Apple and Butternut Squash Autumn Lasagna

Apple and Butternut Squash Autumn Lasagna | All that's Jas

The combination of sweet roasted apples and squash with herbs, walnuts, and brie cheese result in a hearty, sweet, and savory alternative filling to the typical meat and tomato sauce.

Apple and Butternut Squash Autumn Lasagna

The combination of sweet roasted apples and squash with herbs, walnuts, and brie cheese result 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. Usually, I don’t mind it because it is edible, however, it did not melt and it made the top of lasagna look kind of weird.

 

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. I hope you liked the recipes as I dared to bring new flavors. Try new foods, remember? 😉

 

This apple event was in collaboration with over 25 food bloggers, lead by my friend Carlee who did a marvelous job organizing and hosting. She had a huge task ensuring everything runs smoothly and on time while making herself available to our countless questions. And yet, she was super patient and kind.

 

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 we could bring you over 100 delicious recipes.

 

I believe you will never look at apples the same way, ha.

 

This post may contain some affiliate links for your convenience. Click here to read my full disclosure policy.

 

Apple and Butternut Squash Autumn Lasagna #AppleWeek

This apple and butternut squash #lasagna recipe has a hearty, sweet, and savory alternative filling to the typical meat & tomato sauce. #appleweek #vegetarian Click To Tweet

 

Vegetarian apple and butternut squash lasagna recipe.

 

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 1/4-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

 

~ Free Tip ~

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. Pumpking works greaet in this recipe too!

Directions:
  1. Preheat oven to 425 F. Soak the noodles in warm water.
  2. Meanwhile, using a food processor, finely chop or ground walnuts; core and slice apples; peel and slice the squash.
  3. 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.
  4. Reduce oven temperature to 375 degrees.
  5. In a small bowl, combine all the ingredients for the sauce.
  6. Lightly butter a 13×9-inch baking dish. Lay 3 noodles side by side. Drizzle ½ cup of sauce over the noodles. Put 1/3 of squash and 1/3 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.
  7. Loosely cover the dish with foil and bake until bubbly, about 30 minutes.

 

Roasting apples and butternut squash

Assembling Swiss lasagna with apples and squash

 

ESSENTIALS

for Florida Citrus Drop Shot

  • I’ve been using this food processor for over six years and love it!
  • A large baking sheet is not only good for baking cookies but roasting veggies too.
  • Baking dish with lid makes your food last longer and also easily portable.

 

Swiss autumn vegetarian lasagna recipe with butternut squash, apples, walnut, and brie.

4.84 from 6 votes
Vegetarian apple and butternut squash lasagna recipe.
Apple and Butternut Squash Autumn Lasagna
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This apple and butternut squash lasagna recipe has a hearty, sweet, and savory alternative filling to the typical meat and tomato sauce.

Course: Main Course
Cuisine: Swiss
Servings: 6
Author: Jas
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 1/4-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
  1. Preheat oven to 425 F. Soak the noodles in warm water.

  2. Meanwhile, using a food processor, finely chop or ground walnuts; core and slice apples; peel and slice the squash.
  3. 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.
  4. Reduce oven temperature to 375 degrees.
  5. In a small bowl, combine all the ingredients for the sauce.
  6. Lightly butter a 13x9-inch baking dish. Lay 3 noodles side by side. Drizzle ½ cup of sauce over the noodles. Put 1/3 of squash and 1/3 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.
  7. Loosely cover the dish with foil and bake until bubbly, about 30 minutes.
Recipe Notes

~ Free Tip ~

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! 

More yummy apple recipes: 😀

  1. Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
  2. Apple and Onion Cornbread from A Day in the Life on the Farm
  3. Apple Butter Cheesecake from The Redhead Baker
  4. Apple Chicken Stew from Jolene’s Recipe Journal
  5. Apple Cider Dark & Stormy from The Crumby Kitchen
  6. Apple Mincemeat Pie from Palatable Pastime
  7. Apple Pie Bread from Sew You Think You Can Cook
  8. Apple Pie Pancakes from 4 Sons ‘R’ Us
  9. Apple Praline Bread from Family Around the Table
  10. Apple Stuffing Crusted Pork Chops from Caroline’s Cooking
  11. Battered Chocolate Caramel Apple Slices from The Freshman Cook
  12. Caramel Apple Pull Apart Bread from Hezzi-D’s Books and Cooks
  13. Apple Crack Slaw Eggrolls from Dad What’s 4 Dinner
  14. Cinnamon Apple Donuts from Daily Dish Recipes
  15. Diminutive Caramel Apples from Culinary Adventures with Camilla
  16. Easy Caramel Apple Butter from Grumpy’s Honeybunch
  17. Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
  18. Mom’s Apple Cake from Books n’ Cooks
  19. Oatmeal Applesauce Muffins from Amy’s Cooking Adventures
  20. Roasted Butternut Squash and Apples from Simple and Savory
  21. Roasted Sweet Potatoes and Apples from Feeding Big
  22. Savory Apple Turkey Brie Galette from Bear & Bug Eats
  23. Apple and Butternut Squash Autumn Lasagna from All That’s Jas

 

Pin it for later: Apple and Butternut Squash Autumn Lasagna

The combination of sweet roasted apples and squash with herbs, walnuts, and brie cheese result 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.

See this recipe featured on Finding Silver Pennies, Sew Historically, My Girlish Whims, Artsy Fartsy MamaLittle Miss Dexterous, A Pretty Fix, and The Cottage Market.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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44 Comment

  1. Reply
    Ellen
    September 29, 2017 at 7:16 am

    So many delicious flavors with the brie, apples, butternut squash and walnuts. Perfect fall comfort food!

    1. Reply
      Jas
      September 30, 2017 at 7:44 pm

      I agree, Ellen! It’s a yummy combination 🙂

  2. Reply
    Wendy Klik
    September 29, 2017 at 11:27 am

    This is perfect for a Meatless Monday meal. Thanks

    1. Reply
      Jas
      September 30, 2017 at 7:46 pm

      You’re welcome, Wendy!

  3. Reply
    Carlee
    September 29, 2017 at 10:47 pm

    I’ve enjoyed my world apple tour with you and what a way to end it! This looks like something I would love!

    1. Reply
      Jas
      September 30, 2017 at 7:48 pm

      The flavors are really special! But don’t take my word for it. Try it 😉

  4. Reply
    Grammy Dee
    October 2, 2017 at 1:08 am

    I would have never thought to combine apples and squash to make lasagna. Looks tasty! Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared your post on Facebook, Google+, Pinterest, and Twitter.

    1. Reply
      Jas
      October 2, 2017 at 9:43 pm

      They are made to go together, Dee! 😀 Thanks for sharing. Have a wonderful week!

  5. Reply
    Nikki Rooks
    October 9, 2017 at 6:11 pm

    The flavor combo in this recipe sounds amazing! I can’t wait to try it!

    1. Reply
      Jas
      October 9, 2017 at 9:55 pm

      Hi, Nikki! The flavors are subtle. I’m sure you’ll like it!

  6. Reply
    Lanae Bond
    October 9, 2017 at 8:59 pm

    I think that I would love this better than traditional lasagna! Thank you for sharing!

    1. Reply
      Jas
      October 9, 2017 at 9:57 pm

      Thank you, Lanae, for your 5 stars! I like this lasagna better than traditional too! 🙂

  7. Reply
    Beverly
    October 10, 2017 at 10:05 am

    Wow, this sounds so amazing. I love the combination and can’t wait to try it. You always have the best recipes.
    Hugs,
    Bev

    1. Reply
      Jas
      October 10, 2017 at 10:49 pm

      Aw, that is so sweet of you to say, Beverly! Thank you so much! XO

  8. Reply
    TurksWhoEat
    October 10, 2017 at 12:46 pm

    This is so beautiful and I’m sure delicious as well!

    1. Reply
      Jas
      October 10, 2017 at 10:49 pm

      Thank you, it exceeded my expectations!

  9. Reply
    Alison's Allspice
    October 10, 2017 at 2:43 pm

    This looks so good! I was not expecting the ground walnuts, but they sound like a perfect addition!

    1. Reply
      Jas
      October 10, 2017 at 10:47 pm

      They are a good addition, Alison! This could almost pass as a dessert, lol.

  10. Reply
    Susan @ Culinary Envy
    October 11, 2017 at 10:54 am

    YUM! Can I get a pan to go please! Pinned.

    1. Reply
      Jas
      October 11, 2017 at 3:31 pm

      Of course you can, Susan! Or just bring your fork, LOL

  11. Reply
    Heather
    October 11, 2017 at 7:47 pm

    omg this recipe sounds amazing! I love brie and am always wondering about new ways to use it! Yum!

    1. Reply
      Jas
      October 11, 2017 at 11:46 pm

      Awesome! I love brie too, Heather, and it is great in this recipe! When I first saw my cousin eating brie on a toast with currant jelly I thought she was crazy, but brie and jelly are made to be together! If you haven’t tried it yet, I highly recommend it (strawberry jelly works well too) 🙂

  12. Reply
    Jenna
    October 12, 2017 at 9:38 am

    sounds divine

    1. Reply
      Jas
      October 12, 2017 at 2:57 pm

      Thanks, Jenna!

  13. Reply
    Miz Helen
    October 14, 2017 at 3:31 pm

    Your Apple and Butternut Squash Lasagna will be on my menu really soon! I really appreciate you sharing your awesome post and your talent with us at Full Plate Thursday.
    Have a great weekend and come back soon!
    Miz Helen

    1. Reply
      Jas
      October 14, 2017 at 11:00 pm

      Thank makes me happy! Thanks so much!

  14. Reply
    Tatjana
    October 15, 2017 at 11:52 pm

    This recipe sounds so yummy. Bookmarked for fall cooking! 🙂

    1. Reply
      Jas
      October 16, 2017 at 8:17 am

      Thanks for the 5-star rating, Tatjana! So happy you like it 🙂

  15. Reply
    Lina
    October 16, 2017 at 2:52 pm

    What an unusual combination: apples and squash! But I bet it’s delicious! Thanks for sharing it at Sew It Cook It Craft It!

    1. Reply
      Jas
      October 17, 2017 at 7:29 pm

      I thought so myself, but they really pair up quite well! 🙂

  16. Reply
    Jelica
    October 16, 2017 at 6:14 pm

    This look so delicious! The perfect meal for fall 🙂

    1. Reply
      Jas
      October 17, 2017 at 7:29 pm

      Thank you, Jelice 🙂

  17. Reply
    Leanna | Faeries and Fauna
    October 17, 2017 at 3:05 am

    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

    1. Reply
      Jas
      October 17, 2017 at 7:31 pm

      You’re absolutely right, Leanna! It’s light yet tasty 🙂

  18. Reply
    Michelle Leslie
    October 18, 2017 at 9:35 am

    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 😉

    1. Reply
      Jas
      October 18, 2017 at 7:01 pm

      Haha, I couldn’t give up bacon either, Michelle! 😀

  19. Reply
    Jelica
    October 20, 2017 at 5:52 am

    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!

    1. Reply
      Jas
      October 21, 2017 at 11:37 am

      Thank you so much, Jelica! I’m thrilled 🙂

  20. Reply
    Shannon|MSnubutterflies
    October 28, 2017 at 4:36 pm

    So glad I stumbled across your blog from the Traffic Jam Weekend Linky. That’s a combination I hadn’t thought of. Love it!

    1. Reply
      Jas
      October 29, 2017 at 12:11 am

      Thank you, Shannon. It’s an unusual combo but so tasty 🙂

  21. Reply
    jillian
    November 4, 2017 at 6:12 pm

    Woo Hoo! This is in the oven right now…I love these ingredients so it will be delicious I know…thanks

    1. Reply
      Jas
      November 4, 2017 at 8:00 pm

      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 🙂

    2. Reply
      jillian
      November 4, 2017 at 8:00 pm

      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.

      1. Reply
        Jas
        November 5, 2017 at 6:31 pm

        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.

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)