Invisible Butternut Squash Spinach Mushroom Lasagna (No Pasta) Recipe

Introduction

This Invisible Butternut Squash Spinach Mushroom Lasagna offers a delicious, pasta-free twist on a classic favorite. Layers of tender squash, sautéed greens, and creamy cheese combine for a wholesome, comforting dish that impresses without the carbs.

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 or slicer for uniform butternut squash slices to ensure even cooking.
• For a dairy-free version, substitute Boursin and cheeses with plant-based alternatives.
• Add a pinch of red pepper flakes for a subtle heat boost.
• Fresh herbs like thyme or sage can be added for extra flavor complexity.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain texture. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash works best because of its sweetness and texture, but you can substitute with acorn or kabocha squash. Keep in mind cooking times and flavors may vary.

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 your baking powder is also gluten-free.

Invisible Butternut Squash Spinach Mushroom Lasagna (No Pasta) Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

This Invisible Butternut Squash Spinach Mushroom Lasagna is a delicious, low-carb alternative to traditional pasta lasagna. Layers of thinly sliced butternut squash replace noodles, combined with sautéed spinach and mushrooms, creamy Boursin cheese, and a blend of Italian seasonings. Topped with mozzarella and Parmesan, baked until golden and tender, it’s a comforting vegetarian dish perfect for a wholesome meal.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1½ pounds butternut squash
• 5 ounces baby spinach, roughly chopped
• 20 ounces baby bella mushrooms, sliced

Dairy & Eggs

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

Pantry & Spices

• 2 tablespoons olive oil
• 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

Instructions

1. Prepare the Oven and Dish: Preheat your oven to 400°F (200°C). Spray a 9×13 inch baking dish lightly with olive oil to prevent sticking, and set aside.
2. Sauté Spinach: 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. Remove from heat and transfer spinach to a plate; set aside.
3. Sauté Mushrooms: In the same skillet, add the remaining olive oil and then the sliced mushrooms. Cook over medium heat for 4-5 minutes until the mushrooms become golden brown. Transfer mushrooms to the plate with spinach and set aside.
4. Prepare Butternut Squash: Peel the butternut squash, slice it lengthwise in half, and remove the seeds. Using a handheld mandoline slicer or a sharp knife, cut the squash into thin slices about ⅛ to ¼ inch thick to mimic lasagna noodles.
5. Mix Cheese and Eggs: In a large mixing bowl, whisk together the Boursin cheese, eggs, and milk until the mixture is smooth and creamy, forming the base of the batter.
6. Add Dry Ingredients and Seasonings: To the cheese mixture, add the flour, baking powder, salt, garlic powder, onion powder, and ground nutmeg. Mix gently just until combined to form a light batter.
7. Fold in Vegetables and Herbs: Carefully fold the minced parsley, sautéed spinach, sautéed mushrooms, and the thin butternut squash slices into the batter. Toss gently to ensure all slices are evenly coated but not broken.
8. Assemble in Baking Dish: Pour and spread the mixture evenly into the prepared baking dish. Press down gently to create even, flat layers that imitate 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 dish in the preheated oven and bake for 40-45 minutes. The top should turn golden brown, and the butternut squash should be tender when pierced with a fork.
11. Rest and Serve: Remove from oven and let the lasagna rest for 5-10 minutes to set before slicing and serving. This helps maintain the layered structure and enhances the flavors.

Notes

• You can substitute all-purpose flour with gluten-free flour to make this dish gluten free.
• If you do not have Boursin cheese, cream cheese mixed with garlic and herbs can be a good alternative.
• Slicing the butternut squash thinly and uniformly is key to achieve a good lasagna texture.
• Allowing the lasagna to rest before slicing ensures the layers hold together well.
• Make sure not to overmix the batter once the flour is added to preserve a light texture.
• This recipe is vegetarian, but not vegan due to the use of eggs and cheese.
• For a lower-fat option, use reduced-fat cheese and milk.

Keywords: Butternut Squash Lasagna, Vegetarian Lasagna, Low Carb Lasagna, No Pasta Lasagna, Spinach Mushroom Lasagna