globalgirl network

By Stefanie C.


I had a litre of butternut squash pasta sauce in my freezer, and was feeling the need to use it as it had been sitting there for a couple of months. Having the sauce ready is what makes this recipe a lot easier to pull together last minute. A new vegetarian favourite!


1 litre butternut squash pasta sauce. See recipe here.
1 onion chopped
2 tsp dried thyme
4-5 cups sliced white button mushrooms
3 tbsp butter
1/2 cup flour
1 - 1.5 cups of milk
1/4 tsp grated nutmeg
s&p to taste
no-boil (oven ready) lasagna sheets
large slices jack/cheddar cheese (I used sharp white cheddar)
2 cups shredded mozzarella


Preheat the oven to 375F. Heat a tablespoon of olive oil in a large frying pan over medium heat and cook the onion until just soft. Add in the thyme and the mushrooms. I cooked down one pack of mushrooms and then added the second. The quantity of mushrooms does reduce substantially when cooked. Season to taste and cook until the mushrooms are browned and the water in them is extracted and mostly evaporated. Set aside.


Now we make the bechamel sauce. In a saucepan melt the butter over medium heat. Add the flour, whisking to minimize lumps. Add the milk and continue whisking. Keep adjusting flour and milk quantities until a creamy consistency is reached. Add the nutmeg and season with s&p. Take off the heat.


Layer the bottom of a 9×13 inch baking dish with lasagna noodles. Spread half the butternut squash sauce on top of the noodles. Top with a thin layer of bechamel sauce. Spread half the mushrooms on top of that. Add a layer of jack/cheddar slices. Repeat the layers. Bake covered with foil for 30 minutes, then remove foil and bake another 15 minutes.


Serves 6.


About Stefanie:
Stefanie C. is a recent graduate of Simon Fraser University where she received her BA in Communication. She lives in Vancouver, BC and writes a food blog, Cumin & Coriander.