This Butternut Squash Lasagna with Spinach and Ricotta is a cozy, vegetable-forward twist on traditional lasagna—perfect for chilly autumn nights or meatless entertaining. Layers of roasted butternut squash purée, creamy ricotta, tender spinach, and bubbling cheese come together for a dish that feels indulgent yet wholesome.

Roasting the squash first brings out its natural sweetness, creating a velvety base that replaces the usual tomato sauce. Paired with the creamy spinach filling and a golden cheese topping, it’s a dish that’s just as welcome at a weeknight table as it is on a holiday buffet.

Butternut Squash Lasagna Recipe

Ingredients

For the Roasted Squash:

• 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Ricotta-Spinach Filling:

• 15 ounces ricotta cheese
• 2 cups packed fresh spinach (or 10 ounces frozen spinach, thawed and squeezed dry)
• 1 large egg
• 1 clove garlic, minced
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For Assembly:

• 9 no-boil lasagna noodles (about ¾ of a standard box)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup milk or broth (for thinning the squash purée, if needed)
• Fresh sage or thyme leaves (optional, for garnish)

Instructions

1. Preheat the oven to 400°F. Toss the squash cubes with olive oil, salt, and pepper, and spread them out on a parchment-lined baking sheet. Roast for 25–30 minutes, stirring once, until tender and golden around the edges.
2. Transfer roasted squash to a blender or food processor. Add a splash of milk or broth and blend until smooth. The purée should be thick but spreadable—similar to a pasta sauce.
3. In a medium bowl, stir together the ricotta, spinach, egg, garlic, nutmeg, salt, and pepper until evenly combined.
4. Lightly oil a 9×13-inch baking dish. Spread a thin layer of squash purée on the bottom, then top with 3 noodles. Add half the ricotta mixture, a layer of squash purée, and a sprinkle of mozzarella. Repeat layers once more. Finish with the remaining noodles, a final layer of squash purée, and the remaining mozzarella and Parmesan.
5. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake another 15–20 minutes, until bubbly and golden on top.
6. Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh sage or thyme leaves, if desired.

Make Ahead, Store & Reheat

• Make Ahead: Assemble the lasagna up to one day in advance, cover tightly, and refrigerate. Bake just before serving, adding about 10 minutes to the covered bake time.
• Freeze: Wrap tightly before or after baking and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm individual slices in the microwave or reheat covered in a 350°F oven until hot throughout.

Tips & Variations

• Add more vegetables: Sautéed mushrooms or caramelized onions add depth and texture between the layers.
• Shortcut: Use pre-cubed fresh or frozen butternut squash to save time.
• Lighter version: Swap part of the ricotta for cottage cheese or use low-fat mozzarella.
• Gluten-free: Replace lasagna noodles with thin slices of roasted squash or zucchini.

Serving Suggestion

Pair this rich, savory lasagna with a simple arugula salad tossed with lemon vinaigrette and shaved Parmesan. It’s the kind of meal that fills the house with warmth and makes weeknights (or holidays) feel a little more special.