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Butternut Squash Lasagna with Spinach

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Butternut Squash Lasagna with Spinach is an amazing fall casserole combining lasagna noodles with a creamy butternut squash sauce and a cheesy spinach layer. This meatless lasagna has plenty of protein to fill you up and so much taste!

Side shot of the layers of butternut squash lasagna, in a square white dish.

Oh how I adore butternut squash! I grew up eating this particular squash in the fall, and it’s funny how different I consumed it. We used to just cut it in fourths, de-seed it, and bake it plain. Yes, weird, but I have great memories of how much I loved it. Maybe it’s because I deprived myself of so many wonderful things back then – you know the fat-free phase of eating that was crazy dumb. But now I know that a healthy dose of olive oil is ok, and it’s all about flavor.

Take for instance this lasagna. Who would have dreamed that you could make a lovely sauce out of butternut squash for this Italian favorite? It wasn’t in my realm of eating back in the day. But now? I’m always looking for ways of incorporating vegetables into my cooking to add nutrition and flavor.

Overhead shot of a square dish of butternut squash lasagna with spinach, on a gray napkin.

Ingredients needed for Butternut Squash Lasagna with Spinach:

For the sauce:

  • Butternut Squash – This is obviously the key ingredient for the sauce, and you will need one medium to large squash. My current method of cutting this squash is to chop off both ends, and then use a potato peeler to remove the skins. Then chop it up in chunks, and remove the seeds.
  • Olive oil, kosher salt, and freshly ground black pepper – The three ingredients I almost always use when roasting veggies.
  • Ricotta Cheese – I used full-fat ricotta for an extra creamy taste, but you could also use a lighter version. Ricotta cheese makes this recipe so unbelievable creamy and delicious!
  • Milk – Use whatever milk you keep stocked. This will thin the sauce a bit, and you can use more or less according to your desired consistency.
  • Nutmeg – This spice goes perfectly with the butternut squash, and gives it that amazing fall taste.

For the spinach and cheese layer:

  • Spinach Leaves – Four packed cups of spinach wilt down very quickly, and provide lots of nutrients and taste for the filling.
  • Garlic – Some minced garlic is ALWAYS a good idea, and oh the smells!
  • Olive oil, kosher salt, and freshly ground black pepper – Used to sauté the spinach and garlic.
  • Egg – one egg is required to help the ingredients to stick together.
  • Cheese – Ricotta, shredded mozzarella, and shredded parmesan are all used to make the best tasting cheese layer for any lasagna.

Other ingredients:

  • Lasagna Noodles – I used a square 9×9 dish, and made three layers – so a total of nine lasagna noodles. Simple math! But you could go for an additional layer if you like more pasta.
  • More cheese – You gotta top the lasagna layers with more mozzarella and parmesan cheese. For sure!
Collage of 1) peeling butternut squash, and 2) the chunks of butternut squash.
Collage of 1) the roasted chunks of butternut squash, and 2) the squash sauce in a food processor.
Collage of 1) the cheese and spinach ingredients, and 2) the combined cheese and spinach.

How to make Butternut Squash Lasagna with Spinach:

For the sauce:

  1. Prep. Preheat the oven to 400 degrees, and prepare a large baking sheet with parchment paper.
  2. Bake squash. Chop off both ends of the butternut squash, and peel the entire thing. Then chop into chunks and remove the seeds. Spread chunks on a baking sheet, drizzle with olive oil, kosher salt and freshly ground black pepper. Bake for 30 minutes, or until fork tender. Remove from the oven and cool slightly.
  3. Make sauce. Place the cooked squash chunks in food processor, along with the ricotta cheese, nutmeg, and a bit of milk. Pulse and add additional milk to cream the sauce. Check the seasonings.

For the cheese layer:

  1. Cook spinach and garlic. While squash is cooking, sauté the spinach and garlic in some olive oil until spinach is wilted. Add salt and pepper to taste. This should only take a few minutes. Remove spinach to a mixing bowl.
  2. Combine all cheese layer ingredients. To the spinach, add the egg, ricotta cheese, mozzarella cheese, and freshly shredded parmesan cheese. Stir until well combined.

For the remaining process:

  1. Cook lasagna noodles. Meanwhile, cook the lasagna noodles in some well-salted water on the stove top. When they are al dente (don’t over-cook!), remove to a strainer. Then place on some paper towels to absorb some liquid.
  2. Assemble lasagna. Using a square 9×9 dish or similar, spread a small amount of the butternut squash sauce over the bottom of the dish. Then lay three lasagna noodles on top, followed by more squash sauce and then some of the cheese and spinach layer. Repeat the lasagna noodles, squash layer, and cheese layer two more times. Then top with the remaining mozzarella and parmesan cheeses. Optional: reserve some spinach and lay that on top for presentation purposes! 😀
  3. Bake. Bake the lasagna at 350 degrees, uncovered, for approximately 30 minutes or until cooked through and piping hot.
  4. EAT. Serve with a side salad and bread.
Collage of 1) the squash layer in a square dish, and 2) the cheesy spinach layer in the square dish.

I highly encourage you to get out of your comfort zone and try this unique flavor fest. It’s amazing, and I want you to try it when fall produce is at it’s best!

FAQ

How do I freeze lasagna?

Place the lasagna in either a throw-away container or a glass dish. Wrap tightly with cling wrap, and the place in a freezer bag. Label it with the name of recipe and date, and place in freezer.

How do I cook frozen lasagna?

My best suggestion is to let the lasagna thaw out in the refrigerator which may take 24 hours or more. Then bake for 45 minutes on 350 degrees, covered, and remove cover for another 10 minutes. If baking a frozen lasagna, bake at a lower temp (325 degrees) for an hour or more, check to see if the center is unthawed, and then raise oven temp to 350 degrees and bake again until piping hot. 

Can I substitute cottage cheese for ricotta cheese in lasagna?

Yes, if you are trying to cut calories and fat from this recipe, then you can definitely use cottage cheese instead of ricotta. Beware that the lasagna may be a bit more runny, but the flavor will still be great.

What to serve with lasagna?

Serve lasagna with a green side salad and some bread. The following recipes would be great choices.

Side dish of a plate of butternut squash lasagna with greens.

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Make this pasta recipe next: Creamy Butternut Squash Pasta

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

Side shot of the layers of butternut squash lasagna, in a square white dish.

Butternut Squash Lasagna with Spinach

Sue Ringsdorf
Butternut Squash Lasagna with Spinach is an amazing fall casserole combining lasagna noodles with a creamy butternut squash sauce and a cheesy spinach layer. This meatless lasagna has plenty of protein to fill you up and so much taste!
4.91 from 10 votes
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Main Dish
Cuisine American, Italian
Servings 9 servings
Calories 424 kcal

Ingredients
  

For the butternut squash sauce:

  • 6 cups cubed butternut squash – from about one medium squash
  • 2 Tablespoon olive oil
  • 1 cup ricotta cheese
  • 1/2 cup milk – or more if needed to thin sauce
  • kosher salt – to taste
  • 1/2 teaspoon nutmeg

For the spinach and cheese layer:

  • 1 Tablespoon olive oil
  • 4 cups spinach leaves – packed
  • 2 cloves garlic – minced
  • kosher salt and freshly ground pepper – to taste
  • 1 large egg – beaten
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese

Other ingredients:

  • 9 lasagna noodles – cooked to al dente
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese

Instructions
 

For the butternut squash sauce:

  • Preheat oven to 400 degrees. Prepare a large baking sheet with parchment paper.
  • Peel the butternut squash with a potato peeler. Then chop the squash in bite sized chunks, removing the seeds. Place the squash on the baking sheet, and drizzle with olive oil, salt, and pepper. Bake for 30 minutes, or until cooked through. Remove from oven and cool slightly.
  • Spoon the cooked squash into a food processor. Add in the ricotta cheese, salt, pepper, nutmeg, and milk. Pulse until smooth. Add additional milk if needed to thin the sauce more.

For the spinach and cheese layer:

  • While the squash is baking, prepare spinach and cheese layer. Over medium heat, saute spinach and garlic in some olive oil until spinach is wilted, approximately 3-4 minutes. Add salt and pepper to taste. (Reserve a little bit of wilted spinach for the top of the lasagna, if desired.)
  • Combine the cooked spinach, ricotta cheese, mozzarelly cheese, parmesan cheese, and the egg. Mix well.

The remaining process:

  • Cook the lasagna noodles in a large stock pan with well salted water. When noodles are cooked to al dente, remove from the stove, and strain. Let the noodles dry and cool.
  • To assemble, spoon some of the squash sauce on the bottom of a 8×8 dish. Lay lasagna noodles on top, followed by the spinach and cheese mixture, followed by more squash sacue. Repeat until all ingredients are used – three layers. Then top with the remaining mozzarella cheese and parmesan cheese. Add some reserved wilted spinach, if desired.
  • Bake for approximately 30 minutes on 350 degrees, or until cooked through and piping hot.

Notes

  • To freeze uncooked lasagna: Place the lasagna in either a throw-away container or a glass dish. Wrap tightly with cling wrap, and the place in a freezer bag. Label it with the name of recipe and date, and place in freezer.
  • You can also freeze cooked lasagna.
  • Serve lasagna with a green side salad and some bread. Lots of options are on the blog!
 

Nutrition

Calories: 424kcalCarbohydrates: 36gProtein: 22gFat: 22gSaturated Fat: 11gCholesterol: 81mgSodium: 403mgPotassium: 584mgFiber: 3gSugar: 4gVitamin A: 11739IUVitamin C: 24mgCalcium: 447mgIron: 2mg
Keyword butternut squash lasagna, butternut squash pasta dish
Tried this recipe?Let us know how it was!

 

18 Comments

  1. This was so amazing! The only negative is that I couldn’t stop myself from having a second serving 😂 I am obsessed!

    1. Suebee Homemaker says:

      So good to hear, Kristen! Thanks for your feedback. 🙂

  2. Best lasagna ever. My husband was skeptical when there was no meat involved. What does he know???😊 He ate it and loved it. It also looks beautiful.

    1. Suebee Homemaker says:

      Oh I’m so glad you (AND your husband!) enjoyed this meatless lasagna! Thanks so much for letting me know, Angelika!

  3. UpstateAC says:

    Fantastic! I used oven-ready noodles and they worked great. Although I did cook hotter (375) and covered for 45 minutes then another 15 uncovered like I do for regular lasagna. Will definitely make again.

    1. Suebee Homemaker says:

      Hello Sandy! I’m so glad you enjoyed the lasagna. It’s one of our favorites too!

  4. Can you use oven ready noodles instead of cooking noodles ahead of time?

    1. Suebee Homemaker says:

      I don’t normally use the oven-ready noodles, but please let me know if you give that a try.

  5. I think in the spinach and cheese layer instruction #2 should say “cooked spinach” not “cooked squash” right?

    1. Suebee Homemaker says:

      Yes! Thanks Jenn, for pointing that out. Just fixed it!

    1. Suebee Homemaker says:

      Are you looking for a copy of the recipe? You can print directly from my recipe card. I hope you enjoy!

  6. This recipe looks very easy but I wonder about flavor. I think I would add some spice to it. Sage and thyme, maybe. Not sure about the nutmeg.

    1. Suebee Homemaker says:

      You could definitely play with the spices and try whatever suits you best!

  7. Very Rich but delicious.
    I subbed zucchini for lasagna noodles.

    1. Suebee Homemaker says:

      That’s a great idea to substitute zucchini! Thanks for your feedback. 🙂

  8. This is incredible and I love that it is meatless. So cool when you can go meatless and not even realize it! Awesome recipe!

    1. Suebee Homemaker says:

      Thank you! 🙂

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