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There’s something undeniably comforting about lasagna—layer upon golden layer of noodles, rich filling, and creamy sauce, all wrapped together in a bubbling blanket of cheese. Now, imagine that classic comfort transformed into a Butternut Squash Lasagna, where sweet roasted squash, earthy spinach, and a luscious creamy sauce come together in perfect harmony. It’s the kind of dish that feels special enough for guests yet easy enough to make any night of the week.
This Butternut Squash Lasagna is a celebration of fall flavors—but rest assured, leftovers taste just as good when reheated months later. It’s warming yet fresh, hearty yet bright. It’s indulgent enough to satisfy, yet veggie-packed enough to feel nourishing. Basically, it’s everything you want in a seasonal family dinner.
Why You’ll Fall in Love with This Butternut Squash Lasagna
1. Layers of Flavor:
From silky butternut squash to tender spinach, a blend of ricotta and Parmesan, and a hint of garlic—the layers build on each other in a way that keeps every bite interesting. Scoop deeper to find textures and flavors unfolding, without ever being overwhelming.
2. Comfort That Feels Light:
This version skips heavy meats or sausage, instead using squash and spinach to create a satisfying but not overly rich alternative. It’s perfect for when you’re craving cozy comfort without the kitchen sitting heavy afterward.
3. Vibrant Presentation:
Golden squash, green spinach, creamy cheese—this lasagna is as pretty as it is delicious. Perfect for serving at holiday dinners, dinner parties, or a festive weeknight meal.
4. Make‑Ahead Friendly:
Layer it today, bake it tomorrow (or later tonight). Lasagna is one of the easiest dishes to prep ahead; simply cover it with foil and stash it in the fridge. Or freeze it in whole or individual portions to pull out on busy nights.
What You’ll Need For This Butternut Squash Lasagna
- Butternut squash: Peeled, cubed, and roasted until tender—roasting brings out its natural sweetness.
- Fresh spinach: Quickly sautéed or lightly wilted to preserve color and nutrition.
- Ricotta mixture: A creamy blend of ricotta, shredded mozzarella, Parmesan, and egg to bind everything together.
- Lasagna noodles: Traditional no-boil noodles help things come together easily.
- Cream sauce: A basic béchamel made silky with butter, flour, milk, and seasoning.
- Seasonings: Garlic, nutmeg, salt, pepper, and fresh herbs like sage or thyme to layer in aroma and taste.
The end result? A luscious lasagna that’s rich in texture and flavor, brightened by the sweetness of squash and freshness of spinach.
When to Serve It
- Perfect for fall and winter nights.
Its warm flavors and creamy sauce feel like a hug from the inside—comfort food at its finest. - A holiday or gathering hero.
Feed a crowd with minimal effort. Pair it with a crisp green salad and a tart apple compote, and you have an elegant yet approachable holiday meal. - Batch-ready for busy weeks.
Make a double batch and freeze one for later. Pull one out on busy Wednesday nights for an effortless, home-cooked dinner.
Swap, Add, or Skip: Customize Your Butternut Squash Lasagna
- Meat lovers: Add browned Italian sausage or turkey to your layers for extra heartiness.
- Cheese lovers: Mix in goat cheese or ricotta seasoned with lemon zest for an extra tang.
- Green fans: Try adding kale, chard, or even green peas within the spinach layer.
- Pasta-free version: Swap lasagna noodles for thick sliced zucchini or eggplant to reduce carbs.
- Silky sauce options: Try swapping half your milk for cream or using a pumpkin-cream sauce for deeper autumn flavor.
For More Fall Recipes check Our Amazing Fall Meal Prep Ideas You’ll Love.
Foolproof Tips While You Bake
- Roast squash in a single layer so it caramelizes instead of steaming.
- Squeeze excess moisture from spinach so your lasagna isn’t watery.
- Use no-boil noodles and let the sauce do the work. It yields a perfectly tender bite.
- Let it rest for 10 minutes after baking so slicing gives clean, hearty portions.
- Top with breadcrumbs or extra cheese and broil briefly for a golden, crunchy crust.
Leftover Magic
- Slice and reheat for a quick lunch or dinner—you can microwave individual portions or reheat in the oven at 350 °F until warmed through.
- Serve alongside a green salad or bowls of soup to round out the meal.
- Freeze individual slices in parchment-wrapped stacks so you can pull out one or two and reheat without warming the whole pan.
Give It a Try!
This Butternut Squash Lasagna is proof that lasagna doesn’t have to be heavy to be satisfying. With layers of creamy cheese, sweet squash, and bright greens, it’s both comforting and refined. Make it for family dinner, batch bake for busy weeks, or serve it as your star dish at holiday tables—either way, it’s bound to become part of your seasonal favorites.
If you loved this lasagna, you might also enjoy our vibrant Chickpea, Kale and Butternut Squash Salad for a lighter veggie-packed meal, or keep things elegant with Pear and Gorgonzola Flatbread for a delicious appetizer.
Ready to Bake?
Pin this Butternut Squash Lasagna recipe so it’s saved for later, and get inspired by more seasonal comfort food on our Pinterest page. Whether for cozy dinners, holiday gatherings, or freezer-friendly dinners, this dish hits all the right notes. Let me know when you’re ready for the next cozy recipe!
Butternut Squash and Spinach Lasagna
Ingredients
Equipment
Method
- Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Mash slightly and set aside.
- In a bowl, combine ricotta cheese, egg, nutmeg (if using), and spinach. Mix until well blended.
- Spread a bit of cream or milk on the bottom of a 9×13 baking dish. Layer 3 noodles, 1/3 ricotta mixture, 1/3 roasted squash, and a handful of mozzarella. Repeat layers twice more.
- Pour remaining cream or milk over the top. Sprinkle with Parmesan cheese and extra mozzarella.
- Cover with foil and bake at 375°F for 40 minutes. Uncover and bake 10–15 minutes more until bubbly and golden. Let rest 10 minutes before slicing.