I combined roasted butternut squash puree with a spinach, garlic and ricotta layer and a mozzarella topping in my Roasted Butternut Squash And Spinach Lasagna for a vegetarian twist that might surprise you.

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I’ve been tinkering with a Roasted Butternut Squash And Spinach Lasagna and it keeps surprising me. It reads like a Vegetarian Lasagna but the inside is quieter and more interesting than that.

A smooth butternut squash base meets a creamy ricotta layer and folds into layers so the flavors hide and then reveal themselves. I don’t always want something obvious and this one gives little surprises, the kind that makes you pause between bites and try to figure what’s different.

If you like dishes that sneak up on you this is the kind of recipe you’ll keep testing.

Ingredients

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Butternut squash: sweet, creamy, high in fiber and vitamin A, gives natural sweetness to lasagna.
Spinach: tender leafy green full of iron and folate adds fresh earthy balance and color.
Ricotta cheese: mild creamy adds protein and calcium, makes layers pillowy slightly tangy.
Lasagna noodles: starchy pasta that gives structure, carbs for energy, soak up sauces really well.
Mozzarella: melty mild provides gooey stretch and creamy mouthfeel it’s not overly salty or sharp.
Parmesan: nutty, salty finish packed with umami and calcium, grates into bright savory hits.
Garlic: pungent aromatic small amount boosts savory depth gives warmth without sweetness.
Olive oil: fruity fat that helps roast squash adds richness and aids browning.

Ingredient Quantities

1 medium butternut squash about 2 to 3 lb peeled seeded and cut into 1-inch cubes

2 tablespoons olive oil divided

1 teaspoon kosher salt plus more for pasta water

1/2 teaspoon freshly ground black pepper divided

1/2 cup heavy cream

2 tablespoons unsalted butter

1/4 teaspoon ground nutmeg

15 ounces ricotta cheese (about 1 3/4 cups)

1 large egg

10 ounces fresh baby spinach or one 10-oz package frozen thawed and squeezed dry

3 cloves garlic minced

12 no-boil lasagna noodles or 9 regular lasagna noodles

2 cups shredded mozzarella cheese about 8 ounces

1/2 cup grated Parmesan cheese about 2 ounces

How to Make this

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1. Preheat oven to 425 F. Toss 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/4 teaspoon of the black pepper with the cubed butternut squash on a rimmed baking sheet. Roast until edges are caramelized and squash is very tender, about 25 to 30 minutes.

2. Lower oven to 375 F. While squash cools a bit, transfer it to a blender or food processor with 1/2 cup heavy cream, 2 tablespoons unsalted butter, 1/4 teaspoon ground nutmeg and a pinch more salt and pepper; purée until silky. Taste and adjust seasoning. If it seems too thick, add a tablespoon or two of cream or reserved pasta water later.

3. If using fresh spinach, heat the remaining 1 tablespoon olive oil in a skillet, add 3 cloves minced garlic and cook 30 seconds, then add 10 ounces fresh spinach and cook until wilted. If using frozen spinach, thaw and squeeze very dry, then warm with garlic briefly. Cool slightly and squeeze again to remove excess liquid.

4. In a bowl combine 15 ounces ricotta cheese, 1 large egg, the cooked and squeezed spinach, half of the grated Parmesan (about 1/4 cup), a pinch of salt and the remaining 1/4 teaspoon black pepper. Mix until uniform; don’t over-skim it, little lumps are fine.

5. If you chose regular lasagna noodles, boil them in salted water until just al dente (they’ll finish in the oven). If using no-boil noodles you can skip this, but make sure your squash purée is spreadable and not rock hard so the noodles can hydrate.

6. Lightly oil a 9×13 baking dish. Spread a thin layer of the butternut squash purée on the bottom to prevent sticking. Layer 3 of the regular noodles or 4 no-boil noodles (depending on type), then half the ricotta-spinach mixture spread evenly, then about one third of the squash purée, and sprinkle about 2/3 cup shredded mozzarella. Repeat once more: noodles, remaining ricotta, another third of squash, 2/3 cup mozzarella.

7. Finish with a final noodle layer, spread the remaining squash purée over it, top with the remaining mozzarella (about 2/3 cup) and the remaining Parmesan (about 1/4 cup). Cover tightly with foil.

8. Bake covered at 375 F for 25 to 30 minutes until hot and bubbling. Remove foil and bake another 10 to 15 minutes to brown the top and make the cheese golden.

9. Let the lasagna rest at least 10 to 15 minutes before cutting so it sets and slices won’t fall apart. Store leftovers in the fridge up to 4 days or freeze portions for longer. Reheat covered at 350 F until warmed through.

Equipment Needed

1. Rimmed baking sheet for roasting the squash
2. Blender or food processor to purée the squash until silky
3. 9×13 baking dish, lightly oiled for assembling and baking
4. Large skillet to cook garlic and wilt the spinach
5. Large pot and colander if you boil regular lasagna noodles
6. Mixing bowls (one large, one medium) for the ricotta mix and staging ingredients
7. Measuring cups and measuring spoons for cream, butter, salt, nutmeg etc.
8. Chef’s knife and cutting board to peel and cube the squash
9. Rubber spatula and wooden spoon to spread layers and scrape the bowl
10. Aluminum foil and oven mitts to cover while baking and handle the hot dish

FAQ

Q: Can I skip roasting the butternut squash or use canned/frozen?

A: You can, but roasting gives way more flavor. If you use frozen or canned squash, drain well and roast briefly in a hot oven or sauté to concentrate sweetness, otherwise the filling gets watery and bland.

Q: Do I need to pre-cook the lasagna noodles?

A: Use the no-boil noodles as-is. If you use regular noodles boil them al dente, not soft, since they cook more in the oven. If using no-boil, make sure the filling is moist enough so the noodles can soften while baking.

Q: Fresh spinach or frozen – which is better?

A: Both work. Fresh cooks down fast and you should squeeze out excess liquid. If using frozen, thaw completely and squeeze dry. Measure after squeezing so you don’t accidentally add too much moisture.

Q: Why did my lasagna turn out soupy and how do I avoid that?

A: Too much liquid from the squash or spinach is usually the culprit. Roast squash until edges caramelize, squeeze spinach dry, and don't overuse cream. Let the lasagna rest 15 to 20 minutes after baking so the layers set before slicing.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble and freeze unbaked (wrap tightly) or bake, cool, then freeze. Thaw in the fridge overnight and bake until hot through. If baking from frozen add about 20 to 30 minutes to the bake time and cover with foil to prevent over-browning.

Q: How do I know when it’s done and best way to reheat leftovers?

A: It's done when it's bubbling around the edges and cheese is golden. Internal temp should reach about 165 F. For leftovers, reheat covered in a 350 F oven until heated through, or microwave single servings, but the oven keeps texture best.

Roasted Butternut Squash & Spinach Lasagna Recipe Substitutions and Variations

Butternut squash: swap with sweet potatoes cut into 1 inch cubes and roast the same way; acorn squash, similar flavor though a bit wetter so drain or roast a bit longer; canned pumpkin puree use about 1 1/2 to 2 cups and reduce the cream a little if it seems too wet
Heavy cream: use half and half plus 1 tablespoon melted butter per cup for similar richness; whole milk thickened with 1 tablespoon cornstarch per cup for a lighter option; full fat coconut milk or coconut cream for a dairy free version
Ricotta cheese: sub blended cottage cheese 1 to 1 for almost the same texture; mascarpone for a richer silkier filling; silken tofu blended with a squeeze of lemon and a pinch of salt for a vegan swap
Fresh baby spinach: use chopped kale with stems removed and massaged then sautéed; Swiss chard works well and has similar bite; frozen spinach squeezed very dry is an easy stand in, about the same volume after squeezing

Pro Tips

1) Roast the squash until you see some dark caramel spots, don’t stop at just soft. Those browned bits add a ton of flavor. If youre worried about burning, rotate the pan halfway and give the cubes space so they roast instead of steam.

2) Save a little of the pasta water or keep an extra splash of cream nearby to loosen the purée. If your no boil noodles need more moisture, a tablespoon or two of hot pasta water will save the day without watering down flavor.

3) Get the spinach as dry as humanly possible before mixing it into the ricotta. Squeeze with a towel or press between two pans, because any extra water will make the filling runny and the lasagna sloppy.

4) Make ahead and timing hacks: you can assemble the whole thing a day ahead and bake straight from the fridge, or freeze portions for later. If baking from frozen add extra covered time, and always let it rest long enough after baking so it sets up for clean slices.

Roasted Butternut Squash & Spinach Lasagna Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

420

kcal

Equipment: 1. Rimmed baking sheet for roasting the squash
2. Blender or food processor to purée the squash until silky
3. 9×13 baking dish, lightly oiled for assembling and baking
4. Large skillet to cook garlic and wilt the spinach
5. Large pot and colander if you boil regular lasagna noodles
6. Mixing bowls (one large, one medium) for the ricotta mix and staging ingredients
7. Measuring cups and measuring spoons for cream, butter, salt, nutmeg etc.
8. Chef’s knife and cutting board to peel and cube the squash
9. Rubber spatula and wooden spoon to spread layers and scrape the bowl
10. Aluminum foil and oven mitts to cover while baking and handle the hot dish

Ingredients

1 medium butternut squash about 2 to 3 lb peeled seeded and cut into 1-inch cubes
2 tablespoons olive oil divided
1 teaspoon kosher salt plus more for pasta water
1/2 teaspoon freshly ground black pepper divided
1/2 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon ground nutmeg
15 ounces ricotta cheese (about 1 3/4 cups)
1 large egg
10 ounces fresh baby spinach or one 10-oz package frozen thawed and squeezed dry
3 cloves garlic minced
12 no-boil lasagna noodles or 9 regular lasagna noodles
2 cups shredded mozzarella cheese about 8 ounces
1/2 cup grated Parmesan cheese about 2 ounces

Directions

Preheat oven to 425 F. Toss 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/4 teaspoon of the black pepper with the cubed butternut squash on a rimmed baking sheet. Roast until edges are caramelized and squash is very tender, about 25 to 30 minutes.
Lower oven to 375 F. While squash cools a bit, transfer it to a blender or food processor with 1/2 cup heavy cream, 2 tablespoons unsalted butter, 1/4 teaspoon ground nutmeg and a pinch more salt and pepper; purée until silky. Taste and adjust seasoning. If it seems too thick, add a tablespoon or two of cream or reserved pasta water later.
If using fresh spinach, heat the remaining 1 tablespoon olive oil in a skillet, add 3 cloves minced garlic and cook 30 seconds, then add 10 ounces fresh spinach and cook until wilted. If using frozen spinach, thaw and squeeze very dry, then warm with garlic briefly. Cool slightly and squeeze again to remove excess liquid.
In a bowl combine 15 ounces ricotta cheese, 1 large egg, the cooked and squeezed spinach, half of the grated Parmesan (about 1/4 cup), a pinch of salt and the remaining 1/4 teaspoon black pepper. Mix until uniform; don't over-skim it, little lumps are fine.
If you chose regular lasagna noodles, boil them in salted water until just al dente (they'll finish in the oven). If using no-boil noodles you can skip this, but make sure your squash purée is spreadable and not rock hard so the noodles can hydrate.
Lightly oil a 9×13 baking dish. Spread a thin layer of the butternut squash purée on the bottom to prevent sticking. Layer 3 of the regular noodles or 4 no-boil noodles (depending on type), then half the ricotta-spinach mixture spread evenly, then about one third of the squash purée, and sprinkle about 2/3 cup shredded mozzarella. Repeat once more: noodles, remaining ricotta, another third of squash, 2/3 cup mozzarella.
Finish with a final noodle layer, spread the remaining squash purée over it, top with the remaining mozzarella (about 2/3 cup) and the remaining Parmesan (about 1/4 cup). Cover tightly with foil.
Bake covered at 375 F for 25 to 30 minutes until hot and bubbling. Remove foil and bake another 10 to 15 minutes to brown the top and make the cheese golden.
Let the lasagna rest at least 10 to 15 minutes before cutting so it sets and slices won't fall apart. Store leftovers in the fridge up to 4 days or freeze portions for longer. Reheat covered at 350 F until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.