Vegetarian Squash and Mushroom Lasagna

Vegetarian Squash and Mushroom Lasagna


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If you're looking for a healthier version of traditional lasagna, this is the perfect recipe for you! It's loaded with squash and mushrooms instead of ground beef. Use low-fat cheeses for an even healthier dish.

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Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 1/4 C. butter
  • 2 1/2 C. onion, chpped
  • 1/2 lb. crimini mushrooms, sliced
  • 2 lb. butternut squash, peeled, seeded and sliced
  • 1 (14 oz.) can vegetable broth
  • 4 Tbs. fresh thyme, chopped
  • 4 Tbs. sliced fresh sage
  • 3 (15 oz.) containers ricotta cheese
  • 4 C. grated mozzarella cheese
  • 2 C. grated Parmesan cheese
  • 4 large eggs
  • oil
  • 1 (9 oz.) pkg. no-boil lasagna noodles

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In a skillet, melt the butter over medium high heat and saute the onions for 8 minutes. Increase the heat to high and add the mushrooms. Cook fro 3 minutes or until tender. Season with salt and pepper and put the mushroom mixture in a bowl. Set aside.

In the same skillet as before, combine the squash, broth, 3 Tbs. thyme, and 3 Tbs. sage. Cover and simmer over medium heat until tender, about 6 minutes. Uncover and cook for another 5 minutes. Season with salt and pepper.

In a bowl, mix together the ricotta, 2 C. mozzarella cheese, 1 1/2 C. Parmesan cheese, 1 Tbs. thyme, and 1 Tbs. sage. Season to taste with salt and pepper and then mix in the eggs.

Grease a 13x9 baking dish and spread 1 C. ricotta mixture in the bottom. Arrange 3 noodles on top. Spread 1 3/4 C. ricotta mixture over them. Top with 1 1/3 C. squash mixture. Sprinkle with 1/2 C. mushrooms and 1 C. mozzarella. Repeat with the noodles, 1 3/4 C. ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 more noodles and spread the remaining ricotta mixture on them. Sprinkle with the remaining Parmesan cheese. Cover with oiled foil.

Preheat the oven to 350 degrees and bake, covered for 35 minutes. Uncover and bake until heated through, about another 25 minutes.

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