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Invisible Butternut Squash Spinach Mushroom Lasagna

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A creamy, nutritious take on classic lasagna featuring butternut squash, spinach, and mushrooms, perfect for sneaking in veggies.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 small butternut squash, diced
  • 5 ounces fresh spinach, chopped
  • 15 ounces ricotta cheese
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt to taste
  • Pepper to taste
  • 8 ounces shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook lasagna noodles according to package instructions until al dente, then set aside.
  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  4. Add sliced mushrooms to the skillet and cook for 5-7 minutes until browned.
  5. Stir in diced butternut squash, salt, and pepper. Cook for another 5-7 minutes until tender.
  6. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
  7. In a mixing bowl, combine ricotta, egg, oregano, basil, salt, and pepper. Mix until smooth.
  8. Spread a layer of ricotta mixture in a 9×13-inch baking dish. Layer with three noodles, followed by half of the squash-mushroom mixture.
  9. Repeat layering with another layer of ricotta, three noodles, and the remaining squash-mushroom mixture.
  10. Top with three noodles, spread remaining ricotta, and sprinkle with mozzarella and Parmesan.
  11. Cover with aluminum foil and bake for 25 minutes.
  12. Uncover and bake for an additional 15-20 minutes until cheese is bubbly and golden.
  13. Remove from oven and let cool for 10 minutes before serving.

Notes

Perfect for meal prep and can be stored in the refrigerator for up to 4 days. Leftovers can be reheated or frozen before baking for later!

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/butternut-squash-spinach-mushroom-lasagna-recipe/

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