Name: Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Italian-inspired
Ingredients: 10-12 butternut squash sheets; 2 cups cashews, soaked in boiling water for 10 minutes; 1 cup almond milk; 3 cloves garlic; 1/2 tsp salt; 1/4 cup nutritional yeast (or parmesan if following SCD diet); 1 tbsp olive oil; 1 onion, finely diced; 1/2 tsp salt; 4 cloves garlic, crushed; 1 tsp thyme; 800 grams mushrooms, thinly sliced; 1/2 cup vegetable stock; 400 grams spinach

Jump to Recipe· 4.2 from 12 reviews

I absolutely love making this Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe whenever I want a comforting yet fresh twist on traditional lasagna. The tender butternut squash sheets lend a subtly sweet, silky texture that pairs beautifully with the earthy mushrooms and vibrant spinach, all wrapped in a luscious, cheesy cashew cream. It’s one of those dishes that feels indulgent but leaves you energized, and I’m excited to share all the little details that make it a favorite in my kitchen.

Why You’ll Love This Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe

What really blows me away about this recipe is the flavor harmony. The mushrooms bring a deep, meaty earthiness, while the spinach adds that fresh pop of green goodness. Then there’s the butternut squash sheets – they’re sweet, tender, and so silky, replacing traditional pasta in a way that feels both novel and nourishing. The cashew cream ties it all together with a rich, velvety texture and subtle garlicky kick that reminds me of a decadent cheese sauce without any heaviness. Every spoonful feels like a warm hug, and I honestly think that balance of flavors and textures is what sets this lasagna apart.

As for making it, I love how approachable the process is. It doesn’t require tons of complicated steps, but the thoughtful layering and fresh ingredients make it feel like a special occasion meal. I often bring this dish to weekend gatherings or cozy family dinners because it always gets raves, and it’s also surprisingly good for a weeknight when you want something nourishing without a ton of fuss. What really makes it stand out to me is that it’s both comforting and fresh, creamy yet light—exactly the kind of recipe I’m always hunting down to share.

Ingredients You’ll Need

A black cast iron pan filled with sautéed sliced mushrooms and wilted green spinach, stirred with a small wooden spoon placed in the pan. Behind the pan, there is a white rectangular dish holding two neat stacks of bright orange butternut squash sheets. To the left side, a white bowl contains a smooth, creamy white sauce. All items sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe are simple but essential, each one contributing to the luscious flavors, textures, and vivid colors that make this dish shine. Using wholesome, fresh produce and a creamy cashew base creates that perfect balance of indulgence and healthfulness.

Butternut squash sheets: These serve as the tender, sweet “noodle” layers that bring subtle flavor and beautiful orange hues.
Cashews: Soaked and blended to create a rich and creamy vegan-friendly “cheese” sauce that binds everything together.
Almond milk: Adds creaminess and helps create the smooth texture in the cashew cream.
Garlic: Used in both the cashew cream and mushroom mix to build aromatic depth throughout the dish.
Nutritional yeast: Gives the cashew cream a cheesy, nutty flavor without dairy.
Olive oil: For sautéing the vegetables, lending a rich, fruity base flavor.
Onion: Adds sweetness and complexity when caramelized with garlic.
Mushrooms: Thinly sliced, they bring meaty texture and earthy flavor to the lasagna layers.
Vegetable stock: Helps soften the mushrooms and infuses savory notes.
Spinach: Bright green, tender, and packed with nutrients, it lightens and freshens up each bite.
Salt and thyme: Simple seasonings that enhance all the natural flavors without overwhelming the dish.

Directions

Step 1: Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). This ensures the lasagna bakes evenly and develops that gorgeous golden crust.

Step 2: In a high-speed blender or NutriBullet, combine the drained cashews, almond milk, garlic cloves, salt, and nutritional yeast. Blend until completely smooth and creamy. This cashew cream will be the silky “cheese” layer that adds richness and body, so take your time to blend well. Set this aside for now.

Step 3: Heat the olive oil over medium heat in a large pan. Add the finely diced onions and crushed garlic, sprinkle with salt, and cook for about 5 minutes until the onions are translucent and fragrant, stirring occasionally to prevent burning.

Step 4: Add the thinly sliced mushrooms and pour in the vegetable stock. Continue cooking for about 10 minutes, stirring occasionally, until the mushrooms are tender and most of the liquid has evaporated. This way, the mushrooms keep their meaty texture without becoming soggy.

Step 5: Stir in the fresh spinach and cook for a few more minutes until the spinach wilts and incorporates into the mushroom mixture. Remove the pan from heat once everything is well combined and tender.

Step 6: Grab a 9 x 5 inch baking dish for assembly. Start by spooning a layer of the mushroom and spinach mixture into the bottom. Then carefully place a layer of butternut squash sheets over the mushrooms. Add another layer of the mushroom mixture, followed by a thin, even layer of the cashew cream. Repeat this layering process two more times, finishing with a generous layer of cashew cream on top.

Step 7: Place the assembled lasagna in the preheated oven and bake for 45-50 minutes until the top turns a beautiful golden brown and the butternut squash sheets become tender to the fork. Keep a close eye on it toward the end; if the top looks like it’s browning too quickly, loosely cover with a sheet of tin foil to prevent burning.

Step 8: Once baked, let the lasagna rest for about 10 minutes before serving. This helps the layers set beautifully. Just before serving, sprinkle some fresh parsley over the top for a burst of color and freshness.

Servings and Timing

This Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe makes about 6 hearty servings, perfect for family dinners or small gatherings. The prep time is approximately 15 minutes for chopping and blending, while the cook time adds up to around 1 hour and 20 minutes to soften the vegetables, assemble, and bake the lasagna. Altogether, you’re looking at about 1 hour and 35 minutes from start to finish. Be sure to allow at least 10 minutes of resting time after baking to let the flavors meld and the layers set for easier slicing.

How to Serve This Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe

A square piece of lasagna sits on a white plate with a white marbled background, showing three visible layers. The top layer is light golden brown with a baked, slightly crispy texture and small bits of green herbs sprinkled over it. Beneath this is a creamy white sauce mixed with dark green spinach leaves, adding a soft texture. The bottom layer reveals a mix of creamy sauce with visible pieces of mushrooms and spinach, slightly oozing out, giving it a rich and moist look. The edges are smooth and slightly melted into the plate. Photo taken with an iphone --ar 4:5 --v 7

When I serve this lasagna, I love pairing it with light, crisp sides to balance the rich creaminess. A simple mixed green salad with a tangy lemon vinaigrette or a refreshing arugula salad with pine nuts and shaved parmesan creates a wonderful contrast in textures. Roasted cherry tomatoes or garlic sautéed green beans also complement the earthy mushroom and spinach flavors beautifully.

For presentation, I like to garnish each slice with a sprinkle of freshly chopped parsley or basil to add a fragrant, fresh touch. Serving it in generous slices straight from the baking dish gives a rustic and inviting feel—perfect for casual family meals or cozy dinner parties. The lasagna is best enjoyed warm so the cashew cream remains luxuriously silky, but it’s also delicious at room temperature if you’re hosting buffet-style.

When it comes to drinks, a crisp white wine like a Pinot Grigio or Sauvignon Blanc pairs beautifully by cutting through the richness. For non-alcoholic options, a sparkling water with a splash of fresh lemon or a lightly brewed herbal tea complements the flavors without overwhelming the palate. I find this dish really shines for weekend dinners, holiday feasts, or anytime I want to impress guests with something both comforting and a bit unexpected.

Variations

One of the things I adore about this Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe is how versatile it is. If you want to switch up the mushrooms, try adding shiitake or cremini for deeper umami notes. You can also experiment by mixing in some roasted red peppers or caramelized onions for a touch of sweetness and complexity.

If you’re looking for a gluten-free option, this recipe already naturally skips traditional pasta, which is perfect! For a vegan variation, just be sure to use nutritional yeast in the cashew cream instead of parmesan cheese for that cheesy flavor. You can also swap the almond milk for oat or soy milk depending on your preference or what you have on hand.

For a different cooking method, I’ve tried assembling this lasagna in individual ramekins for cute personal servings, and it bakes beautifully that way too. Alternatively, you could turn the mushroom and spinach mix into a pasta sauce and layer with gluten-free noodles if you prefer. I love playing around with this recipe to match different dietary needs or flavor cravings.

Storage and Reheating

Storing Leftovers

After enjoying your lasagna, I recommend storing leftovers in an airtight container in the fridge for up to 3-4 days. I prefer glass containers because they don’t absorb flavors and you can heat them safely. Make sure the lasagna has cooled to room temperature before sealing and refrigerating to avoid condensation that can make it soggy.

Freezing

This Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe freezes wonderfully. For the best results, cool the lasagna completely, then portion it into freezer-safe containers or wrap tightly in plastic wrap followed by foil. It will keep well frozen for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating to keep the textures intact.

Reheating

To reheat, I find the best method is to warm the lasagna gently in the oven at 160 degrees Celsius (320 degrees Fahrenheit) for about 15-20 minutes until heated through. Cover with foil to prevent over-browning the top. Microwaving works in a pinch, but it can make the butternut squash sheets a little softer and the texture less appealing. Gently reheating this way brings back the creamy, tender qualities just like when freshly baked.

FAQs

Can I prepare the cashew cream in advance?

Absolutely! You can blend the cashew cream up to two days ahead and store it covered in the fridge. Just give it a quick stir before assembling the lasagna, as it may thicken slightly when chilled.

Can I use fresh pasta sheets instead of butternut squash sheets?

You could switch to fresh pasta, but I highly recommend trying the butternut squash sheets as they add a subtle sweetness and lighten the dish. If you use pasta, reduce the added liquids slightly to avoid excess moisture.

Is this recipe suitable for people with nut allergies?

Since the cashew cream is essential for the creamy texture, this recipe isn’t ideal for those with nut allergies. However, you could try replacing the cashew cream with a béchamel made from oat milk and gluten-free flour if you want a nut-free version.

How can I make this recipe oil-free?

You can simply omit the olive oil for sautéing and use a splash of vegetable broth instead to cook the onions and mushrooms. The cashew cream also adds richness, so the dish won’t feel too dry.

Can I add other vegetables to the filling?

Yes! I often add finely diced zucchini or roasted red bell pepper for extra color and flavor. Just sauté them along with the mushrooms to keep the filling balanced and moist.

Conclusion

I hope you feel as excited as I do to try this Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe. It’s such a heartfelt dish that brings together comfort, freshness, and a special touch of creativity. Whether for a cozy family meal or to impress your friends, this lasagna is sure to become a favorite that you keep coming back to. Happy cooking!