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Butternut & Portobello Lasagna

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, Michigan
  • 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


  • Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.
  • 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.
  • Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
  • Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition 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.

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Average Rating:
  • P vinod
    Jan 3, 2018

    Like to taste lasagna so will like this also like most foods except largely beef and pork -very rarely do I have this if only if someones buys me those and for fear of it not going a waste-98 percent -I avoid these-and also red meat have heard is bad for health.

  • jamieheck
    Jan 2, 2018

    I love this recipe and we'll make it again. Next time I will double the mushrooms and use maple syrup instead of brown sugar on the squash. The only adjustments I made was using diced tomatoes for the sauce in addition to more salt and Italian seasoning in the sauce. Added three eggs, parmesan and Italian seasonings in the ricotta and fresh sliced mozzarella on top. Also I did not put any crushed red pepper as I do not like things spicy. It's a great vegetarian lasagna.

  • ljones2knit
    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
    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
    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
    Oct 12, 2015

    Very good! Didn't miss the meat at all