Description

As the crisp air of autumn settles in and the leaves turn golden, there’s nothing more comforting than a warm, hearty meal that brings the family together. This Autumn Harvest Veggie Lasagna is the perfect centerpiece for a cozy evening, a weekend dinner with friends, or a festive holiday gathering. Inspired by the seasonal bounty of fall, this lasagna layers roasted squash, tender mushrooms, spinach, and a blend of creamy cheeses, all nestled between sheets of pasta. Each bite celebrates the flavors and colors of the harvest, making it not only delicious but visually stunning.

Ingredients

Scale

9–12 lasagna noodles
2 tablespoons olive oil
1 medium butternut squash, peeled and cubed
2 cups mushrooms, sliced
2 cups fresh spinach, roughly chopped
1 medium onion, finely diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon nutmeg
Salt and pepper to taste
2 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 cups marinara sauce (homemade or store-bought)
½ cup heavy cream (optional, for extra creaminess)
Fresh parsley for garnish

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
Toss cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and half of the thyme and rosemary. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
In a large skillet, heat the remaining olive oil over medium heat. Sauté the diced onion for 3–4 minutes until translucent, then add mushrooms and cook until soft and lightly browned. Stir in garlic, remaining thyme, rosemary, and nutmeg for one more minute.
Add spinach to the skillet and cook until just wilted, then remove from heat.
In a medium bowl, mix ricotta cheese, half of the Parmesan, and a pinch of salt and pepper until smooth.
Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
Assemble the lasagna: spread a layer of marinara sauce in the bottom of the baking dish, then layer noodles, roasted squash, sautéed vegetables, and dollops of the ricotta mixture. Sprinkle with mozzarella. Repeat layers, finishing with noodles, sauce, and remaining mozzarella and Parmesan.
Optional: drizzle ½ cup heavy cream on top for extra creaminess.
Cover with foil and bake for 25 minutes. Remove foil and bake 15–20 minutes more until the cheese is melted and golden brown.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

For a vegan version, use plant-based ricotta and mozzarella and substitute cream with a plant-based alternative.
Pre-cooked or frozen vegetables can be used; just drain excess water to avoid a watery lasagna.
Lasagna can be assembled a day ahead and baked when ready.
Leftovers store well in the fridge for up to 4 days or can be frozen for up to three months.