• Home
  • About
  • Recipes
    • Breakfast
    • Appetizers and Sides
    • soups & Salads
    • Crockpot Recipes
    • Entrées
    • Comfort Foods
    • Sweet Tooth
  • Blog
  • CONTACT

The Richmond avenue

simple recipes + simple ingredients

recipes

Vegetarian Butternut Squash Lasagna

January 6, 2016

With Tyler away for a conference at the end of December, I had the house to myself for a whole week. During this week, I was able to do two specific things.

The first: focus. Being alone means that I can focus hours of my time on cheesy Lifetime movies without my dear husband’s commentary (i.e. “Why is everyone always in a coma?”, “Why do people always confess their feelings to someone when they’re in a coma?”, “Why do patients only wake up from their coma after someone has confessed their feelings?”). Sometimes I just prefer my movies predictable, you know?

The second: experimentation. Being alone also means that I am free to cook with any of the following: kale, mushrooms, tofu, eggplants, quinoa, spaghetti squash, and goat cheese. And cook with these ingredients I did. Every last one. It was the healthiest disaster a girl could ask for.

My favorite recipe from the menu turned out to be this Vegetarian Butternut Squash Lasagna, a recommendation from my friend Laura, who always knows her stuff. The recipe itself is a little time consuming, so I made it on a Sunday afternoon, but it was worth every bite. The lasagna is filled with butternut squash that has been tossed in browned butter, covered with a creamy mascarpone bechamel sauce, then topped with freshly grated Fontina cheese and fresh sage. It was a great change from the typical red meat sauce lasagna, but just as comforting and filling. It’s delicious, delectable, and tastes even better the next day!

Vegetarian Butternut Squash Lasagna

 

Vegetarian Butternut Squash Lasagna
2015-12-09 11:07:12
Yields 6
Save Recipe
Print
Cook Time
1 hr 30 min
Total Time
1 hr 30 min
Cook Time
1 hr 30 min
Total Time
1 hr 30 min
For the Filling
  1. 1 Tbsp coconut oil
  2. 8 fresh sage leaves, chopped
  3. 2 garlic cloves, minced
  4. 1 shallot, diced
  5. 1 medium butternut squash, peeled and cubed (6 cups)
  6. 1⁄2 tsp salt
  7. 1⁄2 tsp freshly ground black pepper
  8. 1⁄4 tsp ground nutmeg
  9. 2 Tbsp unsalted butter, browned
For the Mascarpone Bechamel Sauce
  1. 1 Tbsp unsalted butter
  2. 1 Tbsp all-purpose or whole wheat flour
  3. 1 cup whole milk
  4. 4 oz mascarpone cheese
  5. 2 Tbsp freshly grated, Parmesan cheese
  6. 1⁄4 tsp salt
  7. 1⁄4 tsp freshly ground black pepper
  8. Pinch of ground nutmeg
For the Lasagna
  1. 16 whole wheat lasagna noodles, cooked or no-boil
  2. 8 oz Fontina cheese, freshly grated
  3. 10 fresh sage leaves, for topping
Instructions
  1. Preheat the oven to 350ºF.
  2. Heat a large skillet over low to medium heat and add the coconut oil. When melted, add the sage, garlic, and shallots and cook for 1 to 2 minutes, then add the butternut squash. Add the salt, pepper, and nutmeg and toss to coat. Cover and cook until the squash is soft and golden brown, 10 to 12 minutes. Toss the squash once or twice while cooking.
  3. Remove the skillet from the heat and add the squash mixture to a large bowl. Add the browned butter and use a fork or potato masher to coarsely mash the squash until it’s somewhat smooth and resembles mashed potatoes. Set aside.
  4. For the béchamel, heat a saucepan over medium heat and add the butter. Once it is sizzling, whisk in the flour and stir to create a roux. Cook for 1 to 2 minutes, until it is golden brown and a nutty scent develops. Pour in the milk and whisk constantly until it has thickened slightly. Reduce the heat to low and add the mascarpone, Parmesan, salt, pepper, and nutmeg. Stir continuously until the cheese melts, about 5 more minutes.
  5. To assemble the lasagna, spray an 8x8-inch baking dish with nonstick spray. Layer 4 noodles on the bottom of the dish. Spread one-third of the squash mixture over the noodles evenly and sprinkle with 2 ounces of the Fontina cheese. Pour about 1⁄3 cup of the béchamel sauce over the top. Cover with 4 more lasagna noodles. Repeat the process, adding half of the remaining squash, 2 ounces of the cheese, and 1⁄3 cup béchamel. Add 4 more noodles. Repeat the process one more time, finishing with the remaining 4 noodles. Add the remaining Fontina on top and pour the remaining sauce all over. Cover the top with the sage leaves.
  6. Bake the lasagna until the cheese on top is golden and bubbly and the sage leaves appear crispy, 45 to 60 minutes. Let the lasagna sit for 15 to 20 minutes before slicing.
Adapted from Parade.com
Adapted from Parade.com
The Richmond avenue https://therichmondavenue.com/

J

 

 

Follow my blog with Bloglovin

Share this:

  • Print

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Your comments make my day. Thank you!Cancel reply

  1. Sadie's Nest says

    January 6, 2016 at 2:41 pm

    Sounds scrumptious Jasmine!

    Reply
    • Jasmine says

      January 6, 2016 at 2:44 pm

      Thanks, Sadie!!

      Reply
  2. Rachel says

    January 6, 2016 at 2:51 pm

    Having the house to yourself is sometimes just the best! I love being able to have full control over the remote. Bring on the rom-coms!!! Perf cheesy goodness to go with it.

    Reply
    • Jasmine says

      January 6, 2016 at 3:52 pm

      Amen!!

      Reply
  3. Lynz Real Cooking says

    January 6, 2016 at 4:15 pm

    I love those movies and had to laugh! Yumm sounds amazing!

    Reply
    • Jasmine says

      January 6, 2016 at 4:28 pm

      Haha, they are the best! I swear the coma is crucial to the story line!

      Reply
  4. Amanda Bella says

    January 6, 2016 at 4:46 pm

    Oh wow — this looks so good right now! Not the biggest fan of meat, so I love this veg option! 🙂

    Reply
    • Jasmine says

      January 6, 2016 at 4:49 pm

      Thank you, friend!! 🙂

      Reply
  5. lynne hoareau says

    January 6, 2016 at 5:51 pm

    Oh yum, this sounds so delicious Jasmine…and all that cheese…such a winner 🙂 . I will be making this for sure 🙂

    Reply
    • Jasmine says

      January 6, 2016 at 6:47 pm

      Cheese just makes everything better, doesn’t it? 🙂 Thank you, Lynne!

      Reply
  6. Haylee says

    January 6, 2016 at 11:10 pm

    All kinds of yum! Will have to try this… After I’ve somehow convinced my significant carnivore there’s meat in there!

    Reply
    • Jasmine says

      January 6, 2016 at 11:15 pm

      Thank you!! I’ve made it for my carnivorous husband since making it the first time and he enjoyed it! I will say that he had to try it before taking my word for it that a lasagna with no meat and squash was really that good. 🙂

      Reply
  7. Susan says

    January 7, 2016 at 12:07 am

    my mouth is watering, I can’t wait to make this

    Reply
    • Jasmine says

      January 7, 2016 at 2:11 pm

      Or you should come over and I’ll make it for you! 🙂 Love you!!

      Reply
  8. youthfoodblog says

    January 7, 2016 at 4:18 am

    Great way to cook lasagna.

    Reply
    • Jasmine says

      January 7, 2016 at 2:12 pm

      Thank you!

      Reply
  9. Linda says

    January 7, 2016 at 12:41 pm

    Sounds absolutely divine! Pinned it 🙂 🙂

    Reply
    • Jasmine says

      January 7, 2016 at 2:12 pm

      Thank you, Linda!! 🙂

      Reply
  10. Sabrina says

    January 7, 2016 at 5:02 pm

    This lasagna sounds great! I love the addition of mascarpone in the becahmel and the fontina 🙂

    Reply
    • Jasmine says

      January 7, 2016 at 5:07 pm

      Thank you, Sabrina! Yes, it really sets it apart from the traditional lasagna! 🙂

      Reply
  11. Chantelle Eckhout says

    January 7, 2016 at 6:41 pm

    This sounds amazing! Going to need to make this!

    Reply
    • Jasmine says

      January 7, 2016 at 7:27 pm

      Thanks, Chantelle!! I hope you like it if you try it!! 😀

      Reply
  12. Nena says

    January 8, 2016 at 3:27 pm

    Wow!! Looks and sounds yummy:) The food and having some time for yourself;) I find that pasta dishes always taste better the next day:p

    Reply
    • Jasmine says

      January 8, 2016 at 4:35 pm

      They really do!! I love a good dish that tastes better throughout the week!

      Reply
  13. lynne hoareau says

    January 9, 2016 at 1:59 pm

    Oh for sure Jasmine…(I think I am addicted to cheese!). 🙂

    Reply

Sign up to receive new recipes via email:

Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

Type Keywords to Search:

  • Bloglovin
  • Email
  • Instagram
  • Pinterest

Recent Posts

  • Banana Crumb Muffins
  • Baked Fish Tacos with Creamy Avocado Dressing
  • Chicken Tomatillo Soup
  • Chocolate Palmiers
  • Chocolate Chip Banana Bread

Popular Recipes

Meatloaf, Lemon Garlic Green Beans, and Mashed Sweet Potatoes
Trisha Yearwood's Homemade Banana Pudding
Brown Rice Mushroom Risotto
Slow Cooker Chicken Tikka Masala
Frozen Greek Yogurt Bark
NY Times' Almond Cake
Easy Chicken Stir Fry

Categories

  • blog
  • books
  • Holidays
  • recipes

Follow the Richmond Avenue

  • Bloglovin
  • Instagram

Popular Posts

  • Meatloaf, Lemon Garlic Green Beans, and Mashed Sweet Potatoes
  • Trisha Yearwood's Homemade Banana Pudding
  • Brown Rice Mushroom Risotto
  • Slow Cooker Chicken Tikka Masala
  • Frozen Greek Yogurt Bark

Copyright 2025 | Managed by: Seattle Web Works | Site design handcrafted by Station Seven

 

Loading Comments...