Autumn Harvest Veggie Lasagna Recipe

Introduction

As the crisp air of autumn settles in, this Autumn Harvest Veggie Lasagna brings warm, hearty comfort to your table. Layers of roasted butternut squash, tender mushrooms, fresh spinach, and creamy cheeses come together to celebrate the flavors of the fall harvest in every delicious bite.

Ingredients

• 9–12 lasagna noodles
• 2 tablespoons olive oil
• 1 medium butternut squash, peeled and cubed
• 2 cups mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon nutmeg
• Salt and pepper to taste
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce (homemade or store-bought)
• ½ cup heavy cream (optional, for extra creaminess)
• Fresh parsley for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
2. Step 2: In a large bowl, toss the cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and half the dried thyme and rosemary. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized, stirring halfway through.
3. Step 3: While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Sauté the diced onion for 3–4 minutes until translucent. Add mushrooms and cook until softened and lightly browned.
4. Step 4: Stir in the minced garlic, remaining thyme and rosemary, and nutmeg. Cook for another minute to release the aromas.
5. Step 5: Add the chopped spinach to the skillet and cook just until wilted. Remove from heat.
6. Step 6: In a medium bowl, combine ricotta cheese with half of the grated Parmesan. Season lightly with salt and pepper, stirring until smooth and creamy.
7. Step 7: Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
8. Step 8: Assemble the lasagna by spreading a thin layer of marinara sauce on the bottom of the baking dish. Layer noodles, roasted squash, sautéed vegetables, spoonfuls of the ricotta mixture, and mozzarella cheese. Repeat layers, finishing with noodles, sauce, mozzarella, and remaining Parmesan.
9. Step 9: Optional: drizzle the top layer with heavy cream for extra creaminess.
10. Step 10: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until the cheese is melted and golden brown.
11. Step 11: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tips & Variations

• Substitute butternut squash with pumpkin or sweet potatoes for a different autumn flavor.
• Add goat cheese or fontina for a richer, creamier cheese layer.
• Make the lasagna a day ahead and refrigerate; add 10 extra minutes to baking time when heated.
• Freeze tightly wrapped for up to three months; thaw overnight before baking.
• Ensure even layering of vegetables and cheese for consistent flavor and texture.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat covered with foil in a 350°F (175°C) oven to maintain moisture. To freeze, wrap tightly in foil and freeze for up to three months; thaw overnight in the fridge before reheating. Reheat slowly to keep the cheese creamy and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes. Replace ricotta with plant-based ricotta alternatives made from cashews, tofu, or almonds, and swap mozzarella for vegan cheese that melts well. Use plant-based cream or thickened unsweetened oat or soy milk instead of heavy cream. Extra herbs like sage or thyme enhance the flavor of the roasted vegetables.

Can I use pre-cooked or frozen vegetables?

Absolutely. Thaw frozen vegetables fully and drain excess moisture before layering to avoid watery lasagna. Pre-cooked vegetables should not be too soft, as they will cook further in the oven. Roasting or sautéing frozen vegetables first helps improve flavor and texture.

How do I prevent the lasagna from being watery?

Drain or pat dry all vegetables before layering to reduce moisture. Roasting squash concentrates its sweetness and reduces water content. Use a thick marinara sauce and avoid overlapping noodles excessively to prevent trapped moisture. Adjust sauce quantity if needed to maintain balance.

Can I assemble this lasagna ahead of time?

Yes, assembling the lasagna a day in advance and storing it covered in the refrigerator is convenient. When ready to bake, add 10–15 minutes to the baking time if the lasagna is cold from the fridge. This also allows flavors to meld beautifully.

Autumn Harvest Veggie Lasagna Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

This Autumn Harvest Veggie Lasagna is a comforting and hearty dish perfect for celebrating the flavors of the fall harvest. Featuring layers of roasted butternut squash, sautéed mushrooms and onions, fresh spinach, and creamy cheese blends stacked between tender lasagna noodles, this recipe delivers a rich, savory, and colorful meal ideal for cozy family dinners or festive gatherings.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium butternut squash, peeled and cubed
• 2 cups mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 1 medium onion, finely diced
• 3 cloves garlic, minced

Herbs & Spices

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon nutmeg
• Salt and pepper to taste

Cheeses

• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Other Ingredients

• 9–12 lasagna noodles
• 2 tablespoons olive oil
• 2 cups marinara sauce (homemade or store-bought)
• ½ cup heavy cream (optional, for extra creaminess)
• Fresh parsley for garnish

Instructions

1. Prepare the oven and ingredients: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil. Gather all vegetables and cheeses to have them ready for assembly.
2. Roast the butternut squash: Toss cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and half the thyme and rosemary. Spread evenly on a baking sheet and roast in the oven for 25–30 minutes, stirring halfway, until tender and caramelized on the edges.
3. Sauté mushrooms and onions: Heat the remaining olive oil in a large skillet over medium heat. Sauté diced onion for 3–4 minutes until translucent, then add mushrooms and cook until soft and lightly browned. Stir in garlic, remaining thyme, rosemary, and nutmeg; cook for 1 more minute to infuse flavors.
4. Wilt the spinach: Add chopped fresh spinach to the skillet and cook until just wilted, then remove from heat.
5. Prepare the cheese mixture: In a medium bowl, combine ricotta cheese with half of the grated Parmesan cheese. Season lightly with salt and pepper, stirring until smooth and creamy.
6. Cook lasagna noodles: Boil noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking. No-boil noodles can be used as a shortcut if desired.
7. Assemble the layers: Spread a thin layer of marinara sauce on the bottom of the baking dish. Add a layer of noodles, followed by roasted squash, sautéed vegetables, dollops of ricotta mixture, and a sprinkle of mozzarella cheese. Repeat layering noodles, vegetables, ricotta, and mozzarella until all is used, finishing with a top layer of noodles, sauce, mozzarella, and remaining Parmesan cheese.
8. Add optional cream layer: For extra creaminess, drizzle ½ cup heavy cream evenly over the top layer before baking.
9. Bake the lasagna: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 15–20 minutes until the cheese on top is melted, golden, and bubbly.
10. Rest and serve: Let the lasagna rest for at least 10 minutes before slicing to allow layers to set. Garnish with fresh parsley and serve warm.

Notes

• For a vegan version, substitute dairy cheeses and cream with plant-based alternatives such as cashew ricotta, vegan mozzarella, and plant-based cream.
• Pre-cooked or frozen vegetables can be used but ensure they are fully thawed and drained to avoid excess water making the lasagna watery.
• This lasagna can be assembled a day in advance and refrigerated; add 10–15 minutes to baking time if baking from refrigerated.
• Leftovers store well in the fridge for up to 4 days or freeze wrapped tightly for up to 3 months. Thaw in the refrigerator overnight before reheating.
• To prevent watery lasagna, drain vegetables well and avoid heavy overlapping of noodles.

Keywords: Autumn lasagna, vegetable lasagna, butternut squash lasagna, vegetarian lasagna, fall recipe, hearty lasagna, comfort food