Butternut Squash and Spinach Lasagna
Butternut Squash and Spinach Lasagna is a cozy, vegetarian twist on the classic Italian comfort dish. Creamy layers of sweet butternut squash purée, garlicky spinach ricotta, tender pasta sheets, and bubbling mozzarella create a beautifully balanced meal that feels indulgent yet wholesome. The subtle warmth of nutmeg enhances the squash’s natural sweetness, while spinach adds freshness and color.
This lasagna is perfect for fall and winter dinners, holiday gatherings, or anytime you want a hearty meatless entrée. Rich, creamy, and layered with flavor, it’s a satisfying dish that even meat lovers will enjoy.
Prep Time: 30 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 15 minutes
Servings: 6–8
Ingredients
Lasagna Noodles
9–12 lasagna noodles, cooked and drained
Butternut Squash Filling
2 cups butternut squash purée (from about ½ medium squash, peeled and cubed, then roasted or boiled)
1 cup ricotta cheese
½ cup milk (plus more if needed for smoothness)
3/8 teaspoon salt (¼ + ⅛ teaspoon)
¼ teaspoon ground nutmeg
Spinach Filling
2 cups fresh spinach (or 8 oz frozen, thawed and drained)
1 cup ricotta cheese
2 cloves garlic, minced
¼ teaspoon salt
Cheese Layers
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Other
1 large egg (optional, for ricotta mixtures)
Salt and pepper to taste
Instructions
Prepare squash: Roast cubed butternut squash at 400°F (200°C) for 20–25 minutes until tender. Blend into smooth purée.
Cook noodles: Boil lasagna noodles according to package directions. Drain and lay flat to prevent sticking.
Mix squash filling: In a bowl, combine squash purée, ricotta, milk, salt, nutmeg, and pepper. Mix until creamy.
Prepare spinach filling: Sauté garlic in a small pan until fragrant. Add spinach and cook until wilted (if fresh). Cool slightly.
Combine spinach mixture: In a bowl, mix spinach, ricotta, salt, pepper, and egg (if using).
Preheat oven: Reduce temperature to 375°F (190°C). Grease a 9×13-inch baking dish.
Layer base: Spread a thin layer of squash mixture on the bottom of the dish.
Layer noodles: Add a layer of noodles, followed by squash mixture, spinach mixture, mozzarella, and a sprinkle of Parmesan.
Repeat layers: Continue layering until ingredients are used, finishing with mozzarella and Parmesan on top.
Bake: Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more until bubbly and golden. Rest 10 minutes before slicing.
Tips
Roast instead of boil squash for deeper flavor.
Drain spinach thoroughly to prevent watery lasagna.
Use whole-milk ricotta for creamier texture.
Add egg for structure if you prefer firmer slices.
Season each layer lightly to build balanced flavor.
Don’t overcook noodles — slightly firm works best.
Let lasagna rest before slicing to set layers.
Cover with foil loosely to avoid cheese sticking.
Grate fresh Parmesan for better flavor.
Add extra milk if squash purée is too thick.
Variations
Add sautéed mushrooms between layers.
Include caramelized onions for sweetness.
Stir sage into squash mixture.
Add crumbled goat cheese for tang.
Use no-boil lasagna noodles for convenience.
Replace spinach with kale.
Add a thin layer of marinara sauce.
Sprinkle toasted pine nuts on top before serving.
Use smoked mozzarella for deeper flavor.
Make it gluten-free with GF noodles.
Q&A
Can I make this ahead of time?
Yes, assemble up to 24 hours ahead and refrigerate.
Can I freeze it?
Yes, freeze before or after baking for up to 2 months.
Is it overly sweet?
No, the ricotta and spinach balance the squash.
Can I skip nutmeg?
Yes, but it enhances warmth and depth.
What’s the best way to cut clean slices?
Let rest at least 10 minutes before serving.
Can I add meat?
Yes, cooked Italian sausage can be layered in.
Can I use store-bought squash purée?
Absolutely — just ensure it’s plain and unsweetened.
Why is my lasagna watery?
Spinach may not have been drained properly.
Can I reduce cheese?
Yes, but it affects creaminess.
What sides pair well?
Garlic bread, arugula salad, or roasted vegetables.
Nutrition
(Approximate per serving)
Calories: 380–450
Protein: 18–22g
Carbohydrates: 40–45g
Fat: 16–22g
Fiber: 4–6g
Sodium: 450–650mg
(Nutrition varies based on cheese quantity and noodle type.)
Conclusion
Butternut Squash and Spinach Lasagna is the perfect marriage of creamy comfort and wholesome ingredients. The sweet richness of roasted squash blends beautifully with garlicky spinach and layers of melty cheese, creating a dish that’s both elegant and satisfying.
Whether you’re serving it for a cozy family dinner, a vegetarian holiday centerpiece, or meal prepping for the week, this lasagna delivers warmth, flavor, and beautiful presentation in every slice. Rich without being heavy and hearty without meat, it’s a comforting classic with a seasonal twist you’ll want to make again and again.