Butternut Squash and Spinach Lasagna

Michonne Zendaya

Butternut Squash and Spinach Lasagna

This comforting vegetarian lasagna features layers of roasted butternut squash, creamy ricotta, spinach, and gooey mozzarella. It’s a hearty and flavorful fall-inspired twist on classic lasagna — perfect for cozy dinners or make-ahead meals.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 squares

Course: Dinner, Main Course

Cuisine: Italian-American, Vegetarian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

3 cups butternut squash, peeled and cubed
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
15 oz ricotta cheese
1 egg
¼ tsp nutmeg (optional)
1 cup cooked spinach, squeezed dry
9 lasagna noodles (no-boil or cooked)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream or whole milk

Equipment

baking sheet for roasting squash
large mixing bowls
9x13 baking dish
foil for covering lasagna
spatula or spoon

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 9x13 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.

Notes

You can prepare this dish a day in advance and bake before serving. Add a pinch of nutmeg to the ricotta layer for extra warmth. Use no-boil lasagna noodles to save time or pre-cook standard ones as needed.