Name: Butternut Squash and Spinach Lasagna Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups); 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon ground nutmeg; 1/2 teaspoon dried thyme; 1 (15-ounce) container ricotta cheese; 1 egg; 2 cups fresh baby spinach (roughly chopped); 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 9 lasagna noodles (regular or no-boil); 2 cups béchamel sauce or white sauce; fresh basil (optional for garnish)

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If you’re looking for a cozy, flavor-packed vegetarian dinner with stunning layers of color and irresistible creaminess, the Butternut Squash and Spinach Lasagna brings pure comfort to your table. Swapping classic red sauce for a velvety béchamel, this lasagna weaves together nutty roasted butternut squash, fresh spinach, and creamy ricotta—every forkful blends sweetness, savoriness, and melted cheese into pure magic. Whether you’re feeding a hungry family or treating yourself to something special, this dish guarantees rave reviews for weeknight suppers and festive gatherings alike.

Butternut Squash and Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

These simple staples join forces to build unforgettable layers in your Butternut Squash and Spinach Lasagna. Each ingredient adds its own personality, from creamy cheeses to velvety squash and fragrant herbs—nothing complicated, just pure flavor delight.

Butternut squash: Roasted until sweet and caramelized, this is the heart of the lasagna, bringing color and natural sweetness.
Olive oil: Coats the squash and helps bring out its best roasted flavor while adding richness.
Salt: Essential for seasoning each layer and boosting every other flavor in the dish.
Black pepper: Adds a gentle heat that balances the sweetness of the squash.
Ground nutmeg: Just a hint offers warmth and elevates the butternut’s flavor profile in a subtle, cozy way.
Dried thyme: Adds earthy, woodsy notes that complement both the squash and creamy sauce.
Ricotta cheese: Creates a creamy, mild filling that perfectly binds the spinach and lends body to each layer.
Egg: Helps bind the ricotta mixture together for perfect slices every time.
Fresh baby spinach: Adds gorgeous color, freshness, and a mild earthy flavor that balances the richness.
Shredded mozzarella cheese: For gooey, melty cheese pulls and that classic lasagna appeal.
Grated Parmesan cheese: Adds sharp, nutty notes and a beautiful golden crust on top.
Lasagna noodles: Use regular or no-boil—these provide the perfect pasta layers to hold everything together.
Béchamel sauce or white sauce: The silkiest, creamiest backdrop, tying together all the savory elements.
Fresh basil (optional): A fragrant garnish that’s as beautiful as it is flavorful.

How to Make Butternut Squash and Spinach Lasagna

Step 1: Roast the Butternut Squash

Begin by preheating your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, black pepper, nutmeg, and thyme. Spread them out on a baking sheet in a single layer—this ensures even roasting and lots of caramelized edges. Pop them in the oven for 25 to 30 minutes. When they’re fork-tender and golden, set aside, soaking in that heavenly aroma.

Step 2: Prepare the Noodles

While your squash roasts, get your lasagna noodles ready. If you’re going the classic route, boil them according to package instructions until just al dente. Using no-boil noodles? Lucky you—set them aside and skip to the next step. This gives the lasagna a tender bite without any mushiness.

Step 3: Make the Ricotta-Spinach Filling

In a large mixing bowl, combine the ricotta cheese, egg, and roughly chopped fresh spinach. Stir until everything is evenly mixed—the egg helps the filling set, while the spinach brings a burst of color and pleasing texture. This combination makes every bite of your Butternut Squash and Spinach Lasagna so luscious.

Step 4: Assemble Your Butternut Squash and Spinach Lasagna

Reduce oven temperature to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Start with a thin layer of béchamel sauce at the bottom—trust me, this keeps the noodles soft and flavorful. Layer three noodles over the sauce, then spread half the ricotta-spinach mixture, half the roasted squash, and 1/2 cup mozzarella over that. Repeat: noodles, remaining ricotta mixture, remaining squash, 1/2 cup mozzarella. Finish with the last three noodles, the rest of the béchamel, the remaining mozzarella, and a generous sprinkle of Parmesan on top.

Step 5: Bake Until Golden and Bubbling

Cover the lasagna with foil (to prevent over-browning). Bake for 25 minutes, then remove the foil and bake an additional 15 to 20 minutes. The top should be bubbling and golden, and the aroma will have everyone drifting to the kitchen. Let it rest for 10-15 minutes before slicing—this little pause keeps the layers neat and the cheese perfectly set.

How to Serve Butternut Squash and Spinach Lasagna

Garnishes

Once your Butternut Squash and Spinach Lasagna has settled, scatter torn fresh basil leaves, a sprinkle of grated Parmesan, or even some toasted pine nuts across the top. These simple touches add color and welcome brightness to each bite, making your lasagna as beautiful as it is flavorful.

Side Dishes

Butternut Squash and Spinach Lasagna loves a crisp, bright companion. Serve with a simple green salad tossed in lemon vinaigrette or a crunchy garlic bread for sopping up every drop of sauce. For a hearty meal, add roasted vegetables like Brussels sprouts or carrots.

Creative Ways to Present

For dinner parties, slice your Butternut Squash and Spinach Lasagna into neat squares and serve on individual plates with a basil sprig. Or, go rustic and scoop generous spoonfuls straight from the baking dish at the table—family style is always fun. For a brunch twist, serve smaller portions alongside poached eggs or with a scoop of sautéed mushrooms.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and that’s a big “if”!), simply cover the cooled Butternut Squash and Spinach Lasagna with foil or place in an airtight container. It keeps wonderfully in the fridge for up to three days, and honestly, the flavors deepen and meld, making next-day slices even more delicious.

Freezing

This lasagna freezes like a dream. Wrap portions individually in plastic wrap and aluminum foil, or freeze the whole casserole tightly layered in foil. It will stay fresh in the freezer for up to two months—perfect for busy weeknights or last-minute entertaining. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, cover the lasagna with foil and warm in a 350°F (175°C) oven until hot throughout. Individual portions can be microwaved (covered) in short bursts until thoroughly heated. Don’t rush it—let the cheese get gooey and the squash creamy again.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute about 1 cup of thawed, drained frozen spinach for the fresh variety. Just make sure to squeeze out excess moisture so your Butternut Squash and Spinach Lasagna doesn’t turn watery.

What if I don’t have béchamel sauce?

No béchamel? No problem! You can use store-bought Alfredo sauce for a luscious shortcut, or even a light cream sauce. The result will still be wonderfully creamy and satisfying.

Is this recipe gluten-free?

The recipe as written uses regular lasagna noodles. However, simply swap in your favorite gluten-free noodles and double-check your sauce ingredients for a fully gluten-free Butternut Squash and Spinach Lasagna!

Can I prepare this lasagna in advance?

Absolutely! Assemble the entire dish (but don’t bake), cover tightly, and refrigerate overnight. When ready to enjoy, bake as directed, adding 5-10 minutes to the initial covered bake time if it’s coming straight from the fridge.

What are good alternatives to butternut squash?

Other winter squashes work beautifully, such as pumpkin or kabocha, offering similar flavor and texture. Sweet potatoes are another tasty swap that will lend the same natural sweetness to your Butternut Squash and Spinach Lasagna.

Final Thoughts

Whether you’re a lasagna lover or searching for a new vegetarian favorite, Butternut Squash and Spinach Lasagna deserves a spot at your table. Its creamy, vibrant layers and irresistible blend of flavors will have everyone reaching for seconds. Don’t wait for a special occasion—make this comforting classic part of your dinner routine!

Butternut Squash and Spinach Lasagna Recipe

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4.9 from 18 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this comforting Butternut Squash and Spinach Lasagna, a delightful vegetarian twist on the classic Italian dish. Layers of roasted butternut squash, creamy ricotta spinach mixture, and gooey cheeses, all nestled between lasagna noodles and baked to golden perfection.

Ingredients

Scale

For Roasted Butternut Squash:

1 medium butternut squash, peeled and cubed (about 4 cups)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme

For Lasagna:

1 (15-ounce) container ricotta cheese
1 egg
2 cups fresh baby spinach (roughly chopped)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles (regular or no-boil)
2 cups béchamel sauce or white sauce
fresh basil (optional for garnish)

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Instructions

Preheat oven and roast squash: Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, nutmeg, and thyme. Roast for 25–30 minutes until tender.
Cook noodles and prepare filling: Cook lasagna noodles as per package instructions. Mix ricotta, egg, and spinach in a bowl.
Layer the lasagna: Grease a baking dish, layer with sauce, noodles, ricotta mixture, squash, and cheeses. Repeat layers and bake covered for 25 minutes. Uncover and bake for additional 15–20 minutes until golden.
Rest and garnish: Let the lasagna rest before slicing. Garnish with fresh basil if desired.