The combination of sweet roasted apples and squash with herbs, walnuts, and brie cheese results in a hearty, sweet, and savory alternative filling to the typical meat and tomato sauce.
This autumn apple and butternut squash lasagna is a popular meal in Swiss, especially favored by vegetarians.
I have to admit; although I love all the ingredients in this Swiss lasagna, I didn't think they would work together. But they do. The only thing I'd do differently is to remove the rind from the cheese.
Did you follow along our apple week? Five recipes in five days - my new personal best! Phew.
We taste-traveled mostly through Europe: first Sweden and Germany for yummy desserts, then hopped over to Japan for a healthy salad, Italy welcomed us with Bustrengo cake, and we finished with this lasagna from Switzerland. Try new foods, remember? 😉
Carlee was also a liaison with our sponsors, who provided those awesome giveaway prize packs (only three days left to enter!) and samples and products for bloggers so that we could bring you over 100 delicious recipes.
I believe you will never look at apples the same way, ha.
🛒 Ingredients and Notes
For the Lasagna
- lasagna noodles
- apples
- butternut squash
- oil
- walnuts
- parmesan cheese
- brie cheese
Sauce
- heavy cream
- dry white wine
- veggie broth
- curry powder
- ground nutmeg
- salt
- freshly ground black pepper
🔪 Instructions
- Preheat oven to 425 F. Soak the noodles in warm water.
- Meanwhile, using a food processor, finely chop or ground walnuts; core and slice apples; peel and slice the squash.
- On a large baking sheet, spread the butternut squash and apple slices. Drizzle with olive oil. Place in the oven and roast for 10 minutes. Set aside.
- Reduce oven temperature to 375 degrees.
- In a small bowl, combine all the ingredients for the sauce.
- Lightly butter a 13x9-inch baking dish. Lay 3 noodles side by side. Drizzle ½ cup of sauce over the noodles. Put ⅓ of squash and ⅓ of apple slices on top. Sprinkle with ground nuts and plenty of parmesan. Repeat layering two more times, finishing with a layer of noodles. Top with brie cheese and drizzle the remaining sauce over the top.
- Loosely cover the dish with foil and bake until bubbly, about 30 minutes.
- Butternut Squash and Apple Soup
- Roasted Butternut Squash with Pecans and Blue Cheese
- Butternut Squash Barley Risotto
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Apple and Butternut Squash Autumn Lasagna
EQUIPMENT
- lasagna pan
Ingredients
Lasagna
- 8 oz oven-ready lasagna noodles, 12 sheets
- 3 large apples, sliced
- 1 medium butternut squash, about 1 pound, peeled, seeded, cut into ¼-inch thick slices
- 2 tablespoons oil
- 1 cup ground walnuts
- ½ cup grated parmesan cheese
- 8 oz. Brie cheese, thinly sliced
Sauce
- 1 cup heavy cream
- ½ cup dry white wine
- ½ cup veggie broth
- 2 teaspoons curry powder
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425 F. Soak the noodles in warm water.
- Meanwhile, using a food processor, finely chop or ground walnuts; core and slice apples; peel and slice the squash.
- On a large baking sheet, spread the butternut squash and apple slices. Drizzle with olive oil. Place in the oven and roast for 10 minutes. Set aside.
- Reduce oven temperature to 375 degrees.
- In a small bowl, combine all the ingredients for the sauce.
- Lightly butter a 13x9-inch baking dish. Lay 3 noodles side by side. Drizzle ½ cup of sauce over the noodles. Put ⅓ of squash and ⅓ of apple slices on top. Sprinkle with ground nuts and plenty of parmesan. Repeat layering two more times, finishing with a layer of noodles. Top with brie cheese and drizzle the remaining sauce over the top.
- Loosely cover the dish with foil and bake until bubbly, about 30 minutes.
Notes
- Skip roasting the apples and squash but make sure the slices are really thin.
- Substitute brie cheese with mozzarella if you're not a fan, although the flavor will be altered.
- Pumpkin works great in this recipe too!
jillian says
Woo Hoo! This is in the oven right now...I love these ingredients so it will be delicious I know...thanks
Jas says
Yay! It's mild in flavor so it won't give your taste buds an explosion but it is tasty nevertheless. I really hope you like it! Let me know, please 🙂
jillian says
Well...here are the results...We had to throw it all away it was so bad. I cooked it for 45 minutes and it still was not really done well. Here is what I would change...Be sure the veggies are cooked well, 10 minutes did not do it. Cook the sauce separately the wine in this did not cook off and overwhelmed it. I think a béchamel with wine would be better. The curry powder (which we like) did not work here. I would use rosemary, sage and thyme next time. The brie melted into pools of grease, I would use a little mozzarella instead. I followed the direction as well as have been cooking gourmet foods for 40 years so there it is. Sorry, but have to be honest.
Jas says
OH NO! So sorry you didn't like it! Wonder what went wrong. The original recipe used raw veggies and I only decided to roast them because I wanted to bring out more flavor. I know oven temperatures vary...or maybe they were older and thus tougher? 🙁
We also loved the curry, it gave an interesting flavor combo. As you can see in the photos, my Brie didn't melt because I left the rind on (which I didn't like). Hmm...
No need to apologize for your honesty. I appreciate it. But now I want to make this for you and change your mind, LOL.
Shannon|MSnubutterflies says
So glad I stumbled across your blog from the Traffic Jam Weekend Linky. That's a combination I hadn't thought of. Love it!
Jas says
Thank you, Shannon. It's an unusual combo but so tasty 🙂
Jelica says
Hi Jas! Just wanted to let you know that I'm featuring your recipe at the Sweet Inspiration Link Party today! Hope you pop by again this weekend to link up. Take care!
Jas says
Thank you so much, Jelica! I'm thrilled 🙂
Michelle Leslie says
Darn it Jas, you did it again. I had lunch to prepare my tummy for my weekly visit to All That's Jas and it just doesn't work. I'm hungry all over again. This lasagne looks so delicious. If vegans eat like this everyday I wouldn't mind giving up meat, well maybe not bacon 😉
Jas says
Haha, I couldn't give up bacon either, Michelle! 😀
Leanna | Faeries and Fauna says
This sounds so good, I like all the flavours in this recipe and I bet it isn't nearly as rich as its traditional cousin. Yum
Jas says
You're absolutely right, Leanna! It's light yet tasty 🙂