Butternut Lasagna with mushrooms and sage
Butternut Lasagna with Wild Mushrooms and Sage, - a delicious vegetarian or vegan main dish, perfect for your holiday table! This can be made ahead, and baked right before serving!
Ingredients
- Small butternut squash ( 2.5lbs – 3lbs) (you’ll need about 4 cups, roasted)
- ½ a sweet onion, sliced into big wedges
- olive oil for drizzling
Mushroom Filling:
- 2 tablespoons olive oil or butter
- 1 ½ lb mushrooms, sliced
- ½ onion, diced
- 4 garlic cloves, chopped
- 2 tablespoons fresh chopped sage
- ½ teaspoon salt
- optional – feel free to add a couple handfuls baby spinach or greens and wilt them.
Ricotta Mixture:
- 1 lb ricotta cheese (or sub vegan tofu ricotta) If using the tofu ricotta, no need to add more salt or egg. Just nutmeg 🙂
- one egg ( optional)
- ½ teaspoon nutmeg
- ½ teaspoon salt
Butternut Puree:
- 3 tablespoons olive oil
- 3-6 tablespoons water
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 1 /2 cups grated mozzarella cheese ( about 3-4 ounces) or sub vegan “meltable” cheese
- ½ cup romano or parmesan ( about 1 ounce) or sub vegan
- 9 lasagna noodles (uncooked)
- Garnish with 9 crispy sage leaves (optional, see notes)
Optional Quick Béchamel Sauce:
- 1 tablespoon olive oil ( or butter)
- 1 ½ tablespoons flour
- 1 cup low fat milk ( or nut milk)
- generous pinch salt, pepper and nutmeg
- remaining ½ cup mozzarella and 2 tablespoons parmesan ( or meltable vegan cheese )
Instructions
- Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork tender, about 30-40 minutes. Let cool. Lower oven to 375F
Next Instruction recipe in : www.feastingathome.com