Invisible Butternut Squash Spinach + Mushroom Lasagna (No Pasta)

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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.

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Invisible Butternut Squash, Spinach + Mushroom Lasagna

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4.91 from 10 votes

Servings: 8

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

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!

Equipment

• 9×13 inch baking dish
• extra large bowl
• cutting board
• hand held mandoline
• 12 inch skillet

Ingredients 

US CustomaryMetric

• 2 tbs olive oil
• 5 oz baby spinach, rough chop
• 20 oz baby bella mushrooms, sliced
• 1½ lbs butternut squash,
• 5 oz Boursin cheese, room temp
• 2 eggs
• 1/3 cup milk
• 1/3 cup 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 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

You may also like this Butternut Squash and Kale Lasagna

1. Store leftovers in an airtight container in the fridge, up to 3-4 days.
2. You can use sweet potato instead of butternut squash.
3. You can use kale instead of baby spinach.
4. In place of Boursin cheese, you can use goat cheese or softened cream cheese.
5. Make this GLUTEN FREE, by using gluten free all purpose flour.

Nutrition

Calories: 251kcal | Carbohydrates: 19g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 73mg | Sodium: 314mg | Potassium: 768mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11109IU | Vitamin C: 24mg | Calcium: 215mg | Iron: 2mg

Author: Stella Drivas