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    Feasting At Home - 23 / Oct / 2020

    Butternut lasagna with mushrooms and sage

    Butternut Lasagna with Wild Mushrooms and Sage- a cozy vegetarian (or vegan) main dish, perfect for your holiday feast! This can be made with no-boil noodles and can be made ahead!

    Butternut lasagna with mushrooms and sage
    The KW Chronicles

    ingredients

    •  Small butternut squash ( 2.5lbs – 3lbs)   (you’ll need about 4 cups, roasted)
    • ½ a sweet onion, sliced into big wedges
    • olive oil for drizzling

    Mushroom Filling:

    • 2 tablespoons olive oil or butter
    • 1 ½  lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)
    • 1 fat shallot or ½ onion, diced
    • 4 garlic cloves, chopped
    • 2 tablespoons fresh chopped sage
    • ½  teaspoon salt
    • optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.

    Ricotta Mixture:

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