Three-Cheese Butternut and Mushroom Lasagna

Three cheese butternut mushroom lasagna recipe

The Spruce / Katarina Zunic

  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
357 Calories
21g Fat
19g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 357
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 60%
Cholesterol 113mg 38%
Sodium 2160mg 94%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 15%
Protein 26g
Calcium 576mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

My family loves classic lasagnas with mozzarella, and ricotta and tomato sauce, with or without sausage or meat of some kind. But I had some leftover butternut squash puree, and some leftover sautéed mushrooms, and some interesting cheeses and I decided to play around a bit. The result is this very autumnal vegetarian lasagna, pretty to look at and really full flavored.

If you haven't worked with butternut squash before, check out this tutorial on how to prepare it. You could also simmer the squash and shallots in the broth until they tender, and skip the roasting step. Roasting the vegetables in a bit of butter does give the puree another dimension of flavor, as it caramelizes the squash and shallots a bit.

This makes one loaf pan of lasagna, but you can double the amounts and make it in a bigger pan.


  • 2 cups butternut squash (peeled, seeded, and cubed)
  • 1 shallot (chopped)
  • 1 tablespoon unsalted butter (melted)
  • Kosher salt (to taste)
  • Freshly ground pepper (to taste)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 teaspoon dried sage
  • 1 egg (lightly beaten)
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 3 no-boil lasagna noodles   
  • 1 cup sautéed mushrooms
  • 1 cup shredded Gruyere cheese
  • 1/4 cup freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for three cheese butternut mushroom lasagna
    The Spruce / Katarina Zunic
  2. Preheat the oven to 400 F. 

  3. Place the squash and shallots on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper, and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. 

    Place squash and shalllots on baking sheet
    The Spruce / Katarina Zunic
  4. Roast for about 25 minutes until tender and lightly browned on the bottom.

    The Spruce / Katarina Zunic
  5. Transfer the roasted vegetables to a food processor or blender, add the broth and sage, and puree.  

    Transfer roasted vegetables
    The Spruce / Katarina Zunic
  6. In a medium bowl, mix together the egg, ricotta, and Parmesan, and season with salt and pepper. 

    Mix together egg and ricotta
    The Spruce / Katarina Zunic
  7. Spread 1/3 of the mixture on each of the three lasagna noodles.  

    The Spruce / Katarina Zunic
  8. Place one of the ricotta covered noodles into a 9-by-5-inch loaf pan, distribute 1/3 of the mushrooms over the noodle, drizzle over 1/3 of the squash puree, then sprinkle over 1/3 of the gruyere. Repeat until you have three layers of everything.

    Place in loaf pan
    The Spruce / Katarina Zunic
  9. Bake for 30 to 35 minutes until the top is golden brown.  

    The Spruce / Katarina Zunic
  10. Let sit for 5 to 10 minutes before cutting and serving hot.

    Let sit
    The Spruce / Katarina Zunic


  • You can also use a food mill to puree the squash if you have one.