Name: Butternut Squash Spinach Lasagna Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups butternut squash puree (about half of squash); 1 cup ricotta cheese; ½ cup milk (add more if needed); ¼ teaspoon salt plus ⅛ teaspoon more to taste; ¼ teaspoon nutmeg; 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; 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles); 1 ½ cups mozzarella cheese or more for layering; ½ cup Parmesan cheese, for topping; ¼ teaspoon Italian seasoning; ¼ teaspoon paprika; ¼ teaspoon basil

There’s something irresistibly cozy and comforting about this Butternut Squash Spinach Lasagna Recipe. The creamy squash mixed with tender spinach layers packs so much warmth and flavor—it’s like a hug on a plate that you’ll want to make again and again.

The image shows two thick, square-shaped portions of a baked dish placed side by side on a white plate. Each piece has a golden-brown, slightly crispy top layer with visible specks of herbs and melted cheese. Beneath the top, the texture looks soft and layered, containing light-colored potato slices mixed with green leafy vegetables, all held together by a creamy sauce. The dish is set on a rustic wooden surface with a green cloth partially visible underneath the plate. The overall look is warm and appetizing, with a mix of soft and crunchy textures photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash Spinach Lasagna Recipe
Top Tip
How to Serve Butternut Squash Spinach Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Spinach Lasagna Recipe

Why You'll Love This Recipe

This butternut squash spinach lasagna is one of my favorite ways to sneak in veggies while keeping everything creamy and satisfying. I love how the sweet squash balances with earthy spinach and that rich cheese blend—it’s special but easy enough for weeknights too.

Flavor Harmony: The subtle sweetness of butternut squash complements the savory spinach and garlic for a perfectly balanced dish.
Texture Play: Creamy layers of ricotta and mozzarella make every bite smooth and indulgent.
Versatility: It’s vegetarian, and can easily be made gluten-free or vegan with simple swaps.
Make-Ahead Friendly: Ideal for prepping in advance—and leftovers are just as delicious!

The image shows a white round baking dish filled with a baked lasagna that has three visible layers. The top layer is golden brown with melted cheese that looks slightly crispy and bubbly, with spots of dark herbs sprinkled evenly. Underneath, the second layer is creamy yellow with chunks of orange pumpkin and green spinach leaves visible in some parts. The bottom layer is lasagna pasta sheets that are soft and slightly translucent around the edges. One portion of the lasagna has been taken out, revealing the layers clearly and showing a mix of textures from creamy to cheesy to soft pasta. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Butternut Squash Spinach Lasagna Recipe brings something special, from silky fillings to fresh flavor boosts. Knowing why they’re included will help you tweak the recipe confidently or swap things out.

Flat lay of peeled butternut squash cubes and a small white bowl of smooth orange butternut squash puree, fresh bright green spinach leaves and a simple white bowl with cooked spinach, two whole brown eggs with clean shells, a small white bowl of creamy white ricotta cheese, a small white bowl of shredded mozzarella cheese, a small white bowl of grated Parmesan cheese, two whole garlic cloves, three uncooked flat rectangular lasagna noodles arranged neatly, and small white bowls containing milk, Italian seasoning, paprika, and dried basil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut Squash Puree: Provides sweetness and creamy texture that acts as a gentle contrast to savory layers.
Ricotta Cheese: Adds mild creaminess; it’s the base for both the squash and spinach fillings, making the layers luscious.
Milk: Thins the squash filling for a smooth, spreadable consistency—don’t skip this!
Spinach: Earthy green goodness—cooked spinach blends beautifully without overwhelming the dish.
Mozzarella Cheese: Melts perfectly to bind the layers and add cheesiness with a great stretch factor.
Garlic: Adds aromatic depth to the spinach filling, making flavors pop.
Lasagna Noodles: The “canvas” to layer on ingredients—choose traditional or gluten-free based on your preference.
Parmesan Cheese: Sprinkled on top for a nutty, salty finish and golden crust.
Seasonings (Italian seasoning, paprika, basil, salt, pepper, nutmeg): These elevate the fillings and add subtle complexity to each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Butternut Squash Spinach Lasagna Recipe to suit different moods and dietary needs—it’s so easy to tweak! You can make it more herby, or even swap cheeses to find your perfect combo.

Gluten-Free Version: Using brown rice or other gluten-free noodles works beautifully without compromising texture; it’s a lifesaver for gluten sensitivity.
Vegan Twist: I once tried tofu ricotta and vegan mozz, and my vegan friends couldn’t believe how creamy and satisfying it was.
Add More Veggies: Feel free to toss in mushrooms or roasted bell peppers for extra layers of flavor and nutrition.

Step-by-Step: How I Make Butternut Squash Spinach Lasagna Recipe

Step 1: Prepare Your Butternut Squash Puree Like a Pro

I usually roast half a butternut squash until tender, then blitz it in my food processor until smooth. For the filling, I mix 2 cups of this puree with ricotta, milk, salt, and that pinch of nutmeg—which you’ll want to taste to balance just right. Don’t rush the mixing; the milk is the secret to making that filling super creamy and spreadable.

Step 2: Cook and Season the Spinach Filling

Cook your spinach until it’s wilted, then squeeze out excess water—you don’t want watery layers! I love adding two minced garlic cloves and a good sprinkle of mozzarella and ricotta. The touch of salt and pepper is crucial here. Sometimes I add a zing of lemon zest—it brightens everything up beautifully but it’s totally optional.

Step 3: Prep Your Lasagna Noodles

Boil your lasagna noodles according to the package, then rinse with cool water to stop cooking and prevent sticking. I trim mine occasionally to fit my casserole—measure your dish first! Using no-boil noodles? Add a splash of milk to your squash puree and extend baking time by 10 minutes.

Step 4: Layer Your Lasagna Like an Artist

Start by greasing your baking dish with olive oil spray. Spread a third of the butternut squash filling on the bottom, then sprinkle some mozzarella. Lay out your noodles carefully, then half the spinach filling, more cheese, noodles again, and repeat layers—ending with a generous top spread of squash filling. Don’t forget the Parmesan and Italian seasoning on top for that golden crust.

Step 5: Bake & Enjoy

Cover with foil, bake at 375°F for 30 minutes, then remove foil to bake another 10 minutes until bubbly and golden. Let it rest before slicing so the layers set nicely — patience here pays off!

Top Tip

After making this Butternut Squash Spinach Lasagna Recipe countless times, I’ve learned a few things that make a big difference in the final dish. These tips will help you avoid common pitfalls and get everything just right.

Don’t Skip the Milk: Adding enough milk to your squash filling is key for a creamy texture that spreads nicely rather than clumping.
Squeeze Your Spinach: Too much liquid from spinach will make your lasagna watery—press or squeeze the cooked spinach firmly.
Use Fresh Garlic: Garlic flavor from fresh cloves really elevates the spinach layer, much better than powder here.
Let It Rest After Baking: Cutting right away can cause the layers to slide apart; a 10-15 min rest makes serving easier.

How to Serve Butternut Squash Spinach Lasagna Recipe

butternut squash spinach lasagna - Serving Suggestion

Garnishes

I usually top mine with freshly chopped basil and a little cracked black pepper. Sometimes some toasted pine nuts add a lovely crunchy surprise. A drizzle of olive oil before serving makes it glow and tastes divine.

Side Dishes

Pair it with a crisp green salad tossed with lemon vinaigrette or a simple side of garlic roasted Brussels sprouts for a meal that feels complete without competing flavors.

Creative Ways to Present

For dinner parties, I’ve served this lasagna in individual ramekins layered the same way—it makes for charming personal portions. Garnishing with edible flowers or microgreens adds a fabulous pop of color that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors marry even more after a day, making the next meal extra delicious.

Freezing

This lasagna freezes wonderfully! I usually portion it out before baking into freezer-safe dishes or wrap the whole casserole tightly with foil and plastic wrap. It keeps well for 2-3 months, perfect for busy days.

Reheating

Reheat leftovers covered with foil in a 350°F oven until warmed through, about 20-30 minutes. Adding a sprinkle of mozzarella on top before reheating helps revive that melty, fresh-baked feeling.

Frequently Asked Questions:

Can I make this Butternut Squash Spinach Lasagna Recipe ahead of time?

Absolutely! You can assemble the lasagna a day in advance and refrigerate it until baking. Just bring it to room temperature for about 30 minutes before baking to ensure even cooking.

What can I substitute for ricotta cheese in this recipe?

If you want a lighter option, try cottage cheese drained well. For a vegan version, you can make a tofu-based ricotta substitute by blending firm tofu with lemon juice, nutritional yeast, and salt.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just thaw it completely, squeeze out excess water thoroughly before mixing with the cheeses to avoid a watery filling.

How do I make this recipe gluten-free?

Simply swap regular lasagna noodles for gluten-free ones like brown rice lasagna noodles, and follow all other instructions the same. It’s just as delicious and accessible that way!

Final Thoughts

This Butternut Squash Spinach Lasagna Recipe holds a special place in my kitchen—and my heart. It’s that perfect balance of wholesome veggies and cheesy goodness that’s comforting yet light. I promise once you make it, you’ll keep coming back for more, sharing it with friends and family like a treasured secret. Give it a try—you’re going to love it as much as I do.