Print

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/butternut-squash-mushroom-and-spinach-lasagna-recipe/