Butternut Lasagna With Mushrooms and Sage

Name: Butternut Lasagna With Mushrooms and Sage
Total time: 2 h
Yield: 9
Ingredients: 3 pounds butternut squash Small, 2.5lbs, you’ll need about 4 cups, roasted; 1/2 sweet onion sliced into big wedges; olive oil for drizzling; 2 tablespoons olive oil or butter; 1 1/2 pounds mushrooms sliced, cremini, button, shiitake, portobello, wild mushrooms, etc.; 1 shallot fat, or ½ onion, diced; 4 garlic cloves chopped; 2 tablespoons freshly chopped sage; 1/2 teaspoon salt; 1 handful baby spinach feel free to add a couple of, or greens and wilt them., optional; 1 pound ricotta cheese or sub vegan tofu ricotta, If using the tofu ricotta, no need to add more salt or egg. Just nutmeg; 1 egg optional; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 3 tablespoons olive oil; 6 tablespoons water 3–; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1 1/2 cups grated mozzarella cheese about 3-4 ounces or sub vegan “meltable” cheese; 1/2 cup romano or parmesan, about 1 ounce or sub vegan; no boil lasagna noodles uncooked; 9 sage leaves garnish with, crispy, optional, see notes, or Arugula Pesto; 1 1/2 tablespoons olive oil or butter; 1 1/2 tablespoons flour; 1 cup milk or nut milk; 1 pinch salt; pepper; nutmeg; 1/2 cup mozzarella

FEASTING AT HOME(1)

Stephanie Siregar: "It's so beautiful I am at loss for words to descr…" Read More

31Ingredients

2Hours

460Calories

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Ingredients

US|METRIC

9 SERVINGS

3 lb. butternut squash (Small, 2.5lbs, you’ll need about 4 cups, roasted)

1/2 sweet onion (sliced into big wedges)

olive oil (for drizzling)

2 Tbsp. olive oil (or butter)

1 1/2 lb. mushrooms (sliced, cremini, button, shiitake, portobello, wild mushrooms, etc.)

1 shallot (fat, or ½ onion, diced)

4 garlic cloves (chopped)

2 Tbsp. freshly chopped sage

1/2 tsp. salt

1 handful baby spinach (feel free to add a couple of, or greens and wilt them., optional)

1 lb. ricotta cheese (or sub vegan tofu ricotta, If using the tofu ricotta, no need to add more salt or egg. Just nutmeg)

1 egg (optional)

1/2 tsp. nutmeg

1/2 tsp. salt

3 Tbsp. olive oil

6 Tbsp. water (3–)

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1 1/2 cups grated mozzarella cheese (about 3-4 ounces or sub vegan “meltable” cheese)

1/2 cup romano (or parmesan, about 1 ounce or sub vegan)

no boil lasagna noodles (uncooked)

9 sage leaves (garnish with, crispy, optional, see notes, or Arugula Pesto)

1 1/2 Tbsp. olive oil (or butter)

1 1/2 Tbsp. flour

1 cup milk (or nut milk)

1 pinch salt

pepper

nutmeg

1/2 cup mozzarella

2 Tbsp. Parmesan (or meltable vegan cheese)

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NutritionView More

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460Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories460Calories from Fat260

% DAILY VALUE

Total Fat29g45%

Saturated Fat11g55%

Trans Fat

Cholesterol80mg27%

Sodium900mg38%

Potassium1070mg31%

Protein21g

Calories from Fat260

% DAILY VALUE

Total Carbohydrate34g11%

Dietary Fiber7g28%

Sugars8g

Vitamin A340%

Vitamin C60%

Calcium60%

Iron25%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Notes

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Reviews(1)

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Stephanie Siregar 5 years ago

It's so beautiful I am at loss for words to describe the dish, best pumpkin lasagna recipe I came across so far.

Butternut Lasagna With Mushrooms and Sage

Ingredients

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NutritionView More

Notes

Recipe Tags

Reviews(1)

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