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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 cups - cubed and peeled butternut squash
  • 1 cups - plus 1 Tbsp. vegetable broth, divided
  • 1 cups - fat-free milk
  • 4 cloves - garlic
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - freshly ground black pepper
  • - dash of ground nutmeg
  • 2 ounces - Gruyere cheese, shredded
  • 3 ounces - part-skim mozzarella cheese, shredded, divided
  • 1 tablespoons - olive oil
  • 1 - small onion, chopped
  • 1 pounds - sliced mushrooms
  • 1 bunches - Swiss chard, trimmed, very thinly sliced
  • 3 tablespoons - pine nuts, toasted and chopped
  • 6 - lasagna noodles (whole wheat or gluten-free work well), cooked
  • 3/4 cups - part-skim ricotta
  • 1 ounces - grated Parmigiano-Reggiano cheese
  • Directions:

    Preheat oven to 375°.

    Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender. Remove from heat.

    Meanwhile, heat skillet and add oil to pan. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook until chard wilts. Place mixture in a sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.

    Place squash mixture in a blender (or use immersion blender) with salt, pepper, and nutmeg. Carefully blend; mixture is hot. May wish to remove center piece of blender lid (to allow steam to escape) and place a clean towel over opening in blender lid (to avoid splatters).

    Blend until smooth. Place blended squash mixture in a bowl; add Gruyere cheese and 5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.

    Spread 1/2 cup squash sauce in bottom 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top.

    Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 5 ounces mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.

    Remove from oven and let sit at least 10 minutes.

    Brief Description

    Layered lasagna dish with butternut squash, mushrooms, Swiss chard and pine nuts.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 45 min
    Cook Time: 1 hour(s) 15 min

    Posted By:


    Posted On:

    March 13, 2019

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