Butternut Lasagna with Mushrooms and Sage

Name: Butternut Lasagna with Mushrooms and Sage
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: European, Italian, Mediterranean
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; 2 tablespoons olive oil or butter; 1 ½ lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.); 1 fat shallot or ½ onion, diced; 4 garlic cloves, chopped; 2 tablespoons fresh chopped sage; ½ teaspoon salt; optional – feel free to add a couple of handfuls baby spinach or greens and wilt them; 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; 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; no-boil lasagna noodles (uncooked); Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto; 1 1/2 tablespoons olive oil (or butter); 1 ½ tablespoons flour; 1 cup milk (or nut milk); generous pinch salt, pepper and nutmeg; remaining ½ cup mozzarella and 2 tablespoons parmesan (or meltable vegan cheese )

Instructions

Prep:1hCook:1h

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! Try using Smoked Mushroms!

Butternut Lasagna with Mushrooms and Sage

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Ingredients

Instructions

Notes

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