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, more if needed; ¼ teaspoon salt plus ⅛ teaspoon more; 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 heartwarming about layers of creamy butternut squash and fresh spinach nestled between tender lasagna noodles that just feels like a cozy hug on a plate. This Butternut Squash Spinach Lasagna Recipe is one of those dishes that’s just perfect for sharing with family or friends, especially when you want comforting flavors that also sneak in some veggies.

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

I’ve made this Butternut Squash Spinach Lasagna Recipe more times than I can count, and every time it turns out like a little kitchen miracle. It’s the perfect balance of creamy, cheesy, and veggie-packed layers that keep everyone asking for seconds.

Comfort Food with a Twist: Butternut squash adds natural sweetness and velvety texture that takes this lasagna beyond the usual.
Flexible & Friendly: Whether you're gluten-free, vegan, or just veggie-curious, this recipe adapts beautifully.
Loaded with Nutrients: Spinach and squash bring fiber, vitamins, and antioxidants, making this a smarter indulgence.
Impresses Every Time: It looks fancy but is pretty straightforward to prepare — perfect for weeknight dinners or special occasions.

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

Each ingredient in the Butternut Squash Spinach Lasagna Recipe pulls its weight — from creamy ricotta to tender noodles — creating layers of flavor and texture that sing together. A few shopping tips will help you pick the best items for maximum deliciousness!

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: Use fresh, ripe butternut squash for a naturally sweet, smooth puree that brightens every bite.
Spinach: Fresh is best here — cook it just until wilted so it stays vibrant with a tender bite.
Ricotta cheese: Opt for whole-milk ricotta for a rich, creamy filling that blends beautifully with the squash and spinach.
Mozzarella cheese: Adds gooey melt and pulls the layers together — fresh shredded works great.
Parmesan cheese: A sprinkle on top gives that golden, savory finish with just a touch of umami.
Lasagna noodles: Traditional or gluten-free brown rice noodles work well — just make sure they’re cooked al dente for sturdy layers.
Milk: Helps loosen the butternut squash mixture into a creamy, spreadable consistency.
Garlic: Just a little minced garlic amps up the flavor of the spinach filling.
Italian seasoning, paprika, and basil: These herbs and spices add warmth and depth to the top layer’s cheese crust.

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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

This Butternut Squash Spinach Lasagna Recipe is a fantastic base for your own tweaks, and I love how little changes can personalize it to your taste or needs.

Variation: I’ve swapped spinach for kale on occasion for a heartier leaf and really enjoyed the extra earthiness it brings.
Gluten-Free Option: Using Tinkyada brown rice noodles is my go-to when I want everyone to enjoy without the gluten. It bakes just as beautifully.
Vegan Version: I tried dairy-free cheeses and made tofu ricotta — it’s surprisingly satisfying and keeps that creamy vibe intact.
Seasonal Twist: In colder months, a pinch of cinnamon or a splash of sage in the butternut squash filling adds cozy notes I adore.

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

Step 1: Prepare the Creamy Butternut Squash Filling

I like to roast my butternut squash ahead of time, about half a squash yields the amount you need. Once pureed, combine it with ricotta, milk, salt, and just a dash of nutmeg. Add more milk if the mixture feels too thick — it should be smooth and spread easily, kind of like a thick frosting. Taste as you go to make sure the seasoning is just right. I often find a pinch more salt rounds everything out perfectly.

Step 2: Cook the Spinach Filling with a Garlic Kick

For the spinach, I sauté fresh leaves quickly with minced garlic, then mix them with ricotta and mozzarella for that glorious cheese pull. Salt and pepper finish it off. If you like a little brightness, a splash of lemon juice or zest (like I do) lifts the flavors beautifully, but it’s totally optional.

Step 3: Cook and Trim Lasagna Noodles

Bring a large pot of salted water to boil and cook your lasagna noodles according to the package. Run them under cold water right after to stop cooking and prevent sticking. If your noodles are wide for your dish, trimming the edges with a sharp knife helps them fit neatly in your casserole dish without overlap.

Step 4: Layer Your Lasagna Like a Pro

Grease your baking dish lightly with olive oil spray. Begin by spreading one-third of the butternut squash filling on the bottom, then a sprinkle of mozzarella, and three lasagna noodles on top without overlapping. Then, spread half of the spinach mixture, another sprinkle of mozzarella, and another noodle layer. Alternate layers one more time: squash filling, mozzarella, noodles, then the final half of spinach filling with mozzarella on top. Finish with a generous layer of the remaining butternut squash filling, Parmesan, mozzarella, and a good dusting of Italian seasoning, paprika, and basil. Cover with foil for baking.

Step 5: Bake Until Bubbly and Golden

Bake covered at 375°F for 30 minutes. Then, remove the foil and bake another 10 minutes until the cheese bubbles and the top is beautifully golden. Let it sit for a few minutes before cutting so the layers settle — this makes serving much easier.

Top Tip

Through many batches, I’ve learned a few tricks that make this Butternut Squash Spinach Lasagna Recipe foolproof — these really helped me get perfect layers and flavor every time.

Perfect Consistency: Don’t skip adjusting the milk in the squash filling — it needs to be creamy but not runny to hold the layers together beautifully.
Noodle Prep: Rinsing noodles in cold water after boiling stops them from overcooking and makes them easier to handle.
Layer Evenly: Aim for balanced layers by spreading fillings evenly to avoid one side being too heavy — it helps the lasagna bake uniformly.
Rest Before Slicing: Letting the lasagna rest 15 minutes post-bake prevents it from falling apart and makes for clean slices.

How to Serve Butternut Squash Spinach Lasagna Recipe

butternut squash lasagna - Serving Suggestion

Garnishes

I love topping my lasagna with a sprinkle of fresh basil or oregano leaves — it adds that fresh herbal pop. A little cracked black pepper or a drizzle of good olive oil right before serving also makes it feel extra special, like you’re dining at a cozy trattoria.

Side Dishes

Simple sides work best so the lasagna shines. I usually pair it with a crisp green salad dressed in lemon vinaigrette or roasted garlic bread to soak up any lovely cheese sauce left on the plate.

Creative Ways to Present

For a special dinner, I’ve served individual portions baked in small ramekins — it’s a charming and elegant touch that feels personal and festive. Layer the fillings as usual, bake covered, then finish under the broiler for a bubbly top crust.

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly with foil or plastic wrap and keep them in the fridge for up to 4 days. Covering the lasagna well keeps those layers moist and keeps the flavors fresh.

Freezing

This recipe freezes wonderfully! I freeze individual portions in airtight containers, so I can pull out a comforting meal on a busy night. Just thaw overnight in the fridge or warm gently in the microwave before baking to freshen it up.

Reheating

Reheat leftovers in the oven at 350°F, covered loosely with foil, for about 20 minutes until warmed through. This method keeps the lasagna moist without drying out the top layer. If you’re in a rush, the microwave works fine — just cover with a damp paper towel to avoid dryness.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh for this recipe?

Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out as much excess moisture as possible before mixing it into the ricotta and mozzarella cheese. This helps prevent your lasagna from becoming watery.

How do I make this Butternut Squash Spinach Lasagna Recipe vegan?

To make this recipe vegan, substitute the ricotta, mozzarella, and Parmesan with vegan versions. You can make a homemade vegan ricotta using tofu and lemon juice for a creamy texture. Use vegan shredded mozzarella and Parmesan alternatives available in many grocery stores.

Can I prepare this lasagna ahead of time?

Absolutely! You can assemble the lasagna up to a day in advance, cover it tightly, and keep it refrigerated. When ready to bake, add a bit of extra milk or vegetable stock to the butternut squash mixture if it looks thick, cover with foil, and bake as directed, adding a few extra minutes if needed.

What’s the best way to prevent the lasagna from drying out?

Covering with foil during the majority of the baking time is key to retain moisture. Also, making sure the fillings are creamy and not too dry helps keep the entire lasagna moist. Finally, let it rest before slicing to allow the layers to set properly.

Final Thoughts

This Butternut Squash Spinach Lasagna Recipe holds a special place in my kitchen rotation because it offers comfort and health in one satisfying dish. It’s the kind of meal I feel proud to serve — every cheesy, veggie-packed bite is a reminder that delicious can also be wholesome. I hope when you make it, you find it as cozy and crowd-pleasing as I do.