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Around The Grange
Hank’s Hankerings: Butternut Lasagna with Mushrooms & Sage

By Hank the Burro

  October 2, 2022 --

Fall has officially arrived, and with the leaves changing and a chill in the air, comfort food takes center stage. Feasting at home has a recipe for Butternut Lasagna - a nice autumn vegan twist on a classic dish

- perfect for the holidays or your next Grange potluck.

YIELD: 9 servings



Small butternut squash (2.5lbs – 3lbs) (you’ll need about 4 cups, roasted) 1/2  a  sweet  onion,  sliced  into  big wedges

olive oil for drizzling


Mushroom Filling:

2 tablespoons olive oil or butter

1 1/2 lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)

1 fat shallot or 1/2 onion, diced

4 garlic cloves, chopped

tablespoons fresh chopped sage

1/2 teaspoon salt *optional – feel

free to add a couple of handfuls baby spinach or greens and wilt them.


Ricotta Mixture:

1 LB ricotta cheese (or sub vegan tofu ricotta) If using the tofu ricotta, no need to add more salt or egg.

Just nutmeg

one egg (optional)

1/2 teaspoon nutmeg

1/2 teaspoon salt


Butternut Puree:

3 tablespoons olive oil 3–6 tablespoons water

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 1 /2 cups grated mozzarella cheese (about 3–4 ounces) or sub vegan “meltable” cheese

1/2 cup Romano or parmesan (about 1 ounce) or sub vegan no-boil lasagna noodles (uncooked)


Optional Quick Béchamel Sauce:

1 1/2 tablespoons olive oil (or butter)

1 1/2 tablespoons flour

1 cup milk (or nut milk)

Generous pinch salt, pepper and nutmeg remaining 1/2 cup mozzarella and 2 tablespoons parmesan (or meltable vegan cheese )



Preheat the oven to 425 degrees

F. Oil a 2-quart baking dish. Bring a large pot of salted water to  a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.

Meanwhile, heat the olive oil in a  large  skillet  over  medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about

4 minutes. Add the bell peppers and scallions and cook until crisp- tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced  tomatoes,  stir  and   bring to a simmer. Cook until slightly thickened, about 2 minutes.

Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

SOURCE: https://www.foodnetwork.com/recipes/food- network-kitchen/beef-and-cheddar-casserole-recipe-2042594

TIPS: You can make this casserole with an alternative plant- based beef product as a substitute, and also using non-dairy cheeses and sour cream as well.



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