Butternut Squash and Spinach Lasagna
Butternut Squash and Spinach Lasagna is a cosy, comforting twist on classic lasagna, layered with roasted butternut squash, creamy spinach and ricotta filling, melted mozzarella, and Parmesan. Roasting the squash first brings out its natural sweetness while adding a lightly caramelised flavour to every layer.
This hearty vegetarian lasagna is perfect for family dinners, weekend cooking, or a comforting meal when you want something warm and satisfying. The combination of tender squash, creamy ricotta, spinach, and bubbling cheese makes every slice rich, savoury, and full of flavour.
Ingredients
For the Butternut Squash:
- 4 cups butternut squash, peeled, seeded, and cubed (560 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp garlic powder (3 g)
- 1 tsp dried thyme (1 g)
- ½ tsp ground nutmeg (1 g)
- ¾ tsp kosher salt (4 g)
- ½ tsp black pepper (1 g)
For the Spinach and Ricotta Filling:
- 4 cups fresh baby spinach (120 g)
- 2 cups ricotta cheese (500 g)
- 1 cup shredded mozzarella cheese (100 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 large egg (50 g)
- 2 garlic cloves, minced (6 g)
- ½ tsp dried oregano (1 g)
- ½ tsp kosher salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Lasagna:
- 9 lasagna noodles (225 g)
- 2 cups shredded mozzarella cheese (200 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 cup vegetable broth (240 ml)
For Garnish (optional):
- 2 tbsp fresh parsley, chopped (8 g)
- 1 tbsp fresh thyme leaves (3 g)
- ¼ tsp red pepper flakes (0.5 g)
How to Make It
1. Roast the Butternut Squash
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, garlic powder, dried thyme, nutmeg, kosher salt, and black pepper until evenly coated.
Spread the squash in an even layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until the squash is tender and lightly caramelised.
2. Prepare the Spinach
While the squash is roasting, cook the fresh spinach in a large skillet over medium heat for 2–3 minutes, or until wilted. Transfer the spinach to a colander and squeeze out as much moisture as possible. Roughly chop the spinach once drained.
3. Make the Ricotta Filling
In a large bowl, combine the ricotta, cooked spinach, 1 cup shredded mozzarella, Parmesan, egg, minced garlic, dried oregano, kosher salt, and black pepper. Stir until everything is evenly incorporated and the filling is creamy and well combined.
4. Cook the Lasagna Noodles
Cook the lasagna noodles according to the package directions until just al dente. Drain them carefully and lay them flat on a clean surface so they do not stick together while you assemble the lasagna.
5. Mash the Roasted Squash
Transfer the roasted butternut squash to a bowl and lightly mash it with a fork. Keep some small pieces intact rather than making it completely smooth. This gives the finished lasagna a pleasant texture throughout the layers.
6. Assemble the Lasagna
Reduce the oven temperature to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
Spread a thin layer of mashed butternut squash across the bottom of the baking dish. Arrange 3 lasagna noodles over the squash, then spread one-third of the spinach and ricotta mixture over the noodles. Add another layer of butternut squash.
Repeat the layering process twice more, using the remaining noodles, spinach-ricotta mixture, and butternut squash. Finish with the remaining shredded mozzarella and Parmesan spread evenly over the top.
7. Add the Vegetable Broth
Carefully pour the vegetable broth around the edges of the assembled lasagna. This helps keep the noodles tender and moist as the lasagna bakes. Cover the baking dish tightly with foil.
8. Bake the Lasagna
Bake the covered lasagna for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is fully melted, bubbling, and lightly golden on top.
9. Rest and Serve
Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This gives the layers time to settle, making the lasagna easier to portion and serve.
Garnish with fresh parsley, thyme leaves, and red pepper flakes if desired. Serve warm.
Why This Recipe Works
Roasting the butternut squash before assembling the lasagna concentrates its natural sweetness and gives it a lightly caramelised flavour. The squash is then lightly mashed, allowing it to spread easily between the noodles while retaining small pieces for texture.
The spinach and ricotta filling adds a creamy, savoury layer that balances the sweetness of the squash. Mozzarella and Parmesan provide a rich, cheesy topping that becomes beautifully melted and lightly golden during baking.
Tips for the Best Butternut Squash and Spinach Lasagna
- Drain the spinach well: Squeeze out as much moisture as possible so the ricotta filling does not become watery.
- Do not over-mash the squash: Leaving a few small pieces creates more texture throughout the finished lasagna.
- Keep the noodles flat: After cooking, lay the noodles separately on a clean surface to prevent them from sticking together.
- Cover before baking: The foil helps the lasagna heat through evenly and keeps the layers moist during the first stage of baking.
- Let it rest: Allowing the lasagna to rest for 10–15 minutes makes it easier to slice and serve neatly.
Serving Suggestions
Serve this lasagna warm with a simple green salad or your favourite roasted vegetables for a complete vegetarian meal. A light side dish works especially well alongside the creamy cheese and naturally sweet butternut squash.
For a finishing touch, sprinkle the lasagna with fresh parsley and thyme and add a small pinch of red pepper flakes for gentle heat. Serve individual slices while the cheese is still warm and melted.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Frozen spinach can be used in place of fresh spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the ricotta mixture.
Can I prepare this lasagna ahead of time?
Yes. The lasagna can be assembled ahead of baking and kept covered until you are ready to cook it. If preparing it in advance, allow the chilled dish a little additional baking time as needed.
Can I use a different cheese instead of ricotta?
Ricotta gives the filling its creamy texture, but cottage cheese can be used as an alternative. For the best texture, drain cottage cheese well before mixing it with the spinach and other ingredients.
How do I prevent watery lasagna?
The most important steps are to squeeze excess moisture from the cooked spinach and avoid adding too much liquid. The vegetable broth should be poured carefully around the edges rather than directly over the filling.
Why should I let the lasagna rest before slicing?
Resting allows the layers and melted cheese to settle after baking. This helps the slices hold together better when served.
Can I add the garnishes?
Yes. Fresh parsley, thyme leaves, and red pepper flakes are optional but add colour, freshness, and a little extra flavour to the finished lasagna.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 8 |
| Prep Time | 25 minutes |
| Cook Time | 70–75 minutes |
| Total Time | Approximately 1 hour 40 minutes |
| Calories | 445 |
| Protein | 21 g |
| Carbohydrates | 48 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 690 mg |
Final Thoughts
Butternut Squash and Spinach Lasagna brings together comforting layers of roasted vegetables, creamy ricotta and spinach, tender noodles, and plenty of melted cheese. The roasted squash adds a naturally sweet contrast to the savoury filling and Parmesan.
With its colourful layers and cosy flavours, this lasagna makes a satisfying vegetarian dinner for sharing. Letting it rest before slicing helps every layer come together for a delicious and hearty serving.
Print
Butternut Squash and Spinach Lasagna
- Total Time: 1 hour 40 minutes
Description
A cosy vegetarian lasagna layered with roasted butternut squash, creamy spinach and ricotta filling, melted mozzarella, and Parmesan. Roasting the squash first brings out its natural sweetness and adds a lightly caramelised flavour to every layer.
Ingredients
For the Butternut Squash:
4 cups butternut squash, peeled, seeded, and cubed (560 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp ground nutmeg (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Spinach and Ricotta Filling:
4 cups fresh baby spinach (120 g)
2 cups ricotta cheese (500 g)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 garlic cloves, minced (6 g)
½ tsp dried oregano (1 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
For the Lasagna:
9 lasagna noodles (225 g)
2 cups shredded mozzarella cheese (200 g)
½ cup grated Parmesan cheese (50 g)
1 cup vegetable broth (240 ml)
For Garnish (optional):
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
¼ tsp red pepper flakes (0.5 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, garlic powder, dried thyme, nutmeg, kosher salt, and black pepper until evenly coated.
3. Spread the squash in an even layer on the prepared baking sheet and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelised.
4. While the squash is roasting, cook the fresh spinach in a large skillet over medium heat for 2–3 minutes, or until wilted. Transfer the spinach to a colander, squeeze out as much moisture as possible, and roughly chop.
5. In a large bowl, combine the ricotta, cooked spinach, 1 cup shredded mozzarella, Parmesan, egg, minced garlic, dried oregano, kosher salt, and black pepper. Stir until creamy and evenly combined.
6. Cook the lasagna noodles according to the package directions until just al dente. Drain carefully and lay them flat on a clean surface so they do not stick together.
7. Transfer the roasted butternut squash to a bowl and lightly mash it with a fork, leaving some small pieces intact for texture.
8. Reduce the oven temperature to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
9. Spread a thin layer of mashed butternut squash across the bottom of the baking dish. Arrange 3 lasagna noodles over the squash, then spread one-third of the spinach and ricotta mixture over the noodles. Add another layer of butternut squash.
10. Repeat the layering process twice more, using the remaining noodles, spinach-ricotta mixture, and butternut squash. Finish with the remaining shredded mozzarella and Parmesan spread evenly over the top.
11. Carefully pour the vegetable broth around the edges of the assembled lasagna. Cover the baking dish tightly with foil.
12. Bake the covered lasagna for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbling, and lightly golden.
13. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing.
14. Garnish with fresh parsley, thyme leaves, and red pepper flakes if desired. Serve warm.
Notes
Squeeze as much moisture as possible from the cooked spinach so the ricotta filling does not become watery. Do not over-mash the roasted squash. Leaving a few small pieces creates more texture throughout the finished lasagna. After cooking, lay the lasagna noodles separately on a clean surface to prevent them from sticking together. Cover the lasagna with foil during the first stage of baking to help it heat evenly and keep the layers moist. Allow the baked lasagna to rest for 10–15 minutes before slicing so the layers can settle and hold together better. Frozen spinach can be used instead of fresh spinach. Thaw it completely and squeeze out excess water before using. Cottage cheese can be substituted for ricotta. Drain it well before mixing with the spinach and other ingredients. The lasagna can be assembled ahead of time and kept covered until ready to bake. If chilled, allow additional baking time as needed. Serve with a simple green salad or roasted vegetables for a complete vegetarian meal. Fresh parsley, thyme leaves, and red pepper flakes are optional garnishes that add colour and freshness.
- Prep Time: 25 minutes
- Cook Time: 70–75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
