Roasted Butternut Squash & Spinach Lasagna with Ricotta & Mozzarella
Roasted Butternut Squash & Spinach Lasagna with Ricotta & Mozzarella is a comforting, oven-baked dish layered with sweet roasted squash, creamy spinach and ricotta filling, tender pasta sheets, and rich marinara sauce. Finished with melted mozzarella and Parmesan, this lasagna brings together savoury herbs, creamy cheese, and naturally sweet butternut squash in every delicious bite.
Perfect for cosy family dinners, weekend cooking, or preparing meals ahead of time, this vegetarian lasagna is hearty without feeling overly heavy. Roasting the squash first enhances its flavour, while the spinach and ricotta filling adds a creamy texture that pairs beautifully with the tomato sauce and golden cheese topping.
Ingredients
For the Roasted Butternut Squash:
- 5 cups butternut squash, peeled and cubed (700 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp garlic powder (3 g)
- 1 tsp dried thyme (1 g)
- ½ tsp smoked paprika (1 g)
- ½ tsp kosher salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Spinach Ricotta Filling:
- 3 cups fresh spinach, roughly chopped (90 g)
- 2 cups ricotta cheese (500 g)
- 1 large egg (50 g)
- ½ cup grated Parmesan cheese (50 g)
- 2 cloves garlic, minced (6 g)
- ½ tsp dried oregano (1 g)
- ¼ tsp kosher salt (1.5 g)
- ¼ tsp black pepper (0.5 g)
For the Lasagna:
- 9 lasagna sheets (250 g)
- 2 cups shredded mozzarella cheese (200 g)
- 2 cups marinara sauce (500 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 tbsp olive oil (15 ml)
How to Make It
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease a baking dish with olive oil. Set both aside while you prepare the ingredients.
2. Season the Butternut Squash
Place the cubed butternut squash in a large bowl. Add the olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss well until the squash is evenly coated with the seasoning.
3. Roast the Squash
Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until the cubes are tender and lightly caramelised around the edges. Remove from the oven and mash approximately half of the squash with a fork, leaving the remaining pieces whole for added texture.
4. Prepare the Lasagna Sheets
If using regular dried lasagna sheets, cook them according to the package instructions. Drain carefully and arrange them on a clean surface to prevent sticking. If using oven-ready lasagna sheets, skip this step and use them according to the package directions.
5. Cook the Spinach and Garlic
Place a skillet over medium heat and add the chopped spinach and minced garlic. Cook for 2–3 minutes, stirring frequently, until the spinach wilts and excess moisture evaporates. Remove from the heat and allow the mixture to cool slightly before combining it with the cheese.
6. Make the Ricotta Filling
In a large bowl, combine the ricotta cheese, egg, grated Parmesan, dried oregano, salt, and black pepper. Stir until smooth, then fold in the cooked spinach and garlic until evenly distributed. The filling should be creamy and easy to spread.
7. Begin Layering the Lasagna
Spread a thin layer of marinara sauce over the bottom of the prepared baking dish. Arrange a layer of lasagna sheets over the sauce. Spread some of the spinach ricotta mixture on top, followed by roasted butternut squash, shredded mozzarella, and another layer of marinara sauce.
8. Repeat the Layers
Continue layering the pasta sheets, spinach ricotta mixture, roasted squash, mozzarella, and marinara sauce until the ingredients are used. Distribute the squash and cheese evenly so each serving contains a little of everything.
9. Add the Cheese Topping
Finish with a final layer of lasagna sheets covered with the remaining marinara sauce. Sprinkle the remaining mozzarella and Parmesan evenly over the top to create a rich, cheesy crust as the lasagna bakes.
10. Bake Until Golden and Bubbling
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is golden and bubbling and the pasta is tender. If the top needs a little more colour, watch it carefully during the final few minutes.
11. Rest Before Slicing
Remove the lasagna from the oven and let it rest for 10–15 minutes before cutting. This allows the layers to settle and helps the portions hold together when served.
12. Serve and Enjoy
Slice the lasagna into portions and serve warm. Add fresh basil if desired, or pair it with a simple green salad for a fresh contrast to the creamy filling and roasted squash.
Why This Recipe Works
Roasting the butternut squash before layering it into the lasagna brings out its natural sweetness and gives it a deeper, more concentrated flavour. Garlic, thyme, and smoked paprika add warmth and savoury notes, while mashing some of the squash creates a soft, creamy layer without losing the texture of the remaining cubes.
The spinach ricotta filling balances the sweetness of the squash with a rich, savoury creaminess. Marinara sauce adds acidity, while mozzarella melts into stretchy layers and Parmesan creates a flavourful golden topping. Allowing the finished lasagna to rest before slicing makes it easier to serve neatly and lets the flavours come together.
Tips for the Best Roasted Butternut Squash & Spinach Lasagna
- Cut the squash evenly: Similar-sized cubes roast at the same rate, helping them become tender without burning.
- Give the squash space: Spread it in a single layer rather than crowding the baking sheet to encourage caramelisation.
- Remove excess spinach moisture: Cooking off the liquid helps prevent a watery lasagna.
- Drain watery ricotta if necessary: If your ricotta contains excess liquid, drain it before mixing the filling.
- Season each component: Taste the ricotta mixture and season it appropriately so the flavour carries through every layer.
- Spread the sauce evenly: Make sure the pasta is covered with sauce, particularly around the edges, to help it cook properly.
- Cover during the first stage of baking: The foil helps the pasta cook while keeping the top from browning too quickly.
- Uncover for a golden finish: Removing the foil during the final 15–20 minutes allows the cheese to become bubbling and lightly browned.
- Let it rest before serving: Waiting 10–15 minutes helps the lasagna hold its shape when sliced.
Serving Suggestions
Serve this lasagna with a crisp green salad dressed with olive oil and lemon juice. The fresh, slightly tangy flavours complement the sweetness of the squash and the richness of the ricotta and mozzarella. Steamed green beans, roasted broccoli, or sautéed courgettes also make lovely vegetable sides.
For a cosy dinner, add warm garlic bread or slices of crusty bread to soak up any extra marinara sauce. Finish each portion with fresh basil and a little extra Parmesan for a simple but inviting presentation. This dish is substantial enough to serve as the main course and works particularly well for family meals or a relaxed dinner with friends.
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes. Assemble the lasagna, cover it, and refrigerate it before baking. For food safety, refrigerate it promptly and use it within 24 hours for best quality. If baking directly from the refrigerator, allow extra time for the centre to heat through and check that it is piping hot throughout.
Can I use frozen butternut squash?
Yes. Frozen squash can be convenient, although it may release more moisture than fresh squash. Roast it in a single layer and allow excess moisture to evaporate before adding it to the lasagna.
Can I use frozen spinach instead of fresh?
Yes. Thaw the frozen spinach completely and squeeze out as much liquid as possible before mixing it into the ricotta filling. Excess moisture can make the finished lasagna watery.
Do I need to cook oven-ready lasagna sheets first?
No. Oven-ready sheets generally go directly into the baking dish, but follow the instructions on the package. Make sure the sheets are adequately covered with marinara sauce so they have enough moisture to soften during baking.
How can I tell when the lasagna is ready?
The cheese should be golden and bubbling, the pasta should be tender when pierced with a knife, and the centre should be thoroughly hot. If the top browns before the pasta is ready, cover it loosely with foil and continue baking.
Can I freeze this lasagna?
Yes. Allow the baked lasagna to cool, then divide it into individual portions or freeze it whole in a suitable freezer-safe container. Wrap tightly and freeze for up to 3 months for best quality. Thaw in the refrigerator before reheating, or reheat from frozen with additional time until the centre is piping hot.
How should I store leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm them in the oven, covered, until heated through.
Can I add other vegetables?
Yes. Sautéed mushrooms, courgettes, or finely chopped roasted red peppers can work well. Cook vegetables that release a lot of moisture before adding them to the layers to help maintain the lasagna’s texture.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | Approximately 25 minutes |
| Roasting Time | 25–30 minutes |
| Baking Time | 40–45 minutes |
| Resting Time | 10–15 minutes |
| Total Time | Approximately 1 hour 40 minutes to 1 hour 55 minutes |
| Calories | 485 |
| Protein | 25 g |
| Carbohydrates | 52 g |
| Fat | 19 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 720 mg |
Nutritional values are approximate and may vary depending on the brands of pasta, cheese, marinara sauce, and other ingredients used.
Final Thoughts
Roasted Butternut Squash & Spinach Lasagna with Ricotta & Mozzarella is a comforting vegetarian meal that combines tender pasta, sweet roasted vegetables, creamy cheese, and a rich tomato sauce. Each layer adds its own flavour and texture, making the finished dish hearty, colourful, and satisfying.
With a little preparation and a short resting period after baking, this lasagna is easy to slice and serve for a family dinner or a weekend gathering. Pair it with a fresh salad, add a sprinkle of basil, and enjoy a warm, homemade meal that brings seasonal ingredients together beautifully.
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Roasted Butternut Squash & Spinach Lasagna with Ricotta & Mozzarella
- Total Time: 1 hour 40 minutes to 1 hour 55 minutes
Description
This comforting vegetarian lasagna layers sweet roasted butternut squash, creamy spinach and ricotta filling, tender pasta sheets, and rich marinara sauce. Melted mozzarella and Parmesan create a golden, cheesy topping, making it perfect for cosy family dinners, weekend cooking, or meal preparation.
Ingredients
For the Roasted Butternut Squash:
5 cups butternut squash, peeled and cubed (700 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
1/2 tsp smoked paprika (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Spinach Ricotta Filling:
3 cups fresh spinach, roughly chopped (90 g)
2 cups ricotta cheese (500 g)
1 large egg (50 g)
1/2 cup grated Parmesan cheese (50 g)
2 cloves garlic, minced (6 g)
1/2 tsp dried oregano (1 g)
1/4 tsp kosher salt (1.5 g)
1/4 tsp black pepper (0.5 g)
For the Lasagna:
9 lasagna sheets (250 g)
2 cups shredded mozzarella cheese (200 g)
2 cups marinara sauce (500 g)
1/2 cup grated Parmesan cheese (50 g)
1 tbsp olive oil (15 ml)
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease a baking dish with olive oil.
2. Place the cubed butternut squash in a large bowl. Add the olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss until the squash is evenly coated.
3. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelised. Mash approximately half of the squash with a fork, leaving the remaining pieces whole.
4. If using regular dried lasagna sheets, cook them according to the package instructions. Drain carefully and arrange on a clean surface to prevent sticking. If using oven-ready sheets, follow the package directions and skip pre-cooking.
5. Place a skillet over medium heat. Add the chopped spinach and minced garlic and cook for 2–3 minutes, stirring frequently, until the spinach wilts and excess moisture evaporates. Remove from the heat and allow to cool slightly.
6. In a large bowl, combine the ricotta cheese, egg, grated Parmesan, dried oregano, salt, and black pepper. Stir until smooth, then fold in the cooked spinach and garlic.
7. Spread a thin layer of marinara sauce over the bottom of the prepared baking dish. Arrange a layer of lasagna sheets over the sauce. Spread some spinach ricotta mixture on top, followed by roasted butternut squash, shredded mozzarella, and another layer of marinara sauce.
8. Continue layering the pasta sheets, spinach ricotta mixture, roasted squash, mozzarella, and marinara sauce until the ingredients are used, distributing the filling evenly.
9. Finish with a final layer of lasagna sheets covered with the remaining marinara sauce. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is golden and bubbling and the pasta is tender.
11. Remove the lasagna from the oven and let it rest for 10–15 minutes before cutting so the layers can settle and the portions hold together.
12. Slice into portions and serve warm. Garnish with fresh basil if desired, and pair with a simple green salad or roasted vegetables.
Notes
Cut the butternut squash into evenly sized cubes so it roasts at the same rate. Spread the squash in a single layer and avoid overcrowding the baking sheet to encourage caramelisation. Cook the spinach until excess moisture evaporates to help prevent a watery lasagna. Drain ricotta if it contains excess liquid. If using oven-ready lasagna sheets, make sure they are adequately covered with marinara sauce so they soften during baking. Cover the lasagna during the first stage of baking, then uncover it for the final 15–20 minutes to brown the cheese. If the top browns before the pasta is tender, cover loosely with foil and continue baking. Let the lasagna rest for 10–15 minutes before slicing for neater portions. Serve with a crisp green salad dressed with olive oil and lemon juice, steamed green beans, roasted broccoli, or sautéed courgettes. Warm garlic bread or crusty bread makes a lovely accompaniment. To prepare ahead, assemble the lasagna, cover, and refrigerate promptly. For best quality, bake within 24 hours. Frozen butternut squash can be used, but roast it until excess moisture evaporates before layering. Frozen spinach can replace fresh spinach. Thaw it completely and squeeze out as much liquid as possible. Sautéed mushrooms, courgettes, or roasted red peppers can be added. Cook moisture-rich vegetables before adding them. Store leftovers in an airtight container in the refrigerator for 3–4 days. Freeze baked lasagna in a suitable freezer-safe container for up to 3 months for best quality. Thaw in the refrigerator before reheating, or reheat from frozen until piping hot throughout. Nutritional values are approximate and may vary depending on the brands of pasta, cheese, marinara sauce, and other ingredients used.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
