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Butternut Lasagna With Celeriac, Mushrooms, and Leeks

This is mostly on here for me so I don't forget a favorite family recipe, so my descriptions may be short. If you're interested in making it I'll be happy to answer questions.

Ready In:
1hr 30mins
Serves:
Units:

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
  • 34 cup heavy cream
  • 34 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

directions

  • Make a roux with 2 T. butter and 2 T. flour in a small sauce pan.
  • In a large pan, melt 1 T butter and saute vegetables (except squash) until tender.
  • Season vegetables with 1/2 tsp salt, Italian seasoning, and tarragon.
  • 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.
  • Pour a little extra broth into bottom of 9x13 baking dish. Place a layer of lasagna noodles in the dish.
  • 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.
  • Pour 1/3 of the sauce over the squash.
  • Add another layer of noodles.
  • Layer the sauteed vegetables onto these noodles.
  • Pour 1/3 of the sauce over the veggies.
  • Add another layer of noodles.
  • Pour remaining sauce over these noodles and top with shredded cheese.
  • Bake at 350 til golden and bubbly throughout.
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RECIPE MADE WITH LOVE BY

@Mudflower
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@Mudflower
Contributor
"This is mostly on here for me so I don't forget a favorite family recipe, so my descriptions may be short. If you're interested in making it I'll be happy to answer questions."
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  1. Chef Kate
    This is very rich--despite the absence of meat--but very delicious. The celeriac and mushrooms really balance the sweetness of the squash. My only complaints: no suggestions as to type of cheese (I used a mixture of gruyere and swiss) and no mention of lasagna noodles in the ingredients list. I'm looking to forward to making this again and trying a low-fat version.
    Reply
  2. Mudflower
    This is mostly on here for me so I don't forget a favorite family recipe, so my descriptions may be short. If you're interested in making it I'll be happy to answer questions.
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