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!

@hungryhappens

INVISIBLE BUTTERNUT SQUASH SPINACH + MUSHROOM LASAGNA (No Pasta) 🧡 full recipe is on my website: HungryHappens.Net

♬ original sound – STELLA DRIVAS

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.

french butternut squash spinach mushroom lasagna

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.

french butternut squash spinach mushroom lasagna

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.

french butternut squash spinach mushroom lasagna

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.

french butternut squash spinach mushroom lasagna

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!

french butternut squash spinach mushroom lasagna
4.83 from 17 reviews

Invisible Butternut Squash, Spinach + Mushroom Lasagna

Stella Drivas
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!
Servings: 8
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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Equipment

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

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.
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
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