Invisible Butternut Squash Spinach Mushroom Lasagna (No Pasta) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese for a flavorful crust.
- 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.
- 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
