Butternut Squash and Spinach Lasagna Recipe

If you’re searching for a cozy, colorful twist on traditional Italian comfort food, this Butternut Squash and Spinach Lasagna truly delivers. Layer upon layer, this luscious vegetarian lasagna offers creaminess from ricotta, a golden burst of sweet squash, perfectly wilted spinach, and that irresistible cheesy finish. It’s a recipe that turns simple, wholesome ingredients into a memorable meal — making it perfect for fall gatherings, family dinners, or any night when you want something special that still feels like a hug in a baking dish.

this Recipe

Ingredients You’ll Need

Let’s talk about what goes into making this Butternut Squash and Spinach Lasagna shine. Each component brings something special to the table: hearty vegetables, indulgent cheese, and fragrant spices all working together for a balanced, palate-pleasing bite.

• Olive oil: Adds depth of flavor and ensures your veggies cook up silky and rich.
• Onion (diced): Provides a sweet, aromatic backbone to kick off your sauce.
• Garlic (minced): Infuses the whole dish with a subtle, savory punch.
• Butternut squash (peeled and cubed): The showstopper ingredient, offering a sweet, nutty flavor and gorgeous golden hue.
• Salt: Essential for drawing out the natural flavors of the vegetables.
• Black pepper: A gentle kick that balances the squash’s sweetness.
• Ground nutmeg: Adds warmth and complexity, perfectly complementing the squash.
• Water: Helps steam the squash until perfectly tender for mashing.
• Fresh baby spinach: Wilts beautifully into the sauce for color, nutrients, and earthiness.
• Ricotta cheese: Provides that signature creaminess in every layer.
• Large egg: Binds the ricotta mixture for a rich texture.
• Italian seasoning: Brings a classic herbal aroma and flavor contrast.
• No-boil lasagna noodles: Save time and easily soak up all the fantastic flavors and sauce.
• Shredded mozzarella cheese: Melts to gooey perfection on every layer.
• Grated Parmesan cheese: Adds a sharp, salty finish on top, turning the crust golden and flavorful.

How to Make Butternut Squash and Spinach Lasagna

Step 1: Prep Your Oven and Skillet

Start by preheating your oven to 375°F (190°C). While that’s warming up, grab a large skillet and heat the olive oil over medium. The sizzle is your cue that things are about to get delicious!

Step 2: Sauté Onion and Start the Filling

Add your diced onion to the skillet and cook until it’s soft, about 4 minutes—just until it starts to become translucent and sweet. Toss in minced garlic next, stirring for about 30 seconds until fragrant but not browned.

Step 3: Cook the Butternut Squash

Into the skillet go your butternut squash cubes, along with salt, black pepper, ground nutmeg, and water. Give it all a good stir, cover, and let it simmer for 10 to 12 minutes. You’re looking for the squash to become fork-tender and ready for mashing.

Step 4: Mash and Wilt Spinach

Once the squash is tender, remove the lid and use a potato masher (or the back of a spoon) to mash it into a chunky purée—don’t worry about making it perfectly smooth! Toss in your fresh spinach, stirring until it just begins to wilt, about 2 minutes. This mixture forms the soul of your Butternut Squash and Spinach Lasagna.

Step 5: Mix Ricotta Layer

In a separate bowl, combine the ricotta cheese, egg, and Italian seasoning. Stir well until smooth—this creamy element adds lusciousness and helps bind each layer together as the lasagna bakes.

Step 6: Assemble the Lasagna

Spoon a thin layer of the squash mixture onto the bottom of a 9×13-inch baking dish. Lay down three no-boil lasagna noodles on top, then spread with half of the ricotta mixture, followed by another third of the squash mixture and one-third of the mozzarella. Repeat these layers, finishing with the last of the squash and mozzarella, and then sprinkle Parmesan generously over the top.

Step 7: Bake to Golden Perfection

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, so the top becomes beautifully browned and bubbly. Let your Butternut Squash and Spinach Lasagna rest for 10 minutes before slicing, letting all those flavors settle in together.

How to Serve Butternut Squash and Spinach Lasagna

Garnishes

A sprinkle of fresh chopped basil or parsley on top offers a welcome burst of color and herbal fragrance. For a nutty crunch, a handful of toasted pine nuts is also fabulous and feels totally restaurant-worthy.

Side Dishes

Butternut Squash and Spinach Lasagna pairs wonderfully with a crisp arugula salad tossed in a lemony vinaigrette, or alongside simple roasted vegetables. A warm basket of crusty bread or garlic knots will help scoop up every last bit of luscious sauce!

Creative Ways to Present

For an elegant touch, cut the lasagna into perfect squares and serve on individual plates with a drizzle of basil pesto. Or, try making personal-sized lasagna stacks using large muffin tins for an impressive dinner-party starter.

Make Ahead and Storage

Storing Leftovers

Store any leftover Butternut Squash and Spinach Lasagna tightly covered in the refrigerator for up to 3 days. The flavors meld and become even more delicious the next day!

Freezing

This lasagna freezes beautifully. Wrap individual pieces in plastic wrap and foil, or freeze the entire (unbaked or baked) dish. Thaw overnight in the refrigerator before reheating or baking.

Reheating

Reheat in a 350°F oven, covered, until warmed through—about 20 to 25 minutes for a whole lasagna, or 5 to 10 minutes for slices. A splash of water and fresh cheese sprinkled over the top help revive the gooey, fresh-baked texture.

FAQs

Can I use frozen spinach in Butternut Squash and Spinach Lasagna?

Absolutely! Just thaw, drain, and squeeze out as much moisture as you can before adding it to your squash mixture. This keeps things from getting watery.

Are there gluten-free noodle options for this recipe?

Yes, gluten-free no-boil lasagna noodles work wonderfully. Just be sure to check baking times as some brands may vary in how quickly they soften up.

What’s the best way to peel and prep butternut squash?

Use a sharp vegetable peeler to remove the skin, then slice off the ends. Cut the squash in half lengthwise, scoop out the seeds, and cube the flesh for even cooking.

Can I add other vegetables to the lasagna?

Definitely! Try adding sautéed mushrooms, roasted red peppers, or thin layers of zucchini. This recipe is super flexible for whatever is in season or in your fridge.

How can I make Butternut Squash and Spinach Lasagna even richer?

Stirring 1/4 cup of cream or milk into your mashed squash mixture (as suggested in the notes) amps up the creaminess for an ultra-decadent result!

Final Thoughts

I hope you’ll gather your ingredients and give this Butternut Squash and Spinach Lasagna a try soon. It’s one of those dishes that makes ordinary evenings feel extraordinary, with every golden, cheesy forkful bursting with flavor and comfort. Happy cooking!

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