Every fall, I crave the comforting warmth of lasagna—but this Butternut Squash & Spinach Lasagna takes it to a whole new level.

Instead of the traditional tomato-based sauce, this version layers creamy roasted butternut squash, tender spinach, and melty cheeses for a cozy, seasonal twist.

It’s rich, flavorful, and surprisingly light, making it perfect for both casual family dinners and holiday gatherings.

If you love hearty fall recipes that showcase autumn’s best produce, this one’s a must-try.

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Recipe Highlights

This lasagna is a delicious balance of sweet, earthy, and savory flavors. Roasted butternut squash purée adds a velvety texture and subtle sweetness, while spinach brings freshness and color.

Ricotta, mozzarella, and Parmesan create gooey, golden layers that make this dish irresistibly comforting.

It’s make-ahead-friendly and freezer-safe so that you can enjoy a homemade fall feast without the stress.

Whether you’re a vegetarian or just want to switch up your lasagna routine, this recipe delivers all the cozy comfort you need.

Highlights:

  • Layers of roasted butternut squash, spinach, and creamy cheese
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  • Vegetarian-friendly and packed with fall flavor
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  • Make-ahead and freezer-friendly for easy meal prep
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  • Ideal for cozy fall dinners or Thanksgiving side dishes

Ingredient Notes

  • Butternut Squash – Naturally sweet, creamy, and earthy when roasted; the foundation of the sauce.
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  • Spinach – Adds freshness, color, and nutrition to balance the richness.
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  • Lasagna Noodles – Traditional or oven-ready noodles work well; use whole wheat for extra fiber
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  • Ricotta Cheese – Gives the filling a light, fluffy texture.
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  • Mozzarella Cheese – Melts beautifully, creating gooey layers.
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  • Parmesan Cheese – Adds a nutty, savory, and sharp flavor to the dish.
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  • Onion & Garlic – Aromatic base that enhances the flavor of the squash sauce.
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  • Butter & Milk – Create a silky texture for the squash purée.
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  • Nutmeg – A warm, subtle spice that complements butternut squash perfectly.
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  • Salt & Black Pepper – Essential for seasoning and balance.

How to Make My Butternut Squash & Spinach Lasagna

  1. Roast the Butternut Squash – Preheat the oven to 400°F (200°C). Peel, cube, and toss the squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
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  2. Make the Sauce – In a saucepan, sauté onion and garlic in butter until soft. Add roasted squash and milk, then blend until smooth. Stir in nutmeg, salt, and pepper.
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  3. Prepare the Spinach Mixture – Sauté spinach in a skillet until wilted. Mix with ricotta cheese and half of the Parmesan.
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  4. Assemble the Lasagna – In a greased baking dish, layer noodles, squash sauce, spinach mixture, and mozzarella. Repeat layers, ending with sauce and cheese on top.
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  5. Bake – Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
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  6. Cool & Serve – Let rest for 10 minutes before slicing.

Serving Suggestions

Pair this lasagna with:

  • A crisp arugula salad with balsamic vinaigrette
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  • Garlic bread or rosemary focaccia
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  • Roasted carrots or Brussels sprouts
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  • A glass of Chardonnay or Pinot Grigio

Tips for the Best Butternut Squash & Spinach Lasagna

For the creamiest texture, roast the squash until caramelized before blending. Always let the lasagna rest after baking—it helps the layers set and makes slicing easier.

Use fresh spinach for the best color and flavor. If preparing ahead, assemble the lasagna and refrigerate it up to 24 hours before baking.

Creamy Butternut Squash & Spinach Lasagna Recipe
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Creamy Butternut Squash & Spinach Lasagna Recipe

Recipe by JoanneCourse: Main DishCuisine: Italian-Inspired, Fall Comfort FoodDifficulty: Moderate
Servings

8

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories per serving

460

kcal

This Butternut Squash & Spinach Lasagna features layers of creamy roasted squash, tender spinach, and gooey cheese baked to golden perfection—a cozy vegetarian comfort dish perfect for fall.

Ingredients

  • For the Butternut Squash Sauce:

  • 1 large butternut squash, peeled and cubed

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 tablespoons butter

  • 1 cup milk

  • ¼ teaspoon nutmeg

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • For the Ricotta Filling:

  • 2 cups ricotta cheese

  • 2 cups fresh spinach, chopped and sautéed

  • ½ cup grated Parmesan cheese

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • For Assembly:

  • 9 lasagna noodles (cooked or oven-ready)

  • 2 cups shredded mozzarella cheese

  • ½ cup grated Parmesan cheese (for topping)

Directions

  • Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.
  • In a medium saucepan, melt butter and sauté onion and garlic until fragrant. Add roasted squash and milk, then blend until smooth. Season with nutmeg, salt, and pepper.
  • In a skillet, sauté spinach until wilted. Combine with ricotta, Parmesan, salt, and pepper.
  • Grease a 9×13-inch baking dish. Spread a thin layer of squash sauce on the bottom. Add noodles, then layer with spinach mixture, sauce, and mozzarella. Repeat twice, ending with sauce and cheese.
  • Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake an additional 15 minutes until golden and bubbling.
  • Let rest 10 minutes before slicing and serving.

Notes

  • Substitute kale for spinach if preferred.
  • For a vegan version, use cashew ricotta and dairy-free cheese.
  • Add sautéed mushrooms for extra flavor.
  • This lasagna pairs beautifully with a drizzle of sage-infused butter.

Storage & Warming of Leftovers

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the oven at 350°F for 15 minutes or in the microwave for 1–2 minutes.

This lasagna also freezes well—wrap tightly and freeze up to 2 months. Thaw overnight before reheating.

Creamy Butternut Squash & Spinach Lasagna Recipe