Butternut Squash and Spinach Lasagna is a cozy vegetarian dinner layered with creamy butternut squash, garlicky spinach, ricotta, mozzarella, and Parmesan cheese. Instead of a traditional tomato-heavy sauce, sweet squash puree creates a silky filling that pairs beautifully with savory spinach and warm herbs.
The result is a colorful, satisfying baked lasagna that’s comforting enough for fall and winter dinners but delicious any time of year.
Why You’ll Love This Recipe
This vegetarian butternut squash lasagna delivers an irresistible balance of sweet and savory flavors. Creamy squash seasoned with nutmeg contrasts beautifully with spinach, garlic, and plenty of melted cheese.
It is also wonderfully family-friendly. The vegetables are tucked between tender pasta and layers of ricotta and mozzarella, making this spinach ricotta lasagna appealing even to people who do not usually get excited about vegetables.
Better yet, you can assemble the lasagna ahead of time and bake it when you’re ready for dinner.
Ingredients
Butternut Squash Filling
- 2 cups butternut squash puree
- 1 cup ricotta cheese
- 1/2 cup milk, plus more if needed
- 3/8 teaspoon salt, divided or to taste
- 1/4 teaspoon ground nutmeg
Spinach Filling
- 8 ounces spinach, cooked and drained
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- Black pepper, to taste
Other Ingredients
- 10 ounces lasagna noodles, cooked
- 1 1/2 cups mozzarella cheese, or more as needed
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon dried basil
- Olive oil spray, for the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat an approximately 11-by-8.5-inch deep baking dish with olive oil spray.
- Place the butternut squash puree, ricotta, milk, 1/4 teaspoon salt, and nutmeg in a food processor. Blend until smooth and creamy.
- Check the consistency of the squash filling. If it seems too thick to spread easily, blend in a little additional milk. Taste and add the remaining 1/8 teaspoon salt if needed.
- For the spinach filling, combine the cooked and well-drained spinach with ricotta, 1 cup mozzarella, minced garlic, salt, and black pepper. Mix thoroughly and adjust the seasoning to taste.
- Bring a large pot of water to a boil and cook the lasagna noodles according to the package directions. Drain and briefly rinse with cool water so they are easier to handle.
- Spread one-third of the butternut squash mixture across the bottom of the prepared baking dish. Sprinkle lightly with mozzarella and cover with a single layer of lasagna noodles.
- Spread half of the spinach mixture evenly over the noodles. Sprinkle lightly with mozzarella, then add another layer of noodles.
- Spread another third of the squash filling over the pasta. Add a light layer of mozzarella followed by another layer of noodles.
- Spread the remaining spinach filling over the noodles. Add a little mozzarella and cover with the final layer of pasta.
- Finish your Butternut Squash and Spinach Lasagna by spreading the remaining squash filling over the noodles.
- Sprinkle the top generously with Parmesan and the remaining mozzarella. Finish with Italian seasoning, paprika, and dried basil.
- Cover the baking dish with foil and bake for 30 minutes.
- Carefully remove the foil and continue baking uncovered for approximately 10 minutes, or until the cheese is melted and the edges are bubbling.
- Let the lasagna rest for 10–15 minutes before slicing. This allows the layers to settle and makes serving much easier.
Tips & Tricks
Drain the cooked spinach thoroughly before making the filling. Excess water can make vegetable lasagna watery.
Use smooth, thick butternut squash puree. If using homemade puree, roasting the squash rather than boiling it can help prevent excess moisture while developing its natural sweetness.
Add milk gradually when preparing the squash layer. You want a creamy, easily spreadable consistency rather than a thin sauce.
For additional flavor, add a small amount of fresh or dried sage to the squash filling. Sage, nutmeg, and butternut squash work particularly well together.
If using gluten-free lasagna noodles, check their package directions carefully because cooking and baking times can vary between brands.
Fresh spinach or frozen spinach can work in this recipe. If using frozen spinach, thaw it completely and squeeze out as much water as possible.
Allowing the baked lasagna to rest before slicing is important. Cutting it immediately may cause the creamy layers to slide apart.
Details
Prep Time: 30 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Main Course
Method: Baking
Cuisine: Italian-Inspired
Difficulty: Intermediate
Dietary Notes: Vegetarian, alcohol-free, pork-free, halal-friendly when made with suitable cheeses
Notes
For an easy shortcut, use prepared plain butternut squash puree. Make sure it is unsweetened and unseasoned.
A little lemon zest can be added to the spinach mixture for brightness and freshness.
For a gluten-free version, substitute your preferred gluten-free lasagna noodles and follow the manufacturer’s preparation directions.
For halal-friendly preparation, choose Parmesan, mozzarella, and ricotta made with microbial or vegetarian enzymes, or products carrying suitable halal certification.
Serve this creamy lasagna alongside a simple green salad, roasted vegetables, garlic bread, or steamed green beans.
Nutrition
Approximate nutrition per serving:
Calories: 430
Protein: 22 g
Carbohydrates: 45 g
Fat: 19 g
Nutrition values are estimates and will vary according to the specific pasta, cheeses, milk, and portion sizes used.
FAQ
Can I make Butternut Squash and Spinach Lasagna ahead of time?
Yes. Assemble the lasagna, cover the baking dish tightly, and refrigerate it for up to 24 hours before baking. A refrigerated lasagna may require a few additional minutes in the oven.
Can I use frozen spinach instead of fresh spinach?
Yes. Thaw the spinach completely and squeeze it thoroughly to remove excess moisture before combining it with the ricotta and mozzarella.
How do I keep butternut squash lasagna from becoming watery?
Use a thick squash puree, drain the spinach extremely well, and avoid adding too much milk to the squash filling. Letting the finished lasagna rest before slicing also helps the layers hold together.
Can I use no-boil lasagna noodles?
You can, but the amount of moisture and baking time may need adjusting according to the noodle manufacturer’s directions. This recipe was designed around cooked lasagna noodles.
What goes well with vegetarian butternut squash lasagna?
A crisp green salad provides a fresh contrast to the creamy cheese and squash. Roasted broccoli, asparagus, green beans, garlic bread, or a simple tomato salad are also excellent choices.
Can I make this spinach lasagna gluten-free?
Yes. Replace traditional pasta with gluten-free lasagna noodles. Make sure the remaining packaged ingredients are also certified gluten-free if required.
Storage
Refrigerate leftover lasagna in an airtight container or tightly covered baking dish for up to 3–4 days.
For longer storage, portion the cooled lasagna into freezer-safe containers and freeze for up to 2 months for the best texture.
Thaw frozen portions overnight in the refrigerator. Reheat in a covered baking dish at 350°F until thoroughly heated. Individual portions can also be reheated in the microwave.
Similar Recipes
Butternut Squash and Spinach Lasagna
Ingredients
Butternut Squash Filling
- 2 cups butternut squash puree
- 1 cup ricotta cheese
- 1/2 cup milk plus more if needed
- 3/8 teaspoon salt divided or to taste
- 1/4 teaspoon ground nutmeg
Spinach Filling
- 8 ounces spinach cooked and drained
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves minced
- 1/4 teaspoon salt
- Black pepper to taste
Other Ingredients
- 10 ounces lasagna noodles cooked
- 1 1/2 cups mozzarella cheese or more as needed
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon dried basil
- Olive oil spray for the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat an approximately 11-by-8.5-inch deep baking dish with olive oil spray.
- Place the butternut squash puree, ricotta, milk, 1/4 teaspoon salt, and nutmeg in a food processor. Blend until smooth and creamy.
- Check the consistency of the squash filling. If it seems too thick to spread easily, blend in a little additional milk. Taste and add the remaining 1/8 teaspoon salt if needed.
- For the spinach filling, combine the cooked and well-drained spinach with ricotta, 1 cup mozzarella, minced garlic, salt, and black pepper. Mix thoroughly and adjust the seasoning to taste.
- Bring a large pot of water to a boil and cook the lasagna noodles according to the package directions. Drain and briefly rinse with cool water so they are easier to handle.
- Spread one-third of the butternut squash mixture across the bottom of the prepared baking dish. Sprinkle lightly with mozzarella and cover with a single layer of lasagna noodles.
- Spread half of the spinach mixture evenly over the noodles. Sprinkle lightly with mozzarella, then add another layer of noodles.
- Spread another third of the squash filling over the pasta. Add a light layer of mozzarella followed by another layer of noodles.
- Spread the remaining spinach filling over the noodles. Add a little mozzarella and cover with the final layer of pasta.
- Finish your Butternut Squash and Spinach Lasagna by spreading the remaining squash filling over the noodles.
- Sprinkle the top generously with Parmesan and the remaining mozzarella. Finish with Italian seasoning, paprika, and dried basil.
- Cover the baking dish with foil and bake for 30 minutes.
- Carefully remove the foil and continue baking uncovered for approximately 10 minutes, or until the cheese is melted and the edges are bubbling.
- Let the lasagna rest for 10–15 minutes before slicing. This allows the layers to settle and makes serving much easier.
Notes
Conclusion
Butternut Squash and Spinach Lasagna proves that a satisfying lasagna does not need meat or tomato sauce. Sweet, velvety squash, savory garlic spinach, tender pasta, ricotta, and bubbling mozzarella create plenty of comforting flavor.
With its beautiful golden-orange and green layers, this vegetarian lasagna also makes an inviting centerpiece for family dinners and seasonal gatherings. Prepare the components ahead when needed, layer everything together, and let the oven handle the rest.