Name: Butternut Squash Spinach Lasagna Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups butternut squash puree (about half of squash); 1 cup ricotta cheese; ½ cup milk or more, if needed; ¼ teaspoon salt plus ⅛ teaspoon more; ¼ teaspoon nutmeg; 8 oz spinach (1 cup cooked spinach); 1 cup ricotta cheese; 1 cup mozzarella cheese; 2 garlic cloves minced; ¼ teaspoon salt; pepper to taste; 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles); 1 ½ cups mozzarella cheese or more; ½ cup Parmesan cheese on top; ¼ teaspoon Italian seasoning; ¼ teaspoon Paprika; ¼ teaspoon Basil; Olive oil spray or light greasing for baking dish

There’s something truly comforting about the layers in my Butternut Squash Spinach Lasagna Recipe. The sweet, creamy squash paired with garlicky spinach and melty cheeses makes for a cozy meal that’s as satisfying on a weeknight as it is impressive at a dinner party.

The image shows two thick, square-shaped portions of a baked dish placed side by side on a white plate. Each piece has a golden-brown, slightly crispy top layer with visible specks of herbs and melted cheese. Beneath the top, the texture looks soft and layered, containing light-colored potato slices mixed with green leafy vegetables, all held together by a creamy sauce. The dish is set on a rustic wooden surface with a green cloth partially visible underneath the plate. The overall look is warm and appetizing, with a mix of soft and crunchy textures photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash Spinach Lasagna Recipe
Top Tip
How to Serve Butternut Squash Spinach Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Spinach Lasagna Recipe

Why You'll Love This Recipe

I honestly feel like this Butternut Squash Spinach Lasagna Recipe strikes the perfect balance between indulgent and healthy. It’s loaded with vibrant veggies but also ooey-gooey cheese that makes everyone happy. Every time I make it, I get rave reviews – and it’s easier than you’d think!

Seasonal ingredients: Butternut squash and spinach give a fresh, natural sweetness that feels perfect in fall and winter.
Comfort food made lighter: Using ricotta and a little milk keeps the layers creamy without overwhelming you.
Flexible and forgiving: I tweak this lasagna easily for gluten-free or vegan diets, and it still turns out amazing.
Show-stopping presentation: Layers with melted mozzarella and Parmesan on top create that golden crust everyone loves.

The image shows a white round baking dish filled with a baked lasagna that has three visible layers. The top layer is golden brown with melted cheese that looks slightly crispy and bubbly, with spots of dark herbs sprinkled evenly. Underneath, the second layer is creamy yellow with chunks of orange pumpkin and green spinach leaves visible in some parts. The bottom layer is lasagna pasta sheets that are soft and slightly translucent around the edges. One portion of the lasagna has been taken out, revealing the layers clearly and showing a mix of textures from creamy to cheesy to soft pasta. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Butternut Squash Spinach Lasagna Recipe is in its simple, quality ingredients that play off each other beautifully. You’ll want fresh butternut squash, good ricotta, and plenty of mozzarella for gooey layers. Choosing good-quality lasagna noodles – or their gluten-free alternatives – really makes a difference too.

Flat lay of peeled butternut squash cubes and a small white bowl of smooth orange butternut squash puree, fresh bright green spinach leaves and a simple white bowl with cooked spinach, two whole brown eggs with clean shells, a small white bowl of creamy white ricotta cheese, a small white bowl of shredded mozzarella cheese, a small white bowl of grated Parmesan cheese, two whole garlic cloves, three uncooked flat rectangular lasagna noodles arranged neatly, and small white bowls containing milk, Italian seasoning, paprika, and dried basil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut squash puree: The heart of the dish, giving sweetness and creaminess without heaviness.
Ricotta cheese: Adds richness and helps bind the fillings together smoothly.
Milk: Enhances creaminess, making the squash mixture silky and luscious.
Spinach: Provides a fresh, earthy balance, and I love using it cooked for tender texture.
Mozzarella cheese: Melts beautifully, creating that dreamy, stringy lasagna pull.
Parmesan cheese: A sharp, nutty top finish that adds depth.
Garlic: Infuses the spinach filling with subtle warmth and flavor.
Lasagna noodles: Whether regular or gluten-free, they’re the backbone holding it all together.
Italian seasoning, paprika, basil: Sprinkled on top, these herbs bring a little magic and aroma to the finished dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Butternut Squash Spinach Lasagna Recipe is how easy it is to customize. Don’t like garlic? Swap it for shallots. Want it vegan? Use plant-based cheese and tofu ricotta – it works surprisingly well. Honestly, it’s a great base recipe to have fun with and make your own.

Variation: I’ve made this with roasted sweet potatoes instead of squash once, and it was just as good – a bit sweeter and chunkier texture, which was a fun twist.
Gluten-Free: Use brown rice noodles; just be sure to trim them nicely so they fit your pan.
More veggies: Feel free to add sautéed mushrooms or zucchini slices into the spinach layer for extra layers of flavor and texture.

Step-by-Step: How I Make Butternut Squash Spinach Lasagna Recipe

Step 1: Prep the Butternut Squash Filling

I start by steaming or roasting the butternut squash until soft, then blending it into a smooth puree. From there, I mix in ricotta, milk, salt, and a pinch of nutmeg. Adding extra milk here is key — it makes the filling silky and easy to spread, which prevents the lasagna from feeling dry at the end.

Step 2: Make the Spinach Filling

While the squash filling comes together, I quickly cook fresh spinach until it wilts, then squeeze out excess moisture. I mix it with ricotta, mozzarella, minced garlic, salt, and pepper. If you want a bright flavor, add a little lemon zest or juice – but honestly, even plain garlic-spiked spinach tastes fantastic here.

Step 3: Cook and Prep the Noodles

Next, cook your lasagna noodles according to the package directions, rinse them with cold water, and trim them if needed so they fit your baking dish neatly. I’ve found that cutting them to size ensures even layers and helps the lasagna bake evenly.

Step 4: Assemble and Bake

This is the fun part! I layer a third of the butternut squash mixture on the bottom, sprinkle mozzarella, then lay out the noodles carefully—no overlapping. Next, half the spinach filling, more mozzarella, then noodles again. Repeat until all fillings are used, finishing with a generous splash of Parmesan, mozzarella, and herbs on top. Cover with foil, bake 30 minutes, then uncover and bake 10 more for that golden crust.

Top Tip

From my experience making this Butternut Squash Spinach Lasagna Recipe several times, I’ve learned a few tricks that make all the difference between good and wow-worthy.

Don’t skimp on milk in the squash filling: It keeps the layers creamy and prevents dryness, which can be a challenge with roasted veggies.
Trim noodles carefully: Fitting the pasta snugly in the dish avoids folds that end up soggy or lumpy.
Use fresh mozzarella if possible: It melts better and gives a luscious texture that shredded won’t replicate exactly.
Rest after baking: Let the lasagna cool for at least 10 minutes before slicing to keep the layers intact and avoid a messy plate.

How to Serve Butternut Squash Spinach Lasagna Recipe

butternut squash lasagna - Serving Suggestion

Garnishes

I like to sprinkle some fresh basil leaves on top after baking for a pop of color and fresh herbal aroma. Sometimes, a drizzle of good-quality olive oil adds a silky finish. A light dusting of extra Parmesan on the plate never hurts either!

Side Dishes

This lasagna pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted garlic bread or simple steamed green beans tossed with lemon zest make perfect, fuss-free sides too.

Creative Ways to Present

For a special occasion, I’ve made individual servings in small ramekins – layering the fillings and noodles for charming personal lasagnas. It’s a hit at dinner parties and looks lovely plated with a garnish of microgreens or edible flowers.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna tightly covered in the fridge for up to 4 days. I find that using an airtight container helps maintain moisture and flavor, so it doesn’t dry out between meals.

Freezing

This recipe freezes wonderfully. I freeze it either as a whole dish or in individual portions wrapped tightly in plastic and foil. When you’re ready, thaw overnight in the fridge and bake as usual – adding a few extra minutes to ensure it’s heated through.

Reheating

When reheating, I cover the lasagna with foil to keep it moist and bake at 350°F for about 20 minutes or until warmed through. Avoid microwaving if you want to keep that wonderful layered texture intact.

Frequently Asked Questions:

Can I make the butternut squash puree ahead of time?

Absolutely! You can roast or steam the butternut squash and puree it a day or two in advance. Store it tightly in the fridge, then mix it with the ricotta and milk just before assembling the lasagna.

What if I don’t have fresh spinach?

Feel free to use frozen spinach that’s been thawed and well drained. It works just as well and is super convenient, especially outside of spinach’s peak season. Just be sure to squeeze out as much moisture as possible to avoid watery layers.

How can I make this recipe vegan?

To make this Butternut Squash Spinach Lasagna Recipe vegan, swap all the cheeses for plant-based alternatives. For ricotta, making your own with tofu blended with lemon juice is a fantastic option that adds creaminess. Also, check that your noodles are egg-free if you’re avoiding all animal products.

Can I use no-boil lasagna noodles?

Yes! When using no-boil noodles, add about ½ cup extra milk or vegetable stock to the squash puree to keep the layers moist. You might also want to extend the baking time by 10 minutes to ensure the noodles cook through perfectly.

Final Thoughts

This Butternut Squash Spinach Lasagna Recipe has become one of my go-to dishes when I want something cozy but still bright and veggie-forward. It’s an easy crowd-pleaser that feels a little special yet is straightforward enough for weeknights. Give it a try—you might just find your new favorite comfort food.