Butternut Squash and Mushroom Lasagne

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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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 stick) unsalted butter
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 बड़े अंडे
जैतून का तेल
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.)

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.