If you’re dreaming of a cozy, show-stopping meal that wraps up the very best of autumn’s flavors, Butternut Squash and Spinach Lasagna is a must on your table. This vibrant, hearty vegetarian lasagna swaps out tradition for layers of velvety squash, creamy ricotta, tender spinach, and bubbling cheese, creating a comfort food classic with a seasonal twist. It’s the kind of recipe you turn to when you want your kitchen to smell amazing and everyone around the table to ask for seconds—and maybe the secrets to your new signature dish.
Ingredients You’ll Need
This Butternut Squash and Spinach Lasagna comes together with simple, reliable ingredients, each playing a special role. The bright squash brings rich sweetness, while spinach adds color and earthiness, and a trio of cheeses guarantees plenty of ooey-gooey joy in every bite!
- Olive oil: A drizzle gets your veggies soft and aromatic, setting up all those beautiful flavors.
- Onion (chopped): Gives the savory backbone to your filling and sweetens as it cooks.
- Garlic (minced): That unmistakable, mouthwatering fragrance comes from just a touch of garlic.
- Butternut squash (peeled and cubed): The star of the show—naturally sweet, creamy, and gorgeously orange.
- Salt: Essential for bringing out every bit of flavor from the veggies and cheese.
- Black pepper: Adds just enough gentle warmth to lift the squash’s sweetness.
- Ground nutmeg: The magic touch that enhances both the squash and cheese with subtle autumn spice.
- Vegetable broth: Helps the squash cook down and later turns into a luscious, mashable filling.
- Fresh spinach (roughly chopped): For a burst of green, gentle texture and a slight savory note.
- Ricotta cheese: Creamy and mild, ricotta forms the dreamy, rich layers.
- Egg: Binds the ricotta so your layers hold together perfectly when sliced.
- No-boil lasagna noodles: Effortless assembly and hearty structure—no need to fuss with boiling.
- Shredded mozzarella cheese: Melts into golden, gooey bliss with every bake.
- Grated Parmesan cheese: Adds savory depth and that irresistible, caramelized top layer.
How to Make Butternut Squash and Spinach Lasagna
Step 1: Sauté and Soften the Vegetables
Start by preheating your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat, then toss in the chopped onion. Let it cook, stirring occasionally, for about 5 minutes—your kitchen will already smell wonderful! Add the minced garlic, and cook for another minute, just enough to release its fragrance.
Step 2: Build the Squash Filling
To the skillet, add the butternut squash cubes, salt, pepper, and ground nutmeg. Stir everything together and let the squash get a bit golden over 5 minutes. It’s all about layering the flavors! Next, pour in the vegetable broth, cover the skillet, and simmer for around 10 minutes. The squash should be fork-tender and easy to mash—think soft enough that it almost falls apart.
Step 3: Mash and Wilt in the Spinach
Take the skillet off the heat and mash the squash mixture right in the pan until it’s mostly smooth, but don’t worry about making it perfect—a little texture is lovely. Stir in the roughly chopped spinach and return the pan to the heat just until the greens wilt, about 2 minutes. Everything should look vibrant and smell fantastic at this point.
Step 4: Mix the Ricotta Layer
Grab a bowl and mix together your ricotta cheese with the egg until smooth and creamy. The egg will bind the cheese, creating silky, sturdy layers in your Butternut Squash and Spinach Lasagna.
Step 5: Layer the Lasagna
Spread a generous layer of the squash and spinach mixture in the bottom of a 9×13-inch baking dish. Add a layer of no-boil lasagna noodles, breaking as needed to fit. Dollop on a hearty scoop of the ricotta mixture, then sprinkle with mozzarella cheese. Repeat these layers, finishing with more squash filling and plenty of mozzarella on top. Finally, dust everything with Parmesan for that golden, savory crust.
Step 6: Bake to Perfection
Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for another 15 minutes, or until the lasagna is bubbling and beautifully golden on top. That cheese-pull moment is just around the corner!
Step 7: Rest and Serve
Let your Butternut Squash and Spinach Lasagna rest for at least 10 minutes before serving. This helps the layers set and makes for easier slicing. It might be hard to wait, but it’s worth every minute!
How to Serve Butternut Squash and Spinach Lasagna
Garnishes
Fresh chopped parsley or basil sprinkled on top just before serving adds a splash of green and bright flavor. For extra pizzazz, a light shave of Parmesan or a twist of black pepper will make every plate look restaurant-worthy.
Side Dishes
This lasagna is hearty enough to stand on its own, but it pairs beautifully with a crisp salad—think arugula, walnuts, and a zingy vinaigrette. Warm garlic bread and roasted vegetables also make perfect, comforting companions without stealing the show from your Butternut Squash and Spinach Lasagna.
Creative Ways to Present
Try serving individual squares on colorful plates or in shallow bowls, drizzled with a little olive oil. For parties, bake the lasagna in mini ramekins for single servings. Want to wow your guests? Arrange the pieces in a spiral on a large platter with edible flowers and microgreens.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash and Spinach Lasagna will keep covered in the refrigerator for up to four days. Let the lasagna cool to room temperature before covering the baking dish with foil or transferring portions to airtight containers.
Freezing
You can freeze Butternut Squash and Spinach Lasagna either before or after baking. Wrap tightly in layers of foil and plastic wrap (if freezing the whole pan) or use freezer-safe containers for individual slices. If frozen unbaked, let it thaw overnight in the fridge before cooking as usual.
Reheating
To reheat, cover the lasagna with foil and warm in a 350°F oven until heated through, about 20 to 25 minutes. For a crisp top, remove the foil for the last few minutes. Individual slices can also be warmed in the microwave, but be sure not to overheat or the cheese may separate.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen squash saves on peeling and chopping, and will cook down just as nicely. Just be sure to thaw and drain any excess water before adding to the pan.
Do I have to use no-boil lasagna noodles?
No-boil noodles are wonderfully convenient, but regular lasagna noodles (cooked and drained) can be substituted seamlessly. If using fresh pasta sheets, you may need to reduce bake time slightly.
Can I make Butternut Squash and Spinach Lasagna gluten-free?
Definitely! Swap the regular noodles for gluten-free lasagna noodles (either no-boil or cooked, according to package directions) and prepare the rest of the recipe as written.
Is it possible to add protein to this lasagna?
Of course! While Butternut Squash and Spinach Lasagna is deliciously filling as is, you could layer in sautéed mushrooms, lentils, or cooked Italian-style veggie sausage crumbles for an extra protein punch.
Why does my lasagna need to rest after baking?
Allowing your Butternut Squash and Spinach Lasagna to rest helps the layers firm up, making for cleaner slices and helping all those luscious flavors meld together—patience here is truly rewarded!
Final Thoughts
If you’re looking for a vegetarian dish that dazzles both in looks and flavor, don’t miss the chance to whip up this Butternut Squash and Spinach Lasagna. It’s a meal made for sharing, celebrating, and savoring—so roll up your sleeves and dive right in!
Print
Butternut Squash and Spinach Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and comforting Butternut Squash and Spinach Lasagna, a perfect vegetarian dish for a cozy dinner. Layers of creamy butternut squash, spinach, and cheese between tender lasagna noodles, baked to perfection.
Ingredients
For the Butternut Squash Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable broth
For the Spinach Layer:
- 5 ounces fresh spinach, roughly chopped
For the Cheese Layers:
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 9 no-boil lasagna noodles
Instructions
- Preheat the oven and prepare the squash: Preheat the oven to 375°F (190°C). In a skillet, sauté onion and garlic, then add butternut squash, seasonings, and broth. Cook until tender.
- Prepare the spinach: Add chopped spinach to the squash mixture and cook until wilted.
- Mix the ricotta: In a bowl, combine ricotta cheese and egg.
- Assemble the lasagna: Layer squash mixture, noodles, ricotta mixture, and cheeses in a baking dish. Repeat layers and top with Parmesan.
- Bake: Cover with foil and bake for 25 minutes, then bake uncovered until golden.
- Rest and serve: Let the lasagna rest before slicing and serving.
Notes
- You can use frozen spinach instead of fresh.
- Add red pepper flakes for extra spice.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 65mg
