Autumn Harvest Veggie Lasagna Recipe

Introduction

As the crisp air of autumn settles in, this Autumn Harvest Veggie Lasagna offers a warm, hearty meal perfect for cozy evenings. Layered with roasted butternut squash, tender mushrooms, fresh spinach, and creamy cheeses, each bite celebrates the rich flavors of the fall harvest.

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) and lightly grease a 9×13-inch baking dish with olive oil.
2. Step 2: Toss cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and half of the thyme and rosemary. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
3. Step 3: In a large skillet, heat the remaining olive oil over medium heat. Sauté the 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 for one more minute.
4. Step 4: Add spinach to the skillet and cook until just wilted, then remove from heat.
5. Step 5: In a medium bowl, mix ricotta cheese, half of the Parmesan, and a pinch of salt and pepper until smooth.
6. Step 6: Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
7. Step 7: Assemble the lasagna: spread a layer of marinara sauce in the bottom of the baking dish, then layer noodles, roasted squash, sautéed vegetables, and dollops of the ricotta mixture. Sprinkle with mozzarella. Repeat layers, finishing with noodles, sauce, and remaining mozzarella and Parmesan.
8. Step 8: Optional: drizzle ½ cup heavy cream on top for extra creaminess.
9. Step 9: Cover with foil and bake for 25 minutes. Remove foil and bake 15–20 minutes more until the cheese is melted and golden brown.
10. Step 10: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tips & Variations

• You can swap butternut squash for pumpkin or sweet potatoes for a different flavor.
• Try adding goat cheese or fontina for a richer, creamier taste.
• Assemble the lasagna a day in advance and refrigerate; bake with an additional 10 minutes to heat through.
• This dish freezes well; wrap tightly and freeze 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 retain moisture. For longer storage, wrap tightly and freeze for up to three months. Thaw overnight in the refrigerator before reheating slowly to ensure even warming and avoid drying out the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes! Replace ricotta and mozzarella with plant-based alternatives made from cashews, tofu, or almonds. Use a vegan cream substitute or unsweetened plant milk thickened with cornstarch instead of heavy cream. Adding herbs like sage or thyme can enhance the flavor of the roasted vegetables.

Can I use pre-cooked or frozen vegetables?

Absolutely. Thaw frozen vegetables thoroughly and drain excess moisture to prevent watery lasagna. Roast or sauté frozen ingredients before layering to intensify flavor and maintain texture.

How do I prevent the lasagna from being watery?

Drain or pat dry all vegetables before layering. Roasting squash concentrates sweetness and reduces moisture. Use thick marinara sauce and avoid overlapping noodles too heavily to prevent sogginess. Slightly reduce sauce amounts if needed while maintaining flavor.

Can I assemble this lasagna ahead of time?

Yes. Assemble the lasagna a day in advance, cover tightly, and refrigerate. Bake as directed, adding 10–15 minutes if baking from cold. This saves time and allows flavors to meld beautifully.

Autumn Harvest Veggie Lasagna Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Autumn Harvest Veggie Lasagna is a warm, hearty, and visually stunning dish perfect for cozy autumn evenings. It features layers of roasted butternut squash, sautéed mushrooms, wilted spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses. The layers of creamy cheese and seasonal vegetables nestled between tender lasagna noodles create a comforting and flavor-packed meal that celebrates the bounty of fall.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Pasta

• 9–12 lasagna noodles
• 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 and 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

• 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 Oven and Ingredients: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and help meld flavors. Gather and prep all vegetables and cheeses for smooth assembly.
2. Roast Butternut Squash: Toss peeled and cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and half of the thyme and rosemary. Spread in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and caramelized at the edges.
3. Sauté Mushrooms and Onions: Heat remaining olive oil in a large skillet over medium heat. Sauté diced onion for 3–4 minutes until translucent. Add mushrooms and cook until lightly browned. Stir in garlic, remaining thyme, rosemary, and nutmeg; cook for one more minute to infuse flavors.
4. Wilt Spinach: Add chopped spinach to the skillet and stir until just wilted, then remove from heat to preserve vibrant color and fresh flavor.
5. Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese with half of the Parmesan cheese. Season lightly with salt and pepper and stir until smooth and creamy.
6. Cook Lasagna Noodles: Cook noodles per package instructions until al dente. Drain carefully and lay flat on a clean kitchen towel to prevent sticking. Alternatively, use no-boil noodles, overlapping slightly for coverage.
7. Assemble Lasagna Layers: Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer noodles evenly, followed by roasted squash, sautéed vegetables, dollops of ricotta mixture, and a sprinkle of mozzarella cheese. Repeat layers, finishing with noodles, sauce, and remaining mozzarella and Parmesan cheeses.
8. Optional Cream Drizzle: For extra creaminess, drizzle ½ cup of heavy cream evenly over the top layer before baking.
9. Bake Lasagna: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until the cheese is golden, melted, and bubbly.
10. Rest and Serve: Let the lasagna rest for at least 10 minutes after baking to set the layers. Garnish with fresh parsley and serve warm to enjoy the comforting flavors.

Notes

• To make vegan, substitute ricotta and mozzarella with plant-based alternatives and use plant-based cream or thickened oat/soy milk instead of heavy cream.
• Pre-cooked or frozen vegetables can be used; ensure they are thoroughly thawed and drained to prevent watery lasagna.
• You can assemble the lasagna a day ahead and refrigerate, adding 10–15 extra minutes to baking time if baking from cold.
• Leftover lasagna stores well in the refrigerator for up to 4 days or can be frozen for up to three months. Thaw overnight before reheating.
• For even layering and flavor, distribute vegetables and cheese evenly across each layer.

Keywords: autumn lasagna, vegetable lasagna, butternut squash lasagna, vegetarian lasagna, cozy fall dinner