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.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

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  • 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.

Cook's Notes:

This recipe freezes great! As an option, you can split this recipe into two 8x8-inch pans and freeze one for later! If you are not a mushroom person, double the spinach instead.

Nutrition Facts

400 calories; protein 21.8g 44% DV; carbohydrates 53.8g 17% DV; fat 11.9g 18% DV; cholesterol 35.2mg 12% DV; sodium 403.6mg 16% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2015
This was so good! Such since alternative to traditional lasagna. I even messed up a bit with the quantities and it was still great. Read More
(5)

Most helpful critical review

Rating: 1 stars
12/31/2017
Extremely rich & a little tricky to make Read More
25 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/09/2015
This was so good! Such since alternative to traditional lasagna. I even messed up a bit with the quantities and it was still great. Read More
(5)
Rating: 5 stars
01/26/2014
Good as vegetarian or with sausage. I made the cream sauce with butter, flour, milk, nutmeg, salt & pepper (not cornstarch). Omitted honey & ginger. Read More
(4)
Rating: 5 stars
09/19/2017
This is so worth the effort. It smells so good and then delivers. I made this vegan for my daughter and doubted it's success because I really don't like many of the vegan substitutes, but I was wrong. I used half reduced sugar vanilla almond milk and half nondairy creamer for the milk (and then omitted honey), mozzarella shreds (P$$t brand by Kroger or GOVEGGIE cheesy bliss are good, some are awful), and homemade vegan parmesan "cheese" for the original (recipe follows), which gave it a nutty taste. I also added a few "sausage" crumbles to sub for the sage that I did not have. Rubbed sage is so strong and my crumbles have a sage flavor. I misread the instructions and mixed the spinach and mushroom fillings into one, but it was fine. It just meant one thicker layer and one thinner and totally unnoticeable. I also left squash chunky for texture. So Good! Will definitely make again. Vegan Parmesan "cheese" topping: 3/4 c raw cashews, 3 Tbs nutritional yeast flakes (NOT brewers yeast), 3/4 tsp salt, 1/4 tsp garlic powder. Process all until resembles grated parmesan. Stores in refrigerator for weeks. Read More
(2)
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Rating: 5 stars
01/29/2016
In the middle of making this I swore I never would again. Too many pans too much prep my timing was all off. After I took the first bite I took it all back. So delicious and fresh-tasting and I Iove the sweetness of the sauce and squash combined with the mushrooms and parm cheese. Like another reviewer I couldn't fit the last layer before the cheese but it didn't matter. Followed the rest of the recipe exactly aside from using fresh spinach and dried sage. It was amazing! Read More
(2)
Rating: 4 stars
01/15/2019
This was pretty good but I did prepare it differently from the instructions. First I forgot to add mushrooms so I didn't have any in mine. Second I simply cut up the butternut squash into half moons and sauteed them on the stovetop until soft alongside some onions. Third I only used about 3 cups of unsweetened almond milk and 1 cup of Greek yogurt alongside 3 tbsps of flour in place of corn starch---this still gave me plenty of sauce for the lasagna. Lastly I used fresh spinach and just rinsed and drained it and added it all in a single layer over the first layer of noodles. It worked out pretty well and made for a nice lasagna. Oh I left out the honey too--didn't think it was necessary at all. I would make it again and definitely put mushrooms in next time! Read More
(1)
Rating: 4 stars
12/08/2016
Very good. Will make it again. I omitted honey. I will go with a little more ginger and even a smidge more nutmeg next time. -I was light on the nutmeg b/c I've found it can take over if too much is used. Great vegetarian option for something different with butternut squash! Read More
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Rating: 4 stars
12/30/2016
Found a similar recipe in a cooking magazine but couldn't remember which magazine. Awesome and different kind of recipe as far as lasagnas go. Only changes I made were that I sliced and roasted the squash instead of pureeing it. And I added a small amount of browned grounded turkey sausage. Love this recipe!!! Read More
Rating: 5 stars
10/15/2014
Amazing! I left out the spinach to make it a bit more kid friendly. Read More
Rating: 5 stars
09/23/2019
This was SO GOOD! It was a bit of effort to make too often. Next time I will make two and freeze one. It was a hit with our vegetarian and meat lovers alike Read More
Rating: 1 stars
12/31/2017
Extremely rich & a little tricky to make Read More