Description

A comforting and flavorful Butternut Squash Lasagna with Mushrooms and Spinach featuring roasted butternut squash, sautéed mushrooms, fresh spinach, and creamy cheeses layered between tender lasagna sheets. This vegetarian and versatile dish is perfect for cozy dinners, offering rich textures, wholesome ingredients, and a delicious balance of natural sweetness and earthiness.

Ingredients

Scale

Vegetables

1 medium butternut squash (peeled, seeded, and cubed)
8 oz cremini or button mushrooms (sliced)
4 cups fresh spinach
1 medium onion (finely chopped)
2–3 garlic cloves (minced)

Cheeses

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

Others

9–12 lasagna noodles (no-boil or boiled)
3 tbsp olive oil (for roasting and sautéing)
Salt (to taste)
Black pepper (to taste)
Pinch of nutmeg

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Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized to bring out its natural sweetness.
Sauté the Mushrooms and Spinach: While the squash roasts, heat olive oil in a large pan over medium heat. Add finely chopped onions and garlic, cooking until translucent. Add sliced mushrooms and cook until they release their moisture and brown lightly. Stir in fresh spinach and cook just until wilted. Season with salt and pepper.
Prepare the Cheese Mixture: In a bowl, combine ricotta cheese with a pinch of nutmeg, salt, and pepper. This creamy mixture provides a smooth, rich contrast to the roasted vegetables.
Layer the Lasagna: In a baking dish, spread a thin layer of the cheese mixture on the bottom. Add a layer of lasagna noodles, followed by a layer of roasted butternut squash, then the sautéed mushroom and spinach mixture. Repeat layering noodles, squash, vegetables, and cheese until all ingredients are used. Finish with a layer of noodles topped with mozzarella and Parmesan cheese.
Bake: Cover the baking dish with foil and bake at 375°F (190°C) for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let it rest for 10 minutes before slicing and serving.

Notes

Cut uniform cubes of butternut squash for even roasting and perfect texture.
Drain sautéed mushrooms and spinach thoroughly to avoid a watery lasagna.
Use no-boil noodles to save time and prevent overcooking while ensuring tender pasta layers.
Allow the lasagna to rest after baking for cleaner slices.
Grate Parmesan and mozzarella cheese freshly for better melting and enhanced flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 slice (about 1/8 of the lasagna)
Calories: 320 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 14 g
Cholesterol: 30 mg