Butternut Squash, Mushroom & Spinach Lasagna Recipe

Introduction

This Butternut Squash, Mushroom & Spinach Lasagna is a comforting vegetarian dish bursting with rich flavors and creamy textures. Combining roasted vegetables, a smooth cauliflower cream sauce, and cheesy layers, it’s perfect for a cozy dinner that feels indulgent yet wholesome.

Ingredients

• 1 pound frozen cauliflower florets
• 1 cup almond milk
• 8 ounces reduced fat cream cheese (plain)
• 1 teaspoon dijon mustard
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1-2 tablespoons olive oil (extra virgin)
• 1 ½ pounds (about 5 cups cubed) butternut squash (peeled, seeded, cubed)
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon oregano
• 1 ½ teaspoon salt (divided)
• 4 cups fresh spinach
• 4-6 cloves fresh garlic (crushed)
• 1 small onion (diced)
• 1 ½ pounds baby bella mushrooms (sliced)
• 1 pound part skim ricotta cheese
• 1 large egg
• 1 tablespoon garlic (minced)
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon black pepper
• 12-16 ounces no-boil lasagna noodles
• 3 cups low-moisture, part skim mozzarella cheese (shredded)
• ½ cup asiago cheese (grated)
• 6-8 leaves fried sage (optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: For the cream sauce, place the cauliflower florets and almond milk in a large pot. Cover and cook over medium-high heat for 12-15 minutes until the cauliflower is very soft.
3. Step 3: Add the cream cheese, salt, pepper, and dijon mustard to the pot. Stir until the cream cheese melts completely. Use an immersion blender to puree the mixture until smooth. Adjust the consistency with more almond milk if needed. Stir in nutmeg, then remove from heat and set aside.
4. Step 4: Prepare the vegetable filling by drizzling olive oil on a large baking sheet. Spread the cubed butternut squash evenly and sprinkle with garlic powder, smoked paprika, black pepper, oregano, and 1 teaspoon salt. Toss to coat.
5. Step 5: Roast the squash for 15 minutes, then remove and toss. Roast for another 13 minutes until tender and slightly crispy. Gently smash the squash with a potato masher, top with fresh spinach, and return to the oven for 2-3 minutes until the spinach wilts.
6. Step 6: Meanwhile, heat a little olive oil in a large saucepan over medium-high heat. Add crushed garlic and diced onion, cooking until the onion is translucent, about 4-5 minutes. Add sliced mushrooms and cook 3-5 more minutes until they develop color. Season with ½ teaspoon salt.
7. Step 7: Combine the mushroom mixture with the roasted squash and spinach on the baking sheet. Toss everything gently and set aside.
8. Step 8: For the ricotta filling, whisk together the egg, ricotta cheese, minced garlic, nutmeg, salt, and pepper in a large bowl. Chill in the refrigerator until assembly.
9. Step 9: Reduce the oven temperature to 375°F (190°C). Grease a 13 x 9-inch (2½ – 3 inch deep) casserole dish.
10. Step 10: To assemble, spread about one-third of the cauliflower cream sauce on the bottom of the dish.
11. Step 11: Layer one-third of the no-boil lasagna noodles over the sauce, breaking pieces as necessary to cover the bottom. Add half of the ricotta mixture, half of the vegetable filling, and sprinkle with 1 cup of shredded mozzarella.
12. Step 12: Repeat the layering: noodles, remaining ricotta, remaining vegetables, and another cup of mozzarella.
13. Step 13: Top with the remaining noodles, spread the remaining cream sauce over them, and sprinkle with the last cup of mozzarella. Cover tightly with foil.
14. Step 14: Bake covered for 40 minutes. Remove the foil, sprinkle the grated asiago cheese over the top, and bake uncovered for an additional 15-20 minutes until golden and bubbly. For a crispier top, broil for the last 2 minutes if desired.
15. Step 15: Garnish with fresh parsley or fried sage leaves and a sprinkle of crushed red pepper flakes. Add a touch of cracked black pepper before serving hot.

Tips & Variations

• Use fresh sage leaves fried in olive oil for an aromatic, crispy garnish that adds depth to the dish.
• Swap almond milk with any other plant-based or regular milk depending on preference.
• For a vegan version, replace cream cheese and ricotta with vegan alternatives and skip the egg in the ricotta filling.
• If butternut squash is unavailable, try using sweet potatoes or pumpkin cubes for a similar sweetness and texture.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through, about 20-25 minutes. You can also freeze the lasagna before baking—cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day before baking. Keep it covered in the refrigerator and bake when ready, adding a few extra minutes to the cooking time if baking from cold.

Do I need to cook the no-boil noodles before assembling?

No, no-boil noodles do not require pre-cooking. They will soften as the lasagna bakes, absorbing moisture from the sauce and fillings.

Butternut Squash, Mushroom & Spinach Lasagna Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

This Butternut Squash, Mushroom & Spinach Lasagna is a hearty, comforting dish that swaps traditional tomato sauce for a creamy cauliflower-based sauce. It layers tender roasted butternut squash, sautéed mushrooms and spinach, and a rich ricotta mixture between no-boil lasagna noodles. Finished with melted mozzarella and Asiago cheese, this vegetarian-friendly lasagna offers a flavorful, nutritious twist on a classic Italian favorite perfect for cozy dinners.

• Author: Mick
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cream Sauce

• 1 pound frozen cauliflower florets
• 1 cup almond milk
• 8 ounces reduced fat cream cheese (plain)
• 1 teaspoon Dijon mustard
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Vegetable Filling

• 1–2 tablespoons extra virgin olive oil
• 1 ½ pounds butternut squash (peeled, seeded, cubed, about 5 cups)
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 ½ teaspoons salt (divided)
• 4 cups fresh spinach
• 4–6 cloves fresh garlic (crushed)
• 1 small onion (diced)
• 1 ½ pounds baby bella mushrooms (sliced)

Ricotta Filling

• 1 pound part skim ricotta cheese
• 1 large egg
• 1 tablespoon garlic (minced)
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon black pepper

Assembly

• 12–16 ounces no-boil lasagna noodles
• 3 cups low-moisture, part skim mozzarella cheese (shredded)
• ½ cup Asiago cheese (grated)
• 6–8 leaves fried sage (optional)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the butternut squash.
2. Make the Cream Sauce: In a large pot, combine frozen cauliflower florets and almond milk. Cover and bring to medium-high heat. Cook for 12-15 minutes until cauliflower is soft and mushy.
3. Blend the Sauce: Add cream cheese, salt, pepper, and Dijon mustard to the pot and stir until cream cheese melts. Use an immersion blender to puree the cauliflower mixture until smooth. Adjust thickness by adding more almond milk if necessary. Stir in nutmeg, then remove from heat and set aside.
4. Prepare Butternut Squash: Drizzle a large baking sheet with olive oil. Add cubed butternut squash and sprinkle garlic powder, smoked paprika, black pepper, oregano, and 1 teaspoon salt. Toss to coat evenly.
5. Roast Squash: Roast squash in the preheated oven for 15 minutes. Toss, then continue roasting for another 13 minutes until squash is tender and slightly crispy.
6. Wilt Spinach: Remove the baking sheet, gently mash the roasted squash slightly with a potato masher, top it with fresh spinach, and return to oven for 2-3 minutes until spinach wilts.
7. Sauté Mushrooms and Onions: Heat olive oil in a large skillet over medium-high heat. Add crushed garlic and diced onion, cooking about 4-5 minutes until onion is translucent. Add sliced mushrooms and cook 3-5 minutes until mushrooms brown slightly. Remove from heat and sprinkle with ½ teaspoon salt.
8. Combine Vegetable Filling: Transfer mushrooms and onions to the pan with the roasted butternut squash and spinach. Toss all together gently and set aside.
9. Prepare Ricotta Mixture: In a large bowl, whisk together ricotta cheese, egg, minced garlic, nutmeg, salt, and black pepper. Refrigerate until assembly.
10. Lower Oven Temperature: Turn the oven down to 375°F (190°C) for baking the lasagna.
11. Assemble Lasagna – Layer 1: Grease a 13 x 9” casserole dish. Pour one-third of the cauliflower cream sauce onto the base, spreading evenly. Lay one-third of the no-boil noodles over the sauce, fitting and breaking as needed.
12. Assemble Lasagna – Layer 2: Spread half of the ricotta mixture evenly over the noodles, followed by half of the vegetable filling. Sprinkle with 1 cup mozzarella cheese.
13. Assemble Lasagna – Layer 3: Repeat layering with one-third of noodles, remaining ricotta mixture, remaining vegetable filling, and another cup of mozzarella cheese.
14. Assemble Lasagna – Top Layer: Add the remaining noodles. Pour the remaining cauliflower cream sauce over noodles and sprinkle with the last cup of mozzarella cheese. Cover tightly with foil.
15. Bake Covered: Bake covered for 40 minutes at 375°F (190°C).
16. Bake Uncovered: Remove foil and sprinkle grated Asiago cheese over the top. Bake uncovered for an additional 15-20 minutes. Optional: Broil for the last 2 minutes to brown and crisp the cheese topping.
17. Garnish and Serve: Top with fried sage leaves or fresh parsley and crushed red pepper flakes. Add extra cracked black pepper if desired. Serve hot and enjoy your lasagna!

Notes

• For a gluten-free version, substitute gluten-free no-boil lasagna noodles.
• Fried sage leaves add a fragrant, crispy garnish but can be omitted if desired.
• Adjust seasoning and salt levels to taste throughout the recipe.
• The cauliflower cream sauce can be made ahead and refrigerated for up to 2 days.
• If you prefer a more traditional tomato base, this recipe does not include that but could be adapted.
• Use an immersion blender or a high-speed blender to achieve a silky smooth cream sauce texture.
• Breaking noodles to fit is normal with no-boil noodles and helps create even layers.

Keywords: butternut squash lasagna, mushroom lasagna, spinach lasagna, vegetarian lasagna, no-boil noodles, creamy cauliflower sauce, roasted squash, healthy lasagna