Winter Vegetable Lasagna
Cozy up this season with a hearty and flavorful Winter Vegetable Lasagna, the ultimate comfort food that’s packed with seasonal ingredients and nutritious veggies. Layers of tender butternut squash, sautéed kale, cremini mushrooms, and zucchini come together with creamy ricotta, melty mozzarella, and a rich, homemade tomato sauce to create a deliciously satisfying vegetarian main dish. Perfect for warming up chilly nights, this lasagna features hints of oregano and thyme for a fragrant herbal touch, while the golden, bubbly top adds an irresistible finish. Whether you're serving it for a family dinner or meal prepping for the week, this winter-inspired lasagna is sure to please. Indulge in a dish that’s as wholesome as it is indulgent, with every bite showcasing the best of winter produce.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 3 cups butternut squash
- 4 cups kale
- 2 cups cremini mushrooms
- 2 cups zucchini
- 3 tablespoons olive oil
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 piece large egg
- 4 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
Peel, seed, and dice the butternut squash into small cubes. Slice the zucchini thinly and chop the kale into bite-sized pieces. Clean and slice the cremini mushrooms.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the butternut squash, zucchini, mushrooms, and kale to the skillet. Sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, oregano, and thyme. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and set aside.
In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, and a pinch of salt. Mix until smooth and creamy. Set aside.
In a separate bowl, mix the crushed tomatoes and tomato paste. Add a pinch of salt and pepper, stirring well to combine.
To assemble the lasagna, spread a thin layer of the tomato sauce mixture on the bottom of a 9x13-inch baking dish.
Layer 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the vegetable mixture. Sprinkle with 1/3 of the shredded mozzarella.
Repeat the layers two more times, finishing with a top layer of noodles, sauce, and mozzarella cheese.
Cover the lasagna with foil (be sure the foil does not touch the cheese) and bake for 40 minutes.
Remove the foil and bake an additional 20-25 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Winter Vegetable Lasagna!
Nutrition Facts
Calories |
5281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 11476 mg | 499% | |
| Total Carbohydrate | 698.7 g | 254% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 101.3 g | ||
| Protein | 256.9 g | 514% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 5470 mg | 421% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 8633 mg | 184% | |
*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.
