotta cheese
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
⅛ teaspoon freshly grated nutmeg

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.
Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.
Bake lasagna in the preheated oven until golden, about 40 minutes.
Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.
Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 27.8 g, Cholesterol 28.4 mg, Fat 10.2 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 440 mg, Sugar 7.9 g

VEGETARIAN BUTTERNUT SQUASH LASAGNA

Vegetarian Butternut Squash Lasagna image

This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks.

Provided by Diana Adcock

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 lb butternut squash, steamed and mashed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons honey
1 box oven ready lasagna noodle
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 teaspoons olive oil
1 medium onion, minced
1 garlic clove, minced
2 teaspoons sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon black pepper
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes with juice

Steps:

In a large sauce pan heat oil over medium heat and add the onion& garlic.
Cool until the onion is turning LIGHT brown.
Remove from heat and add the honey and mashed squash.
Stir well.
Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
Bake in a 350 degree oven for 35-45 minutes.
To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.

Tips for Making the Best Butternut Squash Lasagna:

To save time, use pre-cut butternut squash or squash that has been roasted and frozen.
If you don't have a lasagna pan, you can use a 9x13 inch baking dish.
To make the lasagna ahead of time, assemble it and bake it as directed. Then, let it cool completely and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months. When you're ready to serve, thaw the lasagna overnight in the refrigerator or at room temperature for several hours. Then, reheat it in a 350°F oven until it is heated through.
To make the lasagna gluten-free, use gluten-free lasagna noodles.
To make the lasagna vegan, use vegan cheese and a plant-based milk.

Conclusion:

Butternut squash lasagna is a delicious and hearty vegetarian dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be customized to your liking. With its creamy sauce, tender butternut squash, and flavorful cheese, this lasagna is sure to be a hit with everyone who tries it.

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