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.
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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!
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.
- 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.
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
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:
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.
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.
Yes, frozen spinach works well. Just thaw it completely, squeeze out excess water thoroughly before mixing with the cheeses to avoid a watery filling.
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.
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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 creamy and comforting Butternut Squash and Spinach Lasagna featuring layers of smooth butternut squash puree, ricotta, mozzarella, and fresh spinach, seasoned with Italian herbs and baked to golden perfection. This vegetarian dish offers a delicious twist on traditional lasagna, perfect for a hearty family meal.
Ingredients
Butternut Squash Filling
- 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
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 or more for layering
- ½ cup Parmesan cheese, for topping
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon basil
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the lasagna.
- Prepare Butternut Squash Filling: In a food processor, combine 2 cups of butternut squash puree with ricotta cheese, milk, salt, and nutmeg. Blend until very creamy, adding more milk as needed. Taste and adjust salt if necessary.
- Prepare Spinach Filling: Mix cooked spinach with ricotta cheese, mozzarella cheese, minced garlic, salt, and pepper. Taste and adjust seasonings accordingly.
- Cook Lasagna Noodles: Bring a large pot of water to boil and cook lasagna noodles according to package instructions. Rinse with cold water, drain well, and trim noodles to fit your baking dish if necessary.
- Assemble Lasagna Layer 1: Lightly grease an 11 x 8.5 x 3-inch casserole dish with olive oil spray. Spread one third of the butternut squash filling evenly on the bottom. Sprinkle lightly with mozzarella cheese, then layer 3 lasagna noodles without overlapping.
- Assemble Lasagna Layer 2: Spread half of the spinach filling over the noodles. Top with mozzarella cheese and then another layer of cooked noodles.
- Assemble Lasagna Layer 3: Spread another one third of the butternut squash filling, sprinkle with mozzarella cheese, and layer more noodles.
- Assemble Lasagna Layer 4: Spread the remaining half of the spinach filling over the noodles, top with mozzarella, and add another layer of noodles.
- Top Lasagna: Spread the remaining one third of the butternut squash filling on the final noodle layer. Sprinkle with grated Parmesan cheese and about ½ cup mozzarella. Generously season with Italian seasoning, paprika, and basil.
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes at 375°F.
- Bake Uncovered: Remove the foil and continue baking for 10 minutes until the cheese is melted and golden.
- Serve: Let the lasagna cool slightly before slicing and serving warm.
Notes
- Make it Gluten-Free: Use brown rice gluten-free lasagna noodles and follow the recipe as is.
- Use No-Boil Noodles: When using no-boil lasagna noodles, add about ½ cup milk, water, or vegetable stock to the squash puree for extra moisture and increase baking time by 10 minutes.
- Make it Vegan: Substitute vegan Parmesan and mozzarella cheeses and prepare vegan ricotta using tofu and lemon juice to keep it plant-based.
- Adjust Seasonings: Taste fillings before assembling to adjust salt, pepper, and herbs according to preference.
- Cook Spinach: Use fresh or frozen spinach cooked and well-drained; lemon juice and zest can be added for extra flavor if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
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