Name: Butternut Squash, Mushroom & Spinach Lasagna Recipe
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 1 pound frozen cauliflower florets; 1 cup almond milk; 8 ounces reduced fat cream cheese (plain); 1 teaspoon dijon mustard; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; ¼ teaspoon black pepper; 1-2 tablespoons extra virgin olive oil; 1 ½ pounds (about 5 cups) butternut squash, peeled, seeded, and cubed; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon black pepper; ½ teaspoon dried oregano; 1 ½ teaspoons salt (divided); 4 cups fresh spinach; 4-6 cloves fresh garlic, crushed; 1 small onion, diced; 1 ½ pounds baby bella mushrooms, sliced; 1 pound part skim ricotta cheese; 1 large egg; 1 tablespoon garlic, minced; ½ teaspoon ground nutmeg; ½ teaspoon salt; ½ teaspoon black pepper; 12-16 ounces no-boil lasagna noodles; 3 cups low-moisture, part skim mozzarella cheese, shredded; ½ cup asiago cheese, grated; 6-8 leaves fried sage (optional)

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Introduction

This Butternut Squash, Mushroom & Spinach Lasagna is a comforting vegetarian twist on a classic favorite. Layers of roasted squash, sautéed mushrooms, and creamy ricotta come together with a smooth cauliflower cream sauce for a hearty, healthy meal that everyone will love.

Butternut Squash, Mushroom & Spinach Lasagna Recipe - Recipe Image

Ingredients

1 pound frozen cauliflower florets
1 cup almond milk
8 ounces reduced fat cream cheese (plain)
1 teaspoon dijon mustard
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon black pepper
1-2 tablespoons olive oil (extra virgin)
1 ½ pounds (about 5 cups cubed) butternut squash (peeled, seeded, cubed)
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon oregano
1 ½ teaspoon salt (divided)
4 cups fresh spinach
4-6 cloves fresh garlic (crushed)
1 small onion (diced)
1 ½ pounds baby bella mushrooms (sliced)
1 pound part skim ricotta cheese
1 large egg
1 tablespoon garlic (minced)
½ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon black pepper
12-16 ounces no-boil lasagna noodles
3 cups low-moisture, part skim mozzarella cheese (shredded)
½ cup asiago cheese (grated)
6-8 leaves fried sage (optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Make the cream sauce by placing cauliflower florets and almond milk into a large pot. Cover and cook over medium-high heat for 12-15 minutes until the cauliflower is very soft.
Step 3: Add cream cheese, salt, pepper, and dijon mustard to the pot. Stir until the cream cheese melts. Use an immersion blender to puree the mixture until smooth. Add more almond milk if the sauce is too thick, then stir in nutmeg. Remove from heat and set aside.
Step 4: Drizzle olive oil on a large baking sheet and spread the butternut squash cubes evenly. Sprinkle garlic powder, smoked paprika, black pepper, oregano, and 1 teaspoon salt over the squash. Toss to coat well.
Step 5: Roast the squash for 15 minutes. Remove from oven, toss again, and roast for another 13 minutes until tender and slightly crispy.
Step 6: Gently mash the roasted squash with a potato masher on the baking sheet, then spread fresh spinach on top. Return to the oven for 2-3 minutes until the spinach wilts.
Step 7: Meanwhile, heat a tablespoon of olive oil in a large saucepan over medium-high heat. Add crushed garlic and diced onion, cooking for 4-5 minutes until the onion is translucent.
Step 8: Add sliced mushrooms and cook for 3-5 minutes more until the mushrooms begin to brown. Remove from heat, sprinkle with ½ teaspoon salt, and combine with the roasted squash and spinach mixture. Toss gently.
Step 9: In a large bowl, whisk the egg with ricotta cheese, minced garlic, nutmeg, salt, and pepper. Refrigerate until ready to assemble.
Step 10: Reduce oven temperature to 375°F (190°C). Grease a 13 x 9-inch casserole dish.
Step 11: Spread about one-third of the cauliflower cream sauce over the bottom of the dish.
Step 12: Layer one-third of the no-boil noodles to cover the sauce. Top with half the ricotta mixture, half the vegetable filling, and 1 cup mozzarella.
Step 13: Repeat the layering: noodles, remaining ricotta, remaining vegetable filling, and another cup mozzarella cheese.
Step 14: Finish with a final layer of noodles. Pour the remaining cauliflower cream sauce over the top noodles and sprinkle with the last cup of mozzarella cheese.
Step 15: Cover tightly with foil and bake for 40 minutes. Remove foil, sprinkle asiago cheese on top, and bake uncovered for an additional 15-20 minutes. Broil for 2 minutes at the end if you want a browned, crispy top.
Step 16: Garnish with fresh parsley or fried sage leaves and crushed red pepper flakes if desired. Add a sprinkle of cracked black pepper and serve hot.

Tips & Variations

For extra flavor, try adding a pinch of red pepper flakes to the ricotta mixture.
Swap almond milk for any other plant-based milk or dairy milk if preferred.
Fried sage leaves add a lovely crispy, herby touch – optional but highly recommended.
If fresh sage isn’t available, use dried sage in the vegetable filling for a subtle earthy note.
Use no-boil noodles for easier preparation, or pre-cook regular noodles according to package instructions.

Storage

Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through. You can also freeze the assembled lasagna before baking for up to 2 months; thaw overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna vegan?

This recipe uses ricotta, cream cheese, and mozzarella which are not vegan. However, you can substitute vegan cream cheese, ricotta-style tofu, and vegan mozzarella alternatives to make it fully vegan.

Do I need to peel the butternut squash?

Yes, peeling the butternut squash is recommended for better texture and ease of roasting. The skin is quite tough and won’t soften fully during roasting.