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.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and slice the butternut squash into thin sheets, about 1/8-inch thick, using a mandoline slicer or a sharp knife. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3286.6g)

Amount per serving	% Daily Value*
Calories	3720.2

Total Fat 247.7g	0%
Saturated Fat 130.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 719.7mg	0%
Sodium 6819.3mg	0%
Total Carbohydrate 246.4g	0%
Dietary Fiber 61.3g	0%
Total Sugars 54.4g
Protein 155.7g	0%

Vitamin D 2.2IU	0%
Calcium 4827.7mg	0%
Iron 21.9mg	0%
Potassium 7227.7mg	0%

*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.

Source of Calories

Fat: 58.1%

Protein: 16.2%

Carbs: 25.7%