If you’re craving a dish that feels like a warm hug on a plate, this Butternut Squash and Spinach Lasagna Recipe will be your new go-to comfort meal. It beautifully combines the natural sweetness of butternut squash with vibrant fresh spinach, all layered between tender noodles and creamy cheeses for a hearty vegetarian feast. This recipe is perfect for cozy dinners or entertaining friends who’ll be amazed by a lasagna that’s as colorful as it is delicious.
Ingredients You’ll Need
Gathering your ingredients for this Butternut Squash and Spinach Lasagna Recipe is a joyful part of the process, since each one brings its own charm to the dish. From the creamy cheeses to the fresh veggies and aromatic spices, every component plays a key role in balancing flavor, richness, and texture.
- 9 lasagna noodles: These form the perfect layers to hold all the delicious fillings.
- 2 cups butternut squash puree: Provides natural sweetness and a luscious, velvety base.
- 2 cups fresh spinach, chopped: Adds vibrant color and a mild earthy flavor that brightens the dish.
- 1 cup ricotta cheese: Creamy and mild, it creates a smooth texture between layers.
- 1 ½ cups shredded mozzarella cheese: Melts to gooey perfection giving that signature lasagna pull.
- ½ cup grated Parmesan cheese: Adds a punch of savory depth and a slightly nutty note.
- 1 cup heavy cream: Enriches the squash sauce making it decadently smooth.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and subtle spice.
- ½ teaspoon nutmeg: A little surprise spice enhancing the sweetness of the squash.
- Salt and pepper to taste: Essential seasonings to bring all the flavors together.
- 2 tablespoons olive oil: Perfect for sautéing garlic and adding a fruity richness.
How to Make Butternut Squash and Spinach Lasagna Recipe
Step 1: Prepare Your Oven and Pasta
Start by preheating your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. While the oven warms up, cook the lasagna noodles according to package instructions until they’re tender but still firm. Drain and set them aside carefully so they’re ready to build your layers.
Step 2: Create the Flavorful Squash Sauce
Heat olive oil in a skillet over medium heat and gently sauté the minced garlic for 1 to 2 minutes. When the kitchen is filled with that wonderful garlicky aroma, add the butternut squash puree along with the heavy cream, nutmeg, salt, and pepper. Let this simmer for about 5 minutes until it becomes a luscious sauce that’s both creamy and bursting with comforting flavors.
Step 3: Mix the Ricotta and Spinach Filling
In a bowl, combine ricotta cheese with chopped spinach, seasoning it with salt and pepper to enhance the fresh flavors. This mixture will add a creamy, vibrant layer that contrasts perfectly with the rich squash sauce.
Step 4: Assemble Your Lasagna
Spread a thin layer of the squash sauce across the bottom of your greased baking dish. Next, lay down three cooked lasagna noodles. Over the noodles, evenly distribute half of the ricotta-spinach filling, then sprinkle one-third of the combined mozzarella and Parmesan cheeses on top. Add more squash sauce and repeat these layers one more time — noodles, ricotta-spinach, cheeses, and sauce — finishing with a generous sprinkling of cheeses to create an irresistible golden crust.
Step 5: Bake to Perfection
Cover your assembled lasagna with foil and place it in the oven for 25 minutes to allow all the flavors to meld together. After that, remove the foil and bake uncovered for an additional 15 minutes, letting the top turn golden and bubbly. When it’s done, let it rest for 10 minutes to set beautifully before slicing.
How to Serve Butternut Squash and Spinach Lasagna Recipe
Garnishes
Sprinkle some fresh basil leaves or chopped flat-leaf parsley for a burst of color and fresh aroma. A light drizzle of good quality olive oil just before serving can add a lovely sheen and subtle richness that takes this dish to the next level.
Side Dishes
Serve your lasagna with a crisp green salad dressed in a tangy vinaigrette to balance the richness, or some garlic roasted vegetables for added texture and flavor. A crusty artisan bread is perfect for mopping up any extra sauce left on your plate.
Creative Ways to Present
Try layering your lasagna in individual ramekins for charming personal-sized portions that impress guests. Or sprinkle toasted pine nuts on top for a wonderful crunch that contrasts with the creamy layers inside. You can even experiment by adding a few dollops of goat cheese to amplify the tangy notes.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, cover leftover lasagna tightly with plastic wrap or transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days, making for easy lunches or dinners the next few days.
Freezing
If you want to enjoy this Butternut Squash and Spinach Lasagna Recipe later, it freezes beautifully. Wrap individual portions or the entire dish tightly in plastic wrap and foil before placing it in the freezer. It will keep well for up to 2 months without sacrificing flavor or texture.
Reheating
To reheat, thaw frozen portions overnight in the fridge, then warm in an oven preheated to 350°F (175°C) for about 20–25 minutes until heated through and bubbling. For refrigerated leftovers, microwave or heat gently on the stove top to maintain that creamy, fresh flavor.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out any excess moisture from frozen spinach before mixing it with the ricotta cheese. This helps prevent your lasagna from becoming watery.
Is it necessary to cook the lasagna noodles beforehand?
Yes, in this recipe, cooking the noodles according to package instructions ensures they’re tender and easy to layer. Some lasagna recipes use no-boil noodles, but here, pre-cooking guarantees the perfect texture with the creamy layers.
Can I substitute the heavy cream with milk or a lighter option?
While you can try substituting with whole milk or half-and-half, heavy cream gives the squash sauce its signature velvety richness. Using lighter options may result in a thinner sauce, so consider adding a small amount of flour to thicken if needed.
How do I make this recipe vegan-friendly?
To veganize this lasagna, use plant-based cheeses and substitute the heavy cream with coconut cream or cashew cream. Also, check for egg-free or vegan lasagna noodles to keep it fully plant-based.
Can I prepare this dish ahead of time before baking?
Definitely! You can assemble the entire lasagna and refrigerate it for up to 24 hours before baking. Just increase the baking time by about 10-15 minutes to ensure it’s heated through properly.
Final Thoughts
There’s something truly special about this Butternut Squash and Spinach Lasagna Recipe — it’s cozy, colorful, and packed with layers of flavor and texture that will have everyone asking for seconds. Whether you’re a committed vegetarian or simply in the mood for something wholesome and comforting, this dish is sure to become a staple. Give it a try and enjoy all the delicious moments it brings to your table!
Print
Butternut Squash and Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and delicious vegetarian lasagna that combines roasted butternut squash puree with fresh spinach and a blend of ricotta, mozzarella, and Parmesan cheeses. This wholesome, comforting dish is layered between tender lasagna noodles and baked until golden and bubbly, perfect for a nutritious family dinner.
Ingredients
Pasta
- 9 lasagna noodles
Vegetables & Sauce
- 2 cups butternut squash puree
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Cheeses & Dairy
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain them well and set aside to cool.
- Make Squash Sauce: In a skillet, heat the olive oil over medium heat. Sauté the minced garlic for 1 to 2 minutes until fragrant. Add the butternut squash puree, heavy cream, nutmeg, and season with salt and pepper. Simmer the mixture gently for 5 minutes to combine flavors.
- Prepare Ricotta-Spinach Mixture: In a bowl, combine the ricotta cheese with the chopped fresh spinach. Season with salt and pepper to taste, mixing well.
- Assemble the Lasagna: Spread a thin layer of the butternut squash sauce on the bottom of the prepared baking dish to prevent sticking. Layer 3 cooked lasagna noodles over the sauce.
- Add Fillings in Layers: Spread half of the ricotta-spinach mixture over the noodles. Sprinkle with one-third of the combined mozzarella and Parmesan cheeses, then spoon over more squash sauce. Repeat these layers, finishing with a top layer of cheese to create a golden crust when baked.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes to brown the cheese and create a bubbly, golden top.
- Rest Before Serving: Let the lasagna rest for 10 minutes after baking to allow it to set up, making it easier to slice and serve.
Notes
- Ensure not to overcook the lasagna noodles as they will continue cooking in the oven.
- You can substitute fresh spinach with frozen spinach, thoroughly drained before mixing.
- Butternut squash can be roasted and pureed at home for a fresher flavor instead of packaged puree.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce may be less rich.
- Use no-boil lasagna noodles for a quicker preparation, adjusting liquids accordingly.
