Name: Butternut Squash Spinach Lasagna Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 cups butternut squash puree (about half of a medium squash); 1 cup ricotta cheese; 1/2 cup milk (adjust as needed for consistency); 1/4 teaspoon salt; 1/4 teaspoon nutmeg; 8 oz spinach (yields about 1 cup cooked spinach); 1 cup ricotta cheese; 1 cup mozzarella cheese; 2 garlic cloves, minced; 1/4 teaspoon salt; Pepper, to taste; 10 oz lasagna noodles, cooked (use gluten-free Tinkyada brown rice noodles if needed); 1 1/2 cups mozzarella cheese (for layering); 1/2 cup Parmesan cheese (for topping); 1/4 teaspoon Italian seasoning; 1/4 teaspoon paprika; 1/4 teaspoon basil

If you’re craving something cozy, comforting, and a little bit different, you’ve got to try this **Butternut Squash Spinach Lasagna Recipe**. It’s one of those dishes that feels like a warm hug, but also sneaks in some veggies in a delicious way. I absolutely love how the sweetness of the butternut squash pairs with the earthiness of the spinach and the creaminess of three different cheeses. Trust me, once you make this, you’ll want to serve it again and again — it’s that good.

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Why You’ll Love This Recipe

Vegetable-packed Comfort: Combines butternut squash and spinach for a nutrient-rich twist on classic lasagna.
Cheesy and Creamy: Uses ricotta, mozzarella, and Parmesan to create a luscious, melty texture you’ll adore.
Perfect for Meatless Meals: A satisfying vegetarian main dish that even meat-eaters will rave about.
Holiday-ready: Elegant enough for Thanksgiving or Christmas, yet easy enough for a weeknight.

The image shows a white oval baking dish filled with a layered lasagna that has a golden-yellow and light brown top with bubbling melted cheese. The lasagna consists of multiple layers including wavy-edged pasta noodles that are lightly browned and slightly crisp on top, with some visible green herbs and a creamy orange sauce between layers. The surface is textured with melted cheese browned in spots, creating a slightly crispy look. The dish is placed on a wooden board with a green cloth in the background, and the white marbled texture surface underneath the board can be seen around the edges. Photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Spinach Lasagna, healthy vegetarian lasagna, cheesy vegetable lasagna, easy fall dinner, comforting baked pasta

Ingredients You’ll Need

Each ingredient in this Butternut Squash Spinach Lasagna Recipe plays a key role in balancing flavor and texture. When you shop, look for a firm butternut squash and fresh spinach to ensure the best taste.

Flat lay of a halved butternut squash with vibrant orange flesh, a small mound of fresh green spinach leaves, a small white bowl of creamy white ricotta cheese, a small white bowl of shredded mozzarella cheese, a small white bowl of grated Parmesan cheese, two whole uncracked brown garlic cloves, a small white bowl of smooth milk, a small white bowl with a fine heap of Italian seasoning herbs, a small white bowl with bright red paprika powder, a small white bowl with dried green basil leaves, a small white bowl with fine ground nutmeg, a cluster of unbroken light golden lasagna noodles arranged neatly, and two whole uncracked brown eggs all arranged symmetrically on a clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Butternut Squash Spinach Lasagna, healthy vegetarian lasagna, cheesy vegetable lasagna, easy fall dinner, comforting baked pasta

Butternut squash puree: Using homemade puree gives a natural sweetness that canned just can’t beat.
Ricotta cheese: This provides that creamy richness, so don’t skimp on quality.
Milk: Helps loosen ricotta into a luscious filling; whole milk works best for creaminess.
Salt and nutmeg: Essential for seasoning and bringing warmth to the squash.
Spinach: Cooked down first to avoid any watery lasagna layers—you want that vibrant green.
Mozzarella cheese: Perfect for melty, stringy cheese pulls everyone loves.
Garlic: Minced fresh garlic gives a lovely savory punch.
Lasagna noodles: Cooked until just tender; Tinkyada brown rice noodles are a great gluten-free option.
Parmesan cheese: Sprinkled on top for that golden, nutty crust.
Italian seasoning, paprika, basil: Bring herby depth and subtle smoky notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Butternut Squash Spinach Lasagna Recipe is — you can tweak it to suit your preferences or what’s on hand. Here are some ways I’ve made it my own.

Mushroom addition: I once added sautéed cremini mushrooms for an earthy boost that paired beautifully with the spinach.
Dairy-free swap: Using vegan ricotta and mozzarella substitutes works surprisingly well without losing creaminess.
Spicy twist: Toss in a pinch of red pepper flakes for a subtle kick — my family really enjoyed that heat.
Herb variations: Fresh sage or thyme instead of basil adds a lovely seasonal flavor during the fall.

How to Make Butternut Squash Spinach Lasagna Recipe

Step 1: Prepare Your Squash and Spinach

Start by roasting or steaming your butternut squash until it’s tender, then puree it until smooth. I like roasting for that slightly caramelized sweetness. Meanwhile, cook your spinach in a pan with a tiny bit of olive oil and minced garlic—this releases all the flavor while evaporating any extra water so your lasagna isn’t soggy.

Step 2: Mix the Ricotta Filling

Combine half your ricotta cheese with the butternut squash puree, milk, salt, and nutmeg to make a silky filling. This mix is just so dreamy—rich, flavorful, and smooth enough to spread easily on the noodles. Add the cooked spinach, garlic, (and the rest of the ricotta if you like), then season with salt and pepper to your taste.

Step 3: Layer Your Lasagna

In a buttered baking dish, spread a thin layer of your squash-spinach mixture, then a layer of cooked lasagna noodles. Sprinkle mozzarella, a touch of Italian seasoning, and repeat—building 3-4 layers. I like to finish with a generous topping of mozzarella and Parmesan cheeses, plus a sprinkle of paprika and basil for color and that extra flavor pop.

Step 4: Bake Until Bubbly and Golden

Bake at 375°F (190°C) for about 35-40 minutes. You want the cheese on top to be melted, bubbly, and slightly golden. Let it sit for 10 minutes before slicing—this helps everything set, making it easier to serve beautiful portions. I’ve learned the hard way that slicing too soon can get messy!

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Pro Tips for Making Butternut Squash Spinach Lasagna Recipe

Roast Your Squash: Roasting butternut squash instead of steaming adds a richer, sweeter flavor that really enhances the dish.
Drain the Spinach Well: I learned the hard way that excess water from spinach can make the lasagna watery; squeezing it dry is key.
Don’t Overcook Noodles: Cook them just shy of al dente because they’ll finish cooking in the oven and stay perfectly tender.
Let It Rest: Always let your lasagna rest 10 minutes before slicing to keep those clean layers intact and avoid a mushy mess.

How to Serve Butternut Squash Spinach Lasagna Recipe

The dish shows two stacked square layers of a baked casserole, each layer thick and textured with visible chunks of spinach and creamy, yellow cheese melted throughout. The top layer has a browned, slightly crispy surface with specks of green spinach mixed in. The inside layers appear soft and moist with white and light green bits that add color contrast. The casserole sits on a simple round white plate, placed on a white marbled surface with a green cloth napkin nearby. Photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Spinach Lasagna, healthy vegetarian lasagna, cheesy vegetable lasagna, easy fall dinner, comforting baked pasta

Garnishes

I like to top my lasagna slices with fresh basil leaves or a sprinkle of chopped parsley for that fresh, bright pop of color and flavor. A light drizzle of good olive oil or a few red pepper flakes can also add a little something special that wakes up the palate.

Side Dishes

Pair this lasagna with a simple green salad dressed in lemon vinaigrette or some roasted garlic bread to soak up any cheesy goodness left on your plate. My family goes crazy for pairing it with roasted Brussels sprouts or a crisp cucumber salad for contrast.

Creative Ways to Present

For special occasions, I’ve made individual lasagna “stacks” using a ring mold for a fancy presentation. It’s a fun way to impress guests and makes serving a breeze. You can also sprinkle edible flowers or finely chopped toasted nuts for an unexpected gourmet touch.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered in the fridge in an airtight container. It stays delicious for up to 4 days. When I reheat, I find that covering with foil helps keep it moist and prevents the cheese from drying out.

Freezing

This lasagna freezes beautifully. I like to freeze individual portions so I can sneak a quick meal into a busy week. Just make sure to cool it completely before wrapping tightly in plastic wrap and foil to avoid freezer burn.

Reheating

To reheat, I thaw frozen portions overnight in the fridge, then warm them in a 350°F oven for about 20-25 minutes, covered with foil at first. This keeps it moist, and I remove the foil last 5 minutes if I want to refresh the cheese topping.

FAQs

Can I make this Butternut Squash Spinach Lasagna Recipe gluten-free?

Absolutely! Just swap regular lasagna noodles for gluten-free options like Tinkyada brown rice noodles, which work wonderfully in this recipe without altering the flavor.
Can I prepare this lasagna in advance?

Yes! You can assemble the lasagna a day ahead, cover it tightly, and refrigerate until ready to bake. The flavors will meld beautifully overnight, making your dinner even tastier.
What if I don’t have fresh butternut squash?

You can use frozen butternut squash puree, but fresh roasted squash tends to provide the best flavor and texture. If using frozen, thaw and drain any extra liquid before mixing.
Can I add protein to this lasagna?

Definitely! Adding cooked Italian sausage or browned ground turkey can boost the protein and add heartiness. Just layer it with the vegetables for balanced flavor.

Final Thoughts

This Butternut Squash Spinach Lasagna Recipe has become one of my go-to dishes when I want something both nourishing and indulgent. I love serving it to friends and family who assume it’s a classic meat lasagna—only to be wowed by the veggie-powered magic inside. It’s a recipe that feels special but doesn’t require hours in the kitchen, which is exactly what I look for in a comforting weeknight dinner or festive holiday meal. I can’t wait for you to try it and make it your own!