This Butternut Squash and Spinach Lasagna is a cozy vegetarian dinner layered with creamy butternut squash, tender spinach, ricotta, and plenty of melted cheese. The naturally sweet squash pairs beautifully with savory spinach, garlic, nutmeg, and Italian herbs for a comforting meal the whole family can enjoy.
It is a delicious twist on traditional lasagna and a wonderful way to turn seasonal vegetables into a satisfying baked pasta dish.
Why You’ll Love This Recipe
- Creamy and flavorful: Butternut squash and ricotta create a rich, velvety filling without needing a heavy meat sauce.
- Packed with vegetables: Spinach and squash add color, flavor, and nutrients to every layer.
- Family-friendly: The mild flavors and cheesy layers make this vegetarian lasagna appealing to both adults and children.
- Comforting and cozy: It is perfect for chilly evenings, family dinners, and holiday gatherings.
- Make-ahead friendly: Assemble it ahead of time and bake when you are ready to serve.
- Easy to customize: Gluten-free noodles and simple ingredient swaps make this recipe flexible.
Ingredients
Butternut Squash Filling
- 2 cups butternut squash puree
- 1 cup ricotta cheese
- ½ cup milk, plus more if needed
- ⅜ teaspoon salt
- ¼ teaspoon nutmeg
Spinach Filling
- 8 oz cooked spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- ¼ teaspoon salt
- Black pepper, to taste
Lasagna
- 10 oz lasagna noodles, cooked
- 1½ cups mozzarella cheese, divided
- ½ cup Parmesan cheese
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon dried basil
- Olive oil spray or a little olive oil for greasing
Instructions
- Preheat the oven. Heat the oven to 375°F. Lightly grease an approximately 11 x 8.5-inch deep baking dish.
- Make the squash filling. Add the butternut squash puree, ricotta cheese, milk, salt, and nutmeg to a food processor or mixing bowl. Blend or stir until smooth and creamy. Add a little more milk if the mixture is too thick. Taste and adjust the seasoning.
- Prepare the spinach filling. Combine the cooked spinach, ricotta, mozzarella, minced garlic, salt, and black pepper. Mix thoroughly and adjust the seasoning to taste.
- Cook the noodles. Prepare the lasagna noodles according to the package directions. Drain and rinse with cold water. Trim the noodles if necessary so they fit your baking dish.
- Start layering. Spread about one-third of the butternut squash mixture over the bottom of the prepared dish. Sprinkle with a light layer of mozzarella.
- Add noodles and spinach. Arrange a layer of cooked lasagna noodles without overlapping. Spread half of the spinach mixture over the noodles and sprinkle with a little mozzarella.
- Continue layering. Add another layer of noodles, followed by another one-third of the butternut squash mixture and a light sprinkle of mozzarella.
- Add the final spinach layer. Place another layer of noodles in the dish. Spread the remaining spinach mixture evenly over the noodles and add a little more mozzarella.
- Finish the lasagna. Add the final layer of noodles. Spread the remaining butternut squash mixture generously over the top. Sprinkle with Parmesan and the remaining mozzarella.
- Season the top. Sprinkle the cheese with Italian seasoning, paprika, and dried basil.
- Bake. Cover the dish tightly with foil and bake the Butternut Squash and Spinach Lasagna for 30 minutes.
- Brown the cheese. Carefully remove the foil and bake for another 10 minutes, or until the cheese is melted and lightly golden.
- Rest and serve. Let the lasagna rest for about 10–15 minutes before slicing. This helps the layers set and makes serving easier.
Tips & Tricks
- Use thick squash puree carefully: If your puree is very thick, add milk gradually until it becomes smooth and spreadable.
- Drain spinach well: Excess water can make the lasagna watery. Press or squeeze cooked spinach thoroughly before mixing it with the other ingredients.
- Don’t overcook the noodles: Cook them according to the package directions so they remain sturdy enough for layering.
- Let it rest: A short resting period after baking makes cleaner, more attractive slices.
- For gluten-free lasagna: Use your favorite gluten-free lasagna noodles and follow their package instructions.
- For extra flavor: A small amount of lemon zest in the spinach mixture can add a fresh contrast to the sweet squash.
- For a richer top: Add a little extra mozzarella during the final few minutes of baking.
- Watch the salt: Parmesan and mozzarella already contribute salt, so season each filling gradually.
Details
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Resting Time: 10–15 minutes
- Total Time: About 1 hour 25 minutes
- Yield: 6–8 servings
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: Italian-inspired, American
- Difficulty: Moderate
- Dietary Notes: Vegetarian; halal-friendly; gluten-free when gluten-free lasagna noodles are used
Notes
For the best texture, use a well-drained butternut squash puree and spinach that has been thoroughly squeezed dry.
You can prepare the squash puree ahead of time and refrigerate it until you are ready to assemble the lasagna. Freshly grated mozzarella can also melt particularly well on top.
Serve with a simple green salad, roasted vegetables, or crusty bread. For a holiday meal, this lasagna pairs especially well with roasted Brussels sprouts or a crisp seasonal salad.
Nutrition
Approximate nutrition per serving, based on 8 servings:
- Calories: 430
- Protein: 22g
- Carbohydrates: 48g
- Fat: 18g
Actual nutrition will vary depending on the specific brands and quantities of cheese, milk, noodles, and other ingredients used.
FAQ
Can I make butternut squash lasagna ahead of time?
Yes. Assemble the lasagna, cover it tightly, and refrigerate it until you are ready to bake. If it is thoroughly chilled, you may need to add some extra baking time.
Can I use frozen spinach?
Yes. Thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the ricotta mixture.
Can I use canned butternut squash puree?
Yes, provided it is plain butternut squash puree without added sugar or spices. Homemade puree also works very well.
Can I make this lasagna gluten-free?
Yes. Use certified gluten-free lasagna noodles and check the labels of the other ingredients to ensure they meet your dietary requirements.
Why is my lasagna watery?
The most common causes are watery spinach, overly thin squash puree, or insufficiently drained noodles. Squeeze the spinach thoroughly and make sure the squash mixture is creamy but spreadable rather than runny.
Can I freeze vegetarian lasagna?
Yes. This lasagna can be frozen either before or after baking. Wrap it very well to protect it from freezer burn and thaw it safely before reheating when possible.
Storage
Refrigerator: Let leftover lasagna cool, then cover it tightly or transfer individual portions to airtight containers. Refrigerate for up to 3–4 days.
Freezer: Wrap the cooled lasagna tightly in freezer-safe packaging and freeze for up to about 2–3 months for the best quality.
Reheating: Reheat individual portions in the microwave until hot throughout. For larger portions, cover with foil and warm in a 350°F oven until heated through. Add a splash of milk or a little extra cheese if the edges have become dry.
Similar Recipes
Butternut Squash and Spinach Lasagna
Ingredients
Butternut Squash Filling
- 2 cups butternut squash puree
- 1 cup ricotta cheese
- ½ cup milk plus more if needed
- ⅜ teaspoon salt
- ¼ teaspoon nutmeg
Spinach Filling
- 8 oz cooked spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves minced
- ¼ teaspoon salt
- Black pepper to taste
Lasagna
- 10 oz lasagna noodles cooked
- 1½ cups mozzarella cheese divided
- ½ cup Parmesan cheese
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon dried basil
- Olive oil spray or a little olive oil for greasing
Instructions
- Preheat the oven. Heat the oven to 375°F. Lightly grease an approximately 11 x 8.5-inch deep baking dish.
- Make the squash filling. Add the butternut squash puree, ricotta cheese, milk, salt, and nutmeg to a food processor or mixing bowl. Blend or stir until smooth and creamy. Add a little more milk if the mixture is too thick. Taste and adjust the seasoning.
- Prepare the spinach filling. Combine the cooked spinach, ricotta, mozzarella, minced garlic, salt, and black pepper. Mix thoroughly and adjust the seasoning to taste.
- Cook the noodles. Prepare the lasagna noodles according to the package directions. Drain and rinse with cold water. Trim the noodles if necessary so they fit your baking dish.
- Start layering. Spread about one-third of the butternut squash mixture over the bottom of the prepared dish. Sprinkle with a light layer of mozzarella.
- Add noodles and spinach. Arrange a layer of cooked lasagna noodles without overlapping. Spread half of the spinach mixture over the noodles and sprinkle with a little mozzarella.
- Continue layering. Add another layer of noodles, followed by another one-third of the butternut squash mixture and a light sprinkle of mozzarella.
- Add the final spinach layer. Place another layer of noodles in the dish. Spread the remaining spinach mixture evenly over the noodles and add a little more mozzarella.
- Finish the lasagna. Add the final layer of noodles. Spread the remaining butternut squash mixture generously over the top. Sprinkle with Parmesan and the remaining mozzarella.
- Season the top. Sprinkle the cheese with Italian seasoning, paprika, and dried basil.
- Bake. Cover the dish tightly with foil and bake the Butternut Squash and Spinach Lasagna for 30 minutes.
- Brown the cheese. Carefully remove the foil and bake for another 10 minutes, or until the cheese is melted and lightly golden.
- Rest and serve. Let the lasagna rest for about 10–15 minutes before slicing. This helps the layers set and makes serving easier.
Notes
Conclusion
This Butternut Squash and Spinach Lasagna brings together everything you want from a comforting baked dinner: creamy layers, tender vegetables, savory cheese, and perfectly cooked pasta. The sweet butternut squash balances the garlicky spinach beautifully, while ricotta and mozzarella give every bite a rich, satisfying texture.
Whether you’re making a cozy family dinner or preparing a vegetarian centerpiece for a special gathering, this recipe is an easy way to put a fresh and flavorful spin on classic lasagna.