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–+ servings

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 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Serving Size 8 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.