Butternut & Portobello Lasagna Recipe
Butternut & Portobello Lasagna Recipe photo by Taste of Home
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Butternut & Portobello Lasagna Recipe

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Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, MI
TOTAL TIME: Prep: 1 hour Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 45 min. + standing
MAKES: 12 servings


  • 1 package (10 ounces) frozen cubed butternut squash, thawed
  • 2 teaspoons olive oil
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large portobello mushrooms, coarsely chopped
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SAUCE:
  • 2 cans (28 ounces each) whole tomatoes, undrained
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 9 no-cook lasagna noodles
  • 4 ounces fresh baby spinach (about 5 cups)
  • 3 cups part-skim ricotta cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese

Nutritional Facts

1 piece: 252 calories, 10g fat (5g saturated fat), 27mg cholesterol, 508mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.


  1. Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the mushroom ingredients. Transfer vegetables to separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until vegetables are tender, stirring occasionally.
  2. Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.
  3. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1 cup sauce, spinach and mushrooms. Continue layering with three noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
  4. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.
Originally published as Butternut & Portobello Lasagna in Taste of Home November 2015, p80

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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ljones2knit User ID: 4837563 237333
Reviewed Nov. 14, 2015

"The adults in the family enjoyed the recipe. The teenager who ate it thought it was too spicy, no doubt because of the teaspoon of crushed red pepper flakes. I used fresh cubed butternut squash from the grocery store and added 1 tsp of dried oregano & 1 tsp of fennel seed. Because I had no fresh basil, I used jarred basil pesto. Like another reviewer,next time I will use canned diced tomatoes instead of whole; there was no need to spend the time cutting up whole tomatoes. The sauce did not cook down much in 40 minutes. Next time I will cook it longer or add less reserved juice. As another reviewer said, this recipe is very labor-intensive. I wasn't going to make it again until I got rave reviews from family members."

rjbeery75 User ID: 2114826 235600
Reviewed Oct. 25, 2015

"Loved this recipe! I did use two cans of diced tomatoes instead of cutting up whole. Loved the fact that I didn't have to "layer" a 1/3 or 1/2 of the ingredients except for the noodles and the sauce. Very easy even though there were a few steps. Thanks for sharing!"

cast_iron_king User ID: 1236761 235173
Reviewed Oct. 18, 2015

"What a great and original recipe! A little bit labor intensive, but well worth the effort. The balsamic roasted mushrooms really give this a unique taste. I did use tomato sauce instead of whole tomatoes, which reduced the cooking time of the sauce, and I used dried basil instead of fresh because that's what I had. I also added a sprinkling of mozzarella on the spinach and mushroom layer because we like it extra cheesy. A fantastic dish that I will definitely be making again!"

cctp1016 User ID: 1672997 234816
Reviewed Oct. 12, 2015

"Very good! Didn't miss the meat at all"

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