Autumn Harvest Veggie Lasagna Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Wilt Spinach: Add chopped spinach to the skillet and stir until just wilted, then remove from heat to preserve vibrant color and fresh flavor.
- 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.
- 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.
- 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.
- Optional Cream Drizzle: For extra creaminess, drizzle ½ cup of heavy cream evenly over the top layer before baking.
- 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.
- 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
