The Butternut Squash and Spinach Lasagna Recipe is an irresistible twist on a classic favorite that brings the rich sweetness of roasted squash and the vibrant earthiness of spinach together in a creamy, cheesy embrace. This dish balances comforting layers of tender noodles, luscious butternut squash puree, fresh spinach, and a trio of cheeses to create a hearty yet wholesome meal you will crave again and again. Whether you’re serving family or friends, this lasagna delivers warmth, color, and delightful flavors all baked to bubbly perfection.
Ingredients You’ll Need
Simple, fresh ingredients come together beautifully in this recipe, each playing an essential role in building layers of flavor, texture, and vibrant color. From the creamy ricotta to aromatic garlic and nutmeg, every element adds personality to your Butternut Squash and Spinach Lasagna Recipe.
- Lasagna noodles: Use classic noodles cooked al dente to provide the perfect tender structure to your layers.
- Butternut squash puree: The star of the dish, this squash adds natural sweetness and creaminess without being overpowering.
- Fresh spinach: Chopped and fresh, it brightens the dish with a mild, leafy contrast and a gorgeous green pop.
- Ricotta cheese: This smooth, mild cheese blends beautifully with spinach for a rich and creamy layer.
- Mozzarella cheese: Shredded mozzarella gives that irresistible melty, stretchy texture we all love on lasagna.
- Parmesan cheese: Grated parmesan adds a sharp, salty kick that elevates every bite.
- Heavy cream: Adds luxurious creaminess to the butternut squash sauce, making each spoonful silky smooth.
- Garlic: Minced garlic brings warmth and aromatic depth that perfectly complements the sweet squash.
- Nutmeg: Just a pinch enhances the earthy flavors and adds subtle spice notes.
- Salt and pepper: Essential seasonings to bring all flavors into perfect harmony.
- Olive oil: Used to sauté garlic, it adds a lovely richness and helps build flavor in the sauce.
How to Make Butternut Squash and Spinach Lasagna Recipe
Step 1: Prepare Your Workspace and Noodles
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish to prevent sticking. Meanwhile, cook the lasagna noodles following the package instructions until they are tender but firm, known as al dente. Drain them carefully and lay them flat so they don’t stick together while you prepare the delicious fillings.
Step 2: Make the Butternut Squash Sauce
In a skillet over medium heat, warm the olive oil and gently sauté the minced garlic until fragrant, about 1 to 2 minutes. Add the butternut squash puree along with heavy cream, nutmeg, salt, and pepper. Let the mixture simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens and the flavors meld together into a cozy, creamy base perfect for layering.
Step 3: Mix the Ricotta and Spinach Filling
In a separate bowl, combine the ricotta cheese with the chopped fresh spinach, seasoning generously with salt and pepper. This mixture will add a fresh, creamy, and slightly tangy element that balances beautifully with the sweet squash sauce.
Step 4: Build the Lasagna Layers
Start by spreading a thin layer of the butternut squash sauce on the bottom of your baking dish. Then add a layer of three cooked lasagna noodles. Spread half of the ricotta-spinach mixture evenly over the noodles, followed by a layer of one-third of the shredded mozzarella and grated Parmesan cheeses. Finish this layer with more squash sauce. Repeat the layering with noodles, the remaining ricotta-spinach mixture, another one-third of the cheeses, and sauce again, ending with a final layer of noodles topped generously with the last of the cheeses and sauce.
Step 5: Bake to Golden Perfection
Cover your assembled lasagna with foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking uncovered for an additional 15 minutes, allowing the top to turn a gorgeous golden brown and the cheese to bubble and crisp just slightly.
Step 6: Rest Before Serving
Once out of the oven, let the lasagna rest for about 10 minutes. This crucial step lets the layers set up, making it easier to cut and ensuring every forkful stays together beautifully.
How to Serve Butternut Squash and Spinach Lasagna Recipe
Garnishes
Fresh garnishes take this lasagna from delicious to spectacular. Sprinkle chopped fresh basil or parsley for a bright herbaceous note, or add a light drizzle of extra virgin olive oil to enhance richness. Cracked black pepper on top adds aroma and a gentle kick that complements the creamy filling perfectly.
Side Dishes
This hearty lasagna pairs wonderfully with light, refreshing sides like a crisp mixed greens salad tossed with a simple lemon vinaigrette or a crunchy garlic bread to soak up any extra sauce. Roasted vegetables such as asparagus or Brussels sprouts make a lovely seasonal accompaniment without overpowering the main dish.
Creative Ways to Present
Try serving individual portions in pretty ramekins for a charming touch at dinner parties, or layer your lasagna in clear glass dishes to show off the beautiful colors and textures through the sides. You can also top each slice with a dollop of sour cream or whipped ricotta for an elegant finish that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash and Spinach Lasagna Recipe is a treasure you can enjoy for days. Store portions tightly covered in the refrigerator for up to 4 days to maintain freshness and flavor. Use airtight containers or cover the dish well with plastic wrap and foil.
Freezing
This lasagna freezes beautifully! Assemble the dish as directed but do not bake. Wrap the baking dish tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before baking as usual, adding extra baking time if needed.
Reheating
Reheat individual portions in the microwave until warmed through or cover the whole dish with foil and bake at 350°F (175°C) until heated evenly and bubbly. Adding a splash of cream or a sprinkle of cheese before reheating helps restore moisture and flavor.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out any excess water before mixing it with the ricotta. This prevents the filling from becoming watery and keeps your lasagna perfectly creamy.
Is this Butternut Squash and Spinach Lasagna Recipe vegetarian?
Yes, this recipe contains no meat and is fully vegetarian-friendly. If you want to keep it vegan, you could substitute the cheeses with plant-based alternatives and swap heavy cream for coconut cream or a similar vegan substitute.
Can I make this recipe gluten-free?
Yes, by using gluten-free lasagna noodles, you can enjoy this dish without gluten. Just follow the cooking instructions on your gluten-free noodles for best results.
How do I get the squash puree?
You can either buy pre-pureed butternut squash or make your own by roasting peeled squash chunks until tender and then blending until smooth with a food processor or blender.
What type of nutmeg works best in this recipe?
Freshly grated nutmeg adds the most aromatic and vibrant flavor, but pre-ground nutmeg works fine in a pinch—just use sparingly to avoid overpowering the other flavors.
Final Thoughts
Making this Butternut Squash and Spinach Lasagna Recipe is like inviting warmth, comfort, and a little bit of gourmet flair into your kitchen. It’s a dish that feels like a hug on a plate, perfect for sharing and savoring. I encourage you to try it soon—once you taste the creamy layers mingling with sweet squash and fresh spinach, this will quickly become one of your favorite go-to recipes for cozy nights in.
Print
Butternut Squash and Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Butternut Squash and Spinach Lasagna is a creamy, comforting vegetarian dish featuring layers of tender lasagna noodles, savory butternut squash puree, fresh spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses. Perfectly seasoned with garlic, nutmeg, and olive oil, this lasagna is baked until golden and bubbling, making it a delicious and hearty meal for the whole family.
Ingredients
Lasagna
- 9 lasagna noodles
Squash Sauce
- 2 cups butternut squash puree
- 1 cup heavy cream
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Cheese and Spinach Filling
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Boil lasagna noodles according to package instructions until al dente, then drain and set aside.
- Prepare Squash Sauce: In a skillet over medium heat, warm the olive oil and sauté the minced garlic for 1-2 minutes until fragrant. Add butternut squash puree, heavy cream, nutmeg, salt, and pepper. Stir well and let it simmer gently for 5 minutes to meld the flavors.
- Mix Spinach and Ricotta: In a bowl, combine chopped fresh spinach with ricotta cheese. Season with salt and pepper, mixing thoroughly to create a flavorful filling.
- Assemble Lasagna Layers: Spread a thin layer of the squash sauce on the bottom of the greased baking dish. Lay down 3 cooked lasagna noodles. Evenly spread half of the ricotta-spinach mixture over the noodles, then add one-third of the shredded mozzarella and grated Parmesan cheeses. Spoon some squash sauce over the cheeses. Repeat the layering with noodles, ricotta-spinach mixture, cheeses, and squash sauce, finishing with a final layer of noodles topped generously with the remaining cheeses and squash sauce.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes after removing from the oven to set properly before slicing and serving.
Notes
- Use fresh butternut squash puree or canned for convenience.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Spinach can be sautéed slightly if preferred, but fresh chopped works well to keep texture.
- Letting the lasagna rest after baking helps it hold together when sliced.
- Use gluten-free lasagna noodles to make this dish gluten-free.
