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.
Servings: 8 squares
Calories: 420kcal
Cost: 4
Equipment
- baking sheet for roasting squash
- large mixing bowls
- 9x13 baking dish
- foil for covering lasagna
- spatula or spoon
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
Instructions
- 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.