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Butternut Squash and Spinach Lasagna

A creamy and cozy vegetarian lasagna made with roasted butternut squash, ricotta, spinach, and melty cheese. Perfect fall comfort food.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner, Main Dish
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Squash Sauce
  • 4 cups butternut squash cubed
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 0.75 cup vegetable broth more as needed
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp nutmeg
Ricotta Layer
  • 1.5 cups ricotta cheese
  • 0.5 cup parmesan cheese grated
  • 1 large egg
  • 0.5 tsp salt
  • 0.25 tsp pepper
Spinach
  • 4 cups fresh spinach or 1 cup frozen, squeezed dry
  • 1 tbsp olive oil
Assembly
  • 9-12 sheets lasagna noodles
  • 2 cups mozzarella cheese shredded
  • parmesan cheese for topping

Equipment

  • 9x13 baking dish
  • Blender or food processor
  • Saucepan
  • Skillet

Method
 

  1. Roast butternut squash and garlic until tender and caramelized.
  2. Blend roasted squash with broth, salt, pepper, and nutmeg until smooth.
  3. Sauté spinach in olive oil until wilted.
  4. Mix ricotta, parmesan, egg, salt, and pepper.
  5. Layer squash sauce, noodles, ricotta, spinach, mozzarella, and repeat.
  6. Bake covered at 375°F for 25 minutes, then uncovered for 15 minutes.
  7. Cool 10–15 minutes before slicing.

Notes

For even easier prep, use pre-cubed squash or frozen thawed squash.