Squash, Spinach & Mushroom Lasagne Bake

by Zarina
Squash, Spinach & Mushroom Lasagne Bake

A gorgeous holiday veggie main dish with layers of squash, garlicky spinach, mushrooms and lots of cheese… rich, satisfying, and so comforting!

A twisted lasagne which is every bit as cheesy and decadent, 4 types of cheese here, a buttery mozzarella, sharp cheddar, nutty parmesan and creamy Gouda making each and every bite the perfect hot, cheesy perfection.

The epitome of comfort food, perfect to make a day ahead, reheats and freezes beautifully too, just pop in the oven when needed and serve with a green salad and crusty bread.

Vibrant, luxuriously creamy, and did I mention… oh so cheesy 🤣, just insanely delicious!

Squash, Spinach & Mushroom Lasagne Bake

Squash, Spinach & Mushroom Lasagne Bake

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 25g Butter
  • 1 Onion chopped fine
  • 8 Garlic cloves, crushed
  • 300g Mushrooms, sliced
  • Sea salt flakes and black pepper
  • Olive oil
  • 200g Spinach
  • 500g Squash, peeled, seeded, cut into small cubes
  • 250ml Vegetable stock
  • 2 tbsp fresh thyme, chopped
  • 250g Cheddar cheese, grated
  • 250g Gouda cheese, grated
  • 250g Fresh Mozzarella cheese, torn
  • 250g Parmesan cheese, grated
  • 2 Eggs
  • 150g Lasagne sheets


  1. Preheat the oven to 180°C
  2. Heat a large saucepan over medium-high heat, add the butter, then the onions, sauté until translucent.
  3. Add 1/2 the garlic and continue to cook for a minute 
  4. Tip in the sliced mushrooms, sauté until soft stirring constantly, season generously with salt and pepper, remove from the pan, set aside
  5. In the same saucepan with a bit of olive oil on medium heat, add the garlic and cook for a minute, then add the spinach, sauté until wilted, season with salt and pepper and set aside
  6. Again, in the same saucepan, add the diced squash, stock, fresh thyme, sea salt and pepper, then cover and simmer about 10 minutes until cooked through, uncover then cook for a few more minutes until the squash is soft but still keeps its shape
  7. In a large bowl, add all 4 cheeses with the eggs, season with salt and pepper
  8. Grease the baking dish and lay 1/3 of the cheese mixture on top, then top with a layer of lasagne sheets
  9. Next, spread out 1/2 of the squash, 1/2 of the spinach mix and 1/2 of the mushroom mix in layers
  10. Add another layer of lasagne sheets and repeat this process with 1/3 of the cheese and the remaining layers of squash, spinach and mushrooms
  11. Finally, add the last layer of lasagne, sprinkle with remaining cheese and finish with some fresh black pepper
  12. Cover the dish with foil and bake in the oven for 35 minutes
  13. Remove the foil, then bake another 25 minutes or until golden and bubbling. Then remove and let stand for 10 minutes
  14. Serve hot and enjoy!
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