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Butternut Lasagna With Celeriac, Mushrooms, and Leeks

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“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.”
1hr 30mins

Ingredients Nutrition

  • 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


  1. Make a roux with 2 T. butter and 2 T. flour in a small sauce pan.
  2. In a large pan, melt 1 T butter and saute vegetables (except squash) until tender.
  3. Season vegetables with 1/2 tsp salt, Italian seasoning, and tarragon.
  4. 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.
  5. Pour a little extra broth into bottom of 9x13 baking dish. Place a layer of lasagna noodles in the dish.
  6. 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.
  7. Pour 1/3 of the sauce over the squash.
  8. Add another layer of noodles.
  9. Layer the sauteed vegetables onto these noodles.
  10. Pour 1/3 of the sauce over the veggies.
  11. Add another layer of noodles.
  12. Pour remaining sauce over these noodles and top with shredded cheese.
  13. Bake at 350 til golden and bubbly throughout.

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