Butternut Squash and Mushroom Lasagna Recipe

Photo of Butternut Squash and Mushroom Lasagna

Butternut Squash and Mushroom Lasagna

Serves 8

Streamline prep for this delicious dish with pre-cut butternut squash and no-boil lasagna noodles.


  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 1 1/4 pound cremini or button mushrooms, sliced
  • 1 clove garlic, thinly sliced
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 tablespoon finely chopped fresh sage, plus more for garnish
  • 1 tablespoon finely chopped fresh thyme, plus more for garnish
  • 1 1/4 pound butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 1 cup broth or water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups whole milk
  • Pinch of nutmeg
  • 12 no-boil or oven-ready lasagna noodles
  • 2 1/2 cups (10 ounces) shredded whole-milk mozzarella cheese
  • 1/3 cup grated parmesan cheese


  1. Heat a large skillet over medium heat. Add oil. Once hot, add onion, mushrooms, and garlic. Season with salt and pepper, to taste. Cook, stirring often, until onion and mushrooms are soft. Stir in herbs. Transfer to a bowl. Set aside.
  2. Add squash to skillet. Season with salt and pepper, to taste. Add broth. Cover, and simmer until squash is tender, 10 to 15 minutes. Remove from heat and allow to cool. Transfer to a blender or food processor. Blend until smooth. Taste and adjust seasoning, to preference.
  3. In a large saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes. Slowly whisk in milk. Increase heat to medium-high. Continue to whisk until béchamel comes to boil and thickens, about 5 minutes. Remove from heat. Add nutmeg and season with salt, to taste.
  4. Position rack in center of oven and preheat to 375°F.
  5. Butter a 9x13-inch baking dish. Spread 3/4 cup béchamel on bottom of dish. Top with 3 lasagna noodles. Spread 1/3 of the squash on noodles. Top with 1/4 of the mushrooms and 1/2 cup mozzarella cheese. Drizzle with 1/2 cup béchamel. Repeat layering 2 times. Top with 3 noodles. Spread remaining sauce evenly over noodles.
  6. Cover pan tightly with oiled foil. Bake 40 minutes. Remove foil and sprinkle top of lasagna with remaining mushrooms, mozzarella, and parmesan cheese. Return to oven and bake 10 to 15 minutes, until top is golden and cheese is melted.
  7. Let lasagna stand 15 minutes before serving. Garnish with fresh herbs.
  8. Cook's Tip:
  9. Lasagna can be assembled a day ahead and covered with oiled foil (step 6). Refrigerate. Bake in preheated oven as directed, increasing bake time by 15 minutes.


Amount Per Serving (based on 8 servings)
Calories: 450
Fat: 23 g
Saturated Fat: 12 g
Cholesterol: 55 mg
Sodium: 420 mg
Carbohydrates: 42 g
Sugar: 10 g
Protein: 20 g
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Ratings and Reviews

“I served this for christmas dinner. it was excellent! made is the day before, cooked it on christmas. will definitely make again.”
“Very creamy. definitely comfort food. my vegetarian daughter did think the butternut squash was a little on the sweet side - however in a house where leftovers tend to stay in the fridge, the leftovers for this lasagne lasted less than a day! will definitely make again! side note, i used fresh mozzarella pearls - no need to grate and the flavor profile was a little like gruyere. really nice with the squash!”

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