Italian Butternut Squash and Spinach Lasagna

I used to think lasagna was this huge project that would take up my entire Sunday. My mom made it maybe twice a year, and it was always this big production with a million dishes to wash afterward.

Then I discovered you don’t actually need meat to make a really satisfying lasagna. This butternut squash version is way easier than the traditional kind, and honestly, my kids like it just as much. The squash gets creamy when it bakes, so you don’t need as much cheese or heavy sauce to make it taste rich.

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What Kind of Butternut Squash Should I Use?

You can use fresh butternut squash that you roast and puree yourself, or save time by picking up pre-made butternut squash puree from the store. If you’re going the fresh route, look for a squash that feels heavy for its size with a firm, tan-colored skin – this usually means it’s ripe and will have the sweetest flavor. Canned butternut squash puree works great too and is available in most grocery stores, just make sure it’s plain puree without added spices or sugar. Whether fresh or store-bought, you’ll want your puree to be smooth and creamy, so if you’re making it from scratch, don’t skip the step of blending it well after roasting.

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Options for Substitutions

This cozy lasagna is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Butternut squash puree: If butternut squash isn’t available, try sweet potato puree, pumpkin puree, or even roasted acorn squash. The cooking time and texture will be similar, just expect slight flavor differences.
• Ricotta cheese: Cottage cheese works as a budget-friendly swap – just drain it well and give it a quick blend for smoother texture. You can also use a mix of cream cheese and Greek yogurt (half and half ratio).
• Fresh spinach: Frozen spinach is totally fine here – just make sure to thaw and squeeze out all the excess water. You could also use kale, Swiss chard, or even broccoli if you chop it finely.
• Regular lasagna noodles: No-boil lasagna noodles save time, or try zucchini slices for a low-carb version. If using zucchini, salt the slices and let them drain for 30 minutes first to prevent a watery lasagna.
• Mozzarella cheese: Provolone, fontina, or even a sharp cheddar can work. For a lighter option, try part-skim mozzarella or reduce the amount slightly.
• Milk: Heavy cream makes it richer, while vegetable or chicken broth keeps it lighter. Non-dairy milk works too if you’re avoiding dairy.

Watch Out for These Mistakes While Baking

The biggest mistake when making butternut squash lasagna is using watery squash puree, which can make your layers soggy – roast your squash cut-side down until fork-tender, then let it cool completely before pureeing to avoid excess moisture.

Don’t skip draining your cooked spinach thoroughly by pressing it in a clean kitchen towel or paper towels, as wet spinach will create pools of water that prevent proper layering.

Another common error is undercooking your lasagna noodles, so make sure they’re al dente before assembling since they’ll continue cooking in the oven, and always cover with foil for the first 30-40 minutes to prevent the top from browning too quickly.

Let your finished lasagna rest for at least 15 minutes before cutting – this allows the layers to set and makes serving much cleaner and easier.

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What to Serve With Butternut Squash and Spinach Lasagna?

This rich and creamy lasagna pairs beautifully with a crisp green salad tossed with a light vinaigrette – the fresh greens help balance out all that cheesy goodness. I love serving it alongside some garlic bread or crusty Italian bread for extra comfort, plus it’s perfect for soaking up any extra sauce on your plate. A simple arugula salad with lemon dressing works great too, since the peppery greens complement the sweet butternut squash really nicely. For wine lovers, this lasagna goes wonderfully with a glass of Pinot Grigio or Chardonnay.

Storage Instructions

Refrigerate: This lasagna actually tastes even better the next day after all those flavors have had time to meld together! Cover it tightly with foil or plastic wrap and keep it in the fridge for up to 4 days. I love cutting it into individual portions so I can grab a quick lunch throughout the week.

Freeze: You can freeze this lasagna either before or after baking, which makes it perfect for meal prep. Wrap it well in plastic wrap and then foil, and it’ll keep in the freezer for up to 3 months. If freezing unbaked, just add an extra 20-30 minutes to the cooking time when you’re ready to bake it.

Warm Up: To enjoy your leftover lasagna, cover it with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, but the oven method keeps that nice texture on top. If it seems a bit dry, just drizzle a little extra milk or water around the edges before heating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 110-130 g
• Fat: 90-105 g
• Carbohydrates: 250-270 g

Ingredients

For the butternut squash mixture:

• 2 cups mashed butternut squash (from half a squash)
• 1 cup ricotta cheese
• 1/2 cup milk, plus more if needed
• 1/4 tsp salt, plus 1/8 tsp extra
• 1/4 tsp ground nutmeg

For the spinach layer:

• 8 oz fresh spinach (1 cup cooked and drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1/4 tsp salt
• Black pepper, as desired

For layering and topping:

• 10 oz lasagna noodles, cooked (tinkyada brown rice noodles for gluten free)
• 1 1/2 cups mozzarella cheese, shredded, or more
• 1/2 cup parmesan cheese, grated
• 1/4 tsp italian seasoning
• 1/4 tsp paprika
• 1/4 tsp dried basil

Step 1: Prepare the Butternut Squash Filling

• 2 cups mashed butternut squash (from half a squash)
• 1 cup ricotta cheese
• 1/2 cup milk, plus more if needed
• 1/4 tsp salt, plus 1/8 tsp extra
• 1/4 tsp ground nutmeg

Using a food processor, combine 2 cups of mashed butternut squash, 1 cup ricotta cheese, 1/2 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg.

Blend until the mixture is very creamy, adding more milk if needed.

Taste and adjust the salt if necessary.

Set aside for layering later.

Step 2: Make the Spinach and Cheese Filling

• 8 oz fresh spinach (1 cup cooked and drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1/4 tsp salt
• black pepper, as desired

In a mixing bowl, combine the cooked and well-drained spinach with 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 2 minced garlic cloves, 1/4 teaspoon salt, and black pepper to taste.

Mix thoroughly until well combined.

Taste and adjust salt and pepper as needed.

Personally, I enjoy adding a squeeze of lemon juice if I have any, as it brightens the filling.

Step 3: Cook the Lasagna Noodles

• 10 oz lasagna noodles, cooked (Tinkyada brown rice noodles for gluten free)

Bring a very large pot of water to a boil.

Cook the lasagna noodles according to package instructions until al dente.

Rinse the noodles in cold water and drain well.

Trim the noodles to fit your baking dish, if necessary.

Step 4: Layer the Lasagna

• butternut squash filling from Step 1
• spinach filling from Step 2
• cooked lasagna noodles from Step 3
• 1 1/2 cups mozzarella cheese, shredded, or more

Preheat your oven to 375°F and lightly grease an 11 x 8.5 x 3 inch baking dish with olive oil or non-stick spray.

Begin layering by spreading 1/3 of the butternut squash filling (from Step 1) on the bottom.

Sprinkle lightly with mozzarella cheese, then add a layer of cooked lasagna noodles (from Step 3), without overlapping.

Spread half of the spinach filling (from Step 2) over the noodles, sprinkle lightly with mozzarella cheese, and add another layer of noodles.

Add another 1/3 of the butternut squash filling, sprinkle with mozzarella, and top with more noodles.

Then, spread the remaining spinach filling, top with mozzarella, and add the final layer of noodles.

Step 5: Add Final Toppings

• butternut squash filling from Step 1
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mozzarella cheese (from the total 1 1/2 cups shredded mozzarella cheese, or more as desired)
• 1/4 tsp Italian seasoning
• 1/4 tsp paprika
• 1/4 tsp dried basil

Spread the last 1/3 of the butternut squash filling (from Step 1) over the final layer of noodles.

Sprinkle with 1/2 cup grated Parmesan cheese and the remaining mozzarella cheese (about 1/2 cup).

Generously sprinkle with Italian seasoning, paprika, and dried basil.

I like to be a little extra generous with the herbs and spices on top for a beautiful, flavorful crust after baking.

Step 6: Bake the Lasagna

Cover the prepared baking dish with foil and bake in the preheated oven at 375°F for 30 minutes.

After that, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is golden and bubbling.

Allow the lasagna to rest for 10 minutes before slicing to help the layers set.

This pause makes cutting much easier and the presentation neater.

Italian Butternut Squash and Spinach Lasagna

Delicious Italian Butternut Squash and Spinach Lasagna recipe with step-by-step instructions.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 27 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the butternut squash mixture:

• 2 cups mashed butternut squash (from half a squash)
• 1 cup ricotta cheese
• 1/2 cup milk, plus more if needed
• 1/4 tsp salt, plus 1/8 tsp extra
• 1/4 tsp ground nutmeg

For the spinach layer:

• 8 oz fresh spinach (1 cup cooked and drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1/4 tsp salt
• black pepper, as desired

For layering and topping:

• 10 oz lasagna noodles, cooked (Tinkyada brown rice noodles for gluten free)
• 1 1/2 cups mozzarella cheese, shredded, or more
• 1/2 cup Parmesan cheese, grated
• 1/4 tsp Italian seasoning
• 1/4 tsp paprika
• 1/4 tsp dried basil

Instructions

 

• Using a food processor, combine 2 cups of mashed butternut squash, 1 cup ricotta cheese, 1/2 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg. Blend until the mixture is very creamy, adding more milk if needed. Taste and adjust the salt if necessary. Set aside for layering later.
• In a mixing bowl, combine the cooked and well-drained spinach with 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 2 minced garlic cloves, 1/4 teaspoon salt, and black pepper to taste. Mix thoroughly until well combined. Taste and adjust salt and pepper as needed. Personally, I enjoy adding a squeeze of lemon juice if I have any, as it brightens the filling.
• Bring a very large pot of water to a boil. Cook the lasagna noodles according to package instructions until al dente. Rinse the noodles in cold water and drain well. Trim the noodles to fit your baking dish, if necessary.
• Preheat your oven to 375°F and lightly grease an 11 x 8.5 x 3 inch baking dish with olive oil or non-stick spray. Begin layering by spreading 1/3 of the butternut squash filling (from Step 1) on the bottom. Sprinkle lightly with mozzarella cheese, then add a layer of cooked lasagna noodles (from Step 3), without overlapping. Spread half of the spinach filling (from Step 2) over the noodles, sprinkle lightly with mozzarella cheese, and add another layer of noodles. Add another 1/3 of the butternut squash filling, sprinkle with mozzarella, and top with more noodles. Then, spread the remaining spinach filling, top with mozzarella, and add the final layer of noodles.
• Spread the last 1/3 of the butternut squash filling (from Step 1) over the final layer of noodles. Sprinkle with 1/2 cup grated Parmesan cheese and the remaining mozzarella cheese (about 1/2 cup). Generously sprinkle with Italian seasoning, paprika, and dried basil. I like to be a little extra generous with the herbs and spices on top for a beautiful, flavorful crust after baking.
• Cover the prepared baking dish with foil and bake in the preheated oven at 375°F for 30 minutes. After that, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is golden and bubbling. Allow the lasagna to rest for 10 minutes before slicing to help the layers set. This pause makes cutting much easier and the presentation neater.