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Butternut Squash Vegetarian Lasagna / https://www.hwcmagazine.com
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4.75 from 4 votes

Butternut Squash Vegetarian Lasagna

Butternut Squash Vegetarian Lasagna is stacked with layers of squash, three cheeses, spinach, caramelized onions, mushrooms, noodles and a bechamel sauce.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Servings: 12
Calories: 351kcal
Author: HWC Magazine



  • 24 oz Butternut squash
    frozen butternut squash cubes or puree (you can also use fresh butternut squash, peel, chop and roast until tender)
  • ¼ teaspoon Sage
    or 2 small fresh leaves fresh
  • 1 tablespoon Olive oil
  • Salt and pepper
    to taste
  • 1 teaspoon Garlic powder


  • 1 tablespoon Olive oil
  • 2 Onions
    2 medium peeled and sliced
  • 12 oz Mushrooms


  • 2.5 cups Ricotta
  • 1 cup Mozzarella light
  • ½ cup Parmesan
  • 1 Egg
  • 2 teaspoon Sicilian spice blend
    (or ½ teaspoon garlic powder, 1 teaspoon of dried basil and ½ teaspoon of thyme)
  • Salt and pepper
    to taste
  • Red pepper flakes
    dash (optional)


  • 2 tablespoon Butter
  • 2 tablespoon Flour
    (we used gluten free flour for our gluten free friends)
  • 1 and ¼ cup Almond milk
  • ¼ teaspoon Nutmeg
  • Salt and pepper
    to taste


  • 20 oz Spinach
    or about 2 packages thawed and squeezed dry
  • 10 oz Lasagna noodles
    oven ready- NO Boil (We used gluten free)
  • 1 cup Mozzarella cheese
  • Spray oil
    to prevent sticking
  • EVOO to garnish upon serving - optional


  • Assemble your butternut puree- Thaw your frozen cooked butternut squash puree or cubes in the microwave per directions. Place in a food processor with sage, olive oil, salt and pepper to taste and garlic powder. Blend until creamy smooth. Set aside
  • In a frying pan add olive oil and sliced onions and saute until golden brown. Add mushrooms and salt and pepper and cook until tender and slightly golden about 5 minutes. Set aside.
  • In a medium bowl add ricotta, mozzarella, parmesan, egg, salt and pepper, Sicilian spice blend and if desired a dash of red pepper flakes. Mix well. Set aside
  • In a medium sauce pan add butter and flour and saute for about 2 minutes until slightly golden and the flour is cooked. Slowly with a whisk add you milk a little at a time whilst stirring to prevent lumps until smooth and creamy. Add nutmeg and salt and pepper to taste. Set aside.
  • Preheat the oven to 425 degrees F (218 degrees C)
  • Spray your 9 x 13 inch pan on the bottom and sides with spray oil to prevent sticking.
  • Spread a few tablespoons of the béchamel sauce on the bottom of the 9 x 13-inch casserole dish and spread. Next place 4 lasagna noodles overlapping a little on top of the béchamel sauce. Spread ⅓ of the butternut squash mixture over the lasagna noodles. Next layer ⅓ of the spinach on top of the butternut squash. Next add ⅓ of the caramelized onion and mushroom mixture on top of the spinach. Next add ⅓ of the three-cheese mixture on top of the spinach. Next add a few tablespoons of the béchamel sauce on top of the three-cheese mixture. Repeat this process 3 times for a total of 3 layers.
  • Sprinkle the top of your Butternut Squash Vegetarian Lasagna with mozzarella cheese and sprinkle with a little extra Sicilian seasoning. Cover with aluminum foil. Bake for 45 minutes covered. Remove the cover off the lasagna noodles and check with a knife that the noodles are aldente and tender. If not, put the aluminum foil back on the lasagna for a few more minutes until easily pierced with a knife. Next remove aluminum foil and cook uncovered for about 15 minutes or until golden brown.
  • Remove from oven, allow to cool between 15- 20 minutes before slicing. Drizzle with a little extra virgin olive oil, if desired and enjoy.


Feel free to use fresh roasted butternut squash for frozen if you have the time. If you want to make this recipe vegan, replace the 3 cheeses (ricotta, mozzarella, parmesan and eggs) with firm tofu pureed along with the Sicilian spices and the spinach. Feel free to assemble your lasagna the day before and then baking when your guests arrive. This recipe freezes well. After cooking and cooling allow to cool and slice and place in a freezer safe sealable container. Can be stored in freezer up to 2 months. If you do not need the recipe to be gluten free feel free to use regular wheat based lasagna noodles and regular all-purpose flour for your béchamel sauce. Be sure to check out our Step By Step photos in the post as a good visual for layering your lasagna.


Serving: 1slice | Calories: 351kcal | Carbohydrates: 32g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 326mg | Potassium: 713mg | Fiber: 4g | Sugar: 4g | Vitamin C: 27mg | Calcium: 367mg | Iron: 3mg