VIDEO: Butternut, Mushrooms, and Olives Make an Unexpected Veggie Lasagna

January 12, 2016
by Dana Poblete for Thrive Market

The power of lasagna compels us. Whenever this rich Italian classic hits the table, we can’t get enough. But when the reality sets in that it’s all carbs and dairy, it’s hard not to feel a twinge of guilt.

Baking up a giant dish of lasagna doesn’t mean you have to skip the vegetables—not with this recipe. Butternut squash, mushrooms, and olives create a trifecta of nutritious goodness, while adding a “meaty” taste and texture. Just imagine the flavors: sweet, succulent butternut, umami mushrooms, and salty, satisfying Botija olives … are you drooling yet? Better press play to see how to make Mary the Paleo Chef’s (@paleochef) take on vegetarian lasagna. Just note: she’s stepping outside of her Paleo wheelhouse with this one, given the noodles.

Butternut Squash and Mushroom-Olive Veggie Lasagna

Ingredients

1 box lasagna noodles
1 to 2 tablespoons ghee
1 ½ pounds butternut squash
½ pound mushrooms
1 jar Botija olives, pitted and dehydrated
1 teaspoon plus extra red pepper flakes
1 teaspoon plus pinch cinnamon
Pinch salt
1 tablespoon olive oil
Pinch fresh basil, chopped

Instructions

Cook lasagna noodles according to package instructions. Drain and set aside.

Divide ghee between two pots and heat stove to medium. Add squash to one pot and mushrooms and olives to the other. Add 1 teaspoon red pepper flakes to mushroom-olive mix and 1 teaspoon cinnamon to squash. Mix and cover each pot and let sit 3 to 5 minutes.

Uncover squash first to stop cooking.

Transfer warm mushroom and olives, including any liquid, to a food processor. Add a pinch of salt and process.

Mash butternut squash. Add pinch of cinnamon.

Drizzle and coat olive oil onto a baking dish. Add a layer of noodles in the bottom of the dish. Spread on a layer of squash. Drizzle more olive oil on top and add another layer of noodles. Spread on a layer of mushrooms and olives. Repeat with another layer of squash. Top with pinch of red pepper flakes, to taste.

Bake at 350 degrees for 20 minutes. Slice into rectangular servings and finish with a drizzle of olive oil and a sprinkling of chopped fresh basil. Enjoy!

Video credits
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Nelsen Brazill

Add to Shopping ListAdded to Shopping List
Grass Fed Original Ghee

Retail Price:$15.99


Our Price:$11.45(Save 28%)

in cart

Add to Shopping ListAdded to Shopping List
Botija Olives - Pitted Dehydrated
BACK SOON

Retail Price:$18.99


Register for Thrive price

Get Restock Reminder

Add to Shopping ListAdded to Shopping List
Crushed Red Pepper
1.59 oz container

Retail Price:$5.45


Our Price:$3.65(Save 33%)

in cart

Add to Shopping ListAdded to Shopping List
Ground Cinnamon
2.45 oz container

Retail Price:$5.49


Our Price:$3.75(Save 32%)

in cart

Add to Shopping ListAdded to Shopping List
Organic Extra Virgin Olive Oil
25.4 oz bottle

Retail Price:$15.15


Our Price:$11.35(Save 25%)

in cart

Add to Shopping ListAdded to Shopping List
Sea Salt
26 oz container

Retail Price:$2.75


Our Price:$2.05(Save 25%)

in cart
Print Article

This article is related to: Food, Recipe, Tips, Video, Vegetarian Recipes, Mushroom Recipes

Share This Article

A Crowd-Pleasing Kale Caesar Salad That Just Happens to Be Dairy-Free

  • Tawny

    I have a major dairy allergy. What do you suggest to substitute for the ghee in this recipe? Thanks!

  • Lauren Diffine

    This was a fantastic option having some vegetarian friends coming over for dinner. Loved the flavor of the tart olives versus the sweet butternut squash! Yum!
    I will say this was my first time trying the Tinkyada brown rice noodles and I would say they are just ok, next time I would splurge for some Cappello's grain free noodles as I am sure Mary the Paleo Chef did here. The brown rice lasagne sheets look nothing like the ones in the video do and just don't do it justice. But overall was a fun spin on lasagne and I would make it again given some alterations.