Butternut Squash Spinach Lasagna Recipe

If you’re craving a cozy dinner that feels special but is surprisingly easy to pull together, you’re going to love this Butternut Squash Spinach Lasagna Recipe. It’s creamy, comforting, and packed with vibrant veggies that make it both hearty and wholesome. I promise, once you try this, it’ll become your go-to for veggie-packed lasagna nights, whether it’s a weeknight or a holiday feast you’re planning!

this Recipe

Ingredients You’ll Need

What’s great about this Butternut Squash Spinach Lasagna Recipe is how perfectly these ingredients balance each other — the sweetness of butternut squash, a touch of spice, and that rich cheesy goodness. Here’s what you’ll want to grab before you start.

• Butternut Squash Purée: I like roasting it first to bring out its natural sweetness or simply steam it until soft.
• Ricotta Cheese: Adds creaminess and a smooth texture—opt for whole-milk ricotta for best flavor.
• Milk: Helps achieve the perfect ricotta mixture consistency; add more if needed for a silky filling.
• Spinach: Fresh or frozen works; just make sure it’s cooked and squeezed dry so your lasagna doesn’t get watery.
• Mozzarella Cheese: I use part shredded in the layers and part on top for that irresistible golden crust.
• Parmesan Cheese: A sprinkle on top adds sharpness and depth.
• Garlic: Just two cloves will elevate the flavors without overpowering the dish.
• Lasagna Noodles: Regular or gluten-free noodles both work well; I often choose Tinkyada brown rice noodles for gluten-free guests.
• Seasonings: Salt, nutmeg, Italian seasoning, paprika, and basil to round everything out perfectly.

Variations

I love sharing this dish with friends because it’s so easy to make your own tweaks. There’s plenty of room to get creative here, whether you’re catering to dietary needs or just playing with flavors.

• Vegan Version: I swapped ricotta and mozzarella for cashew cheese and a sprinkle of nutritional yeast once, and it was surprisingly decadent!
• Add Some Heat: Throw in a pinch of red pepper flakes or swap paprika for smoked paprika to add a warm kick I highly recommend.
• Seasonal Spin: In spring or summer, fresh herbs like basil and oregano really brighten this up.
• Protein Boost: Stir cooked lentils or crumbled tofu into the ricotta mixture for an extra hit of plant-based protein.

How to Make Butternut Squash Spinach Lasagna Recipe

Step 1: Prep Your Ingredients

Preheat your oven to 375°F (190°C). If you haven’t already pureed your butternut squash, now’s the time—roasting it gives a richer flavor, but steaming works if you’re in a rush. Cook your spinach until just wilted, then squeeze out as much liquid as possible — this step is key to avoid soggy layers in your lasagna. Set these aside while you prepare the cheeses.

Step 2: Mix the Ricotta Filling

In a bowl, combine your ricotta cheese, milk, salt, and a pinch of nutmeg. Stir until it’s a creamy, spreadable consistency — if it feels too thick, add a splash more milk. Next, fold in the cooked spinach, minced garlic, salt, pepper, and Italian seasoning. This mixture is going to bring that fresh, savory punch you want in every bite.

Step 3: Assemble Your Layers

Grab a baking dish and start by spooning a little butternut squash puree at the bottom—this prevents sticking and adds moisture. Place a layer of cooked lasagna noodles over the squash. Next, spread some of your ricotta-spinach mixture evenly over the noodles, followed by dollops of the squash puree and a sprinkling of mozzarella. Repeat these layers—noodles, ricotta mixture, squash, mozzarella—until you run out of ingredients, making sure your final layer is noodles topped generously with mozzarella and parmesan cheese, plus a touch more seasoning like paprika and basil for color and flavor.

Step 4: Bake to Perfection

Cover your lasagna loosely with aluminum foil—this keeps the moisture in and prevents the cheese from browning too quickly. Bake for 25 minutes, then remove the foil and bake for another 15 minutes so the top turns golden and bubbly. When you take it out, let it rest for at least 10 minutes before slicing—that’s when the layers set beautifully and it’s easier to cut.

How to Serve Butternut Squash Spinach Lasagna Recipe

Garnishes

I love topping my lasagna slices with a fresh handful of chopped basil or flat-leaf parsley for a pop of color and freshness. A light drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes gives it a little extra character, too. If you’re feeling indulgent, a dollop of ricotta or vegan cashew cream on top is fantastic.

Side Dishes

Since this lasagna is quite filling, I usually pair it with something fresh like a crisp arugula salad with lemon vinaigrette or roasted garlic green beans. A crusty artisan bread also never fails to impress at the table, perfect for soaking up any extra sauce.

Creative Ways to Present

For holiday dinners, I’ve layered this lasagna in smaller individual ramekins for cute personal servings—that presentation always gets compliments. You could also sprinkle toasted pine nuts on top for an unexpected crunch and nutty flavor that really elevates the dish.

Make Ahead and Storage

Storing Leftovers

Lasagna leftovers are heavenly, and this recipe keeps beautifully in the fridge for up to 4 days. I like to store portions in airtight containers so each serving is ready to grab and go for lunches or quick dinners during the busy week.

Freezing

When I first tried freezing this lasagna, I wasn’t sure if the squash would hold up, but it freezes really well. Just assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking as usual.

Reheating

To reheat, I cover the lasagna with foil and warm it in a 350°F oven for about 20 minutes, which helps it heat evenly without drying out. If you’re in a hurry, the microwave works too—just cover it and heat in short bursts to keep it from getting rubbery.

FAQs

Final Thoughts

This Butternut Squash Spinach Lasagna Recipe is one of those dishes I love making because it’s comforting, nourishing, and always impresses without a ton of fuss. It’s the perfect way to sneak extra veggies into your meal while still indulging in that cheesy, creamy texture we all crave. I can’t wait for you to try it and hear how much your family enjoys it—trust me, it’s a keeper!

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