Why You’ll Love Creamy Butternut Squash & Spinach Lasagna Recipe
This lasagna swaps traditional tomato sauce for a velvety roasted butternut squash sauce that’s lightly sweet and earthy, balanced by fresh spinach and creamy ricotta layers. It’s vegetarian‑friendly, has comforting cheesy layers, and is a great make‑ahead or freezer‑friendly dish for busy nights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Butternut Squash Sauce:
butternut squash, peeled and cubed
olive oil
onion, diced
garlic, minced
butter
milk
nutmeg
salt and black pepper
For the Ricotta Filling:
ricotta cheese
fresh spinach, chopped and sautéed
grated Parmesan cheese
salt and black pepper
For Assembly:
lasagna noodles (cooked or oven‑ready)
shredded mozzarella cheese
additional grated Parmesan cheese (for topping)
Directions
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Roast the squash: Preheat your oven and toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet until tender.
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Make the sauce: In a saucepan, melt butter and sauté onion and garlic until fragrant. Add the roasted squash and milk, then blend until smooth. Season with nutmeg, salt, and pepper.
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Prepare the spinach mixture: Sauté the spinach until wilted. Combine it with ricotta, Parmesan, salt, and pepper.
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Assemble the lasagna: Grease a baking dish. Layer a thin layer of squash sauce on the bottom, then noodles, spinach mixture, sauce, and mozzarella. Repeat layers, finishing with sauce and cheese on top.
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Bake: Cover with foil and bake until bubbly. Remove foil and bake a little longer to get the cheese golden.
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Rest & serve: Let the lasagna rest before slicing to help it set.
Servings and timing
Makes about 8 servings.
Prep time: ~30 minutes
Cook time: ~45 minutes
Perfect for feeding a family or a holiday crowd.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm portions in the oven until heated through or microwave individual slices. This lasagna also freezes well — wrap tightly and freeze for up to 2 months. Thaw before reheating for best results.
FAQs
How do I cook the lasagna noodles?
If you’re using traditional noodles, boil them in salted water until just al dente, then drain before layering. Oven‑ready noodles can be used without pre‑boiling.
Can I make this lasagna gluten‑free?
Yes — substitute gluten‑free lasagna noodles. Ensure your other ingredients (like pre‑shredded cheese) are also gluten‑free.
What can I use instead of ricotta cheese?
You can substitute cottage cheese or a mixture of ricotta and Greek yogurt for a creamier texture.
Can I add other vegetables?
Absolutely. Sautéed mushrooms, zucchini, or roasted peppers would pair nicely in this lasagna.
Is this recipe vegetarian?
Yes, this version is vegetarian. If you want to make it vegan, use plant‑based ricotta and cheese alternatives.
Can I prepare it ahead of time?
Yes — assemble the lasagna and refrigerate it (covered) up to 24 hours before baking.
What’s the best cheese to use on top?
Mozzarella gives great melt and stretch, while Parmesan adds sharp flavor; use a mix for best results.
How do I prevent the lasagna from being watery?
Ensure your spinach is well‑drained after sautéing and don’t over‑sauce the layers. Slight rest time after baking also helps set it.
Can I freeze this lasagna?
Yes — tightly wrap it and freeze for up to 2 months. Thaw overnight before reheating.
What should I serve with this lasagna?
A crisp salad or garlic bread pairs nicely to balance the richness of the dish.
Conclusion
Creamy butternut squash and spinach lasagna is a flavorful, comforting twist on traditional lasagna that’s perfect for fall and winter meals. With layers of creamy squash sauce, sautéed spinach, and melty cheese, it’s sure to become a favorite for family dinners and special occasions alike.
