Mushroom spinach butternut squash lasagna served in a dish

why make this recipe

Mushroom Spinach Butternut Squash Lasagna is a delightful and wholesome dish that combines the rich flavors of roasted butternut squash with hearty mushrooms and fresh spinach. It’s a great way to introduce more vegetables into your meals while enjoying a comforting classic. This lasagna is perfect for family gatherings or a cozy dinner at home. Plus, with no-boil noodles, it’s easy to prepare, making it a favorite for both seasoned cooks and beginners.

how to make Mushroom Spinach Butternut Squash Lasagna

Ingredients:

12 no-boil lasagna noodles
3 cups roasted butternut squash
12 oz cremini mushrooms, sliced
5 oz baby spinach
15 oz ricotta cheese
2 cups shredded mozzarella
1/2 cup Parmesan cheese
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme
2 cups vegetable broth
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper

Directions:

Preheat the oven to 375°F and oil a 9-by-13-inch baking dish.
In a skillet, heat the olive oil over medium heat. Sauté the sliced mushrooms until they are nicely browned. Add the minced garlic and dried thyme, cooking for an additional minute. Then add the baby spinach and cook until wilted.
In a blender, combine the roasted butternut squash, vegetable broth, heavy cream, salt, and pepper. Blend until you have a smooth and pourable sauce.
Begin layering your lasagna by spreading some squash sauce on the bottom of the prepared baking dish. Place 4 no-boil noodles on top of the sauce.
Next, spread a layer of ricotta cheese over the noodles, followed by half of the mushroom-spinach mixture and a layer of shredded mozzarella. Repeat the layering process two more times, finishing with a top layer of remaining sauce, mozzarella, and Parmesan cheese.
Cover the dish with foil and bake for 40 minutes. After that, remove the foil and bake for an additional 12 to 15 minutes, or until the top is golden brown. Let it rest for a few minutes before serving.

how to serve Mushroom Spinach Butternut Squash Lasagna

To serve, cut the lasagna into squares and place them on plates. You can garnish it with fresh herbs like basil or parsley for extra flavor. This lasagna pairs well with a simple side salad or some garlic bread for a complete meal. Enjoy it warm!

how to store Mushroom Spinach Butternut Squash Lasagna

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, wrap it tightly in plastic wrap and then aluminum foil, and it can last for up to 3 months. When ready to eat, defrost it in the fridge overnight, then reheat in the oven until warmed through.

tips to make Mushroom Spinach Butternut Squash Lasagna

Roast your butternut squash the day before to save time.
For added flavor, try using fresh herbs like basil or oregano in the sauce.
You can use different cheeses, such as ricotta or goat cheese for different flavors.
If you like a bit of spice, add some red pepper flakes when sautéing the mushrooms.

variation

You can customize this lasagna by adding other vegetables, such as zucchini or bell peppers. If you want a protein boost, layer in some cooked ground turkey or beef. For a gluten-free version, use gluten-free lasagna noodles.

FAQs

Can I make this lasagna ahead of time?
Yes! You can prepare it up to a day in advance and store it in the fridge before baking. Just make sure to cover it well.

Can I use fresh lasagna noodles instead of no-boil?
Yes, fresh noodles can be used. Just be mindful of the cook time, as they may require less baking time.

What can I substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative if you want a lighter option or to make it dairy-free.