Butternut Squash and Spinach Lasagna Recipe
If you’re looking for a comforting, show-stopping vegetarian dinner, Butternut Squash and Spinach Lasagna is your new best friend. Imagine luscious layers of tender pasta, velvety roasted squash, vibrant spinach, creamy ricotta, and a blanket of melted cheese, all united by a luxurious béchamel or Alfredo sauce. Each bite is a perfect harmony of sweet, nutty squash balanced by earthy greens and cozy spices. Whether it’s a family Sunday supper or your next potluck star, this lasagna turns humble veggies into a dish with “seconds, please” written all over it.
Ingredients You’ll Need
This Butternut Squash and Spinach Lasagna comes together with a handful of pantry classics and a few fresh market heroes. Each ingredient brings something special to the table, from the natural sweetness of butternut squash to the melty magic of ricotta and mozzarella. Here’s the lineup for a truly unforgettable lasagna experience:
- Lasagna noodles: The foundation—classic or no-boil—provides those trademark layers and soaks up every bit of flavor.
- Butternut squash (3 cups, peeled and cubed): Roasting brings out its sweetness and gives the dish its golden hue.
- Olive oil (1 tablespoon): Coats the squash for caramelization and adds a fruity note.
- Salt (1/2 teaspoon): Enhances every layer and balances the natural sweetness of the squash.
- Black pepper (1/4 teaspoon): Brings warmth and a subtle, savory sharpness.
- Garlic (2 cloves, minced): Lends that irresistible aromatic base to the spinach filling.
- Fresh spinach (2 cups, chopped): Brightens the lasagna and adds an earthiness that pairs perfectly with squash.
- Ricotta cheese (1 1/2 cups): Creamy, mild, and ready to soak up spices and herbs.
- Egg (1): Binds the ricotta filling, turning it light and fluffy as it bakes.
- Dried thyme (1/2 teaspoon): Infuses the layers with an herby aroma that screams comfort food.
- Nutmeg (1/4 teaspoon): Just a whisper brings out the best in both squash and cheese fillings.
- Mozzarella cheese (2 cups, shredded): The melt factor—creates that gooey, golden top everyone loves.
- Parmesan cheese (1/2 cup, grated): Punches up the savory flavor and adds a classy finish.
- Béchamel or Alfredo sauce (2 cups): Optional, but recommended for extra creaminess and to tie the layers together.
How to Make Butternut Squash and Spinach Lasagna
Step 1: Roast the Butternut Squash
Start by preheating your oven to 375°F. Toss the peeled and cubed butternut squash with olive oil, salt, and black pepper on a baking sheet—don’t be afraid to really coat those cubes for maximum caramelization. Roast for 25 to 30 minutes, until the squash is fork-tender and beautifully golden. Once out of the oven, give the squash a quick mash with a fork for a rustic feel, or blend it for a super-smooth layer. This step creates the heart of our Butternut Squash and Spinach Lasagna, providing silky, naturally sweet layers.
Step 2: Cook the Lasagna Noodles
While the squash is roasting, bring a large pot of salted water to a rolling boil. Cook the lasagna noodles according to the package instructions until they’re just al dente—you want them sturdy enough to hold up to all the cheesy, veggie layers. Drain and lay them out on a clean kitchen towel to prevent sticking, or toss lightly with olive oil if you’re making things ahead.
Step 3: Sauté the Spinach and Garlic
Next up, heat a splash of olive oil (if you like) in a skillet over medium heat. Add minced garlic and let it sizzle for about 30 seconds, just until fragrant. Add the chopped spinach and cook, stirring, until the leaves break down and become tender, about two minutes. The result? A vibrant, garlicky spinach layer that contrasts beautifully with the sweet squash.
Step 4: Prepare the Ricotta Filling
In a mixing bowl, stir together the ricotta cheese, egg, dried thyme, nutmeg, and the sautéed spinach. This blend should be creamy and dotted with vibrant green, perfectly seasoned thanks to the nutmeg and thyme. It’s the secret to keeping each bite of your Butternut Squash and Spinach Lasagna luxuriously rich.
Step 5: Assemble the Lasagna
To build your masterpiece, spread a thin layer of béchamel or Alfredo sauce on the bottom of a lightly greased 9×13-inch baking dish. Layer 3 noodles on top, then spread half of the ricotta-spinach mixture evenly. Dot half of the mashed squash over that, add a generous sprinkle of mozzarella, and drizzle more béchamel or Alfredo. Repeat the layering: noodles, ricotta-spinach, mashed squash, mozzarella, and sauce. Finish off with the final 3 noodles, the last of your sauce, mozzarella, and a good shower of grated Parmesan.
Step 6: Bake to Golden Perfection
Cover your assembled Butternut Squash and Spinach Lasagna with foil and bake for 25 minutes—this lets the flavors meld and the cheese get stretchy. Remove the foil and bake for an additional 15 minutes, until bubbly and golden brown across the top. Once out of the oven, let it rest for 10 minutes before slicing. This pause is absolutely essential; it allows all those dreamy layers to set up and makes serving a breeze.
How to Serve Butternut Squash and Spinach Lasagna
Garnishes
Elevate your lasagna with a shower of freshly chopped parsley or a sprinkle of extra grated Parmesan. If you want to dial up the autumn vibes, toss on a few crisp-fried sage leaves—these add a pop of color and a fragrant, nutty crunch. A drizzle of good extra-virgin olive oil right before serving brings added richness to every forkful.
Side Dishes
Butternut Squash and Spinach Lasagna shines as a centerpiece, but it pairs wonderfully with a crisp mixed green salad tossed in a tangy vinaigrette to balance the creamy layers. For something more substantial, consider garlicky roasted broccoli or a platter of blistered cherry tomatoes. A loaf of fresh, crusty Italian bread makes sure none of that extra sauce goes to waste.
Creative Ways to Present
Want to make your Butternut Squash and Spinach Lasagna the star of any dinner party? Try baking individual portions in small ramekins or mini casserole dishes; the presentation is charming and makes for perfect, tidy servings. You can also cut the lasagna into squares, stack them slightly staggered on plates, and garnish with microgreens for an eye-catching, restaurant-style touch.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash and Spinach Lasagna is a gift for your future self. Cool it to room temperature, then cover and refrigerate in the baking dish or transfer to airtight containers. It keeps beautifully for up to four days, and the flavors often deepen after a night in the fridge.
Freezing
For make-ahead convenience, assemble the unbaked lasagna, wrap it tightly in foil, and freeze for up to three months. You can also freeze individual cooked portions for quick lunches or dinners. Thaw overnight in the refrigerator before reheating so the layers stay cohesive and tender.
Reheating
To bring your Butternut Squash and Spinach Lasagna back to hot, bubbly perfection, warm leftovers in a 350°F oven (covered with foil) for 25 to 30 minutes. For single slices, the microwave works, but the oven is best for reviving that golden cheese topping and minimizing sogginess.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thawed and well-drained frozen spinach is a terrific swap in Butternut Squash and Spinach Lasagna. Just squeeze out as much moisture as possible to keep your layers from turning watery.
What can I substitute for béchamel or Alfredo sauce?
If you don’t have either sauce on hand, you can make a quick white sauce by whisking together butter, flour, and milk. Or, opt for extra ricotta thinned with a touch of cream for a lighter finish.
Can I make this lasagna gluten-free?
Absolutely! Simply use your favorite gluten-free lasagna noodles—many varieties are now widely available. Just be sure to check your Alfredo or béchamel sauce is also gluten-free if you’re buying it pre-made.
Can I add other vegetables?
Definitely. Roasted mushrooms, thinly sliced zucchini, or sautéed leeks all tuck in beautifully. Just keep the veggie-to-cheese ratio balanced so the lasagna layers stay cohesive and moist but not watery.
Is Butternut Squash and Spinach Lasagna suitable for meal prep?
Yes, it’s fantastic for meal prep! Assemble and bake the lasagna a day or two ahead, then store in the fridge. It reheats beautifully and makes an easy, satisfying lunch or dinner through the week.
Final Thoughts
Butternut Squash and Spinach Lasagna brings together everything you love about comfort food, with a nourishing twist that just feels extra special. Give it a try and see how those golden, cheesy layers and sweet-roasted veggies become a new household favorite—don’t be surprised if it disappears faster than you expect!
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Butternut Squash and Spinach Lasagna Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of autumn with this Butternut Squash and Spinach Lasagna. Layers of creamy ricotta, earthy spinach, and sweet butternut squash come together in this hearty vegetarian dish that’s perfect for a cozy dinner.
Ingredients
Lasagna Noodles:
- 9 lasagna noodles (or use no-boil)
Butternut Squash:
- 3 cups peeled and cubed butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Spinach Mixture:
- 2 cloves garlic (minced)
- 2 cups fresh spinach (chopped)
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
Cheeses:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups béchamel sauce or store-bought Alfredo sauce (optional but recommended)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Roast Butternut Squash: Toss butternut squash with olive oil, salt, and pepper. Roast until tender.
- Cook Lasagna Noodles: Cook lasagna noodles according to package directions.
- Prepare Spinach Mixture: Sauté garlic, add spinach, then combine with ricotta, egg, thyme, and nutmeg.
- Assemble Lasagna: Layer noodles, ricotta-spinach mixture, mashed squash, cheeses, and sauce in a baking dish.
- Bake: Cover with foil and bake, then bake uncovered until golden.
- Rest and Serve: Let the lasagna rest before slicing and serving.
Notes
- You can substitute frozen spinach (thawed and drained) or add sage for a more autumnal flavor.
- This dish freezes well and makes great leftovers.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg
