If you’re looking for a cozy, feel-good dinner that practically celebrates comfort food season, Butternut Squash and Spinach Lasagna is your golden ticket. Creamy béchamel sauce, roasted butternut squash, ribbons of tender spinach, and glorious layers of bubbling cheese come together in a show-stopping dish that manages to be both hearty and fresh. Whether you’re feeding a crowd or want delicious leftovers, this vibrant, cheesy vegetarian lasagna brings all the best autumn flavors to your table in every creamy bite.
Ingredients You’ll Need
While the ingredient list for Butternut Squash and Spinach Lasagna may look impressive, each item is essential for building the dish’s flavor, color, and texture. Think of it as assembling layers of deliciousness, with every element playing its indispensable part.
- Lasagna noodles: The classic base—choose regular or oven-ready for convenience and texture.
- Butternut squash (3 cups, peeled & cubed): The star, bringing sweetness, vibrant color, and a silky mash when roasted.
- Olive oil (2 tbsp): Helps roast the squash to golden perfection, adding richness.
- Salt (1 tsp): Essential seasoning that brings out the natural flavors in every layer.
- Black pepper (½ tsp): Adds just the right balance of warmth and earthiness.
- Nutmeg (½ tsp): The magic touch—nutmeg complements both the squash and creamy sauce beautifully.
- Ricotta cheese (1 cup): Creamy, mild, and the perfect partner for spinach inside each luscious layer.
- Large egg (1): Gives structure and a silky texture to the ricotta-spinach filling.
- Fresh spinach (3 cups, chopped): Brings freshness, nutrients, and a burst of color—frozen works in a pinch.
- Shredded mozzarella cheese (2 cups): Melts into gooey bliss and forms that delicious golden crown.
- Grated Parmesan cheese (½ cup): Deepens the savory notes and adds the perfect crispy finish.
- Béchamel or white sauce (2 cups): Homemade or store-bought, this creamy sauce binds all the layers together.
How to Make Butternut Squash and Spinach Lasagna
Step 1: Roast the Butternut Squash
Preheat your oven to 375°F (190°C). Toss the peeled and cubed butternut squash with olive oil, salt, black pepper, and nutmeg directly on a baking sheet. Roast for 25 to 30 minutes, stirring once halfway, until the squash is wonderfully tender and starting to caramelize. Once it’s soft enough to mash, use a fork to lightly smash the cubes, but don’t puree—you want a bit of texture for those dreamy, hearty lasagna layers.
Step 2: Make the Spinach-Ricotta Filling
While your squash is roasting and the kitchen is filling with that irresistible aroma, stir together the ricotta cheese, egg, and chopped spinach in a medium bowl. If you’re using frozen spinach, be sure to thaw and squeeze out as much water as possible so your layers stay rich instead of watery. This filling will be creamy, verdant, and ready to brighten every bite of your Butternut Squash and Spinach Lasagna.
Step 3: Prepare the Noodles
If you’ve chosen classic lasagna noodles, cook them according to the package instructions until just al dente—they’ll soften up more in the oven. Drain them gently and lay them flat on a clean kitchen towel to prevent sticking. If using oven-ready noodles, you can skip this step altogether, making for an even simpler preparation.
Step 4: Layer the Lasagna
Grab your trusty 9×13-inch baking dish. Start with a thin layer of béchamel or white sauce on the bottom (this keeps the noodles from sticking and adds creaminess from the ground up). Layer 3 noodles across the sauce, then spread a third of the spinach-ricotta mixture, a third of the mashed butternut squash, a sprinkle of mozzarella, and a layer of béchamel. Repeat this sequence two more times, making sure you finish with the last of your mozzarella and all the Parmesan for that irresistible golden top.
Step 5: Bake and Rest
Cover your work of art with foil and bake in the preheated oven for 25 minutes to let all the flavors mingle and melt together. Then, remove the foil and bake for an additional 15 minutes until the cheese is beautifully golden and bubbling. Let the lasagna rest for about 10 minutes before slicing—this makes for tidy servings and allows the layers to set, making your Butternut Squash and Spinach Lasagna both gorgeous and manageable!
How to Serve Butternut Squash and Spinach Lasagna
Garnishes
To enhance the flavor and presentation, sprinkle your lasagna slices with extra grated Parmesan and a handful of chopped fresh parsley or basil. A light drizzle of good olive oil or a hint of cracked black pepper is the perfect finishing touch, making every bite feel like a celebration.
Side Dishes
Butternut Squash and Spinach Lasagna shines brightest alongside crisp green salads dressed in lemon vinaigrette, roasted vegetables like broccolini or carrots, or a rustic garlic bread to mop up the cheesy sauce. These sides help balance the richness and keep your plate vibrant and fresh.
Creative Ways to Present
For an elegant twist, cut the lasagna into small squares for appetizer bites at a party. You can also assemble mini versions in individual ramekins for special occasions, or serve with a swirl of roasted red pepper sauce for striking color and extra depth. Any way you plate it, the golden layers and emerald spinach will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash and Spinach Lasagna stores beautifully. Just transfer any cooled slices to an airtight container and refrigerate for up to four days. Each day, the flavors meld a little more, making second-day servings even more delicious.
Freezing
If you want to get ahead on meal prep, allow the baked lasagna to cool completely, then wrap tightly in plastic wrap and foil, or portion into freezer-safe containers. You can freeze it for up to three months—just be sure to thaw it overnight in the fridge before reheating for best texture.
Reheating
To reheat, cover your lasagna slice with foil and warm it in a 350°F oven until heated through (about 20–25 minutes). For speedier results, you can also use the microwave—just be sure to cover and reheat on medium power so the cheese doesn’t overcook. A sprinkle of fresh parmesan just before serving makes it taste like new.
FAQs
Can I substitute frozen squash or other vegetables?
Yes! While roasted fresh butternut squash provides the best flavor and texture, you can use frozen squash in a pinch—just thaw and drain it well to prevent excess moisture. Feel free to add sautéed mushrooms or zucchini if you’re customizing your Butternut Squash and Spinach Lasagna for extra veggies.
Can I make this lasagna gluten-free?
Absolutely. Simply use your favorite gluten-free lasagna noodles or even thinly sliced zucchini sheets as a noodle substitute. Check your béchamel sauce ingredients, too, to ensure it’s gluten-free or make it with a gluten-free flour blend.
Is there a way to make this dairy-free or vegan?
With a few swaps, you can make Butternut Squash and Spinach Lasagna entirely plant-based. Use dairy-free ricotta and mozzarella alternatives, substitute a flax egg or commercial egg replacer, and make a vegan béchamel using plant-based milk and olive oil instead of butter.
How do I avoid a watery lasagna?
Be sure to drain both the cooked spinach (if using frozen) and the cooked squash thoroughly, and don’t skip the resting time after baking—this allows any excess moisture to redistribute for perfect, sliceable layers. Oven-ready noodles also help absorb some extra liquid, making them a great choice for this recipe.
Can I make this dish ahead of time?
Yes, Butternut Squash and Spinach Lasagna is ideal for preparing in advance. Simply assemble the entire dish up to a day ahead, cover, and refrigerate. Bake just before serving, adding an extra 5–10 minutes to the bake time if it’s coming straight from the fridge.
Final Thoughts
There’s something irresistibly homey about gathering around the table for a pan of Butternut Squash and Spinach Lasagna—each golden, bubbly slice is a little celebration of fall flavor. Whether you’re a lasagna veteran or new to veggie bakes, I hope this recipe inspires you to try it soon and enjoy sharing it with the people you love.
Print
Butternut Squash and Spinach Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This Butternut Squash and Spinach Lasagna is a comforting and flavorful vegetarian twist on the classic Italian dish. Layers of roasted butternut squash, creamy spinach and ricotta filling, gooey mozzarella, and a decadent béchamel sauce come together to create a deliciously satisfying meal.
Ingredients
Lasagna Noodles:
- 9 lasagna noodles (regular or oven-ready)
Butternut Squash:
- 3 cups butternut squash (peeled, cubed)
Olive Oil Mixture:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
Cheese Filling:
- 1 cup ricotta cheese
- 1 large egg
- 3 cups fresh spinach (chopped)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Béchamel Sauce:
- 2 cups béchamel or white sauce (homemade or store-bought)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, pepper, and nutmeg. Roast for 25–30 minutes, then mash lightly.
- Prepare Cheese Filling: Combine ricotta cheese, egg, and chopped spinach in a bowl.
- Layer Ingredients: Build layers in a baking dish with noodles, ricotta-spinach mixture, mashed squash, mozzarella, and béchamel.
- Bake: Cover with foil and bake for 25 minutes, then bake uncovered for 15 minutes until golden.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- You can use frozen spinach if fresh is not available.
- For extra flavor, consider adding garlic or sage to the squash or béchamel.
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