Yes, butternut squash is naturally sweet. When cooked, its flavor develops a rich, slightly nutty sweetness. You could add some red pepper flakes to contrast the natural sweetness.

So glad! Thanks Maria!

Made it last night, loved it…its a keeper!!

I’ll add that to the top of the recipe card. I assumed that readers would see by the step-by-step photos – and also read the recipe directions where it clearly states the size of the pan. I hope you enjoyed the lasagna!

Made this recently, and I love it! I added sliced onion to the pan before wilting the spinach. I think adding sauteed mushrooms to this would also be an amazing addition.

So great to hear, Carmen! Thanks for giving it a try! 🙂

LOVED every bit of it! I did add meat (I lack protein) and it was great!! however, I did use low-fat cheeses and for me it was great because it didn’t water down the flavors. Nutmeg goes a long way, and it gives it all the flavor it needs. I’m amazed!!!

Hi Jo. I’m wondering if you used the correct amount of squash? Mine has never turned out runny.

I made it with sliced and drained zucchini slices instead of pasta plates and my meat-eating husband had a second serving. The butternut squash pure turned out to be quite runny after lasagna was cooked assembled, even though I added just a little splash of oat milk much less than advised, but the taste of the lasagna was so delicious !

Thanks Amy! So glad you enjoyed it!