Butternut Squash Lasagna With Spinach

When comfort food meets cozy fall flavors, this Butternut Squash Lasagna With Spinach is exactly the kind of dinner you want on the table. Tender roasted butternut squash, wilted spinach, creamy ricotta, melted mozzarella, Parmesan, and fragrant sage and rosemary come together between layers of soft lasagna noodles.

Unlike a traditional tomato-based lasagna, this vegetarian version has a creamy white sauce that lets the sweet, nutty flavor of butternut squash shine. It’s hearty enough for a family dinner, elegant enough for a holiday table, and comforting enough for a chilly evening at home.

With a little preparation, this homemade butternut squash lasagna comes together beautifully and makes 12 servings, making it a wonderful option for feeding a crowd or enjoying leftovers throughout the week.

Why You’ll Love This Recipe

• Cozy and flavorful: Sweet butternut squash pairs beautifully with savory garlic, herbs, and creamy cheese.
• Vegetarian comfort food: A hearty meatless main dish that doesn’t feel like it’s missing anything.
• Perfect for fall and holidays: Sage, rosemary, squash, and creamy layers make it ideal for Thanksgiving or Christmas.
• Great for a crowd: The generous 12-serving yield makes it perfect for family dinners and gatherings.
• Make-ahead friendly: It stores well in the refrigerator and can also be frozen for later.

Ingredients

For the Butternut Squash

• Butternut squash: The star of the lasagna, adding natural sweetness, creamy texture, and beautiful golden color.
• Olive oil: Helps roast the squash and adds subtle richness.
• Kosher salt: Enhances the squash’s natural flavor.
• Ground black pepper: Adds gentle seasoning and balances the sweetness.
• Garlic: Brings savory depth to the spinach layer.

For the Spinach

• Fresh spinach: Adds color, freshness, and a nutritious vegetable layer.
• Olive oil: Used to sauté the garlic and spinach.

For the Creamy White Sauce

• Butter: Creates a rich base for the sauce.
• Flour: Thickens the sauce into a smooth, creamy consistency.
• Unsweetened plant-based milk: Forms the liquid base of the white sauce while keeping it lighter.
• Ground nutmeg: Adds subtle warmth and classic flavor to the creamy sauce.
• Bay leaf: Infuses the sauce with delicate herbal flavor.

For the Ricotta Filling

• Part-skim ricotta cheese: Creates a creamy, soft, and rich filling.
• Lemon zest: Adds brightness that balances the richness of the cheese.
• Mozzarella cheese: Provides a mild, stretchy, melty texture.
• Parmesan cheese: Adds salty, savory depth and helps create a golden topping.
• Fresh sage: Brings an earthy, aromatic flavor that pairs beautifully with butternut squash.
• Fresh rosemary: Adds a fragrant herbal note.
• Salt and black pepper: Finish the seasoning of the cheese mixture.

For Assembly

• No-cook lasagna noodles: Create convenient layers without requiring a separate boiling step.
• Extra Parmesan: Adds a savory, golden finish to the top of the lasagna.

How to Make Butternut Squash Lasagna With Spinach

Roast the Butternut Squash

Preheat the oven to 425°F and lightly coat a baking sheet with cooking spray. For easier cleanup, line the baking sheet with parchment paper.

Cut the ends from the butternut squash, peel it, and remove the seeds. Slice the squash into thin planks approximately ¼ inch thick.

Arrange the squash pieces on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper.

Roast for about 15 minutes, until the squash begins to soften. Remove it from the oven and let it cool for a few minutes.

For the best lasagna layers, choose a butternut squash with a long neck, as it will give you longer, more uniform pieces.

Sauté the Spinach

While the squash roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat.

Add the minced garlic and cook for about 1 to 2 minutes, stirring frequently, until fragrant.

Add the fresh spinach and cook for a few minutes until completely wilted.

Remove the pan from the heat and set the spinach aside.

If the spinach releases a lot of liquid, gently squeeze out some of the excess moisture. This helps prevent a watery lasagna.

Make the Creamy White Sauce

Melt the butter in a medium saucepan over medium heat.

Once melted, whisk in the flour and cook for about 1 minute.

Gradually add the plant-based milk, approximately ½ cup at a time, whisking continuously to keep the sauce smooth.

Add the nutmeg and bay leaf.

Reduce the heat to low and simmer for 3 to 5 minutes, whisking occasionally, until the sauce thickens.

Remove the bay leaf before assembling the lasagna.

Prepare the Ricotta Filling

In a medium mixing bowl, combine the ricotta, lemon zest, chopped sage, rosemary, Parmesan, mozzarella, salt, and black pepper.

Mix until everything is evenly combined.

Taste the mixture and adjust the seasoning if necessary. The lemon zest is especially helpful here because its bright flavor cuts through the richness of the cheese.

Assemble the Lasagna

Reduce the oven temperature to 400°F.

Lightly coat a 9×13-inch baking dish with cooking spray.

Start by spreading a small amount of the creamy white sauce over the bottom of the dish.

Add a layer of lasagna noodles, followed by roasted butternut squash.

Add some of the sautéed spinach, then spread a layer of the ricotta mixture over the top.

Pour some of the remaining white sauce over the layers.

Repeat the layers once more, building the lasagna evenly across the baking dish.

Finish with a final layer of lasagna noodles, followed by the remaining white sauce, the remaining spinach, and a generous sprinkle of Parmesan cheese.

Bake the Lasagna

Place the assembled lasagna uncovered on the middle rack of the oven.

Bake for approximately 35 minutes, until the sauce is bubbling and the top is beautifully golden brown.

Remove the lasagna from the oven and let it rest for at least 30 minutes before slicing.

This resting time is important. It allows the layers to set, making the lasagna much easier to cut and helping you get neat, square portions.

Tips for Success

• Choose the right squash: A butternut squash with a long neck makes it easier to cut long pieces for layering.
• Don’t over-roast the squash: It only needs to become tender enough to layer; it will continue cooking in the oven.
• Remove excess spinach moisture: Too much water from the spinach can make the lasagna watery.
• Whisk the sauce gradually: Adding the milk slowly helps prevent lumps.
• Don’t forget the bay leaf: Remove it before assembling the lasagna.
• Bake uncovered: This allows the cheese and edges to become beautifully golden and bubbly.
• Let it rest: Give the lasagna at least 30 minutes to cool before slicing for cleaner, more stable pieces.
• Season each component: Proper seasoning of the squash, spinach, sauce, and ricotta mixture creates much more flavorful layers.

Equipment Needed

• 9×13-inch baking dish: The ideal size for assembling this lasagna.
• Large baking sheet: For roasting the butternut squash.
• Medium saucepan: For preparing the creamy white sauce.
• Large skillet: For sautéing the garlic and spinach.
• Mixing bowl: For preparing the ricotta filling.
• Whisk: Essential for making a smooth white sauce.
• Sharp chef’s knife: For slicing the squash and chopping the herbs.
• Cutting board: For preparing the ingredients.
• Spatula or wooden spoon: For stirring and spreading the fillings.

Recipe Variations

Gluten-Free Butternut Squash Lasagna

Use your favorite gluten-free lasagna noodles and a gluten-free all-purpose flour blend for the white sauce. Make sure all other packaged ingredients are certified gluten-free if necessary.

Whole Wheat Lasagna

Whole wheat lasagna noodles add a heartier texture and slightly nutty flavor. If using regular whole wheat noodles rather than no-boil noodles, cook them according to the package directions before assembling.

Vegan Butternut Squash Lasagna

Use plant-based butter, dairy-free ricotta, vegan mozzarella, and vegan Parmesan. Make sure your lasagna noodles are egg-free and dairy-free.

Extra-Cheesy Lasagna

For an especially indulgent version, add extra mozzarella between the layers and finish with a generous layer of Parmesan before baking.

Mushroom and Spinach Lasagna

Sauté sliced mushrooms along with the garlic and spinach for an earthy variation that pairs wonderfully with roasted butternut squash and fresh herbs.

Serving Suggestions

This creamy butternut squash lasagna is substantial enough to be the centerpiece of dinner, but a few simple sides can round out the meal beautifully.

• Serve with a fresh green salad dressed with lemon vinaigrette.
• Pair with roasted vegetables for a cozy vegetable-forward dinner.
• Add garlic bread or warm crusty bread to soak up the creamy sauce.
• Serve with steamed green beans for a simple side.
• Garnish with a little fresh sage or rosemary before serving.
• Add a light sprinkle of freshly grated Parmesan for an elegant finish.

For a holiday table, serve the lasagna directly from the baking dish or transfer individual portions to warm plates and garnish with fresh herbs.

FAQs

Can I use frozen butternut squash?

Yes. Frozen butternut squash can be used, although the texture may be softer than freshly roasted squash. Thaw and drain it well before layering to prevent excess moisture.

Can I use regular lasagna noodles?

Absolutely. No-boil noodles are convenient, but regular lasagna sheets can also be used. Cook them according to the package instructions before assembling the lasagna.

Can I make this lasagna ahead of time?

Yes. You can assemble the lasagna ahead of time and refrigerate it until you’re ready to bake. If it is very cold from the refrigerator, you may need to add a little extra baking time.

Why does the lasagna need to rest before slicing?

Resting allows the creamy sauce and cheese layers to firm up slightly. If you cut it immediately, the layers are more likely to slide apart. Waiting about 30 minutes helps create cleaner slices.

How long does butternut squash lasagna last in the refrigerator?

Once cooled completely, transfer the lasagna to an airtight container and refrigerate for up to 3 days. Reheat individual portions in the microwave or until warmed through.

Can I freeze this lasagna?

Yes. Allow the lasagna to cool completely, then transfer it to a freezer-safe airtight container. It can be frozen for up to 30 days. Thaw it overnight in the refrigerator before reheating.

Final Thoughts

This Butternut Squash Lasagna With Spinach brings together everything you want in a comforting homemade dinner: tender roasted squash, creamy cheese, hearty noodles, fresh spinach, and fragrant fall herbs.

It’s a beautiful vegetarian alternative to traditional lasagna and an especially delicious choice when you’re craving something cozy during the cooler months. Whether you’re serving it for a weeknight family meal, Thanksgiving dinner, or a festive holiday gathering, its golden, bubbly top and creamy layers are sure to make it a favorite.

Give this easy butternut squash lasagna a try, and don’t be afraid to make it your own with your favorite vegetables, cheeses, or herbs. Enjoy every warm, comforting bite!

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