Butternut squash and mushroom lasagna

Based on 7 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Medium 👍
30
min.
Preparation
40
min.
Baking
25
min.
Resting

Ingredients

Servings:-6+
1½ kg butternut squash
400 g lasagna noodles
500 g button mushrooms
15 g sage leaves
30 g dried porcini mushrooms
500 ml water (warm)
60 g butter
100 g flour
700 ml milk
1 tsp ground nutmeg
375 g mozzarella cheese
50 g Parmesan cheese (grated)
250 g ricotta cheese
salt
pepper
olive oil (for coating)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • 3 baking sheets
  • bowl (small)
  • fine sieve
  • saucepan
  • whisk
  • large pot
  • colander
  • baking dish
  • fine grater

Nutrition per serving

Cal
973
Protein
41 g
Fat
44 g
Carb
109 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Peel the squash, remove the seeds, and cut into cubes. Slice mushrooms. Transfer squash and sage to a baking sheet and the mushrooms to a separate baking sheet. Mix both with some olive oil and salt. Place the mushrooms on the second oven rack from the top and the squash underneath. Bake for approx. 30 min. In the meantime, soak dried porcini mushrooms in warm water for approx. 15 min.
    • 1½ kg butternut squash
    • 500 g button mushrooms
    • 15 g sage leaves
    • olive oil (for coating)
    • salt
    • 30 g dried porcini mushrooms
    • 500 ml water (warm)
    • oven
    • cutting board
    • knife
    • 2 baking sheets
    • bowl (small)

    Preheat the oven to 200°C/400°F. Peel the squash, remove the seeds, and cut into cubes. Slice mushrooms. Transfer squash and sage to a baking sheet and the mushrooms to a separate baking sheet. Mix both with some olive oil and salt. Place the mushrooms on the second oven rack from the top and the squash underneath. Bake for approx. 30 min. In the meantime, soak dried porcini mushrooms in warm water for approx. 15 min.

  • Step 2/4

    Drain porcini mushrooms, reserving the soaking water. Finely chop porcini mushrooms and set aside. For the béchamel sauce, brown the butter in a saucepan over medium heat, then stir in the flour and sauté for approx. 1 min. Deglaze with porcini mushroom water and stir to combine. Add milk and bring everything to the boil. Season to taste with nutmeg, salt, and pepper.
    • 60 g butter
    • 100 g flour
    • 700 ml milk
    • 1 tsp ground nutmeg
    • salt
    • pepper
    • fine sieve
    • saucepan
    • whisk

    Drain porcini mushrooms, reserving the soaking water. Finely chop porcini mushrooms and set aside. For the béchamel sauce, brown the butter in a saucepan over medium heat, then stir in the flour and sauté for approx. 1 min. Deglaze with porcini mushroom water and stir to combine. Add milk and bring everything to the boil. Season to taste with nutmeg, salt, and pepper.

  • Step 3/4

    Blanch lasagna sheets in a pot of boiling, salted water for approx. 2 min. Lay them out flat on an oiled baking sheet so they don't stick together. Tear the mozzarella into pieces.
    • 400 g lasagna noodles
    • olive oil (for coating)
    • 375 g mozzarella cheese
    • large pot
    • colander
    • baking sheet

    Blanch lasagna sheets in a pot of boiling, salted water for approx. 2 min. Lay them out flat on an oiled baking sheet so they don't stick together. Tear the mozzarella into pieces.

  • Step 4/4

    Preheat the oven again to 200°C/400°F. To assemble the lasagna, first put some béchamel sauce into the baking dish. Next a layer of lasagna sheets. Spread some more béchamel sauce over them, then scatter ¼ of each of the pumpkin and mushrooms, some Parmesan, some mozzarella and some ricotta. Repeat this 3 more times. For the last layer, only use béchamel, Parmesan, and mozzarella. Bake the lasagna in the preheated oven for approx. 30 — 40 min., or until golden brown on top. Let rest approx. 10 min., then slice and enjoy!
    • 50 g Parmesan cheese (grated)
    • 250 g ricotta cheese
    • baking dish
    • fine grater

    Preheat the oven again to 200°C/400°F. To assemble the lasagna, first put some béchamel sauce into the baking dish. Next a layer of lasagna sheets. Spread some more béchamel sauce over them, then scatter ¼ of each of the pumpkin and mushrooms, some Parmesan, some mozzarella and some ricotta. Repeat this 3 more times. For the last layer, only use béchamel, Parmesan, and mozzarella. Bake the lasagna in the preheated oven for approx. 30 — 40 min., or until golden brown on top. Let rest approx. 10 min., then slice and enjoy!