Indulge in the comforting flavors with my Butternut Squash, Mushroom, and Gorgonzola Lasagna. This exquisite recipe takes traditional lasagna to a whole new level, marrying the richness and sweetness of roasted butternut squash, the umami depth of sautéed mushrooms, and the creamy tanginess of Gorgonzola cheese. With layers of tender pasta sheets and a creamy sauce along with a tomato sauce layer that adds acidity to each bite, this is an explosion of flavors. I had this lasagna when I visited Venice and with the first bite, I knew I had to recreate it. Whether you're hosting a special gathering or simply craving a cozy homemade meal, this Butternut Squash, Mushroom, and Gorgonzola Lasagna is sure to become a seasonal favorite in your kitchen. Follow my step-by-step instructions, and let's embark on a culinary journey that will leave your taste buds singing.

Happy Cooking!

Servings: 10-12 servings

Prep Time:15-20 mins

Cooking Time: 20-35 mins

Baking Time: 1-1.5 hours

Total Time: 2-3 hours

Ingredients: 

Butternut Squash:

• 1 medium butternut squash cut into small pieces

• 2 tbsp Olive oil

• 1.5 tsp Salt 

• 1/2 tsp pepper

• 1 tsp Chili flakes

Mushroom Gorgonzola Cream:

• 20-25 medium white mushrooms cut into thin slices

• 1 medium yellow onion finely chopped

• 10-12 garlic cloves thinly sliced

• 2 tbsp Butter; divided

• 1.5 tbsp Olive oil; I used truffle oil

• 3.5 tbsp all-purpose or wheat Flour 

• 2.5-3 cups milk

• 2/3-3/4 cup cream

• 1/2 cup pasta water 

• 2-2.5 cups Gorgonzola or blue cheese crumbles

• 1-1.5 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/4 tsp Sugar

• 1/4 tsp Nutmeg powder or ajwain powder

• 1.5-2 tsp Chili flakes

• 1.5-2 tsp mixed Italian herbs  

• 8-10 medium basil leaves chopped

Assembly:

• 12-15 pre-boil Lasagna sheets 

• 1-1.25 cup marinara or pizza sauce; click here for the recipe

• 1/3 cup shredded mozzarella

• 5-7 oz fresh mozzarella cut into thin slices

• 2 tbsp basil pesto

Directions: 

1. Butternut Squash:

   1. Preheat oven to 420F. Line a baking tray with parchment or foil.

   2. Toss the cubes in olive oil, salt, pepper, and chili flakes.

   3. Place it on a baking tray and bake at 420F for about 18-22 mins, flipping it midway till fork tender.

   4. Let it cool once out of the oven.

2. Mushroom Gorgonzola

   1. In a pan on low-medium heat add 1 tbsp butter and oil.

   2. Once warm add mushrooms and saute for 4-5 mins till the mushrooms are half cooked.

   3. Add chopped onions and garlic and cook for 6-7 mins till start to brown.

   4. Make space in the middle of the pan and add the remaining butter and all the flour on the butter.

   5. Mix the butter and flour well, slowly combining it with the veggies. Saute for 5-6 minutes sauteing well.

   6. Add all the milk and mix well. It will start to thicken and let it come to a low simmer.

   7. Add all the seasonings and herbs and heavy cream and mix well.

   8. Add the cheese crumbles and mix well till it melts in.

   9. The sauce is ready!

3. Assembly:

   1. Use an oven-safe baking dish. I used a 31 x 21 cm dish. Pre heat oven to 400F. Put a large pot of water to boil for the lasagna sheets. Salt the water.

   2. Boil the lasagna sheets as per package instructions.

   3. On the base, spread a little mushroom cream sauce just enough to cover the bottom.

   4. Top with lasagna sheets.

   5. Layer 1/3rd of the mushroom sauce over it. Top with half of the butternut squash.

   6. Layer with lasagna sheets. Top with a layer of tomato sauce and then sprinkle grated mozzarella over it.

   7. Layer with lasagna sheets.

   8. Layer 1/3rd of the mushroom sauce over it. Top with half of the butternut squash.

   9. Layer with lasagna sheets.

   10. End with the remaining mushroom sauce over it. Make sure it covers the lasagna sheets well.

   11. Top with the sliced mozzarella cheese. Cover with a foil

4. Cooking lasagna:

   1. Bake at 400F for 20-25 mins. Then remove the foil and bake for 10 minutes. Then broil for 5 minutes till the cheese is golden brown and the lasagna is cooked through.

   2. Frozen Lasagna: Thaw for 15-20 mins on the counter. Cooking time will increase by about 20-30 mins.

   3. Once out of the oven, let it sit for 5-10 minutes and then serve. This helps the lasagna set and flavors marinate better.

   4. Slice and serve!

Notes/Tips:

• You can make the mushroom sauce and keep it in the fridge, 3-4 days before.

• You can also make the roasted butternut squash a day before and keep it.

• You can layer and assemble the lasagna and freeze it for 2-3 months.

• If you are freezing it, thaw it for 15-20 mins on the counter. Cooking time will increase by about 20-30 minutes. (for easy bake sheets, the time increase is at 350 F)

• Make sure you cover the dish with foil while baking. This helps the sheets cook as it traps the heat.

• I used a vegan gorgonzola/blue cheese for this recipe.