Slices of butternut squash stand in for noodles in this veggie-packed lasagna with spinach, mushrooms and a creamy Parmesan cheese sauce. You can make the Parmesan cheese sauce with regular flour or swap in gluten-free flour to make this dish gluten-free. Look for a squash with a long, straight neck for the best results. Serve with a green salad for a vegetarian meal that you'd be happy to serve to company.

Carolyn Casner
Source:, June 2019


Read the full recipe after the video.

Recipe Summary

50 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth; whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

  • Combine spinach and ricotta in a medium bowl. Set aside.

  • Heat oil in a large skillet over medium-high heat. Add onion and mushrooms; cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

  • Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

  • Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

  • Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

Nutrition Facts

288 calories; protein 15.4g; carbohydrates 30.6g; dietary fiber 4.8g; sugars 8.9g; fat 11.9g; saturated fat 5.1g; cholesterol 26.8mg; vitamin a iu 18868.9IU; vitamin c 25.8mg; folate 167.6mcg; calcium 449.6mg; iron 2.8mg; magnesium 109.7mg; potassium 907.8mg; sodium 446mg; thiamin 0.3mg.

Reviews (1)

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Rating: 5 stars
Loved this! I made it on Halloween night and it was such a treat! A little time-consuming but worth it. Two insights that might be worth knowing: 1. Butternut squash has a seeded center so all of your pieces won't be round. I just cut rounds until I got to that section and then cut crescents and filled in the "holes" with those. But definitely discard the seeds and mushy part! My husband had the thought of cutting it longwise for the noodles instead which I may try next time (but doesn't really matter all that much). 2. The skin of the squash may cause your hands to peel (had to google this after it started happening!) it's some chemical reaction or something. Doesn't hurt but it's a little strange. Apparently folks often use rubber gloves to cut/peel butternut and acorn squash (you are welcome!). I added a bit more salt than it called for but otherwise didn't really make any ingredient changes. I might add some sage next time and a bit more nutmeg. One of my favorite butternut squash recipes I've cooked and healthy too! Read More