Mediterranean Butternut Squash & Spinach Lasagna

Table of Contents

This lasagna offers a Mediterranean twist on the classic, featuring sweet roasted butternut squash, fresh spinach, and layers of creamy ricotta and mozzarella cheeses. It’s hearty, comforting, and packed with flavor while still being vegetable-forward. Perfect for a family dinner or meal prep, this lasagna is a satisfying vegetarian option that doesn’t compromise on taste.

Total Time: ~1 hour 10 minutes
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 6–8

Ingredients

For the Lasagna

9–12 lasagna noodles (pre-cooked or no-boil)

3 cups butternut squash, peeled and cubed

4 cups fresh spinach

1 ½ cups ricotta cheese

1 cup grated Parmesan cheese

1 ½ cups shredded mozzarella cheese

2 cloves garlic, minced

1 small onion, chopped

1 cup milk or cream

2 tbsp olive oil

Seasonings

Salt and pepper, to taste

¼ tsp ground nutmeg

Instructions

Preheat Oven and Roast Squash

Preheat oven to 400°F (200°C).

Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.

Prepare the Spinach

In a skillet, heat 1 tbsp olive oil over medium heat.

Sauté onion and garlic for 2–3 minutes until fragrant.

Add fresh spinach and cook until wilted, about 2–3 minutes. Season lightly with salt, pepper, and nutmeg.

Prepare the Cheese Mixture

In a bowl, combine ricotta, ½ cup Parmesan, and a pinch of salt and pepper.

Assemble the Lasagna

Preheat oven to 375°F (190°C) if using roasted squash and sautéed spinach.

In a greased 9×13-inch baking dish, layer noodles, ricotta mixture, roasted squash, spinach, mozzarella, and a drizzle of milk/cream. Repeat layers until all ingredients are used, finishing with mozzarella and remaining Parmesan on top.

Bake

Cover with foil and bake for 25 minutes.

Remove foil and bake an additional 15–20 minutes until the top is golden and bubbly.

Cool and Serve

Let the lasagna rest for 5–10 minutes before slicing. Serve warm.

Tips & Variations

Noodle Options: Use no-boil lasagna noodles to save time, or opt for whole wheat noodles for a heartier version.

Squash Preparation: Roasting the butternut squash brings out its natural sweetness. You can also steam it if you prefer a softer texture.

Cheese Variations: Substitute part of the ricotta with cottage cheese or add crumbled feta for a tangy Mediterranean twist.

Additional Vegetables: Include roasted zucchini, bell peppers, or mushrooms to increase vegetable content and add layers of flavor.

Creamy Sauce: For extra creaminess, make a light béchamel sauce with butter, flour, and milk instead of just drizzling milk between layers.

Herbs & Spices: Add fresh thyme, oregano, or sage to the squash and spinach mixture for more aromatic flavor.

Make Ahead: Assemble the lasagna and refrigerate for up to 24 hours before baking. Let it come to room temperature before putting it in the oven.

Freezing: This lasagna freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Q&A

Q: Can I make this lasagna vegan?
A: Yes. Use plant-based ricotta and mozzarella alternatives, and substitute the milk/cream with unsweetened plant milk.

Nutrition

(per serving, approx. 1/8 of lasagna)

Calories: ~320

Protein: 15g

Carbohydrates: 30g

Fat: 15g

Fiber: 5g

Sugars: 6g

Sodium: ~420mg

(Values may vary depending on cheese type, noodles, and milk used.)

Conclusion

The Mediterranean Butternut Squash & Spinach Lasagna is a hearty, flavorful, and vegetable-rich twist on classic lasagna. Sweet roasted squash, fresh spinach, and creamy cheeses create layers of texture and taste, while aromatic herbs and a hint of nutmeg add depth. Perfect for a cozy dinner, entertaining, or meal prep, it’s a satisfying vegetarian option that can easily be adapted for vegan, gluten-free, or extra-vegetable variations.