Invisible Butternut Squash Spinach Mushroom Lasagna Recipe
This Invisible Butternut Squash Spinach Mushroom Lasagna is a comforting and hearty vegetarian dish packed with layers of tender butternut squash, sautéed mushrooms, fresh spinach, and creamy ricotta cheese. Baked to golden perfection with mozzarella and Parmesan cheeses, it’s a flavorful twist on classic lasagna that’s perfect for a cozy dinner.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles
- 2 cups butternut squash, peeled and diced
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced (preferably cremini or button)
Cheese Mixture
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
Seasoning and Others
- 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
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna later.
- Cook Lasagna Noodles: Boil the lasagna noodles according to package instructions until al dente, then drain and set aside.
- Sauté Garlic: In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Cook Mushrooms: Add sliced mushrooms and cook for 5-7 minutes until they release moisture and begin to brown.
- Cook Butternut Squash: Stir in the diced butternut squash along with salt and pepper. Cook for another 5-7 minutes until squash is tender, adding vegetable broth or water as needed to prevent sticking.
- Wilt Spinach: Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes, then remove from heat and let cool slightly.
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, egg, dried oregano, dried basil, and a pinch of salt and pepper. Mix well until smooth and creamy.
- Layer the Lasagna – First Layer: In a 9×13-inch baking dish, spread a thin layer of the ricotta mixture on the bottom, then place three lasagna noodles on top, followed by half of the squash and mushroom mixture.
- Layer the Lasagna – Second Layer: Spread another layer of ricotta mixture over the vegetables, add three more noodles, then the remaining squash and mushroom mixture.
- Top the Lasagna: Place the last three noodles on top, spread the remaining ricotta mixture evenly, and sprinkle shredded mozzarella plus grated Parmesan cheese over the surface.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Once baked, remove from the oven and let the lasagna cool for 10 minutes before slicing. Serve warm.
Notes
- Using vegetable broth or water while cooking the squash helps soften it without adding extra fat.
- Allow the lasagna to rest before slicing to help it set and hold its shape.
- You can substitute mozzarella with a low-fat version for a lighter dish.
- This recipe is vegetarian and can be made gluten-free by using gluten-free lasagna noodles.
- Ensure not to overcook the noodles during boiling as they will continue cooking in the oven.
Keywords: Invisible Butternut Squash Lasagna, Spinach Mushroom Lasagna, Vegetarian Lasagna, Healthy Italian Recipe, Comfort Food
