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 butternut squash, sautéed veggies, and creamy cheeses create a hearty and satisfying dish perfect for any occasion.
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
- Step 1: Preheat your oven to 400°F. Spray a 9×13 inch baking dish with olive oil and set aside.
- 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.
- 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.
- 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.
- Step 5: In an extra-large bowl, whisk together the Boursin cheese, eggs, and milk until smooth and creamy.
- Step 6: Add the flour, baking powder, salt, garlic powder, onion powder, and nutmeg to the bowl. Mix until just incorporated.
- Step 7: Fold in the parsley, sautéed spinach, mushrooms, and butternut squash slices. Toss gently until everything is coated with the mixture.
- Step 8: Transfer the mixture to your prepared baking dish and spread evenly, pressing down gently to create flat layers.
- Step 9: Top with mozzarella and parmesan cheese.
- Step 10: Bake for 40-45 minutes until the top is golden brown and the butternut squash is fork-tender.
- Step 11: Let rest for 5-10 minutes before slicing and serving.
Tips & Variations
- Use a mandoline for evenly thin squash slices to ensure even cooking and layering.
- Try swapping baby bella mushrooms for cremini or shiitake for a different flavor profile.
- For a dairy-free version, substitute Boursin and cheeses with your favorite vegan alternatives.
- Add fresh thyme or sage to the mixture for an herbal boost.
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 the texture and flavor. This dish does not freeze well due to the delicate squash texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this lasagna in advance?
Yes, you can assemble it a few hours ahead and keep it covered in the fridge before baking. Just add a few extra minutes to the baking time if baking straight from the refrigerator.
What if I don’t have a mandoline slicer?
You can slice the butternut squash carefully with a sharp knife, aiming for consistent thin slices, but a mandoline helps achieve the best even layers and texture.
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Invisible Butternut Squash Spinach Mushroom Lasagna (No Pasta) Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Invisible Butternut Squash Spinach Mushroom Lasagna is a delicious, gluten-free twist on traditional lasagna, using thinly sliced butternut squash in place of pasta sheets. Layered with sautéed spinach, mushrooms, and a creamy Boursin cheese mixture, it’s baked until golden and tender, offering a comforting and healthy meal perfect for fall and winter.
Ingredients
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 & Fats
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F. Spray a 9×13 inch baking dish with olive oil 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. Transfer to a plate and set aside.
- Sauté Mushrooms: 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.
- Prepare Butternut Squash: 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.
- Mix Cheese Base: In an extra-large bowl, whisk together the Boursin cheese, eggs, and milk until smooth and creamy.
- Add Dry Ingredients: Add the flour, baking powder, salt, garlic powder, onion powder, and nutmeg to the bowl. Mix until just incorporated.
- Combine Vegetables: Fold in the parsley, sautéed spinach, mushrooms, and butternut squash slices. Toss gently until everything is coated with the mixture.
- Assemble Dish: Transfer the mixture to your prepared baking dish and spread evenly, pressing down gently to create flat layers.
- Add Cheese Topping: Top with shredded mozzarella and grated parmesan cheese evenly over the surface.
- Bake: Bake for 40-45 minutes until the top is golden brown and the butternut squash is fork-tender.
- Rest & Serve: Let rest for 5-10 minutes before slicing and serving to allow it to set.
Notes
- To easily slice the butternut squash, use a sharp knife and a mandoline for even thickness.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Make sure to let the lasagna rest before slicing to maintain its shape.
- You can swap Boursin cheese with a mix of cream cheese and herbs if unavailable.
- Use a non-stick spray or olive oil to grease the baking dish to prevent sticking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: butternut squash lasagna, gluten free lasagna, no pasta lasagna, vegetarian lasagna, baked squash recipe, healthy comfort food
