Butternut Squash and Spinach Lasagna 🧡🌿

A cozy vegetarian lasagna layered with creamy roasted butternut squash, spinach, ricotta, mozzarella, and a flavorful herb sauce. It’s rich, comforting, and perfect for fall dinners or a meatless family meal.

Prep Time: 35 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 30 minutes
Servings: 8

Ingredients

Butternut Squash Layer

4 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried sage or thyme
½ teaspoon garlic powder

Spinach & Cheese Filling

10 ounces (280 g) frozen spinach, thawed and squeezed dry
(or 5 cups fresh spinach, sautéed)
15 ounces (425 g) ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
Pinch of nutmeg (optional)

Lasagna

12 lasagna noodles (regular or oven-ready)
3 cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Creamy Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2½ cups milk
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ cup Parmesan cheese

Instructions

1. Roast the Butternut Squash

Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, salt, pepper, sage, and garlic powder.
Spread on a baking sheet.
Roast for 25–30 minutes until tender.
Mash with a fork or blend until smooth.

2. Prepare the Spinach Filling

Mix together:

Ricotta
Egg
Parmesan
Spinach
Parsley
Salt
Pepper
Nutmeg

Set aside.

3. Make the Creamy Sauce

Melt butter in a saucepan over medium heat.
Add garlic and cook for 30 seconds.
Whisk in flour and cook for 1 minute.
Slowly whisk in milk.
Cook until slightly thickened, about 5 minutes.
Stir in Parmesan, salt, and pepper.

4. Assemble the Lasagna

Reduce oven temperature to 375°F (190°C).
Spread a thin layer of sauce in a 9×13-inch baking dish.
Add layers:

Lasagna noodles
Butternut squash puree
Spinach ricotta mixture
Creamy sauce
Mozzarella cheese

Repeat layers until ingredients are used.
4. Finish with sauce, mozzarella, and Parmesan on top.

5. Bake

Cover with foil and bake for 30 minutes.
Remove foil and bake another 15–20 minutes until golden and bubbling.
Rest for 10–15 minutes before slicing.

Serving Suggestions

Serve with:

Garlic bread
Green salad with balsamic dressing
Roasted vegetables
Tomato soup

Variations

Add Protein

Shredded chicken
Italian sausage
Ground turkey

Low-Carb Version

Replace noodles with zucchini slices or eggplant slices.
Use extra cheese and vegetables for a keto-friendly option.

Extra Creamy Version

Add:

½ cup mascarpone cheese to the ricotta mixture
Extra mozzarella between layers

Storage

Refrigerator: Store covered for up to 4 days.
Freezer: Freeze individual slices for up to 3 months.
Reheat: Bake covered at 350°F (175°C) until warmed through.

Approximate Nutrition (Per Serving)

Calories: 430
Protein: 22 g
Carbohydrates: 42 g
Fat: 22 g
Fiber: 5 g
Sugar: 7 g

Tips for the Best Lasagna

Squeeze spinach very dry to prevent a watery lasagna.
Let the lasagna rest before cutting so the layers hold together.
Roasting the squash instead of boiling gives it a deeper, sweeter flavor.
Fresh sage pairs beautifully with butternut squash and adds a classic autumn taste.