Hearty Butternut Squash & Spinach Lasagna Recipe

There’s something incredibly comforting about a warm, cheesy lasagna layered with vibrant veggies. This hearty butternut squash lasagna recipe combines tender roasted squash and fresh spinach with creamy ricotta and mozzarella, making it a perfect cozy meal to enjoy any time you want a little homemade indulgence.

this Recipe

Whether you’re cooking for family or meal prepping for the week, this dish offers a satisfying twist on classic lasagna. With balanced flavors and wholesome ingredients, you’ll find yourself coming back to this recipe again and again.

Why You’ll Love This Recipe

• Rich, creamy layers with roasted butternut squash and fresh spinach for a nutritious boost.
• Vegetarian-friendly comfort food that satisfies even meat lovers.
• Perfect for seasonal dinners during fall and winter months.
• Make-ahead friendly and freezes well for busy days.
• Balances sweet and savory flavors with a hint of garlic and herbs.

Ingredients

Gather these simple ingredients to create the layers of your butternut squash and spinach lasagna.

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 10 ounces fresh spinach, washed and roughly chopped
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 12 no-boil lasagna noodles
• 3 cups marinara sauce
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Calories: Approximately 350 per serving

How to Make Hearty Butternut Squash & Spinach Lasagna: A Cozy Culinary Delight

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and half the minced garlic. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the rest of the garlic and cook for 1 minute until fragrant. Add the chopped spinach and sauté until just wilted, about 3-4 minutes. Season with a pinch of salt and pepper, then set aside.
3. In a medium bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, and the egg. Stir in the Italian seasoning, and season with salt and pepper to taste.
4. Reduce oven temperature to 375°F. Spread 1/2 cup marinara sauce evenly on the bottom of a 9×13-inch baking dish. Layer 4 lasagna noodles over the sauce. Top with half of the roasted squash, half the spinach, then spread half the ricotta mixture over the veggies. Spoon 3/4 cup marinara sauce over the ricotta layer.
5. Repeat the layering: noodles, remaining squash, remaining spinach, ricotta mixture, and marinara sauce. Finish with a final layer of noodles topped with the remaining marinara sauce and the last 1 cup of shredded mozzarella cheese.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown on top.
7. Let the lasagna rest for 10-15 minutes before slicing. This resting time helps the layers set and makes serving easier.

Tips for the Best Results

• Use no-boil noodles to save time without compromising texture.
• Roast the butternut squash until golden for deeper flavor and sweetness.
• Don’t overcook the spinach; just wilt it lightly to keep bright color and nutrients.
• Let the lasagna cool before cutting to avoid messy slices.
• For a creamier texture, mix a splash of milk into the ricotta cheese.

Storage and Reheating

Store leftover butternut squash lasagna covered in the refrigerator for up to 4 days. It reheats beautifully in the oven at 350°F for 20 minutes or in the microwave for 2-3 minutes per serving.

This lasagna also freezes well. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach, but make sure to thaw and squeeze out any excess water before using. This prevents the lasagna from becoming watery.

Is this recipe suitable for gluten-free diets?

To make this butternut squash lasagna gluten-free, simply use gluten-free lasagna noodles. Most other ingredients in the recipe are naturally gluten-free.

Can I add other vegetables to this lasagna?

Absolutely! Mushrooms, zucchini, or kale would all be delicious additions. Just sauté any extra veggies before layering them into the dish.

How do I make this lasagna ahead of time?

You can assemble the lasagna up to a day in advance, cover it tightly, and refrigerate. Bake it when ready, adding a few extra minutes to the cooking time if chilled.