Name: Butternut Squash, Mushroom & Spinach Lasagna Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Italian
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)

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Introduction

This Butternut Squash, Mushroom & Spinach Lasagna is a comforting, hearty vegetarian dish packed with layers of roasted vegetables, creamy ricotta, and a smooth cauliflower-based cream sauce. It’s a delicious way to enjoy autumn flavors with a twist on the classic lasagna.

This image shows a baked dish in a white ceramic baking dish, with a lifted portion revealing four layers: a golden brown melted cheese top layer with herbs, a thick creamy white layer underneath with some spice specks, a mixed texture layer of soft yellow-orange chunks and some green herbs in the middle, and a bottom layer that looks soft and light beige, possibly pasta or vegetable pieces. The top layer has a light crust with browned spots and scattered fresh green herbs. The background is a white marbled texture and a wooden utensil handle is partially visible holding the lifted portion. Photo taken with an iphone --ar 4:5 --v 7

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 extra virgin olive oil
1 ½ pounds (about 5 cups) 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

Step 1: Preheat the oven to 425°F (220°C).
Step 2: To make the cream sauce, place 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.

Step 3: Add cream cheese, salt, pepper, and Dijon mustard to the pot. Stir until the cream cheese melts. Use an immersion blender to puree the mixture until smooth. Add more almond milk if the sauce is too thick. Stir in nutmeg, then remove from heat and set aside.
Step 4: On a large baking sheet, drizzle olive oil and add cubed butternut squash. Sprinkle garlic powder, smoked paprika, black pepper, oregano, and 1 teaspoon salt over the squash. Toss to coat evenly.
Step 5: Roast the squash for 15 minutes, then remove and toss. Roast for another 13 minutes until the squash is soft and lightly crispy. Remove from oven, gently mash the squash with a potato masher, top with fresh spinach, and return to oven for 2-3 minutes until the spinach wilts.

Step 6: In a large saucepan, heat a bit of olive oil over medium-high heat. Add crushed garlic and diced onion, cooking for 4-5 minutes until translucent. Add sliced mushrooms and cook for 3-5 minutes until they begin to brown. Remove from heat, sprinkle with ½ teaspoon salt, and combine with the roasted squash and spinach mixture.
Step 7: In a bowl, whisk the egg with ricotta cheese, minced garlic, nutmeg, salt, and pepper. Refrigerate until ready to assemble.
Step 8: Lower the oven temperature to 375°F (190°C). Lightly grease a 13 x 9-inch (2 ½-3 inch deep) casserole dish. Spread one-third of the cauliflower cream sauce evenly on the bottom of the dish.

Step 9: Layer one-third of the no-boil lasagna noodles over the sauce, breaking pieces as needed to cover the bottom. Spread half of the ricotta mixture over the noodles, then half of the vegetable filling. Sprinkle with 1 cup mozzarella cheese.
Step 10: Repeat the layering with one-third of the noodles, the remaining ricotta mixture, the rest of the vegetable filling, and another cup of mozzarella cheese. Top with the remaining noodles.
Step 11: Pour the remaining cauliflower cream sauce over the top layer of noodles, then sprinkle the last cup of mozzarella cheese. Cover tightly with foil and bake for 40 minutes.

Step 12: Remove foil and sprinkle Asiago cheese over the lasagna. Bake uncovered for an additional 15-20 minutes until bubbly and golden. For a crispier top, broil for the last 2 minutes if desired.
Step 13: Garnish with fresh parsley or fried sage leaves and crushed red pepper flakes. Add extra cracked black pepper if desired and serve hot.

Tips & Variations

Use no-boil noodles to save time and avoid pre-cooking pasta sheets.

Frying sage leaves adds a crisp, aromatic garnish that complements the creamy layers—optional but recommended.
Swap almond milk for any plant-based or regular milk to suit dietary preferences.
For a richer flavor, try mixing in some grated Parmesan along with the Asiago cheese.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F (175°C) for 15-20 minutes or until warmed through, or microwave individual portions for 2-3 minutes. This dish also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a white baking dish with a cheesy casserole inside, showing a scoop lifted in the foreground by a utensil. The casserole has multiple layers including a creamy, slightly browned top cheese layer with green herbs sprinkled on it, beneath which there is a thick layer with light yellow, soft, and fluffy textures mixed with small bits of green and darker chunks, likely vegetables or meat. The dish sits on a white marbled surface with a dark blurred background. The overall color tones are warm and inviting with golden yellows, soft whites, and touches of green. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen cauliflower?

Yes, fresh butternut squash is used in the vegetable filling, while frozen cauliflower is solely for the cream sauce. Make sure to peel, seed, and cube the butternut squash before roasting.

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

No, no-boil noodles can be layered directly into the lasagna. The moisture from the cream sauce and vegetables will cook the noodles perfectly during baking.