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Creamy Butternut Squash Lasagna with Spinach

Butternut Squash Lasagna

Creamy butternut squash lasagna with layers of roasted squash, ricotta, spinach, and melted cheese—a comforting vegetarian twist on classic lasagna.
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Prep Time 20 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6

Nutrition

Calories: 395kcalCarbohydrates: 36gProtein: 19gFat: 19gSodium: 420mgFiber: 5gSugar: 6g

Ingredients
  

For the squash layer

  • 1 medium butternut squash about 2–2.5 lbs, peeled and cubed
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg optional

For the ricotta filling

  • 1½ cups ricotta cheese
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

For the spinach

  • 4 cups fresh spinach or 1½ cups frozen spinach, thawed and squeezed dry
  • 1 tsp olive oil
  • 1 clove garlic minced
  • Pinch of salt

Other

  • 1½ cups shredded mozzarella cheese
  • 9 no-boil lasagna noodles or regular, cooked
  • 1½ cups béchamel sauce or white sauce

Instructions
 

  • Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, garlic, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25–30 minutes or until tender. Mash lightly with a fork.
  • In a skillet over medium heat, add 1 tsp olive oil and garlic. Add spinach and a pinch of salt. Cook for 2–3 minutes until wilted.
  • In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, and a pinch of salt and pepper. Stir in the cooked spinach.
  • In a 9×13-inch baking dish, spread a thin layer of béchamel sauce. Add 3 noodles, spread half the mashed squash, add half the spinach-ricotta mixture, and sprinkle mozzarella. Repeat layers, finishing with noodles, béchamel, and mozzarella on top
  • Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
  • Let sit for 10 minutes before slicing. Serve warm.

Notes

  • Use frozen butternut squash to save prep time.
  • Baby spinach works great and requires no chopping.
  • For a vegan version, use plant-based ricotta and mozzarella, and a cashew béchamel.
  • To make ahead, assemble fully and refrigerate up to 24 hours before baking.
  • Leftovers keep well for 3–4 days in the fridge and freeze beautifully.
Keyword autumn recipes, homemade lasagna, Italian recipes, vegetarian recipe
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