Go Back
Harvest Vegetable Lasagna

Harvest Vegetarian Lasagna - Butternut Squash, Mushrooms & Spinach

Harvest colors, healthy options and comfort food, says "Yes, please!"
Makes 2 8x8 pans
Course Main Course, Vegetable
Servings 8 people

Equipment

  • 2 pans of 8"x8" glass or metal pans

Ingredients
  

  • 6-8 sheets of Lasagna noodles 2 layers to cover 2 x8x8 dishes

Butternut Squash

  • 2 medium sized butternut squash peeled and cut into ¾ to 1” cubes (~6-8 cups)
  • ¾ cup of chicken broth or water

Onion Mushroom Mixture

  • 1 tablespoon vegetable oil
  • 1 medium onion diced fine
  • 4 cloves of garlic minced fine
  • 10 large brown cremini mushrooms diced
  • 1 teaspoon fresh sage

Bechamel Cheese Sauce

  • 3 tablespoons butter
  • 3 tablespoons whole wheat flour
  • 2 cup Full fat or homo milk
  • ½ teaspoon table salt
  • 1 ½ cup meltable cheese mozzarella, cheddar, gouda, Monterey jack, Havarti etc.

Spinach Mixture

  • 2 packages of 500g frozen spinach thawed in a bowl
  • 1/8 teaspoon salt
  • 1 tablespoon fresh sage minced fine
  • 1 tablespoon fresh parsley minced fine
  • ½ teaspoon dried thyme

Cottage Cheese Mixture

  • 3 cups of cottage cheese dry curds or strained if using “regular”
  • 1 large egg

Sour Cream Garnish

  • ½ cup sour cream to garnish – adds fresh zing when serving

Instructions
 

Butternut Squash

  • In a large pot on medium heat, cook butternut cubes with chicken broth (or water) with lid on put until tender about 10-15 minutes. Take off the heat and set aside to cool. Most of the water or broth will have cooked off or been absorbed by butternut squash.

Onion Mushroom Mixture

  • In a large frying pan on medium heat, add one tablespoon vegetable oil. When oil is hot and shimmering, add onions and garlic and cook until starting to be softened, about 5 minutes.
  • To the frying pan, add mushrooms and cook until softened, about 5-7 minutes.
  • To onion mushroom mixture, add 1 teaspoon fresh sage, ¼ teaspoon salt and stir to combine. Take onion mushroom mixture off the heat and set aside to cool.

Bechamel Cheese Sauce

  • In small saucepan on medium heat, whisk butter and flour together to create paste as butter melts. Cook for 30 seconds to 1 minute to cook the flour.
  • To prevent lumps, constantly whisk while slowly pouring milk into saucepan to create a milky sauce.
  • Allow the sauce to thicken on the heat for 2-3 minutes and gently stir from time to time. Sauce should coat the back of spoon.
  • Remove saucepan off the heat and add salt and cheese and stir to combine. Set aside

Spinach Mixture

  • Squeeze out moisture from defrosted spinach by squeezing out handfuls or by placing in a fine strainer and pressing moisture out. Place spinach into a medium sized bowl
  • Add salt, sage, parsley and thyme to spinach mixture
  • Stir to combine.

Cottage Cheese Mixture

  • Add 1 egg to the cottage cheese container and stir to combine.

Pasta

  • In a large saucepan, boil water and cook lasagna noodles before it reaches al dente, about 4-6 minutes depending on the noodles used.

Lasagna Assembly

  • Layer Butternut Squash on bottom of both pans
  • Layer Lasagna Noodle on top
  • Layer Spinach Mixture on top
  • Layer Onion Mushroom Mixture on top
  • Layer Butternut Squash on top
  • Layer Spinach Mixture on top
  • Layer Onion Mushroom Mixture on top
  • Pour/ ladle Bechamel Cheese Sauce across the top of lasagna, ensuring the top surface is fully coated.
  • Cook lasagna in 350F oven for 20-30 minutes until warmed through. Broil for 2 minutes for bechamel to brown the top.
  • Cool at least 10 minutes before serving, otherwise allthe layers will slide away from each other on the plate. 
  • Serve with teaspoon of sour cream for added freshness.
Keyword bechamel, butternut squash, cheese, garlic, lasagna, mushroom, onion, spinach, squash, vegetable, vegetarian