Butternut Squash and Spinach Lasagna — Creamy, Cozy, and Perfect for Fall
Lasagna is usually associated with tomatoes, beef, and bubbling red sauce — but this Butternut Squash and Spinach Lasagna proves that comfort food doesn’t need to follow tradition to be delicious. Creamy roasted butternut squash, tender noodles, fresh spinach, ricotta, mozzarella, and warm fall spices come together to create a lasagna that is cozy, hearty, and absolutely irresistible.
Whether you’re hosting a fall dinner, prepping meals for the week, or craving something warm and comforting as the weather cools down, this lasagna checks every box. It has the richness of classic Italian baked pasta but with a seasonal twist that makes it feel special and modern.
This dish is also vegetarian, making it a great option for families, gatherings, or anyone wanting a hearty veggie-based meal that still feels indulgent.
Let’s dig into what makes this recipe so good — from the creamy squash purée to the layers of gooey cheese.
Why You’ll Love This Butternut Squash & Spinach Lasagna
1. Creamy without heavy cream
The squash becomes silky and smooth on its own, giving the lasagna a velvety texture.
2. Perfect fall comfort food
Warm, cozy, and packed with seasonal flavors.
3. Easy vegetarian main dish
Protein-rich ricotta and plenty of greens make it filling and balanced.
4. Meal-prep superstar
It reheats beautifully and tastes even better the next day.
5. Impressive but simple
Looks gourmet, made with pantry ingredients.
Ingredients
For the Squash Sauce:
- 4 cups cubed butternut squash
- 3 cloves garlic
- 2 tbsp olive oil
- ¾–1 cup vegetable broth
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp nutmeg
For the Ricotta Layer:
- 1 ½ cups ricotta
- ½ cup grated parmesan
- 1 egg
- ½ tsp salt
- ¼ tsp pepper
For the Spinach:
- 4 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 1 tbsp olive oil
- Pinch of salt
For Assembly:
- 9–12 lasagna noodles (boiled or oven-ready)
- 2 cups shredded mozzarella
- Extra parmesan for topping
Instructions
- Preheat oven to 425°F (220°C).
- Toss squash and garlic with olive oil, salt, and pepper; spread on baking sheet.
- Roast 25–30 minutes until tender and caramelized.
- Transfer squash and garlic to a blender with broth and nutmeg; blend until smooth.
- Reduce oven to 375°F (190°C).
- Sauté spinach in olive oil until wilted; season lightly with salt.
- In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
- Spread a thin layer of squash sauce in a 9×13 baking dish.
- Add first layer of noodles.
- Spread ricotta mixture evenly over noodles.
- Add a layer of spinach.
- Add mozzarella and more squash sauce.
- Repeat layers until ingredients are used.
- Finish with noodles, sauce, mozzarella, and parmesan.
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 15 minutes until golden.
- Rest 10–15 minutes before slicing.
Butternut Squash and Spinach Lasagna
Ingredients
Equipment
Method
- Roast butternut squash and garlic until tender and caramelized.
- Blend roasted squash with broth, salt, pepper, and nutmeg until smooth.
- Sauté spinach in olive oil until wilted.
- Mix ricotta, parmesan, egg, salt, and pepper.
- Layer squash sauce, noodles, ricotta, spinach, mozzarella, and repeat.
- Bake covered at 375°F for 25 minutes, then uncovered for 15 minutes.
- Cool 10–15 minutes before slicing.
Notes
Key Ingredients
Butternut squash
Sweet, rich, and full of fiber — the star of the sauce.
Spinach
Fresh or frozen, it adds color, nutrients, and a tender bite.
Ricotta cheese
Creates a creamy layer that balances the sweet squash.
Mozzarella & parmesan
Classic melty, savory lasagna cheeses.
Lasagna noodles
Use traditional, boil-first, or oven-ready.
Garlic + sage + nutmeg
Warm flavors that complement the sweetness of squash.
Vegetable broth
Helps thin the squash into a pourable sauce.
How to Make the Best Squash Lasagna
1. Roast the butternut squash
Roasting concentrates its sweetness and gives the sauce incredible depth.
2. Make the creamy squash sauce
Blend the roasted squash with garlic, broth, salt, pepper, and a pinch of nutmeg.
3. Sauté the spinach
Just a couple of minutes until wilted.
4. Mix the ricotta layer
Ricotta, parmesan, egg, salt, and pepper for structure and creaminess.
5. Layer the lasagna
The fun part — sauce, noodles, ricotta, spinach, mozzarella, repeat.
6. Bake until golden
The top should be bubbly and lightly browned.
7. Rest before slicing
This helps layers set beautifully.
What Makes This Lasagna So Creamy?
Not cream — butternut squash.
When roasted and blended, squash becomes naturally smooth and velvety, almost like a healthier Alfredo. Adding just a little broth turns it into a luscious sauce that coats each noodle perfectly.
Ricotta adds structure but keeps everything light. Mozzarella melts into soft, gooey layers, and parmesan adds sharpness.
Tips for Success
Roast the squash fully
Deep golden edges = maximum flavor.
Blend the sauce smooth
A silky squash layer replaces traditional marinara.
Season each layer
Lasagna can taste bland if seasoning is skipped.
Let it rest 15 minutes
This prevents messy slices.
Use fresh spinach if possible
Brighter flavor and better texture.
Variations
Add mushrooms
Sautéed mushrooms add umami depth.
Make it gluten-free
Simply use gluten-free lasagna noodles.
Add caramelized onions
Sweet, rich, and perfect with squash.
Make it spicy
A pinch of red pepper flakes in the sauce.
Add sage butter drizzles
Incredible for serving guests.
What to Serve With Butternut Squash Lasagna
- Garlic bread
- Green salad with citrus vinaigrette
- Roasted Brussels sprouts
- A crisp apple or pear salad
It pairs beautifully with fresh flavors.
