Creamy, comforting, and absolutely delicious, this Butternut Squash and Spinach Lasagna is layered with rich flavors of sweet butternut squash, earthy spinach, and three creamy cheeses. Perfect for a cozy dinner, this dish is a delightful twist on a classic lasagna.
Why You’ll Love This Recipe
Unique Flavor: The combination of sweet butternut squash and creamy cheese makes this lasagna irresistible.
Vegetarian-Friendly: A perfect meat-free option for dinner or gatherings.
Comfort Food: Creamy, cheesy, and hearty, it’s the ultimate comfort food.
Make-Ahead Friendly: Prepare it in advance and bake when ready for an easy dinner.
Nutritious Twist: Packed with vitamins from butternut squash and spinach.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
9 lasagna noodles
2 cups butternut squash puree
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream
2 cloves garlic, minced
½ teaspoon nutmeg
Salt and pepper to taste
2 tablespoons olive oil
Directions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the butternut squash puree, heavy cream, nutmeg, salt, and pepper. Simmer for 5 minutes and set aside.
In a mixing bowl, combine ricotta cheese, chopped spinach, salt, and pepper. Mix until well combined.
Spread a thin layer of the butternut squash sauce on the bottom of the prepared baking dish. Lay 3 lasagna noodles over the sauce.
Spread half the ricotta-spinach mixture over the noodles, then sprinkle 1/3 of the mozzarella and Parmesan cheese. Add another layer of butternut squash sauce.
Repeat the layering process, finishing with a generous sprinkle of mozzarella and Parmesan cheese on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before serving.
Servings and Timing
Servings: 6
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Variations
Add Protein: For a non-vegetarian version, include cooked chicken or sausage in the layers.
Swap Cheeses: Try goat cheese or fontina for a different flavor profile.
Gluten-Free: Use gluten-free lasagna noodles to make it suitable for gluten-sensitive diets.
Extra Veggies: Add thinly sliced zucchini or mushrooms for even more vegetables.
Vegan Version: Use plant-based cheeses and cream, along with vegan lasagna noodles.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the lasagna (baked or unbaked) for up to 3 months. Wrap tightly in plastic wrap and foil to prevent freezer burn.
Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) until heated through.
Related Recipes:
- Butternut Squash Sweet Potato Soup
- Spiced Butternut Squash and Sweet Potato Soup
- Honey Roasted Butternut Squash
FAQs
How can I make butternut squash puree at home?
I like to roast a halved butternut squash at 400°F (200°C) for about 45 minutes, then scoop out the flesh and blend it until smooth.
Can I use frozen spinach?
Yes, just make sure to thaw and squeeze out any excess moisture before mixing it with the ricotta.
Can I prepare this lasagna ahead of time?
Absolutely. Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream.
How do I prevent the lasagna from becoming watery?
Drain the cooked noodles well, and if using frozen spinach, squeeze out excess water. Also, allow the lasagna to rest before slicing.
Conclusion
Butternut squash and spinach lasagna is a cozy, satisfying dish that’s perfect for weeknights or special occasions. With layers of creamy butternut squash, fresh spinach, and gooey cheese, this lasagna is sure to be a family favorite. Whether you’re enjoying it fresh out of the oven or reheating leftovers, it’s a guaranteed crowd-pleaser. Give it a try, and let me know how it turns out.
📖 Recipe:
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Butternut Squash and Spinach Lasagna
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy and flavorful butternut squash and spinach lasagna is the ultimate vegetarian comfort food. Layered with sweet butternut squash, fresh spinach, ricotta, mozzarella, and Parmesan, this cozy dish is perfect for dinner or special occasions.
Ingredients
9 lasagna noodles
2 cups butternut squash puree
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream
2 cloves garlic, minced
½ teaspoon nutmeg
Salt and pepper to taste
2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook lasagna noodles per package instructions, drain, and set aside.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 1-2 minutes. Add butternut squash puree, heavy cream, nutmeg, salt, and pepper. Simmer for 5 minutes.
- Mix ricotta cheese, chopped spinach, salt, and pepper in a bowl.
- Spread a thin layer of squash sauce in the baking dish. Add 3 noodles.
- Layer half the ricotta-spinach mixture, 1/3 of the cheeses, and more squash sauce. Repeat layers, finishing with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
Use gluten-free noodles for a gluten-free version.
Substitute heavy cream with coconut cream for a dairy-free option.
Add extra veggies like zucchini or mushrooms for more flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 340 kcal per serving
