Invisible Butternut Squash, Spinach & Mushroom Lasagna (No Pasta)

Ingredients

• 2 tbsp olive oil
• 1½ lbs butternut squash, peeled, seeded and thinly sliced (⅛–¼ inch rounds)
• 5 oz baby spinach, roughly chopped
• 20 oz baby bella mushrooms, sliced

Creamy Filling

• 5 oz Boursin (or herbed soft cheese), room temperature
• 2 eggs
• ⅓ cup milk
• ⅓ cup flour
• 1 tsp baking powder
• ½ tsp each salt, garlic powder and onion powder
• ⅛ tsp ground nutmeg
• 3 tbsp parsley, minced

Topping

• about 1 cup marinara sauce
• 1 cup shredded mozzarella
• 2 tbsp grated Parmesan

Directions

• Preheat oven to 400°F (200°C) and grease a baking dish with a little olive oil.
• Heat a little oil in a large skillet and sauté the spinach 1–2 minutes until wilted; set aside.
• In the same skillet, add the remaining oil and sauté the mushrooms 4–5 minutes until browned; set aside.
• Peel and thinly slice the butternut squash into ⅛–¼ inch rounds (a mandoline helps).
• Whisk the Boursin, eggs, milk, flour, baking powder, salt, garlic and onion powder, nutmeg and parsley until smooth.
• Fold in the squash, spinach and mushrooms until coated. Spread into the dish, spread the marinara over the top, then scatter with mozzarella and Parmesan.
• Bake 40–45 minutes until golden and set.
• Let rest about 10 minutes before slicing.

A no-pasta lasagna. From Stella Drivas (Hungry Happens) on Instagram.