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

Butternut Squash Lasagna with Spinach

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!

Course Main Dish
Cuisine American, Italian
Keyword butternut squash lasagna, butternut squash pasta dish
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 9 servings
Calories 424 kcal
Author Sue Ringsdorf

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:

  1. Preheat oven to 400 degrees. Prepare a large baking sheet with parchment paper.

  2. 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.

  3. 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:

  1. 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.)

  2. Combine the cooked squash, ricotta cheese, mozzarelly cheese, parmesan cheese, and the egg. Mix well.

The remaining process:

  1. 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.

  2. To assemble, spoon some of the squash sauce on the bottom of a 8x8 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.

  3. Bake for approximately 30 minutes on 350 degrees, or until cooked through and piping hot.

Recipe Notes

 

Nutrition Facts
Butternut Squash Lasagna with Spinach
Amount Per Serving
Calories 424 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 81mg27%
Sodium 403mg18%
Potassium 584mg17%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 4g4%
Protein 22g44%
Vitamin A 11739IU235%
Vitamin C 24mg29%
Calcium 447mg45%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.