Healthy Lasagna Recipe – Butternut Squash and Shiitake Mushrooms will satisfy your craving without eating any meat.
Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms by Heidi of foodiecrush
This healthy lasagna recipe will transform the way you cook vegetarian meals that you can share to your family. But making a vegetarian meal that taste meaty is hard. We wanted to offer a classic irresistible vegetable lasagna great for holidays or dinner that will be famous for kids and family. This delicious healthy lasagna recipe is full of veggies, meatless, gluten-free. One of the biggest goal to make when you want to start a healthy diet is to eat more meatless meals. The sauce is creamy because of the squash and meaty because of the mushroom absorbing the flavor. It’s so delicious,
This is a lasagna recipe can be made any time of year, but because this lasagna has butternut squash, it is surely a good holiday veggie main dish for Thanksgiving, Christmas, or New Year’s Eve. Cook your favorite big meals for any celebration and check the summary of the recipe that will help you with some tips below.
Tips for big meal celebration:
- Start with a cooking schedule.
- Do your grocery 2 days before the party.
- Make sure you have the right materials to use for the recipe.
- You can always improvise and check other materials to use.
- The summary of recipe below will help you to do your list of what to buy and help you estimate your cooking time and preparation.
Healthy Lasagna Recipe - Butternut Squash and Shiitake Mushrooms
- 2 tablespoons extra-virgin olive oil
- 2 pounds butternut squash cut into 1-inch cubes
- 1/2 cup water
- 4 amaretti cookies or almond flavored biscotti crumbled
- 8 ounces shiitake mushrooms sliced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon Ground Nutmeg
- 1 cup fresh basil leaves
- 13 ounces DeLallo no-boil lasagna noodles
- 3 cups mozzarella cheese shredded
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese grated
- kosher salt and pepper
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the squash and season with salt and pepper and then pour the water into the skillet. Cover and simmer over medium heat until the squash is fork tender, about 15-20 minutes. You could also cook it in the Instant Pot. Transfer the squash to a food processor. Add the amaretti or biscotti cookies and blend until smooth.
- Wipe out your skillet and add the other tablespoon of olive oil over medium heat. Add the mushrooms and sprinkle with 1/4 teaspoon kosher salt, and sauté for 8-10 minutes or until soft, stirring occasionally. Remove from pan, wipe out the pan, and set aside.
- Heat the pan over medium heat and melt the butter then add the flour and whisk for 1 minute. Whisk in the milk and bring to a gentle boil over medium-high heat, then reduce to medium and simmer until the sauce thickens slightly about 5 minutes. Add the nutmeg and another 1/4 teaspoon kosher salt and black pepper. Cool slightly. Transfer half of the sauce to a blender and add the basil. Mixture will be hot so place a towel or cloth over top of blender so the mixture doesn’t explode. Blend until smooth then return the basil sauce to the sauce in the pan and stir to blend. Season with salt and pepper to taste.
- Lightly butter a 13 X 9 X 2-inch glass baking dish. Spread 3/4 cup of the sauce in the bottom of the prepared baking dish. Arrange a layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles then 1/3 of the mushrooms. Sprinkle with 1/2 cup of mozzarella cheese and 1/3 cup ricotta cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times, ending with a layer of mozzarella and parmesan cheese.
- Cover the baking dish with foil sprayed with cooking spray and bake the lasagna for 40 minutes. Remove the foil and bake uncovered for about 15 more minutes or until the top is golden. Remove from oven and let the lasagna stand for 15 minutes before serving.