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Invisible Butternut Squash Spinach Mushroom Lasagna (No Pasta) Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/invisible-butternut-squash-spinach-mushroom-lasagna-no-pasta-recipe/