Combine lasagna sheets, roasted butternut squash, spinach, and cheese for a healthy, delicious VEGETARIAN comfort food that is sure to please even the pickiest eaters.
What exactly can you expect from a butternut lasagna? Well, it is a vegetarian lasagna that is layered with a creamy mixture of butternut squash puree, spinach that has been sauteed with onions and garlic along with the typical 2 types of cheese you would find in any lasagna – ricotta and mozzarella.
In other words … it’s divine! Bookmark this recipe. Print it. Forward it. Mail it to friends and family.
Let’s get to it!
How to make a Butternut Squash and Spinach Lasagna
- The first step to this lasagna is addressing the butternut squash. You can purchase it whole and chop it into small little cubes or buy it precut. Either way is fine but what isn’t negotiable is roasting it. Yes, I know it takes a little time, but roasting ANY vegetable intensifies the flavor, browns it and in this case even caramelizes it.
- Once the squash is cooled it gets added to the food processor along with some creamy ricotta cheese, a little milk, salt, pepper and nutmeg and pureed until it is so creamy. Can you leave it a little chunky? It’s all up to you.
- To add dimension and flavor to this lasagna, we added a layer of sauteed spinach with some finely diced onions and garlic and combining that with ricotta and mozzarella cheeses. All that’s left to do is assemble it.
HOW TO ASSEMBLE:
- Spray the bottom of a 9 x 13 pan with cooking spray and spoon in enough of the butternut squash puree to lightly coat the bottom.
- Lay down 3 noodles and spread the butternut puree on top, nice and thick.
- Next layer on the spinach and ricotta mixture.
- Finish with a little mozzarella cheese.
- Repeat this 3 more times finishing with mozzarella cheese and sprinkle some parmesan on top too.
- Cover it and bake for about 30 minutes. Then taking the cover off and broiling it for a few minutes to get the cheese nice and bubbly golden hot.
If you like butternut squash I really think you won’t be disappointed by giving this a try. The flavors in this lasagna are nothing short of magical.Print
Roasted Butternut Squash & Spinach Lasagna
A vegetarian lasagna make with a creamy mixture of butternut squash puree topped with a spinach, garlic and ricotta cheese mixture and topped with mozzarella cheese.
- Peel and cut a butternut squash into 1″ cubes.
- Place on a baking sheet and drizzle with olive oil, salt and pepper and bake in a preheated oven at 375° F for 25-30 minutes or until fork tender.
BUTTERNUT SQUASH FILLING:
- 2 Cups Butternut Squash, pureed in food blender (usually takes 1 full squash)
- 1 cup ricotta cheese
- ½ cup milk
- ¼ teaspoon salt and freshly ground pepper
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cinnamon
- ½ Cup Organic Onion, diced
- 3 Cloves Organic Garlic, minced
- 8 oz Organic Baby Spinach, cut up
- 1 Cup Organic Ricotta Cheese
- 1 cup Organic Mozzarella Cheese, shredded or cut into small cubes
- ¼ teaspoon salt & freshly ground pepper
- 12 Lasagna Noodles
- 2 Cups Organic Mozzarella Cheese, shredded or cubed
- ½ Cup Parmesan Cheese, freshly grated
BUTTERNUT SQUASH FILLING:
- Combine 2 cups of butternut squash puree with ricotta cheese, milk, salt, nutmeg and cinnamon in a food processor.
- Mix well, taste and add more salt/pepper or milk if necessary to create a creamy consistency.
- Sauté the onions in 1 Tablespoon olive oil over low/medium heat approx. 3 min or until soft. Season with a little salt and pepper.
- Add the garlic, stir and add the spinach. Cook another minute.
- Spoon the onions into a bowl and add the ricotta cheese and mozzarella cheese. Stir to combine.
- Cook the noodles in a large stockpot in boiling water and undercook them according to package directions by 2 minutes.
- Drain and run over cool water.
- Spray the bottom of a 9×13 baking dish with cooking spray or olive oil. Spoon in enough butternut squash puree to coat the bottom of the dish.
- Lay 3 noodles side by side (overlapping if necessary and cut noodles if they are too long)
- Drop spoonfuls of the pureed butternut squash onto the noodles and spread using the back of a spoon.
- Drop spoonfuls of the spinach mixture on top of the squash and repeat with the back of a spoon.
- Top with with mozzarella cheese and parmesan cheese.
- Repeat this process 3 more times, resulting in 4 layers.
- On the last layer, top with mozzarella cheese and parmesan cheese.
- Cover and bake for 30 minutes in a preheated 375°F oven or until hot all the way through.
- Remove the foil and set the pan under the broiler for a few minutes to create a golden brown top if desired.
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This was delicious- absolutely best vegetable lasagna I ever had.
Love that you don’t have to make a bechamel sauce with this recipe. Saves me a step!!
I have a bumper crop of butternut squash this fall. YAY!! This recipe looks delicious and my picky hubs who isn’t really a fan of traditional lasagna (he prefers white sauces) would like this. Question: could this be made using jumbo pasta shells? He loves them and I thought I could use the filling to stuff them with.
Hi Amanda! Yes! This butternut filling would go great in shells – or you could even make your own crepes!
This was soooo good! It reminded me of butternut squash ravioli which I absolutely love!! I figured out how I could make it as ravioli but am wondering if you have any sauce suggestions for the top? I searched and found a brown butter sage sauce… do you think that would go with this recipe? Meaning, would the sage match the flavors of the filling?
Hi Heather! I just had butternut squash ravioli the other day and I used this sauce https://happilyunprocessed.com/butter-garlic-cream-sauce/. I love butternut anything, especially ravioli. Enjoy!
My whole family LOVED this recipe!!!
Thanks Alli – I’m so glad.
Looks great! Can we use oven ready noodles?
I don’t see why not. You might have to adjust the cooking time though.
Do you think you can freeze this? Like if you need to travel with it? If so would you bake if then freeze or just make and freeze?
Hi Dani – I personally have not frozen this lasagna, however I don’t see how it would be any different from regular lasagna. You can freeze it either way. It can be thawed in the fridge for 24 hrs prior to baking or cooked straight from the freezer. Obviously cooking from frozen can add on 30 minutes. Thanks for your question!
We really enjoyed this!! I used a bigger pan, thus less layers. Still great.
I bet any kind of noodles would be ok to use.
I was wondering if anyone has tried this with oven-ready lasagna noodles since that’s what I have in my cabinet.
Loved this lasagna and so did my company!
I’ve made this lasagne many times and it’s our favorite so I wanted to thank you for such a delicious recipe! I add a little garlic and onion powder to the spinach mix and use the barilla oven ready noodles that I cook (not boil) for about 4 minutes.
Love the website and the pure ingredients you use!
thank you! That was so nice <3
I would double the amount of roasted squash and leave some chunks in I would also double spinach mix Continue with 4sets of noodles incl extra spices and u have a winner!
Could you assemble, cover and store in fridge 24 hours prior to baking?
So delicious! My first time trying a recipe with butternut squash actually, so a bit exciting to see, but amazingly tasty, my boyfriend and I loved it! We only used about half the amout of ricotta and not mozzarella with the spinach (just on top) and it was still fabulous, thank you so much for sharing!
No one in my family liked this recipe. Maybe time down the spices?
Could you use goat cheese or some other nondairy cheese in place of ricotta?
I made this for my boyfriend last night and he LOVED it! We had it for lunch again this afternoon and ate the rest of the leftovers, and he requested it for dinner again tonight!
wow! thanks Abbie!
How many servings does this make? I have looked …
My whole family, including my picky kids, loved it!
This lasagna looks so good! Can’t wait to make it this weekend!