Autumn Lasagna with Pumpkin and Mushrooms

Hello friends,

Autumn is truly upon us, with trees shedding their leaves and the stove in my kitchen back in action. I’m in need of some comforting dishes…

I believe today’s recipe is just what we need: here are my autumn lasagna with squash and mushrooms.

Showcase the Squashes

Every year, it’s a bit of a ritual for me, and more importantly, it brings me great joy because I adore squash. These humble ingredients are local, affordable, and can be prepared in countless ways…

For this recipe, I chose butternut squash, which I particularly love for its sweetness and vibrant color! It’s a way to bring a bit of sunshine to the table!

Variations of Squash

Squash are autumn vegetables brimming with colors, flavors, and nutritional benefits. To say they are versatile would be an understatement, as they come in many varieties, each offering its own unique texture and taste, inspiring creativity in the kitchen.

Butternut squash, with its elongated shape and orange flesh, is especially beloved for its sweetness and creamy texture. It works perfectly insoups, gratins, ormashed potatoes. The Provençal musky squash, which is larger, has a lightly sweet flavor and a delicate aroma, making it ideal for stews. Conversely, spaghetti squash is notable for its flesh that shreds into strands when cooked, providing a light and unique alternative to pasta.The potimarron, with its chestnut taste, is perfect for soups and desserts, while classic pumpkin can shine in both purées and baked goods. Lastly, the kabocha squash, of Japanese origin, boasts a dense texture and sweet aroma reminiscent of sweet potatoes.

Rich in vitamins A and C, fiber, and antioxidants, squash is as beneficial for our health as it is delightful for the palate, brightening up our plates throughout autumn.

In the Underbrush…

For my autumn lasagna with squash and mushrooms, I have chosen button mushrooms as the ideal base: tender, slightly sweet, and readily available, they add volume and a mild flavor.

If you want to enhance the woodland notes, consider mixing in some porcini or chanterelles, whose woody and subtly fruity aromas elevate the béchamel and cheese. Oyster mushrooms, with their firm and fragrant flesh, provide a pleasant chew, while shiitakes add an intense umami flavor, perfect for those who love rich tastes.

Finally, a hint of dried or rehydrated morels will elevate the dish’s sophistication and aroma (though they are a bit pricier… 😉 ).

Now Back to Our Autumn Lasagna with Squash and Mushrooms…

Previously Available Recipes

This isn’t the first lasagna recipe I’ve shared. Just to recap, we already have: the traditionalmeat lasagna (or Bolognese), thesunny vegetable lasagna (perfect for summer), and mycannelloni-style lasagna with spinach and ricotta (a real treat…)

You’re Going to Love…

With this recipe for autumn lasagna with butternut squash and mushrooms, we’re diving deep into autumn flavors with the delightful combination of the sweetness of butternut squash and button mushrooms. The béchamel sauce adds creaminess for maximum flavor enjoyment.

And my secret ingredient: sage, which brings a uniquely aromatic touch!

A Recipe to Share

This dish is the epitome of sharing; these autumn lasagna with squash and mushrooms represent the joy of gathering around a delicious meal with loved ones. If you happen to have fewer guests, you can either halve the quantities in this recipe or prepare the entire dish and enjoy delicious leftovers later.

Necessary Utensils:

A cutting board,

A paring knife,

A baking tray,

A frying pan or sauté pan,

A large saucepan,

A whisk,

A ladle,

And a rectangular baking dish approximately 15 x 10 inches (38 x 26 cm).There you have it! I’ve shared all the details. Now, all you need to do is head to the kitchen, put on an apron, and whip up your autumn lasagna with squash and mushrooms.

Here’s the recipe, Chef!

Print Recipe

Autumn Lasagna with Squash and Mushrooms

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vegetarian – French

Serves: 10 Difficulty: Simple Price: €

Prep Time: 45 min – Cooking Time: 30 min

Ingredients

• Pumpkin
• 900 g of pumpkin
• 2 tablespoons of olive oil
• Salt
• Pepper
• Mushrooms
• 20 g of butter
• 1 onion
• 600 g of fresh Paris mushrooms
• Béchamel sauce
• 120 g of butter
• 180 g of flour
• 1.5 l of milk
• 1/2 teaspoon of ground nutmeg
• 12 sage leaves
• Assembly
• Butter for the mold
• 10 large sheets of fresh lasagna (15x20 cm)
• 5-6 sage leaves
• 175 g of diced mozzarella

Instructions

Squash

1

Cut your squash into cubes and place them on a baking sheet lined with parchment paper.

2

Pour the 2 tablespoons of olive oil over them, salt, and pepper.

3

Bake for 30 minutes.

Mushrooms

4

Melt the butter in a skillet.

5

Add the peeled and sliced onion, then after 2 minutes, add the peeled and sliced mushrooms. Salt and pepper.

6

Cook for a good 10 minutes.

Béchamel sauce

7

Melt the butter over low heat in a saucepan.

8

Add the flour and mix well.

9

Pour in the cold milk, add salt, pepper, and grated nutmeg. Cook over medium heat, whisking continuously until thickened.

10

Finally, add the finely chopped sage.

Assembly

11

Preheat your oven to 200 degrees.

12

Butter your baking dish.

13

Pour a ladle of sage béchamel and spread it roughly.

14

Place two lasagna sheets at the bottom of the dish.

15

Add a first layer of squash cubes (half of what you have). Pour a little béchamel.

16

Place two lasagna sheets on top.

17

Add a first layer of mushrooms (half as well). Pour a little béchamel.

18

Place two lasagna sheets on top.

19

Repeat with a second layer of squash and mushrooms.

20

Finish by placing the last two lasagna sheets.

21

Pour the remaining béchamel, spread it. Then add the last sage leaves and sprinkle with cubes of mozzarella.

22

Bake for 25 to 30 minutes.