Vegetable lasagna

If you’re looking for a spectacular vegetable lasagna, this is the one. We layered sweet butternut squash, savory mushrooms, and earthy spinach with no-boil noodles and an Asiago-garlic cream sauce that coats the noodles and vegetables as it cooks. A little lemon zest mixed into the ricotta brightens up this cozy, rich dish. Asiago adds extra nuttiness to the cream sauce but feel free to use Parmesan instead if that’s what you have on hand. Just like any casserole or baked pasta, this dish tastes even better on day two. That is, if there is any left.

 

Frequently Asked Questions

  • What makes noodles “no-boil” or “oven-ready”?

    No-boil noodles are par-cooked and then dried for convenience. Since they cook in the lasagna’s sauce, it is important to make sure there is enough sauce in the lasagna. Covering the lasagna for the first 45 minutes also helps contain the steam to ensure the noodles cook.

  • Do you have to boil regular lasagna noodles?

    No, you do not have to boil regular lasagna noodles. As long as there is enough sauce in the lasagna, even regular lasagna noodles will cook through while baking without having to boil them first.

 

Notes from the Food & Wine Test Kitchen

Coat the side of the foil that touches the lasagna with cooking spray to prevent the cheese from sticking to the foil when the lasagna bakes. Be careful when peeling the butternut squash; keep it steady on your cutting board so your knife doesn’t slip.

 

Make ahead

Prepare the entire lasagna in a freezer-safe baking dish or foil pan covered with plastic wrap and foil, and then freeze it up to three months. Thaw the lasagna in the refrigerator for 24 hours, then remove the plastic wrap, and cover with lightly greased foil before baking. The vegetables can be cooked and refrigerated in airtight containers for up to one week before layering into the lasagna. The sauce can be prepared and refrigerated in an airtight container for up to three days before using in the lasagna.

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Ingredients

Vegetables

  • 1 (2-pound) butternut squash, peeled, halved lengthwise, and seeded
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3 (4-ounce) packages sliced mixed wild mushrooms (such as cremini, oyster, and button)
  • 1 (5-ounce) package fresh baby spinach

Asiago-Garlic Mornay Sauce

  • 6 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons finely chopped fresh rosemary, plus more for garnish
  • 1/3 cup all-purpose flour
  • 5 cups whole milk
  • 4 ounces Asiago cheese or Parmesan cheese, finely shredded (about 1 cup)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper

Additional Ingredients

  • Cooking spray
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon grated lemon zest
  • 1 teaspoon kosher salt
  • 1 (8-ounce) package no-boil lasagna noodles
  • 18 low-moisture, part-skim mozzarella cheese slices
  • 2 ounces finely shredded Asiago cheese or Parmesan cheese (about 1/2 cup)
  • Chopped fresh flat-leaf parsley

Directions

  1. Make the Vegetables

    Preheat oven to 425°F with racks in upper third and lower third positions. Slice butternut squash halves crosswise into 1/4-inch-thick slices; place in a large bowl. Toss butternut squash with 2 tablespoons oil and 1/4 teaspoon each salt and pepper until evenly coated. Divide butternut squash between 2 large rimmed baking sheets. Bake until tender and lightly browned, 20 to 25 minutes, rotating baking sheets from top to bottom racks halfway through baking time. Let cool until room temperature, about 30 minutes. Reduce oven temperature to 400°F.

  2. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Add mushrooms, and arrange in a single layer; cook, undisturbed, until browned, about 4 minutes. Stir; continue cooking, stirring occasionally, until mushrooms are evenly browned all over, about 3 minutes. Add spinach, and cook, tossing constantly, until wilted, about 1 minute. Remove from heat.

  3. Make the Asiago-Garlic Mornay Sauce

    Melt butter in a large saucepan over medium. Add garlic and rosemary; cook, stirring often, until fragrant but not browned, about 2 minutes. Add flour; cook, whisking constantly, until lightly golden, about 1 minute. Gradually add milk, whisking constantly, until fully combined. Bring to a simmer over medium; cook, whisking often, until thickened, about 4 minutes. Gradually add Asiago cheese, whisking constantly, until melted and thick enough to coat the back of a spoon, about 2 minutes. Stir in salt and pepper. Remove from heat.

  4. To assemble the lasagna, coat a 9- x 13-inch baking dish with cooking spray. Stir together ricotta, egg, lemon zest, and salt in a medium bowl. Spread 1/2 cup Asiago-Garlic Mornay Sauce on bottom of baking dish; top with 3 to 4 noodles (breaking noodles if needed to fit or cover). Spread 1 cup Asiago-Garlic Mornay Sauce over noodles; sprinkle evenly with half (about 1 cup) of mushroom mixture. Dollop 1 cup ricotta mixture over mushrooms, and spread out as evenly as possible. Top with half (about 1 1/2 cups) of butternut squash, and spread it in a single layer. Top with 6 slices mozzarella cheese and 2 tablespoons Asiago cheese. Repeat layers once, starting and ending with noodles. Pour remaining 1 1/2 cups Asiago-Garlic Mornay Sauce over final layer of noodles. Top with remaining 6 slices mozzarella cheese and 1/4 cup Asiago cheese. Cover tightly using aluminum foil; place on a large rimmed baking sheet.

  5. Bake at 400°F on upper rack until sides of lasagna are bubbly, about 50 minutes. Uncover and bake at 400°F until cheese is browned and noodles are tender, about 20 minutes more.

  6. Remove from oven, and let stand 15 minutes before slicing. Sprinkle with parsley.