Butternut Lasagna with Celeriac Mushrooms and Leeks
Indulge in the hearty flavors of this Butternut Lasagna with Celeriac, Mushrooms, and Leeks—a stunning vegetarian twist on a comfort food classic. This recipe layers thin slices of sweet butternut squash in place of traditional pasta, paired with creamy mashed celeriac, caramelized leeks, and earthy sautéed mushrooms. A rich ricotta mixture infused with garlic, nutmeg, and Parmesan cheese ties it all together, while a golden, bubbling topping of mozzarella adds the perfect finishing touch. Perfect for a cozy family dinner or a festive vegetarian main, this lasagna showcases unique ingredients and gourmet techniques, making each slice a celebration of autumn flavors.
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Recipe Information
Ingredients
- 1 large Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium Celeriac (celery root)
- 1 cup Heavy cream
- 2 cloves Garlic cloves
- 10 ounces Button mushrooms
- 2 large Leeks (white and light green parts only)
- 1 tablespoon Thyme leaves
- 1.5 cups Parmesan cheese, grated
- 1 cup Ricotta cheese
- 0.25 teaspoon Nutmeg, freshly grated
- 2 cups Mozzarella cheese, shredded
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the butternut squash into thin sheets, about 1/8-inch thick, using a mandoline slicer or a sharp knife. Set aside.
Peel the celeriac and cut it into small cubes. Place the cubes in a pot of salted water, bring to a boil, and cook until soft (about 15 minutes). Drain and mash the celeriac with 1/2 cup of heavy cream, 1 clove of minced garlic, a pinch of salt, and black pepper. Set the celeriac mash aside.
Slice the mushrooms thinly. Heat 1 tablespoon of olive oil in a frying pan over medium heat and sauté the mushrooms with a pinch of salt and the thyme until they release their moisture and turn golden, about 8–10 minutes. Remove from heat and set aside.
Slice the leeks into thin rounds. Heat 1 tablespoon of butter in the same pan and sauté the leeks with a pinch of salt over low heat until softened and slightly caramelized, about 10 minutes. Set aside.
In a medium bowl, mix the ricotta cheese with the remaining 1/2 cup of heavy cream, 1 clove of minced garlic, the grated nutmeg, and 1 cup of Parmesan cheese. Adjust seasoning with salt and black pepper.
Lightly grease a 9x13-inch baking dish with olive oil. Begin layering: spread a thin layer of celeriac mash on the bottom, followed by a layer of butternut squash slices, a layer of ricotta mixture, sautéed mushrooms, caramelized leeks, and a sprinkling of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of butternut squash topped with mozzarella and the remaining Parmesan.
Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 9.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 736 mg | 57% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
