If you're ready for a next-level comfort food experience, this Butternut Squash Lasagna With Spinach absolutely delivers! Layers of sweet, caramelized squash, perfectly wilted spinach, savory herbs, and gooey cheese come together in one golden, bubbling bake. It's rich, creamy, and bursting with autumn flavor in every bite.
This lasagna is my family's go-to for chilly nights or when we want to impress dinner guests with something a little different. It's surprisingly easy (especially if you use pre-cut squash) and makes phenomenal leftovers-ideal for cozy lunches or the holiday table.
Trust me, whether you're feeding a crowd or just looking for a delicious meatless main, this veggie-packed lasagna is one you'll crave all year!
Why You'll Love This Recipe
- Vegetarian comfort food everyone will love-even meat eaters!
- The sweet roasted squash and creamy cheese make every bite irresistible.
- Hearty, nourishing, and a great way to eat more veggies.
- Perfect for prepping ahead and reheats beautifully for leftovers.
Key Ingredients for Butternut Squash Lasagna With Spinach
See recipe card below for full list of measurements, ingredients, and instructions.Butternut Squash
This vibrant veggie is the star of the show, lending a subtle sweetness and luscious creaminess to the lasagna. Peel and dice the squash into small cubes so it roasts evenly and blends beautifully into the filling. You can use pre-cut squash to save time, or swap in acorn squash or even pumpkin-just note the sweetness and texture will be a little different.
Fresh Spinach
Adding a pop of color and nutrition, spinach pairs perfectly with the sweetness of the squash. Fresh baby spinach wilts quickly and melds seamlessly into the cheesy layers. Feel free to use frozen spinach (thawed and squeezed dry) if that's what you have on hand; just make sure to remove as much moisture as possible to prevent sogginess.
Ricotta Cheese
Creamy ricotta is essential for that classic, luscious lasagna texture. Opt for whole-milk ricotta for extra richness, but part-skim works too if you prefer a lighter dish. You can also experiment with cottage cheese for a different flavor profile and added protein.
No-Boil Lasagna Noodles
These noodles make layering a breeze since they soften as the lasagna bakes, saving you that extra pot of boiling water. If you only have regular lasagna noodles, just cook them according to package directions before assembling.
Fresh Sage
Earthy, aromatic sage brings out the autumnal flavors of butternut squash. Chopped fresh sage is best, but you can use dried sage in a pinch-just remember to reduce the amount as dried herbs are more potent. Thyme or rosemary also make lovely substitutions.
Instructions for Butternut Squash Lasagna With Spinach
See recipe card below for full list of measurements, ingredients, and instructions.Roast the Butternut Squash
Preheat your oven to 425°F (220°C). Toss the diced squash with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread onto a baking sheet in a single layer and roast for about 25 minutes, stirring once, until golden and fork-tender. Let it cool slightly.
Sauté the Spinach
While the squash roasts, heat a large skillet over medium. Add a splash of oil, then the fresh spinach and a pinch of salt. Sauté until wilted (about 2 minutes). Transfer to a colander and press out excess moisture. (If using frozen spinach, skip sautéing and just squeeze dry.)
Make the Ricotta Filling
In a mixing bowl, combine ricotta cheese, egg, nutmeg, chopped sage, minced garlic, and ¼ cup Parmesan. Stir until blended. Fold in the sautéed spinach, seasoning with a bit of salt and pepper.
Assemble the Lasagna
Lower oven temperature to 375°F (190°C). Spoon a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Add a layer of no-boil noodles, followed by one-third of the ricotta-spinach mixture, one-third of the roasted squash, a ladle of marinara, and a sprinkle of mozzarella. Repeat layers two more times, finishing with sauce, mozzarella, and the remaining Parmesan.
Bake Until Bubbly
Cover the lasagna with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes, until the top is golden and bubbly. Let sit for at least 10 minutes before slicing-this helps the layers set and makes serving easier.
Recipe Variations
Make It Vegan
Easily turn this into a plant-based dish by using your favorite vegan ricotta and mozzarella alternatives. Use a flax egg instead of a regular egg, and swap in a vegan Parmesan-style topping, or simply sprinkle with nutritional yeast for cheesy flavor.
Gluten-Free Option
Replace the regular no-boil noodles with a gluten-free brand-there are several excellent ones on the market. You can even find gluten-free oven-ready noodles to save time.
Add More Vegetables
Feel free to sneak in extra veggies! Roasted mushrooms, caramelized onions, or thinly sliced zucchini make wonderful additions between the layers for even more flavor and nutrition.
Spice It Up
If you crave a little heat, add a pinch of crushed red pepper flakes to the marinara or mix into the ricotta filling. A dash of smoked paprika is also delicious in the squash layer for a smoky twist.
Serving Suggestions
Serve your Butternut Squash Lasagna With Spinach with a crisp green salad (think arugula, walnuts, and balsamic vinaigrette) and warm, crusty garlic bread to soak up every bit of sauce. A sprinkle of fresh chopped sage or parsley on top adds a lovely pop of color and herby aroma.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through (about 20 minutes), or microwave individual slices for 2-3 minutes. This lasagna freezes beautifully-wrap well, freeze for up to 2 months, and thaw overnight in the fridge before reheating.
Frequently Asked Questions About Butternut Squash Lasagna With Spinach (FAQ)
Q: Can I make this lasagna ahead of time?A: Absolutely! Assemble the lasagna a day in advance, cover, and refrigerate. Bake as directed when ready to serve-add a few extra minutes if it's coming straight from the fridge.
Q: What can I use instead of ricotta cheese?A: Cottage cheese works well as a substitute and brings extra protein. You can also try a creamy vegan cheese alternative if you're dairy-free.
Q: How do I prevent my lasagna from being watery?A: Be sure to roast the squash until it's caramelized and remove excess water from the spinach before assembling. Letting the lasagna rest after baking also helps the layers firm up.
I hope you fall in love with this Butternut Squash Lasagna With Spinach as much as my family has! It's hearty, flavorful, and so satisfying-perfect for sharing at your next gathering or enjoying as cozy leftovers. If you tried this recipe, let me know how it turned out by leaving a comment or rating below!
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and diced small
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 10 oz fresh baby spinach (or 1 package frozen, thawed & squeezed dry)
- 3 cups ricotta cheese
- 1 large egg
- ½ teaspoon ground nutmeg
- ¼ cup fresh sage leaves, finely chopped (or 1 tablespoon dried)
- 1-2 cloves garlic, minced
- 2 ½ cups shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese, divided
- 1 (24 oz) jar marinara sauce (or homemade)
- 9-12 no-boil lasagna noodles
Instructions
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1Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast in a single layer for 25 minutes, stirring once, until tender and golden.
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2Lower the oven to 375°F (190°C). While squash cools, sauté spinach in a large skillet with a pinch of salt until wilted, about 2 minutes. Drain and press out excess liquid.
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3In a large bowl, mix ricotta, egg, nutmeg, sage, garlic, ¼ cup Parmesan, salt, and pepper. Fold in the cooked spinach.
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4Spread a thin layer of marinara in a 9x13-inch baking dish. Arrange a layer of no-boil noodles on top.
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5Top noodles with ⅓ of the ricotta-spinach mixture, ⅓ of the roasted squash, a generous spoonful of marinara, and a sprinkle of mozzarella. Repeat layers two more times.
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6Finish with a final layer of noodles, remaining sauce, remaining mozzarella, and remaining Parmesan.
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7Cover with foil and bake for 30 minutes. Uncover and bake an additional 15-20 minutes, until top is bubbly and lightly browned.
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8Cool for 10-15 minutes before slicing and serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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