There's something about the cozy blend of roasted butternut squash and fresh spinach layered into cheesy lasagna that just feels like a comforting hug on a plate. This Butternut Squash Spinach Lasagna Recipe brings warmth, creaminess, and a hearty veggie boost to your dinner table—perfect for chilly nights or anytime you want something satisfying yet refreshing.
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Why You'll Love This Recipe
This Butternut Squash Spinach Lasagna Recipe quickly became my go-to for cozy dinners because it balances earthy sweetness with fresh greens in a creamy, cheesy embrace. It feels fancy but is surprisingly simple—and the layers let you savor every bite.
- Flavor Harmony: The natural sweetness of butternut squash pairs beautifully with savory spinach and cheeses, creating an irresistible balance.
- Vegetarian & Flexible: It’s meat-free but so hearty that even meat lovers won’t miss the protein.
- Make-Ahead Friendly: You can prepare it in advance, which is a lifesaver for busy weeknights or entertaining guests.
- Customizable Comfort: You can easily tweak the spices and cheeses to fit your taste or dietary needs.
Ingredients & Why They Work
The ingredients here are straightforward but thoughtfully chosen to complement each other. Roasted butternut squash gives a velvety sweetness; ricotta and mozzarella add that creamy, rich texture; spinach brings freshness and a subtle earthiness. When you combine them, you get layers of flavor and texture that keep every bite interesting.
- Butternut Squash Puree: I like to use fresh roasted squash pureed until silky, which gives the filling a smooth, naturally sweet base.
- Ricotta Cheese: Adds creaminess and a mild tang that balances the sweetness of the squash.
- Milk: Helps loosen the butternut squash mixture into a spreadable consistency—feel free to add more for extra creaminess.
- Nutmeg: Just a pinch elevates the butternut squash, enhancing its flavor without overpowering it.
- Fresh or Cooked Spinach: Provides a verdant contrast and earthy flavor that wakes up the dish.
- Mozzarella Cheese: Melts beautifully for that stretchy, gooey texture that makes lasagna so comforting.
- Garlic: A little minced garlic adds a gentle kick and savory depth to the spinach layer.
- Lasagna Noodles: You can use regular or gluten-free noodles; either one will work beautifully here.
- Parmesan Cheese: Sprinkled on top for a nutty, salty finish and a golden crust.
- Italian Seasoning, Paprika & Basil: These herbs and spices bring brightness and warmth that tie all the layers together.
Make It Your Way
One of my favorite things about this Butternut Squash Spinach Lasagna Recipe is how easy it is to personalize. Whether you want to make it vegan, gluten-free, or spice it up, this recipe adapts without losing its heart.
- Gluten-Free Version: Swap out traditional noodles for brown rice or gluten-free lasagna noodles. I’ve done this often, and the texture is just as satisfying! Just be sure to check your noodle package for cook times.
- Vegan Twist: Use vegan ricotta alternatives made from tofu and plant-based mozzarella. I tried this once for a friend, and nobody missed the dairy!
- Seasonal Spin: In spring or summer, try using fresh baby spinach and a hint of lemon zest instead of garlic for a lighter flavor.
- Extra Protein: Add some cooked lentils or crumbled tofu to the spinach filling for a protein boost without meat.
Step-by-Step: How I Make Butternut Squash Spinach Lasagna Recipe
Step 1: Roast and Puree Your Butternut Squash
I always start by roasting the butternut squash until it's tender and sweet—this usually takes about 40 minutes at 400°F. Once cooled, I puree it until silky smooth. This step is key to getting that luscious filling texture. Feel free to make extra puree; it keeps well for future recipes.
Step 2: Prepare the Butternut Squash Filling
In a bowl, combine your butternut squash puree with ricotta, milk, salt, and just a touch of nutmeg. I stir this well, tasting to adjust salt as needed. If the mixture feels too thick, add more milk gradually to make it spreadable but still creamy—this filling is the heart of the recipe, so getting this right makes all the difference.
Step 3: Cook and Prep the Spinach Filling
Cook your spinach until just wilted, then squeeze out excess water to avoid soggy layers. Mix it with ricotta, mozzarella, minced garlic, salt, and pepper. I sometimes toss in a splash of lemon juice to brighten it—a personal favorite touch. Again, tasting is key here; adjust seasoning so the spinach shines but isn’t overpowering.
Step 4: Cook the Lasagna Noodles
Boil your noodles according to package directions until al dente, then rinse in cold water. Trimming them to fit your baking dish neatly helps with a tidy assembly. If you’re short on time, you can use no-boil noodles—just add a bit of extra milk or stock to your squash filling to keep things moist during baking.
Step 5: Layering the Magic
Grease your baking dish lightly so nothing sticks. Spread a third of the squash mixture on the bottom, sprinkle mozzarella, then add noodles in a single layer without overlapping. Spread half the spinach filling, then more mozzarella, more noodles, another third of squash, sprinkling mozzarella again, noodles, rest of the spinach, mozzarella, noodles, and finish with the remaining squash filling. Top everything with mozzarella, parmesan, and a sprinkle of Italian seasoning, paprika, and basil.
Step 6: Bake and Enjoy
Cover with foil and bake at 375°F for 30 minutes, then remove the foil and bake another 10 minutes to get a golden cheesy top. Let it rest a few minutes before slicing—this helps it set and makes serving neater.
Top Tip
From my many batches, I've learned a few little tricks that really elevate the Butternut Squash Spinach Lasagna Recipe—these help you avoid soggy layers and keep every bite creamy yet firm.
- Perfect Consistency: Don’t skip adding milk to the squash filling; it helps keep each layer luscious and prevents dryness.
- Drain Your Spinach Well: Excess water from spinach can turn your lasagna watery—use a kitchen towel or cheesecloth to squeeze it dry.
- Layer Smart: Trim noodles so they fit snugly and don’t overlap—this helps the lasagna bake evenly.
- Let It Rest: After baking, give the lasagna at least 10 minutes to set; cutting too soon leads to runny layers.
How to Serve Butternut Squash Spinach Lasagna Recipe
Garnishes
I love topping my lasagna slices with freshly chopped basil or parsley—it adds a fresh pop of color and a burst of herbal brightness. A drizzle of good quality olive oil or a sprinkle of chili flakes can also boost the flavor if you like a little heat.
Side Dishes
To balance the richness, I usually serve this dish with a crisp green salad dressed simply with lemon and olive oil. Roasted garlic bread or a light soup on the side also complement it perfectly for a well-rounded meal.
Creative Ways to Present
For special occasions, try assembling individual portions in small ramekins—people love the personalized touch and these mini servings make for charming presentations. You can also top each piece with little parmesan crisps or microgreens for added elegance.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly with foil or plastic wrap in the fridge for up to 4 days, though I swear my family never lets it last that long. To keep it from drying out, place the dish in a shallow container and cover snugly.
Freezing
This lasagna freezes beautifully. I usually freeze it before baking, wrapped tightly, then bake from frozen adding about 10-15 extra minutes. You can also freeze leftovers after baking—just make sure to cool completely before wrapping.
Reheating
Reheat in the oven at 350°F, covered with foil to prevent drying, until warmed through (about 20 minutes). Avoid microwaving if you want to keep that perfect texture, but if you’re in a hurry, microwave in short bursts and stir gently to distribute heat.
Frequently Asked Questions:
Absolutely! Thaw and squeeze out all excess water from frozen spinach before using it in the filling to avoid sogginess. Fresh spinach is lovely, but frozen works well for convenience.
Yes! Swap regular cheeses for vegan ricotta and mozzarella alternatives—which can be store-bought or homemade using tofu and nutritional yeast. I’ve tried this substitution, and it’s delicious without losing that creamy texture.
Drain spinach thoroughly to remove excess moisture, don’t overcook the noodles, and avoid overlapping noodles in the layers. Also, adding milk to the butternut squash mixture ensures creamy but not watery filling.
Yes! This dish is great for meal prep. Assemble it a day ahead, store covered in the fridge, and bake it fresh. It also freezes wonderfully, either pre- or post-baking. Just remember to adjust baking time if baking from frozen.
Final Thoughts
This Butternut Squash Spinach Lasagna Recipe is one of those dishes I come back to again and again when I want comfort food without feeling heavy. The layers of creamy squash and fresh spinach, combined with gooey cheeses, make it satisfying and nourishing. I hope you find as much joy in making and sharing it as I do—it’s truly a crowd-pleaser that invites you to slow down and savor each bite.
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Butternut Squash Spinach Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
- Diet: Vegetarian
Description
A comforting and creamy vegetarian lasagna featuring layers of butternut squash puree, fresh spinach, and a blend of cheeses, seasoned with Italian herbs and baked to golden perfection. Perfect for a hearty main course that combines seasonal flavors with traditional Italian favorites.
Ingredients
Butternut Squash Filling:
- 2 cups butternut squash puree (about half of squash)
- 1 cup ricotta cheese
- ½ cup milk, more if needed
- ¼ teaspoon salt plus ⅛ teaspoon more
- ¼ teaspoon nutmeg
Spinach Filling:
- 8 oz spinach (1 cup cooked spinach)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- ¼ teaspoon salt
- Pepper to taste
Other Ingredients:
- 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 ½ cups mozzarella cheese, divided
- ½ cup Parmesan cheese, grated
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon basil
- Olive oil spray, for greasing
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the lasagna.
- Prepare Butternut Squash Filling: In a food processor, blend 2 cups of butternut squash puree with ricotta cheese, ½ cup milk, ¼ teaspoon salt, and ¼ teaspoon nutmeg until creamy. Add more milk if necessary to achieve a smooth consistency. Taste and adjust salt accordingly.
- Prepare Spinach Filling: Combine cooked spinach, ricotta cheese, mozzarella cheese, minced garlic, ¼ teaspoon salt, and pepper to taste in a bowl. Mix well and adjust seasoning if needed.
- Cook Lasagna Noodles: Bring a large pot of water to a boil and cook the lasagna noodles according to the package directions. Drain, rinse with cold water, and trim noodles to fit the baking dish if necessary.
- Assemble the Lasagna: Lightly grease an 11x8.5x3 inch baking dish with olive oil spray. Spread one-third of the butternut squash filling evenly on the bottom. Sprinkle lightly with mozzarella cheese. Lay down 3 cooked noodles without overlapping. Spread half of the spinach filling over the noodles and top lightly with mozzarella cheese. Add another layer of noodles. Spread another one-third of the butternut squash filling, sprinkle mozzarella, and add noodles on top. Spread the remaining half of the spinach filling and mozzarella cheese. Add the final layer of noodles and spread the remaining one-third butternut squash mixture on top. Sprinkle with Parmesan cheese, remaining mozzarella (about ½ cup), Italian seasoning, paprika, and basil.
- Bake the Lasagna: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Notes
- For a gluten-free option, use brown rice gluten-free lasagna noodles and follow the recipe as-is.
- If using no-boil lasagna noodles, add about ½ cup of milk, water, or vegetable stock to the butternut squash puree to ensure moisture, and bake the lasagna for an additional 10 minutes.
- To make this recipe vegan, substitute vegan Parmesan and mozzarella cheeses, and prepare vegan ricotta using tofu and lemon juice.
- Ensure the butternut squash puree is smooth for a creamier texture in the filling.
- Adjust seasoning to taste in both the squash and spinach fillings before assembling.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
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