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

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 & 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