Cheeseless Spinach and Squash Lasagna with Tomato C

Name: Cheeseless Spinach and Squash Lasagna with Tomato Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Mushrooms, Washed And Sliced; 1 teaspoon Kosher Salt; 1 whole Sweet Onion, Chopped; 2 Tablespoons Minced Garlic, Divided; 10 ounces, weight Frozen Spinach; 3 dashes Red Wine Vinegar; 1 whole Butternut Squash; 1 can 48oz Generic Italian Sauce; 1 teaspoon Oregano; 1 teaspoon Crushed Red Pepper; 4 teaspoons Ground Black Pepper; 1 teaspoon Italian Seasoning; 1 cup Heavy Whipping Cream; 1 pound No Boil Lasagna Noodles

Servings: persons

16 ounces, weight Mushrooms, Washed And Sliced
1 teaspoon Kosher Salt
1 whole Sweet Onion, Chopped
2 Tablespoons Minced Garlic, Divided
10 ounces, weight Frozen Spinach
3 dashes Red Wine Vinegar
1 whole Butternut Squash
1 can 48oz Generic Italian Sauce
1 teaspoon Oregano
1 teaspoon Crushed Red Pepper
4 teaspoons Ground Black Pepper
1 teaspoon Italian Seasoning
1 cup Heavy Whipping Cream
1 pound No Boil Lasagna Noodles

1
Saute the mushrooms with pepper and kosher salt to taste (you may use butter but I choose to cook in water only).
2
Do the same with the chopped onion but toss in 1 tablespoon of minced garlic.
3
Once each item is cooked, place it in a bowl and set it aside.
4
At this time saute the frozen spinach, adding a couple dashes of red wine vinegar for a little extra flavor.
5
Poke holes in the butternut squash and place in the microwave for 18 minutes, flipping the squash halfway through.
6
When thats done cooking, chop it in half, throw the seeds away and scoop the rest of the squash into a bowl, mashing it with a fork and adding salt and pepper to taste.
7
Set this aside as well.
8
At this time put the tomato sauce in a pan, add oregano, crushed red pepper, ground black pepper, Italian seasoning and the remaining 1 tablespoon of minced garlic.
9
Slowly stir in the heavy cream and allow to simmer.
10
After all ingredients are cooked, place all ingredients in layers with the no-boil noodles into a 9x13 pyrex pan.
11
Cover with aluminum foil and bake at 375 degrees for 45 50 minutes.
12
Uncover and enjoy!

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 ounces, weight Mushrooms, Washed And Sliced, 1 teaspoon Kosher Salt, 1 whole Sweet Onion, Chopped, 2 Tablespoons Minced Garlic, Divided, and more.

Yes, Cheeseless Spinach and Squash Lasagna with Tomato Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheeseless Spinach and Squash Lasagna with Tomato Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions