I remember the first time I layered sweet roasted butternut squash with bright spinach and three kinds of cheese — it felt like comfort on a plate. This Butternut Squash and Spinach Lasagna is a cozy, vegetarian twist on classic lasagna: melty mozzarella, creamy ricotta spiced with nutmeg, and tender cubes of squash all baked until bubbly. Make it for a weeknight family dinner, a potluck, or a chilly Sunday when you want something that feels special but isn’t fussy. If you like other cozy squash-and-greens combos, you might also enjoy this creamy orzo with roasted butternut squash and spinach, which plays similar flavors a little differently.

Why you’ll love this dish

This lasagna hits comforting and clever notes at once: it’s vegetarian but satisfying, stretches modest ingredients into a crowd-pleaser, and showcases seasonal squash without masking it. It’s great when you want a make-ahead casserole that feeds a family or provides leftovers for several lunches. Swap in store-bought marinara to save time, or roast the squash ahead to speed assembly.

“A perfect fall lasagna — sweet squash, gooey cheese, and a hint of nutmeg. Even picky eaters asked for seconds.” — home cook review

Pair it with a crisp salad and you’ve got a balanced weeknight dinner. If you enjoy squash-forward meals, also try this hearty butternut squash, kale, and white bean soup for a different take on warming flavors.

How this recipe comes together

Roast or sauté the butternut squash until just tender, then wilt the spinach with garlic so it stays bright.
Mix ricotta with an egg, nutmeg, salt and pepper — this binds the cheese and adds flavor.
Layer sauce, three noodles, ricotta, the vegetable mix, mozzarella, and sauce. Repeat once.
Top with remaining cheeses, cover, then bake until heated through and the cheese is golden.
Rest briefly, then slice so the layers hold.

This overview helps you see the workflow: cook veggies, make the cheese mix, assemble, bake.

What you’ll need

9 lasagna noodles (use oven-ready/no-boil or regular boiled to al dente; see notes)
2 cups butternut squash, peeled and diced (about 1 small squash) — roast or sauté until tender
2 cups fresh spinach, packed (baby spinach works well)
2 cups ricotta cheese
2 cups mozzarella cheese, shredded (plus extra for topping if you like extra pull)
1 cup Parmesan cheese, grated
2 cups marinara sauce (choose a good-quality jarred sauce or homemade)
1 egg (large)
1 teaspoon salt (divided to taste)
1 teaspoon pepper
1 teaspoon nutmeg (freshly grated if possible for best aroma)
1 tablespoon olive oil
1 teaspoon garlic, minced (about 1 small clove)

Substitutions and notes:

For a lighter version, swap half the ricotta for part-skim ricotta or add 1/2 cup cottage cheese (well-drained).
Use no-boil lasagna noodles to skip boiling; if using regular noodles, boil until al dente.
Swap kale or chard for spinach (but cook a bit longer for tougher greens).
Add a layer of thinly sliced roasted eggplant for extra heft.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch lasagna dish.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the diced butternut squash and cook, stirring occasionally, until slightly tender — about 6–8 minutes. If you prefer, roast the squash at 400°F for 20–25 minutes until caramelized.
Add the fresh spinach and stir until wilted. Remove from heat and drain any excess liquid if needed. Season lightly with salt and pepper.
In a medium bowl, combine the ricotta, egg, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix until smooth.
Spread a thin layer (about 1/2 cup) of marinara sauce across the bottom of the prepared dish.
Place 3 lasagna noodles over the sauce in a single layer. If using regular noodles, overlap slightly if needed.
Spread half of the ricotta mixture over the noodles. Top with half of the squash-and-spinach mixture, then sprinkle with a layer of mozzarella and spoon on some marinara.
Repeat the layering: noodles, remaining ricotta, remaining vegetable mixture, mozzarella, and sauce. Finish with the last three noodles, the remaining marinara, then the remaining mozzarella and all of the Parmesan on top.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly and the center is hot.
Let the lasagna rest for 8–10 minutes before slicing to help the layers set.

Quick tip: if you used no-boil noodles and the lasagna looks dry before baking, dot a little extra marinara over the top noodle layer so it hydrates during baking.

How to plate and pair

Serve slices hot with a simple arugula salad dressed with lemon and olive oil to cut the richness. For heartier meals, offer roasted Brussels sprouts, a warm grain salad, or crusty garlic bread. A light red wine like Pinot Noir or a crisp white like Sauvignon Blanc pairs nicely — the acidity balances the creamy cheese and sweet squash.

How to store & freeze

Refrigerator: Cool completely, then store covered in an airtight container for up to 3–4 days. Reheat individual slices in the microwave (2–3 minutes) or in a 350°F oven until warmed through.
Freezer: Freeze whole or in portions. Wrap tightly with plastic wrap and foil or place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Salt your squash lightly while cooking to draw out moisture, then pat dry so the lasagna doesn’t get watery.
Use freshly grated Parmesan for better melting and flavor.
If your marinara is very acidic, simmer it briefly with a pinch of sugar to mellow the sauce.
Let the lasagna rest before slicing — it seals the layers and prevents a runny slice.
To save time, roast the squash ahead and keep in the fridge for up to 3 days.

Creative twists

Add caramelized onions and sage for a fall-forward aroma.
Make it vegan: use firm tofu blended with nutritional yeast and lemon instead of ricotta, plant-based mozzarella, and omit the egg.
Swap in butternut squash purée mixed with ricotta for a silkier texture.
Add toasted pine nuts between layers for crunch, or a drizzle of browned butter over the top before serving for a nutty finish.

Your questions answered

Q: Do I need to pre-cook the lasagna noodles?
A: Only if you’re using traditional dried noodles. Boil them until al dente per package instructions. If you use oven-ready (no-boil) noodles, you can layer them dry; just make sure there’s enough sauce so they can hydrate during baking.

Q: Can I make this ahead?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the covered baking time if baking straight from the fridge.

Q: How can I prevent a watery lasagna?
A: Remove excess moisture from the cooked squash and spinach by draining or patting with paper towels. Use a thicker marinara and avoid overloading with watery vegetables.

Q: Is this suitable for meal prep?
A: Absolutely. It reheats well and makes 3–4 days of lunches. Freeze individual portions for longer-term meal prep.

Q: Can I add meat?
A: For a meatier version, brown Italian sausage or ground turkey and fold it into the marinara before assembling.

Conclusion

If you want inspiration for similar layered squash dishes, check out this roasted approach at Roasted Butternut Squash and Spinach Lasagna or compare another home cook’s version at Butternut Squash and Spinach Lasagna – Julia’s Album for ideas on roasting, seasoning, and presentation. These perspectives can spark tweaks that make the dish your own.

Butternut Squash and Spinach Lasagna

A cozy, vegetarian twist on classic lasagna with layers of sweet roasted butternut squash, bright spinach, and three kinds of cheese, perfect for weeknight family dinners or potlucks.

Prep Time 30

Cook Time 40

Total Time 1 10

Serving Size servings

Ingredients

Main Ingredients

9 pieces lasagna noodles Use oven-ready/no-boil or regular boiled to al dente.
2 cups butternut squash, peeled and diced Roast or sauté until tender.
2 cups fresh spinach, packed Baby spinach works well.
2 cups ricotta cheese
2 cups mozzarella cheese, shredded Plus extra for topping if you like extra pull.
1 cup Parmesan cheese, grated
2 cups marinara sauce Choose a good-quality jarred sauce or homemade.
1 large egg
1 teaspoon salt Divided to taste.
1 teaspoon pepper
1 teaspoon nutmeg Freshly grated if possible for best aroma.
1 tablespoon olive oil
1 teaspoon garlic, minced (About 1 small clove).

Instructions

Preparation

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch lasagna dish.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the diced butternut squash and cook, stirring occasionally, until slightly tender — about 6–8 minutes. Alternatively, roast the squash at 400°F for 20–25 minutes until caramelized.
Add the fresh spinach and stir until wilted. Remove from heat and drain any excess liquid if needed. Season lightly with salt and pepper.
In a medium bowl, combine the ricotta, egg, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix until smooth.

Assembly

Spread a thin layer (about 1/2 cup) of marinara sauce across the bottom of the prepared dish.
Place 3 lasagna noodles over the sauce in a single layer. If using regular noodles, overlap slightly if needed.
Spread half of the ricotta mixture over the noodles. Top with half of the squash-and-spinach mixture, then sprinkle with a layer of mozzarella and spoon on some marinara.
Repeat the layering: noodles, remaining ricotta, remaining vegetable mixture, mozzarella, and sauce.
Finish with the last three noodles, the remaining marinara, then the remaining mozzarella and all of the Parmesan on top.

Baking

Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly and the center is hot.
Let the lasagna rest for 8–10 minutes before slicing to help the layers set.

Notes

For a lighter version, swap half the ricotta for part-skim ricotta or add 1/2 cup cottage cheese. Use no-boil lasagna noodles to skip boiling; if using regular noodles, boil until al dente. If your marinara is very acidic, simmer it briefly with a pinch of sugar to mellow the sauce. To save time, roast the squash ahead and keep in the fridge for up to 3 days.