Imagine a dinner table filled with the warm, inviting aroma of roasted squash and creamy ricotta—this Butternut Squash and Spinach Lasagna delivers just that. Its layers of butternut squash puree, sautéed spinach, and melted cheese create a harmony of flavors that feels like a comforting embrace. Whether you’re craving a wholesome dinner or planning a show-stopping holiday dish, this lasagna brings seasonal ingredients to life in the most delicious way.
I first made this lasagna on a chilly autumn evening when my family wanted something hearty yet healthy. The sweet earthiness of the squash, paired with the richness of the cheese, quickly made it a family favorite. It’s a dish that feels like home, much like other comfort foods like Mini Meatloaf or a warm skillet of Garlic Parmesan Chicken and Potatoes.
Why You’ll Love This Butternut Squash and Spinach Lasagna
This dish, also known as Spinach and Butternut Squash Lasagne, is a flavorful and hearty vegetarian option. With its rich layers of squash puree, sautéed spinach, and creamy cheeses, it’s a perfect meal for any occasion. Whether you’re hosting a holiday dinner or craving comforting flavors, this recipe will satisfy every bite.
This lasagna stands out for so many reasons:
- Nutrient-Rich: Full of vitamins from the squash and spinach.
- Vegetarian-Friendly: A perfect meatless option for dinner.
- Customizable: Easily adapted for gluten-free or vegan diets.
- Seasonal: Ideal for fall and winter when butternut squash is at its peak.
- Crowd-Pleasing: Perfect for family dinners, potlucks, or holiday gatherings.
Instructions for Making Butternut Squash and Spinach Lasagna
Preparing the Spinach and Butternut Squash Pasta Bake
Ingredients:
For the Butternut Squash Filling:
- 2 cups butternut squash puree (store-bought or homemade) Learn more about butternut squash on Wikipedia
- 1 cup ricotta cheese
- ½ cup milk (or more for desired consistency)
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
For the Spinach Filling:
- 8 ounces fresh spinach (about 1 cup cooked) Learn more about spinach on Wikipedia
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced Read about garlic’s properties on Wikipedia
- ¼ teaspoon salt
- Pepper to taste
Other Ingredients:
- 10 ounces lasagna noodles (use gluten-free if needed)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon each of Italian seasoning, paprika, and basil
Tools:
- Large pot for boiling noodles
- Skillet for cooking spinach
- Baking dish (11” x 8.5” x 3”)
- Food processor (if making butternut squash puree)
Making the Fillings
Butternut Squash Filling:
- First, combine butternut squash puree, ricotta cheese, milk, salt, and nutmeg in a food processor.
- Then, blend until creamy and smooth, adding more milk if needed.
- Finally, taste and adjust seasoning as necessary.
Spinach Filling:
- Begin by cooking the spinach in a skillet over medium heat until wilted.
- Next, combine cooked spinach, ricotta cheese, mozzarella, garlic, salt, and pepper in a mixing bowl.
- Stir everything together until well mixed.
Cooking the Lasagna Noodles
- To start, bring a large pot of salted water to a boil.
- Then, cook the lasagna noodles according to package instructions.
- Finally, drain, rinse with cold water, and set aside.
Layering the Lasagna
- Preheat your oven to 375°F (190°C).
- Lightly grease the bottom of the baking dish with olive oil spray.
- Spread ⅓ of the butternut squash filling on the bottom of the dish.
- Additionally, sprinkle lightly with mozzarella cheese.
- Place lasagna noodles over the squash mixture without overlapping.
- Spread half of the spinach filling over the noodles and top lightly with mozzarella cheese.
- Repeat the layers: squash filling, noodles, spinach filling, and mozzarella cheese.
- Finish with a top layer of noodles, the remaining butternut squash filling, Parmesan cheese, and mozzarella.
- Lastly, sprinkle with Italian seasoning, paprika, and basil for added flavor.
Baking the Lasagna
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing and serving.
Tips for Perfect Spinach and Butternut Squash Lasagne
- Homemade Squash Puree: Roast butternut squash until tender and blend for a richer flavor.
- No-Boil Noodles: Add extra milk or vegetable stock to the squash puree to ensure the noodles cook properly.
- Cheese Blend: Use high-quality cheeses for a creamier, more flavorful dish.
- Layering Tip: Spread fillings evenly for consistent flavor in every bite.
FAQs About Spinach and Butternut Squash Lasagna
Q: Can I make this lasagna gluten-free?
A: Yes! Use gluten-free lasagna noodles and follow the recipe as written.
Q: Can I make this lasagna vegan?
A: Absolutely. Substitute vegan ricotta, mozzarella, and Parmesan cheese, and use plant-based milk.
Q: What other comforting dishes can I try?
A: For another satisfying comfort food, you might love this Chicken Marsala Pasta Recipe with its rich, creamy flavors.
Serving Suggestions for Spinach and Butternut Squash Lasagne
This Butternut Squash and Spinach Lasagna is perfect for:
- Holiday Gatherings: A crowd-pleasing vegetarian main dish.
- Comforting Dinners: Ideal for cold-weather meals.
- Potluck Parties: Easy to make ahead and transport.
- Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Conclusion
This Butternut Squash and Spinach Lasagna is a delightful combination of flavors and textures, perfect for any occasion. Whether you’re making it for a special holiday meal or a comforting weeknight dinner, this recipe is sure to impress. Pair it with a crisp side salad or garlic bread, and you have a feast to remember. Share your experience in the comments below!
PrintButternut Squash and Spinach Lasagna
Savor the comforting layers of roasted butternut squash, creamy ricotta, and fresh spinach in this hearty Butternut Squash and Spinach Lasagna. Perfect for fall evenings, holidays, or as a crowd-pleasing vegetarian main dish. This recipe combines seasonal flavors and wholesome ingredients into one deliciously satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Butternut Squash Filling:
- 2 cups butternut squash puree (store-bought or homemade)
- 1 cup ricotta cheese
- ½ cup milk (or more for desired consistency)
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
Spinach Filling:
- 8 ounces fresh spinach (about 1 cup cooked)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- ¼ teaspoon salt
- Pepper to taste
Other Ingredients:
- 10 ounces lasagna noodles (regular or gluten-free)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon basil
Instructions
Prepare the Butternut Squash Filling
- Combine butternut squash puree, ricotta cheese, milk, salt, and nutmeg in a food processor.
- Blend until creamy, adding more milk if needed to achieve a smooth consistency. Adjust seasoning to taste.
Make the Spinach Filling
- Cook the spinach in a skillet over medium heat until wilted.
- In a mixing bowl, combine the cooked spinach, ricotta cheese, mozzarella, minced garlic, salt, and pepper. Mix well.
Cook the Lasagna Noodles
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles according to package instructions, drain, and rinse with cold water. Set aside.
Assemble the Lasagna
- Preheat the oven to 375°F (190°C).
- Lightly grease a baking dish (11” x 8.5” x 3”) with olive oil spray.
- Spread ⅓ of the butternut squash filling on the bottom of the dish, then sprinkle lightly with mozzarella cheese.
- Layer lasagna noodles over the squash mixture without overlapping.
- Spread half of the spinach filling over the noodles, topping with a light layer of mozzarella cheese.
- Repeat the layers: butternut squash, noodles, spinach filling, and mozzarella cheese.
- Finish with a top layer of noodles, the remaining butternut squash filling, Parmesan, and mozzarella cheese.
- Sprinkle Italian seasoning, paprika, and basil over the top.
Bake
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing and serving.
Notes
For a vegan version, use plant-based ricotta and mozzarella. Gluten-free noodles make it a great option for those avoiding gluten. Pair with garlic bread and a side salad for a complete meal. Enjoy leftovers by reheating gently in the oven!
Nutrition
- Serving Size: 8 servings
- Calories: ~350
- Sugar: ~4g
- Sodium: ~650mg
- Fat: ~15g
- Saturated Fat: ~9g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~35g
- Fiber: ~3g
- Protein: ~15g
- Cholesterol: ~40mg
Keywords: Butternut squash lasagna, Spinach lasagna, Vegetarian lasagna recipe, Healthy fall recipes, Butternut squash pasta bake