DINNER

Butternut Squash Spinach Lasagna: 10 Irresistible Layers

by basmer

6 de February de 2026

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Butternut Squash Spinach Lasagna is the ultimate comfort food, perfect for cozy nights and gatherings. This vegetarian masterpiece combines layers of creamy butternut squash, nutritious spinach, and rich cheeses, making it a delightful dish for any occasion. Not only does it serve a crowd, but it also stores beautifully for leftovers, ensuring you enjoy this dish again and again. Let’s dive into the recipe that will warm your heart!

Why You’ll Love This Butternut Squash Spinach Lasagna

This butternut squash lasagna is more than just a meal; it’s an experience. Here are a few reasons why you’ll adore it:

It’s a hearty, healthy butternut squash lasagna packed with nutrients.
The creamy texture paired with rich flavors makes it irresistible.
Perfect for vegetarians and anyone looking to enjoy a vegetarian lasagna with butternut squash.
Leftovers taste even better, making it a great meal prep option.
Simple to prepare, so you can impress your guests without the stress.
Customizable—perfect for adding in seasonal vegetables or spices.

Ingredients for Butternut Squash Spinach Lasagna

Gather these items:

3-4 pound butternut squash, peeled, seeded, and cut into 1-inch cubes (about 8-10 cups)
1 onion, cut into wedges
4 cloves garlic, skin on
3 tablespoons olive oil
1 cup ricotta cheese
1 cup milk, plus more as needed
1/2 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon black pepper
2 cups ricotta cheese
8 ounces frozen spinach, thawed and pressed to remove excess water, roughly chopped
1/2 cup grated parmesan cheese
1 egg
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 pinch black pepper
15 lasagna noodles
2 cups shredded mozzarella cheese
Fresh parmesan, to serve (optional)
Fresh sage, to serve (optional)

How to Make Butternut Squash Spinach Lasagna Step-by-Step

Step 1: Preheat the oven to 400°F and grab a 9×13-inch baking dish.
Step 2: Add the cubed butternut squash, onion wedges, and garlic cloves (skin on) to the baking dish and drizzle with olive oil. Toss until well coated and spread evenly. Roast for 35-40 minutes until tender.
Step 3: Prepare the spinach ricotta mixture. In a large bowl, combine ricotta cheese, thawed spinach, parmesan cheese, egg, nutmeg, salt, and black pepper. Stir until well combined.
Step 4: Cook the lasagna noodles in a large pot of salted water for 8 minutes or until al dente. Strain and run under cold water. Set aside.
Step 5: Transfer the roasted butternut squash, onion, and garlic (skins removed) to a food processor. Add ricotta cheese, milk, sage, salt, and black pepper. Blend until smooth. Adjust with more milk if needed.
Step 6: Begin assembling the lasagna in the baking dish.
Step 7: Add 1/2 cup of the puréed butternut squash mixture to the bottom of the dish, spreading it evenly. Layer with lasagna noodles.
Step 8: Top with 1/3 of the puréed butternut squash mixture, 1/2 of the spinach ricotta mixture, and 1/2 cup of shredded mozzarella cheese. Add more lasagna noodles.
Step 9: Repeat with another 1/3 of the puréed butternut squash mixture, the remaining spinach ricotta mixture, and another 1/2 cup of mozzarella cheese. Add more noodles.
Step 10: Finish with the remaining puréed butternut squash mixture and remaining mozzarella cheese.
Step 11: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and lightly browned.
Step 12: Optionally, fry fresh sage leaves in olive oil for 3-5 seconds per side until golden. Drain on paper towels.
Step 13: Let the lasagna cool for 5-10 minutes before slicing. Serve with freshly grated parmesan and fried sage.
Step 14: Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Pro Tips for the Perfect Butternut Squash Spinach Lasagna

Keep these in mind:

Leftovers keep well in the fridge and freezer.
For a gluten-free butternut squash lasagna, use gluten-free noodles.
Consider adding a layer of béchamel sauce for extra creaminess.
Feel free to experiment with other seasonal vegetables for added flavor.

Best Ways to Serve Butternut Squash Spinach Lasagna

This lasagna pairs beautifully with a crisp green salad or a side of garlic bread, making it a complete meal. You can also serve it with a sprinkle of fresh herbs for an added burst of flavor.

How to Store and Reheat Butternut Squash Spinach Lasagna

To store, let the lasagna cool completely, then cover tightly and refrigerate for up to 5 days or freeze for up to 3 months. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal.

Frequently Asked Questions About Butternut Squash Spinach Lasagna

What is butternut squash spinach lasagna?

It’s a delightful layered dish featuring roasted butternut squash and spinach, combined with ricotta and mozzarella cheeses. This creamy butternut squash spinach lasagna is perfect for warming up on a chilly evening.

Can I make butternut squash spinach lasagna ahead of time?

Absolutely! You can assemble the entire lasagna in advance, cover it, and refrigerate it until you’re ready to bake. This makes it a fantastic option for meal prep or entertaining.

How do I avoid common mistakes with butternut squash spinach lasagna?

To prevent a soggy lasagna, ensure your butternut squash is well-roasted and not too watery. Additionally, be sure to drain your spinach thoroughly to avoid excess moisture.

Variations of Butternut Squash Spinach Lasagna You Can Try

Here are some variations to consider:

For a vegan option, substitute ricotta with cashew cream and use vegan cheese.
Add layers of roasted mushrooms or zucchini for extra flavor and nutrition.
Try a spicy version by mixing in some red pepper flakes or jalapeños.