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Butternut Squash Lasagna with Mushrooms and Spinach

Butternut Squash Lasagna with Mushrooms and Spinach
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A comforting and nutritious vegetarian lasagna that expertly balances the natural sweetness of roasted butternut squash, the earthy richness of sautéed mushrooms, and the fresh vibrancy of spinach, layered with tender pasta and creamy cheeses. This wholesome dish is perfect for cozy family dinners or special occasions, offering a lighter, health-forward twist on a classic Italian favorite.

Ingredients

Scale

Vegetables and Produce

  • 1 medium butternut squash (peeled and cubed)
  • 8 oz mushrooms (chopped)
  • 4 cups fresh spinach
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)

Cheeses

  • 1 ½ cups ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Pasta and Grains

  • 9–12 lasagna noodles (regular or gluten-free)

Oils and Fats

  • 3 tbsp olive oil (divided for roasting and sautéing)

Herbs and Seasonings

  • 1 tsp fresh thyme (chopped) or 1 tsp fresh sage (chopped)
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Prepare the Butternut Squash: Peel and cube the butternut squash. Toss it with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized, enhancing its natural sweetness and creamy texture.
  2. Sauté the Mushrooms and Spinach: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add finely chopped onion and minced garlic and cook until fragrant and translucent. Add the chopped mushrooms and sauté until their moisture evaporates and they turn golden brown. Finally, add the fresh spinach and cook gently until wilted. Season with salt, pepper, and chopped fresh thyme or sage.
  3. Prepare the Cheese Mixture: In a bowl, combine ricotta cheese with half of the grated Parmesan, a pinch of salt, pepper, and some chopped fresh herbs. Mix until smooth and creamy to add richness to the lasagna layers.
  4. Boil the Lasagna Noodles: Cook the lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain well and lay flat on a clean towel to prevent sticking.
  5. Assemble the Lasagna: Lightly oil or spread a thin layer of sauce in the bottom of a baking dish. Layer noodles first, then spread a layer of the ricotta cheese mixture, followed by roasted butternut squash, sautéed mushrooms and spinach, and sprinkle with mozzarella and Parmesan cheeses. Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan cheese on top.
  6. Bake to Perfection: Cover the dish loosely with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil during the last 10 minutes to allow the top to brown and become bubbly. Once baked, let the lasagna rest for 10-15 minutes before slicing and serving to allow the layers to set.

Notes

  • Don’t skip roasting the butternut squash—it caramelizes the sugars and brings out deeper flavor and creaminess.
  • Drain mushrooms thoroughly by cooking until all moisture evaporates to avoid a watery lasagna.
  • Use fresh herbs such as thyme or sage for added aromatic complexity and freshness.
  • Allow the lasagna to rest after baking for cleaner slices and firmer layers.
  • Layer ingredients evenly to ensure a balanced taste in every bite.

Nutrition

Keywords: butternut squash lasagna, vegetarian lasagna, mushroom lasagna, spinach lasagna, healthy lasagna, squash recipes, meatless lasagna

Find it online: https://ninagourmet.com/butternut-squash-lasagna-with-mushrooms-and-spinach/