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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 saut̩ for 1-2 minutes Рuntil just wilted. Transfer to a plate and set aside. Next, heat the remaining olive oil in the same skillet and saut̩ 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.
Stella! Another great recipe. I added 1lb ground turkey to increase the protein. Which took it to 23g per serving. It’s so delicious – as usual. Thank youÂ
Hi Leanne, I’m so glad you love the invisible lasagna recipe!
This was good. Just thought it needed more flavor. Maybe double the spices, add sausage, double the Boursin?
Hi Alexis, I think adding some crumbled sausage could be a great addition!
Very tasty!
Thanks for trying the recipe Donna!
Lovely recipes
Thank you!
Absolutely loved the flavours. I think the thinness of the butternut is what makes this recipe so successful. I made this for my mom who is gluten free and for some very picky friends. It was a hit both times.