Butternut Squash and Mushroom Lasagne

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

• 60ml sliced fresh sage, divided

• 3 425g containers whole-milk ricotta cheese

• 950ml grated mozzarella cheese, divided

• 230g grated Parmesan cheese, divided

• 4 large eggs

• Olive oil

• 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.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.