Mushroom and Butternut Squash Lasagna Recipe

Introduction

Welcome to the heartwarming world of Zynahz, where every dish tells a story of love, creativity, and family togetherness. Today, we’re exploring a seasonal favorite that brings cozy comfort to your table – the Mushroom and Butternut Squash Lasagna. This recipe is an ode to the magic of autumn and the joy of gathering around a beautifully set table with those you cherish. Imagine layers of earthy mushrooms and sweet butternut squash, interwoven with gooey mozzarella cheese and aromatic herbs – this dish promises a harmonious blend of flavors that will elevate any dinner occasion.

Recipe Summary

Ingredients

• 2 cups butternut squash, diced
• 2 cups mushrooms, sliced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 9 lasagna noodles, cooked
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until fragrant and translucent, about 5 minutes.
3. Add the diced butternut squash to the skillet and cook until tender, about 10 minutes. Season with thyme, rosemary, salt, and pepper.
4. In another skillet, sauté the sliced mushrooms until they release their moisture and turn golden brown. Season with salt and pepper to taste.
5. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, and half of the parmesan cheese. Mix well and set aside.
6. In the prepared baking dish, start layering with a thin layer of the ricotta mixture, followed by a layer of lasagna noodles. Add a layer of the butternut squash mixture, then another layer of the ricotta mixture, and a handful of sautéed mushrooms.
7. Repeat the layering process until all ingredients are used, ending with a generous layer of mozzarella and the remaining parmesan cheese on top.
8. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
9. Remove from the oven and let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley before serving.

Helpful Tips

• For a smoother texture, puree the butternut squash after cooking.
• Add a handful of spinach or kale for an extra layer of greens.
• If you’re short on time, pre-cooked butternut squash can be a great substitute.
• Store leftovers in the refrigerator for up to 3 days or freeze individual portions for quick meals.

Pairings

This Mushroom and Butternut Squash Lasagna pairs beautifully with a light arugula salad drizzled with balsamic vinaigrette and a glass of robust red wine like Merlot or Cabernet Sauvignon. For a non-alcoholic option, a sparkling apple cider brings out the autumnal flavors perfectly.

Conclusion

Enjoy the delightful symphony of flavors in this Mushroom and Butternut Squash Lasagna, and let it become a beloved tradition in your home. We’d love to see your culinary creations, so don’t forget to share your photos using #ZynahzRecipes or tag us on Instagram. If you have any feedback or suggestions, head over to www.zynahz.com and let us know. For more delicious recipes, subscribe to our newsletter and follow Zynahz on social media for the latest updates. Happy cooking!