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Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna is a creamy vegetarian lasagna made with squash puree, spinach, ricotta, mozzarella, and Parmesan.
Layer the fillings with cooked lasagna noodles, cover with cheese, and bake at 375°F for 40 minutes.
Rest for 10–15 minutes before slicing and serving.
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Prep Time 30 minutes
Course Main Course
Cuisine Italian-inspired, American

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

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.