A delicious, comforting vegetarian lasagna made with layers of tender roasted butternut squash, fresh spinach, creamy ricotta cheese, mozzarella, Parmesan, and flavorful Italian herbs. This homemade lasagna combines sweet roasted squash with creamy cheese and savory spinach for a satisfying family dinner.
Recipe Details
Prep Time: 25 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Course: Dinner
Cuisine: Italian-Inspired
Difficulty: Medium
Ingredients
For the Butternut Squash
– 1 medium butternut squash, approximately 2 pounds
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon garlic powder
For the Spinach and Ricotta Filling
– 2 cups ricotta cheese
– 10 ounces fresh spinach
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic, minced
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried basil
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt, or to taste
For the Lasagna Layers
– 9 lasagna noodles
– 2 cups shredded mozzarella cheese
– 2 cups marinara sauce
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil, for greasing the baking dish
Optional Toppings
– Fresh basil leaves
– Extra Parmesan cheese
– Freshly ground black pepper
– A drizzle of olive oil
Instructions
Step 1: Prepare the Butternut Squash
Preheat the oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into small cubes.
Place the squash cubes on a baking sheet.
Drizzle with olive oil and sprinkle with salt, black pepper, Italian seasoning, and garlic powder.
Toss everything together until the squash is evenly coated.
Spread the squash in a single layer.
Roast for 25–30 minutes, or until tender and lightly caramelized.
Remove from the oven and allow it to cool slightly.
Reduce the oven temperature to 375°F (190°C) for assembling the lasagna.
Step 2: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Add the lasagna noodles and cook according to the package instructions until just al dente.
Avoid overcooking because the noodles will continue cooking in the oven.
Drain the noodles and arrange them on a clean surface.
If necessary, lightly brush them with olive oil to prevent sticking.
If using oven-ready lasagna noodles, follow the package instructions and adjust the sauce quantity as needed.
Step 3: Prepare the Spinach
Heat a large skillet over medium heat.
Add the spinach and cook for 3–5 minutes, stirring occasionally, until wilted.
If using frozen spinach, thaw it completely and squeeze out as much excess moisture as possible.
Allow the spinach to cool slightly.
Chop it finely and set aside.
Removing excess moisture helps prevent watery lasagna.
Step 4: Make the Ricotta Filling
In a large mixing bowl, combine:
– Ricotta cheese
– Egg
– Parmesan cheese
– Minced garlic
– Dried oregano
– Dried basil
– Black pepper
– Salt
Mix until smooth and well combined.
Add the cooked spinach and stir until evenly distributed.
The filling should be creamy and thick.
Step 5: Prepare the Baking Dish
Lightly grease a 9 × 13-inch baking dish with olive oil.
Spread approximately 1/2 cup marinara sauce across the bottom.
This helps prevent the noodles from sticking.
Step 6: Assemble the Lasagna
Arrange 3 lasagna noodles over the sauce.
Spread approximately one-third of the ricotta and spinach mixture over the noodles.
Add one-third of the roasted butternut squash.
Sprinkle with approximately one-third of the mozzarella cheese.
Spread another layer of marinara sauce.
Repeat the layers:
1. Lasagna noodles
2. Ricotta and spinach filling
3. Roasted butternut squash
4. Mozzarella cheese
5. Marinara sauce
Continue until all ingredients are used.
Finish with a final layer of noodles, marinara sauce, mozzarella, and Parmesan cheese.
Step 7: Bake the Lasagna
Cover the baking dish loosely with aluminum foil.
Bake at 375°F (190°C) for 30 minutes.
Remove the foil and bake for another 15–20 minutes.
The lasagna is ready when the cheese is melted, the sauce is bubbling, and the top is lightly golden.
For a more golden cheese topping, broil for 2–3 minutes at the end.
Watch carefully to prevent burning.
Step 8: Rest Before Serving
Remove the lasagna from the oven.
Allow it to rest for 10–15 minutes before slicing.
This helps the layers set and makes serving easier.
Garnish with fresh basil, additional Parmesan cheese, and freshly ground black pepper.
Serve warm and enjoy.
Nut Information
Tree Nuts: None in the standard recipe.
Peanuts: None in the standard recipe.
Contains Dairy: Yes. Ricotta, mozzarella, and Parmesan cheese contain dairy.
Contains Egg: Yes. The ricotta filling contains one egg.
Nut Allergy Information
The ingredients listed in this recipe do not include tree nuts or peanuts.
However, if preparing this lasagna for someone with a nut allergy:
– Check the labels of marinara sauce, cheeses, noodles, and seasonings.
– Check for possible tree nut and peanut cross-contact.
– Use clean cookware, utensils, and preparation surfaces.
– Avoid adding nut-based toppings or nut oils.
– Confirm that all ingredients are safe for the individual with the allergy.
Optional Nut-Free Serving Suggestions
Serve with:
– Fresh green salad
– Roasted broccoli
– Garlic bread made with verified nut-free ingredients
– Steamed green beans
– Roasted carrots
These sides can be prepared without nuts, provided all ingredients are checked for allergen cross-contact.
Nutrition Information
Estimated nutrition per serving, based on 8 servings:
Nutrient Approximate Amount
Calories 380–450
Protein 19–23 g
Carbohydrates 38–48 g
Fat 17–22 g
Saturated Fat 8–11 g
Fiber 4–6 g
Sugar 7–10 g
Sodium 550–750 mg
Nutrition values are estimates and depend on the type of noodles, cheese, marinara sauce, and portion size.
Questions & Answers (Q&A)
Q1: Can I make Butternut Squash and Spinach Lasagna ahead of time?
Yes. Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking.
When ready to bake, remove it from the refrigerator while the oven preheats.
You may need to add 10–15 minutes to the baking time if the lasagna is still cold.
Q2: Can I use frozen butternut squash?
Yes. Frozen butternut squash works well.
Thaw it and drain any excess moisture before roasting or adding it to the lasagna.
Q3: Can I use frozen spinach instead of fresh spinach?
Yes. Use approximately 10 ounces of frozen spinach.
Thaw completely and squeeze out excess water before mixing it into the ricotta filling.
Q4: Can I make this lasagna without ricotta cheese?
Yes. Cottage cheese can be used instead.
For a smoother filling, blend the cottage cheese before mixing it with the egg, Parmesan, and spinach.
Q5: Can I make this recipe without eggs?
Yes. You can omit the egg.
The filling may be slightly softer, but the lasagna will still taste delicious.
Q6: Can I use a different cheese?
Yes. You can use provolone, fontina, or additional mozzarella.
For a stronger flavor, add a little extra Parmesan.
Q7: Is this Butternut Squash and Spinach Lasagna vegetarian?
Yes. The recipe is vegetarian when prepared with vegetarian-friendly cheeses and marinara sauce.
Check the Parmesan label because some varieties are made with animal-derived rennet.
Q8: Is this recipe gluten-free?
The standard recipe uses regular lasagna noodles and is not gluten-free.
Use certified gluten-free lasagna noodles to make a gluten-free version.
Check the marinara sauce and other packaged ingredients for gluten-containing ingredients or cross-contact.
Q9: Can I make this lasagna vegan?
Yes. Use vegan ricotta, vegan mozzarella, dairy-free Parmesan, and an egg-free filling.
Check that the marinara sauce and noodles are also vegan.
Q10: Can I freeze Butternut Squash and Spinach Lasagna?
Yes.
Allow the lasagna to cool completely.
Cut into individual portions and store in airtight freezer-safe containers.
Freeze for up to 2–3 months for best quality.
Thaw overnight in the refrigerator before reheating.
Q11: How do I store leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3–4 days.
Allow it to cool before refrigerating, and do not leave it at room temperature for more than 2 hours.
Q12: How do I reheat lasagna?
Preheat the oven to 350°F (175°C).
Place a portion in an oven-safe dish and cover loosely with foil.
Bake for approximately 20–25 minutes, or until heated through.
For individual portions, microwave for 2–3 minutes, checking that the center is hot.
Q13: Can I make this lasagna without marinara sauce?
Yes.
You can use a light cream sauce, homemade tomato sauce, or a simple garlic and olive oil sauce.
A creamy béchamel sauce pairs especially well with roasted butternut squash and spinach.
Q14: How can I prevent watery lasagna?
– Drain the spinach thoroughly.
– Roast the butternut squash before assembling.
– Avoid adding too much marinara sauce.
– Cook regular noodles until just al dente.
– Allow the lasagna to rest before slicing.
Q15: Can I add other vegetables?
Yes.
Mushrooms, zucchini, roasted red peppers, and caramelized onions are excellent additions.
Cook vegetables first to remove excess moisture.
Q16: Can I make this recipe lower in sodium?
Yes.
Use reduced-sodium marinara sauce, reduce the added salt, and choose lower-sodium cheeses when available.
Check the labels because Parmesan and marinara sauce can contribute significant sodium.
Q17: What should I serve with this lasagna?
This lasagna pairs well with:
– Mediterranean cucumber and tomato salad
– Roasted broccoli
– Steamed green beans
– Garlic bread
– Fresh mixed greens
– Roasted zucchini
Recipe Tips
1. Roast the butternut squash until tender before assembling.
2. Remove excess moisture from the spinach.
3. Use good-quality ricotta for a creamy filling.
4. Avoid overcooking the noodles.
5. Spread sauce evenly between layers.
6. Cover the lasagna during the first part of baking.
7. Remove the foil for a golden cheese topping.
8. Allow the lasagna to rest before cutting.
9. Use fresh basil for a flavorful garnish.
10. Store leftovers properly for easy meals throughout the week.