Name: Italian‑Style Butternut Squash and Spinach Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 2 cups mashed butternut squash (from about half a medium 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; 8 oz fresh spinach (about 1 cup cooked and drained); 1 cup shredded mozzarella cheese (for spinach layer); 2 garlic cloves, minced; Black pepper to taste; 10 oz lasagna noodles, cooked (or gluten-free noodles); 1 1/2 cups shredded mozzarella cheese (for layering); 1/2 cup grated Parmesan cheese; 1/4 tsp Italian seasoning; 1/4 tsp paprika; 1/4 tsp dried basil

Jump to Recipe·Print Recipe

This rich and comforting Italian‑Style Butternut Squash and Spinach Lasagna is a wholesome, vegetarian twist on the classic. I layer velvety butternut squash purée with creamy ricotta, tender spinach, and melty cheeses between sheets of perfectly cooked pasta. It’s cozy, flavorful, and incredibly satisfying — ideal for fall dinners, meatless Mondays, or any time I want to serve something hearty without the meat.

Italian‑Style Butternut Squash and Spinach Lasagna

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups mashed butternut squash (from about half a medium squash)

1 cup ricotta cheese

½ cup milk (plus more if needed)

¼ teaspoon salt (plus ⅛ teaspoon extra)

¼ teaspoon ground nutmeg

8 oz fresh spinach (about 1 cup cooked and drained)

1 cup shredded mozzarella cheese (for spinach layer)

2 garlic cloves, minced

Black pepper to taste

10 oz lasagna noodles, cooked (or gluten‑free noodles)

1 ½ cups shredded mozzarella cheese (for layering)

½ cup grated Parmesan cheese

¼ teaspoon Italian seasoning

¼ teaspoon paprika

¼ teaspoon dried basil

Directions

I preheat the oven to 375°F (190°C) and lightly grease an 11 × 8.5 × 3-inch lasagna dish.

In a food processor, I blend mashed butternut squash, ricotta, milk, salt, and nutmeg until smooth and creamy, adjusting the milk if needed.

In a separate bowl, I mix cooked, drained spinach with ricotta, mozzarella, garlic, salt, and black pepper until well combined.

I cook the lasagna noodles according to package directions, then rinse under cold water and drain. If needed, I trim them to fit the baking dish.

To assemble:

I spread one-third of the squash mixture on the bottom of the dish and sprinkle lightly with mozzarella.

I add a layer of noodles.

Then I spread half the spinach mixture and sprinkle with mozzarella.

I repeat the layers: noodles, squash, mozzarella, noodles, spinach, mozzarella, noodles.

I finish with the remaining squash mixture on top.

I sprinkle the top with the remaining mozzarella, Parmesan, Italian seasoning, paprika, and dried basil.

I cover the dish with foil and bake for 30 minutes. Then I uncover and bake another 10 minutes until the cheese is golden and bubbly.

I let it rest for 10 minutes before slicing to help the layers hold together.

Servings and timing

Servings: 6–8

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 25 minutes

Estimated Calories: ~600 kcal per serving

Variations

I sometimes use kale or Swiss chard instead of spinach for a different green.

To make it vegan, I swap out the ricotta and cheese with plant-based alternatives and use unsweetened almond milk.

I’ve also added caramelized onions or sautéed mushrooms to boost the umami flavor.

Gluten-free lasagna noodles work just as well if I need to make it gluten-friendly.

For a spicier version, I add a pinch of red pepper flakes to the squash mixture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the portion and warm it in the oven at 350°F (175°C) for 15–20 minutes, or microwave it for 2–3 minutes until heated through. It also freezes well — I let it cool completely, then wrap individual slices and freeze for up to 2 months.

FAQs

How do I make this lasagna ahead of time?

I prepare the entire lasagna, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When I’m ready, I bake it straight from the fridge, adding 5–10 extra minutes to the baking time.

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I make sure to thaw and drain it very well, squeezing out any excess moisture before mixing it with the ricotta and cheese.

Can I use a different type of squash?

Absolutely. I’ve used kabocha or acorn squash in place of butternut. The key is to mash it well and make sure the texture is smooth and creamy.

What type of ricotta works best?

I prefer whole milk ricotta for its creamy texture and rich flavor, but part-skim works fine too if I want to lighten it up a bit.

Do I need to cover the lasagna while baking?

Yes, I cover it with foil for the first 30 minutes to prevent the cheese from burning and help everything cook evenly. Then I remove the foil so the top can get golden and bubbly.

Conclusion

This Italian‑Style Butternut Squash and Spinach Lasagna is one of my favorite cozy vegetarian dinners. It’s warm, satisfying, and filled with nourishing ingredients — perfect for holidays, potlucks, or a comforting weeknight meal. I love how the sweet squash pairs with garlicky spinach and melted cheese in every bite. Whether I’m serving guests or meal-prepping for the week, this lasagna never disappoints.

📖 Recipe:

Italian‑Style Butternut Squash and Spinach Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 25 minutes
Yield: 6–8 servings
Diet: Vegetarian

Print Recipe

Description

This rich and comforting Italian-style butternut squash and spinach lasagna is a wholesome, vegetarian twist on the classic. Layers of creamy squash purée, ricotta, spinach, and melty cheese come together in a hearty, satisfying bake perfect for cozy meals.

Instructions

Preheat oven to 375°F (190°C) and lightly grease an 11 × 8.5 × 3-inch lasagna dish.
In a food processor, blend mashed butternut squash, ricotta, milk, ¼ teaspoon salt, and nutmeg until smooth, adjusting milk if needed.
In a bowl, mix cooked, drained spinach with ricotta, 1 cup mozzarella, garlic, ⅛ teaspoon salt, and black pepper until combined.
Cook lasagna noodles according to package instructions, then rinse under cold water, drain, and trim to fit the baking dish if necessary.
Spread one-third of the squash mixture on the bottom of the dish and sprinkle lightly with mozzarella.
Add a layer of noodles.
Spread half the spinach mixture and sprinkle with mozzarella.
Repeat layers: noodles, squash, mozzarella, noodles, spinach, mozzarella, noodles.
Top with remaining squash mixture.
Sprinkle with remaining mozzarella, Parmesan, Italian seasoning, paprika, and basil.
Cover with foil and bake for 30 minutes.
Uncover and bake another 10 minutes until cheese is golden and bubbly.
Let rest for 10 minutes before slicing and serving.