Butternut Lasagna With Celeriac, Mushrooms, And Lee

Name: Butternut Lasagna With Celeriac, Mushrooms, And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, roasted and scooped out; 2 leeks, chopped; 1 stalk celeriac, peeled and chopped; 8 ounces cremini mushrooms, sliced; 1 (9 ounce) box lasagna noodles; 2 garlic cloves, diced; 3 tablespoons butter; 2 tablespoons flour; 3/4 cup heavy cream; 3/4 cup vegetable broth, plus a little extra; 8 ounces cheese, shredded (I like an Italian mix...Swiss or white cheddar might also be good); 1 teaspoon salt; italian seasoning (I use Tuscan Sunset by Penzy's); French tarragon

Servings: persons

1 butternut squash, roasted and scooped out
2 leeks, chopped
1 stalk celeriac, peeled and chopped
8 ounces cremini mushrooms, sliced
1 (9 ounce) box lasagna noodles
2 garlic cloves, diced
3 tablespoons butter
2 tablespoons flour
3/4 cup heavy cream
3/4 cup vegetable broth, plus a little extra
8 ounces cheese, shredded (I like an Italian mix...Swiss or white cheddar might also be good)
1 teaspoon salt
italian seasoning (I use Tuscan Sunset by Penzy's)
French tarragon

1
Make a roux with 2 T. butter and 2 T. flour in a small sauce pan.
2
In a large pan, melt 1 T butter and saute vegetables (except squash) until tender.
3
Season vegetables with 1/2 tsp salt, Italian seasoning, and tarragon.
4
Into roux, whisk heavy cream, 1/2 tsp salt, 1/4 tsp of each herb/blend, and cook over medium heat until bubbly and thick. Stir in the 3/4 cup vegetable broth.
5
Pour a little extra broth into bottom of 9x13 baking dish. Place a layer of lasagna noodles in the dish.
6
Mash or otherwise chop butternut squash so it can be laid in a layer about 1/4 to 1/2 inch thick. Layer the squash on top of the noodles.
7
Pour 1/3 of the sauce over the squash.
8
Add another layer of noodles.
9
Layer the sauteed vegetables onto these noodles.
10
Pour 1/3 of the sauce over the veggies.
11
Add another layer of noodles.
12
Pour remaining sauce over these noodles and top with shredded cheese.
13
Bake at 350 til golden and bubbly throughout.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 butternut squash, roasted and scooped out, 2 leeks, chopped, 1 stalk celeriac, peeled and chopped, 8 ounces cremini mushrooms, sliced, and more.

Yes, Butternut Lasagna With Celeriac, Mushrooms, And Leeks falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Lasagna With Celeriac, Mushrooms, And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions