Roasted Butternut Squash and Spinach Lasagna

This lasagna is hearty, cozy, and perfect for when you want comfort food with a twist.

Instead of a heavy meat sauce, it’s layered with sweet roasted butternut squash, garlicky spinach, creamy ricotta, and melty mozzarella.

It’s rich but not too heavy, and every bite has a balance of sweetness, creaminess, and that cheesy top we all love.

this recipe!

Why I Love This Recipe

This recipe came from experimenting with fall flavors. I had leftover squash and thought, “Why not turn it into a lasagna filling?” It turned out so good it’s become one of my favorite comfort meals.

• A seasonal twist on classic lasagna
• Butternut squash makes the filling creamy without cream
• Spinach adds color and balance
• Perfect make-ahead dish for gatherings
• Freezes well for later

Servings and Time

Serves: 8
Total Time: 1 hour 30 minutes

What You’ll Need

• 4 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 15 oz ricotta cheese
• 1 egg
• 9 lasagna noodles (cooked according to package)
• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• ½ teaspoon nutmeg
• ½ teaspoon dried thyme
• Fresh basil, for garnish

Pro Tips

• Roast the squash until caramelized for maximum flavor
• Cook noodles al dente since they’ll bake more in the oven
• Let lasagna rest for 10 minutes before slicing so layers hold
• Use fresh mozzarella if you want extra melty layers
• Add a pinch more nutmeg for a warm, earthy flavor

Tools Required

• Baking sheet
• Large skillet
• 9×13-inch baking dish
• Mixing bowls
• Knife and cutting board
• Wooden spoon

Substitutions and Variations

• Swap ricotta with cottage cheese for a lighter version
• Add sautéed mushrooms for extra depth
• Use kale instead of spinach
• Add red pepper flakes for heat
• Try gluten-free lasagna noodles if needed

Make Ahead Tips

Assemble the entire lasagna up to one day in advance, cover, and refrigerate. Bake just before serving. You can also freeze it unbaked and bake straight from frozen (add about 20 minutes to the bake time).

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

Preheat oven to 400°F. Spread 4 cups cubed butternut squash on a baking sheet. Drizzle with 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Roast for 25–30 minutes until tender and caramelized.

Step 2: Sauté Garlic and Spinach

In a large skillet, add 2 cloves minced garlic and 4 cups fresh spinach. Cook over medium heat for 2–3 minutes until spinach is wilted. Season with ¼ teaspoon salt.

Step 3: Make Ricotta Mixture

In a bowl, mix 15 oz ricotta cheese with 1 beaten egg, ½ teaspoon nutmeg, and ½ teaspoon dried thyme until smooth.

Step 4: Mash the Roasted Squash

Once roasted, mash the butternut squash with a fork until smooth and creamy.

Step 5: Assemble the Lasagna

In a greased 9×13 baking dish, spread a thin layer of mashed squash. Layer 3 cooked lasagna noodles, then half the ricotta mixture, half the spinach, and a sprinkle of mozzarella. Repeat with another layer of squash, noodles, ricotta, spinach, and mozzarella. Top with the last noodles, the remaining squash, mozzarella, and parmesan.

Step 6: Bake the Lasagna

Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 15 minutes until the cheese on top is golden and bubbling.

Step 7: Rest and Serve

Let the lasagna cool for 10 minutes, then slice into squares. Serve hot with fresh basil on top.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave for a quick option. You can also freeze baked slices individually.

Macros Information (per serving, serves 8)

• Calories: ~340
• Protein: ~18g
• Carbs: ~28g
• Fat: ~18g
• Fiber: ~4g

Why This Recipe Works (Quick Science)

Roasting the squash develops sweetness through caramelization, making the filling rich and flavorful. The ricotta and egg mixture adds creaminess and structure so the layers hold together. Baking covered first steams the noodles and fillings, then uncovering lets the cheese brown and crisp.

Common Mistakes

• Not roasting squash enough — undercooked squash won’t mash smoothly
• Overcooking noodles — they should be slightly firm before layering
• Cutting too soon — lasagna needs to rest so it doesn’t collapse
• Skipping the egg in ricotta — it helps the filling set properly

What to Serve With

• A crisp green salad with balsamic vinaigrette
• Garlic bread or focaccia
• Roasted Brussels sprouts or asparagus
• A glass of dry white wine

FAQ

Can I use no-boil noodles?
Yes, just add an extra ½ cup liquid (like milk or broth) to the squash mixture so they soften properly.

Can I make it vegan?
Use vegan ricotta, mozzarella, and parmesan. Skip the egg and use 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

Can I freeze the whole lasagna?
Yes, assemble but don’t bake. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding extra time.

Can I use frozen squash?
Yes, just thaw and roast to remove excess moisture before mashing.

How do I keep it from being watery?
Make sure the spinach is sautéed to release water and the squash is roasted, not steamed.