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!
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