Autumn Harvest Veggie Lasagna Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Wilt the spinach: Add chopped fresh spinach to the skillet and cook until just wilted, then remove from heat.
- 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.
- 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.
- 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.
- Add optional cream layer: For extra creaminess, drizzle ½ cup heavy cream evenly over the top layer before baking.
- 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.
- 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
