Invisible Butternut Squash Spinach Mushroom Lasagna (No Pasta) Recipe

Introduction

This Invisible Butternut Squash Spinach Mushroom Lasagna is a delicious, gluten-free alternative to traditional lasagna with no pasta involved. Layers of tender butternut squash, sautéed spinach, mushrooms, and creamy cheese create a comforting and flavorful dish perfect for any dinner.

Ingredients

• 2 tablespoons olive oil
• 5 ounces baby spinach, roughly chopped
• 20 ounces baby bella mushrooms, sliced
• 1½ pounds butternut squash
• 5 ounces Boursin cheese, room temperature
• 2 eggs
• ⅓ cup milk
• ⅓ cup all-purpose flour (or gluten-free flour)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon ground nutmeg
• 3 tablespoons fresh parsley, minced
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese

Instructions

1. Step 1: Preheat your oven to 400°F. Spray a 9×13 inch baking dish with olive oil and set aside.
2. Step 2: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the chopped spinach and sauté for 1-2 minutes until just wilted. Transfer to a plate and set aside.
3. Step 3: In the same skillet, heat the remaining olive oil and add the sliced mushrooms. Sauté for 4-5 minutes until golden brown. Transfer to the plate with the spinach and set aside.
4. Step 4: Peel the butternut squash, cut it in half lengthwise, and remove the seeds. Using a handheld mandoline, slice the squash into ⅛ to ¼ inch thick pieces.
5. Step 5: In an extra-large bowl, whisk together the Boursin cheese, eggs, and milk until smooth and creamy.
6. Step 6: Add the flour, baking powder, salt, garlic powder, onion powder, and nutmeg to the bowl. Mix until just incorporated.
7. Step 7: Fold in the parsley, sautéed spinach, mushrooms, and butternut squash slices. Toss gently until everything is coated with the mixture.
8. Step 8: Transfer the mixture to your prepared baking dish and spread evenly, pressing down gently to create flat layers.
9. Step 9: Top with mozzarella and parmesan cheese.
10. Step 10: Bake for 40-45 minutes until the top is golden brown and the butternut squash is fork-tender.
11. Step 11: Let rest for 5-10 minutes before slicing and serving.

Tips & Variations

• Use a mandoline slicer for uniform squash slices to ensure even cooking.
• Swap baby bella mushrooms for cremini or shiitake to change the flavor profile.
• For a vegan version, substitute eggs and cheese with plant-based alternatives.
• Add a pinch of red pepper flakes for a subtle kick of heat.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes. This dish can also be frozen for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of squash instead of butternut?

Yes, you can substitute butternut squash with acorn or kabocha squash, though cooking times may vary slightly due to differences in texture.

Is this recipe gluten-free?

It can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour. Make sure all other ingredients are gluten-free certified to avoid cross-contamination.

Invisible Butternut Squash Spinach Mushroom Lasagna (No Pasta) Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

A delicious and healthy Invisible Butternut Squash Spinach Mushroom Lasagna that uses thinly sliced butternut squash in place of traditional pasta sheets. This gluten-free and vegetarian dish layers sautéed spinach and mushrooms with a creamy Boursin cheese mixture, baked until golden and tender for a comforting, low-carb twist on classic lasagna.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1½ pounds butternut squash
• 5 ounces baby spinach, roughly chopped
• 20 ounces baby bella mushrooms, sliced
• 3 tablespoons fresh parsley, minced

Dairy & Eggs

• 5 ounces Boursin cheese, room temperature
• 2 eggs
• ⅓ cup milk
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese

Dry Ingredients & Spices

• ⅓ cup all-purpose flour (or gluten-free flour)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon ground nutmeg

Oils

• 2 tablespoons olive oil

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F (205°C). Lightly spray a 9×13 inch baking dish with olive oil and set it aside to be used later.
2. Sauté Spinach: Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the roughly chopped baby spinach and sauté for 1-2 minutes until just wilted. Remove from the skillet and transfer to a plate to cool.
3. Sauté Mushrooms: In the same skillet, add the remaining olive oil. Add the sliced baby bella mushrooms and sauté for 4-5 minutes, stirring occasionally, until they turn golden brown. Transfer mushrooms to the plate with the spinach.
4. Prepare Butternut Squash Slices: Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Using a handheld mandoline, carefully slice the squash into thin pieces between 1/8 and 1/4 inch thick to mimic lasagna noodles.
5. Make Cheese and Egg Mixture: In a large bowl, whisk together the room temperature Boursin cheese, eggs, and milk until smooth and creamy.
6. Add Dry Ingredients and Seasoning: Add the flour, baking powder, salt, garlic powder, onion powder, and ground nutmeg to the cheese mixture. Stir gently until just combined.
7. Combine Vegetables and Cheese Mixture: Fold in the minced parsley, sautéed spinach, sautéed mushrooms, and the thin butternut squash slices. Toss gently to ensure the squash slices are evenly coated with the mixture, being careful not to break them.
8. Assemble the Lasagna: Transfer the combined mixture into the prepared baking dish. Spread it out evenly and press down lightly to form flat, compact layers simulating lasagna sheets.
9. Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated parmesan cheese for a flavorful crust.
10. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes until the top is golden brown and the butternut squash is tender when pierced with a fork.
11. Rest and Serve: Remove the lasagna from the oven and allow it to rest for 5-10 minutes before slicing. This helps the layers set for easier serving.

Notes

• You can substitute gluten-free flour to make this recipe gluten-free.
• Use a mandoline very carefully to achieve uniform butternut squash slices for even cooking.
• Allowing the lasagna to rest after baking ensures cleaner slices and better texture.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
• This recipe is naturally vegetarian and can be made lower in fat by using reduced-fat cheese options.

Keywords: butternut squash lasagna, no pasta lasagna, vegetarian lasagna, gluten free dinner, healthy lasagna, mushroom spinach lasagna, low carb lasagna