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 (plus more if needed); ¼ teaspoon salt (plus ⅛ teaspoon more as needed); 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 (for topping); ¼ teaspoon Italian seasoning; ¼ teaspoon paprika; ¼ teaspoon basil

There’s something deeply comforting about layers of creamy goodness baked to bubbly perfection. This Butternut Squash Spinach Lasagna Recipe hits all those cozy notes with a fresh twist that’s both vibrant and satisfying. Let me take you through why it’s so worth making at home.

The image shows two square pieces of baked casserole on a white plate. Each piece has a golden-brown, slightly crispy top layer with some darker browned spots, indicating baked cheese or eggs. Below the top crust, there are visible layers of soft, creamy yellow and white textures mixed with small green pieces that look like spinach or herbs. The edges of the casserole pieces show a bit of layered, soft thickness. The plate sits on a white marbled surface with a green cloth or napkin visible underneath the plate on the left side. 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

This Butternut Squash Spinach Lasagna Recipe has quickly become a family favorite for me—not just because it’s packed with nutritious veggies, but because it feels indulgent without being heavy. It’s the perfect balance of creamy, cheesy, and fresh, all in one hearty dish.

Rich and Creamy Layers: Combining butternut squash puree with ricotta cheese creates a silky filling that feels decadent but is actually wholesome.
Fresh Veggie Boost: The spinach adds a lush, earthy flavor that pairs beautifully with the subtle sweetness of squash.
Easy to Customize: Whether you want it gluten-free, vegan, or a bit more spicy, you can tailor this recipe effortlessly.
Perfect for Entertaining: It makes enough for a crowd and looks impressive on your table without all the fuss.

The image shows a white round dish with a layered lasagna inside. The top layer is golden brown with melted cheese that has some darker, crispy spots and sprinkled herbs. The lasagna is cut into several pieces, with one piece removed, revealing the layers inside. The layers include a creamy orange sauce with bits of green spinach and white noodles, which are soft and slightly wavy. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Butternut Squash Spinach Lasagna Recipe are simple but thoughtfully chosen to complement each other. The squash puree lends natural sweetness and creaminess, while ricotta and mozzarella bring the cheesy comfort we expect from lasagna. Fresh spinach packed with garlic keeps things vibrant, and herbs tie it all together.

Flat lay of fresh butternut squash cut in half showing bright orange flesh and seeds, a small heap of fresh raw spinach leaves, a single clove of garlic unpeeled, two whole brown eggs with clean shells, a few heaping spoonfuls of white ricotta cheese in a small white ceramic bowl, shredded mozzarella cheese neatly piled in another small white ceramic bowl, finely grated Parmesan cheese in a third small white ceramic bowl, a small white bowl filled with creamy milk, a few dry gluten-free brown rice lasagna noodles arranged side by side in a simple symmetrical stack, and small white ceramic bowls containing Italian seasoning, paprika, and dried basil placed evenly spaced around ingredients, all 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: Roasted and pureed, it’s the star of this dish, adding both moisture and subtle sweetness. Choose a firm, bright orange squash for best flavor.
Ricotta Cheese: This adds creaminess and a mild tang that balances the sweet squash perfectly.
Mozzarella Cheese: Melty and stretchy, mozzarella creates that irresistible, gooey texture everyone loves.
Spinach: Use fresh or frozen spinach—just make sure to drain excess water to keep your lasagna from getting soggy.
Garlic: Freshly minced for flavor depth and a subtle kick.
Lasagna Noodles: Whether gluten-free or traditional, the noodles hold the layers together. I like to trim mine gently to fit snugly in the dish.
Parmesan Cheese: Sprinkled on top for a flavor boost and golden finish.
Italian Seasoning, Basil, Paprika: These spices add warmth and a hint of herbal complexity to each bite.
Milk: Used to thin the squash ricotta mixture—add a bit more if your puree feels too thick for easy spreading.

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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

I love tweaking this Butternut Squash Spinach Lasagna Recipe depending on the season or who I’m feeding. With a few small adaptations, you can make it just right for your taste or dietary needs.

Vegan Variation: I tried swapping in vegan ricotta made from tofu and vegan mozzarella once, and it turned out surprisingly delicious—perfect for friends who avoid dairy.
Gluten-Free Version: Using brown rice lasagna noodles works beautifully and keeps the layers intact without losing flavor or texture.
Spice It Up: Adding a pinch of red pepper flakes to the spinach mixture gives the whole dish a subtle warmth that balances the sweetness.
Herb Swap: Sometimes I swap basil and Italian seasoning for fresh thyme or sage depending on my herb garden’s bounty—it’s a tasty twist!

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

Step 1: Prep the Butternut Squash Filling

First things first, roast your butternut squash or use a pre-cooked puree. Combine the 2 cups of squash puree with ricotta, milk, salt, and nutmeg. Stir thoroughly until super creamy. If it feels too thick, I add a splash more milk to help it spread easily. Taste as you go — you want a really balanced flavor, neither too salty nor bland.

Step 2: Make the Spinach Filling

Cook your spinach until just wilted, then squeeze out all the excess moisture—don’t skip this step or your lasagna might get watery. Mix the spinach with ricotta, mozzarella, minced garlic, salt, and pepper. The garlic really lifts this mixture; I always add a bit extra because it keeps the flavors vibrant under the cheese.

Step 3: Cook and Prepare the Lasagna Noodles

Boil your noodles until al dente, then rinse under cold water and drain well. Trim the noodles to fit your baking dish—it’s a small but important step to create neat layers without overlap or bunching.

Step 4: Assemble the Layers

Spread a generous ⅓ of the butternut squash mixture on the bottom of your greased casserole dish. Sprinkle mozzarella lightly over that, then carefully place 3 noodles to cover. Layer half the spinach filling on top, followed by more mozzarella, then noodles again. Repeat with butternut squash, noodles, spinach, mozzarella, and noodles. Finally, top with the last squash layer sprinkled with Parmesan, mozzarella, Italian seasoning, paprika, and basil. The layering might seem intricate, but it’s the secret to hitting all those flavor notes in every bite.

Step 5: Bake to Perfection

Cover with foil and bake at 375°F for 30 minutes. Then remove the foil and bake an additional 10 minutes to get that golden, bubbly top. Keep an eye on it so the cheese doesn’t brown too fast. Once out, let it rest for 10 minutes before slicing—it helps the layers set nicely.

Top Tip

After making this Butternut Squash Spinach Lasagna Recipe many times, I’ve found a few tricks that really take it from good to unforgettable.

Drain Spinach Well: I learned the hard way that excess water will make the lasagna runny—so squeeze every last drop out before mixing.
Adjust Milk in Squash Filling: Depending on how thick your squash puree is, adding more milk ensures the spread is creamy without being gluey.
Trim Your Noodles: It might feel tedious, but trimming noodles helps keep your layers uniform and prevents curling.
Rest Before Serving: Letting the lasagna cool for 10 minutes after baking helps everything set up so slices hold together perfectly.

How to Serve Butternut Squash Spinach Lasagna Recipe

butternut squash lasagna - Serving Suggestion

Garnishes

I like to add a sprinkle of freshly chopped basil and maybe a drizzle of good olive oil right before serving—it brightens the rich layers. A little cracked black pepper on top always adds a nice finishing touch, too.

Side Dishes

Since this lasagna already packs plenty of veggies and texture, I usually keep sides light and crisp—think a simple mixed greens salad with lemon vinaigrette or roasted Brussels sprouts for extra crunch.

Creative Ways to Present

For special occasions, I’ve layered this lasagna in individual ramekins instead of one big dish. It’s charming and looks like you put in way more effort! Also, topping each portion with a little toasted pine nut and microgreens makes for a stunning, fresh presentation.

Make Ahead and Storage

Storing Leftovers

My go-to is storing leftover lasagna in airtight containers in the fridge for up to 3 days. I find it actually tastes even better the next day as the flavors meld. Just reheat gently to keep it from drying out.

Freezing

Whenever I make a big batch, I freeze individual portions wrapped tightly in plastic wrap and foil. They keep really well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I usually reheat leftovers in a 350°F oven, covered with foil to keep moisture in, for about 20 minutes. This warms it through evenly without drying out the cheesy layers. The microwave works in a pinch but oven reheating is worth the wait.

Frequently Asked Questions:

Can I use frozen spinach in the Butternut Squash Spinach Lasagna Recipe?

Yes! Frozen spinach works well, but be sure to thaw it thoroughly and squeeze out all excess moisture before mixing it with the cheeses to avoid a watery lasagna.

How do I make this recipe gluten-free?

Simply swap regular lasagna noodles for gluten-free options like brown rice lasagna noodles. The rest of the recipe stays the same, and you’ll still get a delicious, layered lasagna everyone will enjoy.

Can I prepare this Butternut Squash Spinach Lasagna Recipe ahead of time?

Absolutely! You can assemble the lasagna up to a day ahead, cover it tightly, and refrigerate before baking. Just add a few extra minutes to the bake time if cooking straight from the fridge.

What’s the best way to get creamy butternut squash puree?

Roasting the squash until tender before pureeing really intensifies its natural sweetness and gives you a smooth, creamy texture. Using a food processor or blender helps achieve that perfect consistency for layering.

Final Thoughts

This Butternut Squash Spinach Lasagna Recipe feels like a warm hug on a plate. It’s wholesome enough to make you feel good about what you’re eating and indulgent enough to make any mealtime feel special. I hope you enjoy layering, baking, and sharing it just as much as I do—because good food, especially recipes like this, are meant to be savored and passed on.