Dinner

Invisible Butternut Squash Spinach Mushroom Lasagna Recipe

Byluca Carter December 17, 2025December 17, 2025

Introduction

This Invisible Butternut Squash Spinach Mushroom Lasagna is a comforting, delicious twist on a classic favorite. Packed with tender squash, earthy mushrooms, and fresh spinach, it’s a flavorful vegetarian dish everyone will enjoy. The layers of creamy ricotta and melted cheese make it irresistibly creamy and satisfying.

A square piece of lasagna sits on a white plate with a white marbled background. The dish has four visible layers: the top is a golden brown melted cheese with browned spots and scattered small sliced mushrooms and green herbs. Below is a white creamy sauce layer. The middle layer is filled with bright orange chunks of roasted squash. Underneath, the third layer has cooked spinach leaves surrounded by white sauce and bits of mushrooms. The bottom layer is another sheet of pasta with the sauce slightly spilling out. The texture looks creamy and rich. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 lasagna noodles
2 cups butternut squash, peeled and diced

1 cup fresh spinach, chopped
1 cup mushrooms, sliced (preferably cremini or button)

2 cups ricotta cheese
1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced

1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

Olive oil for sautéing
1/4 cup vegetable broth or water

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Cook the lasagna noodles according to the package instructions until al dente, then set aside.
Step 3: In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 4: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and begin to brown.

Step 5: Stir in the diced butternut squash and a pinch of salt and pepper. Cook for another 5-7 minutes until the squash is tender. You may add vegetable broth or water to help in the cooking process.
Step 6: Once the squash is soft, add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Step 7: In a mixing bowl, combine the ricotta cheese, egg, oregano, basil, and a pinch of salt and pepper. Mix well until smooth.

Step 8: In a 9×13-inch baking dish, start layering your lasagna: spread a thin layer of the ricotta mixture on the bottom of the dish, place three noodles on top, then add half of the butternut squash and mushroom mixture.
Step 9: Repeat the layering process: spread another layer of ricotta, three more noodles, and the remaining squash and mushroom mixture.
Step 10: Top with the last three noodles, the remaining ricotta mixture, and sprinkle the shredded mozzarella and grated Parmesan cheese on top.

Step 11: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Step 12: After 25 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
Step 13: Once done, remove the lasagna from the oven and let it cool for 10 minutes before slicing. Serve warm.

Tips & Variations

Use fresh herbs like basil and oregano if available for a more vibrant flavor.
If you prefer a smoother filling, you can puree the cooked butternut squash before mixing with spinach.
Add a pinch of nutmeg to the ricotta mixture for a subtle warm spice.

To make it vegan, substitute ricotta with tofu ricotta and use vegan cheese alternatives.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. This lasagna also freezes well; freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.