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This invisible butternut squash, spinach and mushroom lasagna will melt in your mouth. It is delicious, cheesy and no pasta is required to make it!
This invisible butternut squash, spinach and mushroom lasagna reimagines a classic French dish without any pasta. Instead of sheets of dough, the layers are built with thinly sliced butternut squash, which are so delicate they almost melt into the creamy filling as the dish bakes.
The filling is where the magic truly happens, blending savory and earthy notes with rich creaminess. A decadent mix of sautéed spinach and mushrooms is swirled with a generous amount of Boursin cheese.
Once pulled from the oven, this no pasta creation is a golden, bubbling masterpiece that completely transcends traditional lasagna. It’s a satisfying, vegetable forward dish that feels both lighter and more luxurious than its pasta heavy counterpart.
This invisible butternut squash, mushroom and spinach lasagna is a French style recipe inspired by my Invisible Apple Cake. Same method but different ingredients. If you like this recipe, you will also love my No Pasta Butternut Squash Lasagna or my Cheesy Butternut Squash Fritters.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Invisible Butternut Squash, Spinach + Mushroom Lasagna
Ingredients
- 2 tbs olive oil
- 5 oz (141.75 g) baby spinach, rough chop
- 20 oz (560 g) baby bella mushrooms, sliced
- 1½ lbs (0.68 kg) butternut squash
- 5 oz (141.75 g) Boursin cheese, room temp
- 2 eggs
- 1/3 cup (78.86 ml) milk
- 1/3 cup (41.67 g) flour
- 1 tsp baking powder
- 1/2 tsp each salt, garlic powder + onion powder
- 1/8 tsp ground nutmeg
- 3 tbs parsley, minced
- 1 cup (112 g) shredded mozzarella cheese
- 2 tbs grated parmesan cheese
Instructions
- Preheat oven to 400℉. Spray your 9×13 inch baking dish with olive oil.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add in the spinach and sauté for 1-2 minutes – until just wilted. Transfer to a plate and set aside. Next, heat the remaining olive oil in the same skillet and sauté the mushrooms for 4-5 minutes. Transfer to the plate and set aside.
- Peel, halve lengthwise and deseed the butternut squash. Using a hand held mandoline slice it about 1/8 to 1/4 inch thick pieces.
- In an extra large bowl, add in the Boursin, eggs, milk and whisk together until smooth. Next, add in the flour, baking powder, salt, garlic powder, onion powder, nutmeg and mix until incorporated. Then, fold in the parsley, spinach, mushrooms and butternut squash to coat all with the mixture. Transfer mixture to the baking dish and spread out evenly and flatly. Top with mozzarella and parmesan. Bake for 40-45 minutes or until golden brown on top.
Notes
- Store leftovers in an airtight container in the fridge, up to 3-4 days.
- You can use sweet potato instead of butternut squash.
- You can use kale instead of baby spinach.
- In place of Boursin cheese, you can use goat cheese or softened cream cheese.
- Make this GLUTEN FREE, by using gluten free all purpose flour.
I made this precisely as written and wasn’t overly impressed. The Boursin gets lost, and there isn’t a ton of flavor to be had overall. In future, I’ll use this as a foundation, but will be using a very seasoned cream cheese, fresh onion and garlic, red pepper flakes, and more mozzarella.
I’m sorry the recipe didnt work for you!
could you please tell me if the squash should be roasted first …thanks
oh dear I bought the garlic one….didnt know there were different types….And do you need to roast the squash somewhat before?
No pre-roasting the squash, just slice THIN!
Fantastic recipe! I made it already and agree to add more spinach and going to add it to our thanksgiving dinner as I’m a vegetarian. Wondering… not a huge fan of Boursin can ricotta be subbed with added garlic and Italian spices?
Hi Lauren, Absolutely, yes you can use ricotta. I would also recommend cream cheese too instead of the Boursin!
Thank you! Making it now with ricotta and cream cheese and herbs from my garden!! Love this recipe!!!
I have to eat gluten free now and it is sometimes hard to find GOOD recipes that can be easily adapted for me, but still taste good for anyone. This one is a star! I did make it with sweet potatoes instead of the squash, and it was absolutely delicious.
HI Elizabeth, I love that sub of sweet potatoes! Thank you for trying it out and the kind rating!
I just made this today! It is incredible! MMMM! So delicious! It’s still hot or I would be tempted to keep on “testing” it…lol. Thanks for sharing this meatless Monday winner!
Um, was black pepper a deliberate omission? Added it anyway. the only changes I made were to use double the amount of frozen spinach and sautéed chopped onion with the mushrooms. Deeellliccious!
Thanks for trying it out Jennifer!
I made this tonight. Amazing! Absolutely delicious. I made the recipe as written ( used garlic and herb Boursin) fantastic. Thank you!
Hi Karina, Thankk you for the kind feedback – Im glad it was a winner!
This was amazing! As suggested by others I doubled the spices and added caramelized onions. Also added additional cheese within the mixture as well as on top. So good!
Hi Sheri, Sounds amazing! I love those additions!
deliciouuuuuuussss
I used boursin ail et fines herbes and OMG
Looks delicious and was thinking of using it for Thanksgiving brunch. I don’t like mushrooms so can I just omit them or use something else?
Hi Maureen you can leave them out or add in 1/3 cup or 1/2 cup chopped sundried tomatoes. I would just leave them out
can I swap the butternut squash
Sure – you can use THIN slice potatoes or sweet potatoes
Going to make this, there are different kinds of Boursin, what did you use?
Hi Eve, you can use any flavor you enjoy – but i used Caramelized Onion
I made this and we enjoyed it very much. The only change I made, and would recommend to you and everyone, was to add to the fairly skimpy amount of spinach(5ozs). I used 14ozs of baby spinach and it definitely was not too much.
Thank you for the recipe.
Hi Jerry, Great tip! I appreciate you coming back to share your feedback and I’m so glad the recipe was a winner!
Delicious!! I added Italian sausage.
HI Donna, thank you for trying it out!
Yum, yum, yum! I was hesitant about a no pasta lasagna but this was INCREDIBLE! Definitely putting it into the fall dinner rotation. Thank you!
Hi Alex, that’s awesome! Thanks for the feedback!
Turned out well. Definitely double spices a bit bland the first time I made this.
I have a question: do I buy a 1-1/2 pound squash, then peel and reseed. Or do I used 1-1/2 pounds of deseeded and peeled squash?
HI Jody, 1.5 lbs deseeded and peeled
Can i freeze half? or does it not reheat well?