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 (add 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 (use gluten-free noodles if needed); 1 ½ cups mozzarella cheese (or more for layering); ½ cup Parmesan cheese for topping; ¼ teaspoon Italian seasoning; ¼ teaspoon paprika; ¼ teaspoon basil

Imagine layers of velvety butternut squash and fresh spinach mingling with creamy cheeses, all wrapped in tender lasagna noodles—this Butternut Squash Spinach Lasagna Recipe is comfort food at its finest. It’s a cozy, veggie-packed dish that’s surprisingly easy to make and perfect for any occasion when you want to impress without stress.

The image shows two thick, square-shaped portions of a baked dish placed side by side on a white plate. Each piece has a golden-brown, slightly crispy top layer with visible specks of herbs and melted cheese. Beneath the top, the texture looks soft and layered, containing light-colored potato slices mixed with green leafy vegetables, all held together by a creamy sauce. The dish is set on a rustic wooden surface with a green cloth partially visible underneath the plate. The overall look is warm and appetizing, with a mix of soft and crunchy textures 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 so many times, and honestly, it never fails to become a favorite at the table. The balance between sweet squash and savory greens, with a luscious cheese blend, creates a veggie-forward meal that feels indulgent yet wholesome.

Flavor Harmony: The natural sweetness of butternut squash perfectly complements the mild, earthy spinach and the cheesy layers, making every bite satisfying and complex.
Versatility: Whether you’re cooking for a crowd or meal prepping, this lasagna adapts easily—plus it can be made gluten-free or vegan without losing its charm.
Visual Appeal: Layers of vibrant orange and green peek through the cheese, making it as beautiful to serve as it is delicious to eat.
Comfort in Every Slice: It’s warm, creamy, and filling—a perfect dish to cozy up with on a cool evening or to bring to potlucks where you want to wow with veggies.

The image shows a white round baking dish filled with a baked lasagna that has three visible layers. The top layer is golden brown with melted cheese that looks slightly crispy and bubbly, with spots of dark herbs sprinkled evenly. Underneath, the second layer is creamy yellow with chunks of orange pumpkin and green spinach leaves visible in some parts. The bottom layer is lasagna pasta sheets that are soft and slightly translucent around the edges. One portion of the lasagna has been taken out, revealing the layers clearly and showing a mix of textures from creamy to cheesy to soft pasta. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses a simple but thoughtful selection of ingredients that blend into a creamy, flavorful filling without overwhelming the delicate sweetness of the squash or the freshness of spinach. Each component plays a role in achieving that perfect, luscious texture and balanced taste.

Flat lay of peeled butternut squash cubes and a small white bowl of smooth orange butternut squash puree, fresh bright green spinach leaves and a simple white bowl with cooked spinach, two whole brown eggs with clean shells, a small white bowl of creamy white ricotta cheese, a small white bowl of shredded mozzarella cheese, a small white bowl of grated Parmesan cheese, two whole garlic cloves, three uncooked flat rectangular lasagna noodles arranged neatly, and small white bowls containing milk, Italian seasoning, paprika, and dried basil 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 Puree: Naturally sweet and creamy, it forms the base of the squash filling, adding moisture and a velvety texture.
Ricotta Cheese: Adds richness and a slight tang that brightens the filling without overpowering.
Milk: Keeps the butternut squash filling smooth and creamy; you can adjust quantity for your preferred consistency.
Nutmeg: A tiny hint of warmth that beautifully enhances the squash without becoming spicy.
Spinach: Fresh or frozen, cooked spinach adds an earthiness and vibrant color to the filling.
Mozzarella Cheese: For gooey meltiness layering the spinach and topping the lasagna, creating that classic cheese pull effect.
Garlic: Infuses the spinach filling with aromatic depth—a little goes a long way here.
Lasagna Noodles: Regular or gluten-free, they hold the layers beautifully while soaking up flavors without becoming mushy.
Parmesan Cheese: Sprinkled on top, it adds a nutty, salty crust when baked.
Italian Seasoning & Paprika: These herbs and spices round out the savory profile and add subtle complexity.

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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 playing with this recipe depending on what I have on hand or what flavors I’m craving. Don’t hesitate to tweak the fillings, cheeses, or seasonings—you'll find it hard to go wrong with this lasagna.

Variation: For a vegan version, I’ve swapped ricotta for tofu-based “ricotta” and used vegan mozzarella and Parmesan alternatives—still incredibly creamy and satisfying.
Seasonal Twist: Adding a layer of roasted mushrooms or caramelized onions adds a savory depth that’s fantastic in the cooler months.
Gluten-Free Option: Using gluten-free lasagna noodles like brown rice lasagna means everyone can enjoy it without missing out.
Extra Creaminess: Sometimes I add a splash more milk to the butternut squash filling to make it even more luscious—feel free to adjust!

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

Step 1: Prep the Butternut Squash Filling

Start by roasting or steaming your butternut squash and pureeing it smooth—I usually peel and dice half a medium squash, roast until tender (about 30 minutes at 400°F), then blend in a food processor. Next, combine two cups of this puree with ricotta cheese, milk, salt, and a pinch of nutmeg. Stir really well until the mixture feels creamy; add extra milk if you want it more luscious. Taste and adjust salt—you want it flavorful but not salty.

Step 2: Prepare the Spinach Filling

Cook 8 ounces of spinach until wilted—either sauté with a little garlic or steam it quickly. Once cooled, squeeze out as much moisture as you can. Then mix the cooked spinach with ricotta, shredded mozzarella, minced garlic, salt, and pepper. Give it a taste and adjust as needed. I've found that fresh garlic makes a huge difference here, so don’t skimp!

Step 3: Cook and Trim Lasagna Noodles

Boil lasagna noodles according to the package’s instructions until al dente. Rinse with cold water to stop cooking and prevent sticking. If your noodles are wider than your baking dish, trim the ends to fit neatly—this helps with an even bake and clean layers.

Step 4: Assemble Your Lasagna

Grease your 11x8.5-inch baking dish lightly. Start with a third of the butternut squash filling spread evenly on the bottom. Sprinkle a bit of mozzarella, then lay down three lasagna noodles side by side without overlapping. Spread half the spinach filling over the noodles, topping with a light sprinkle of mozzarella. Add another noodle layer, then a third of the squash filling, mozzarella, noodles again, the rest of the spinach filling, mozzarella, and noodles for the final layer. Finish with the last third of butternut squash filling, then top generously with parmesan, remaining mozzarella, and sprinkle Italian seasoning, paprika, and basil over everything.

Step 5: Bake to Perfection

Cover your lasagna with foil and bake at 375°F for 30 minutes to cook the layers through and meld the flavors. Then remove the foil and bake another 10 minutes to get a beautiful golden cheese crust. A tip: let it rest for 10 minutes once it’s out of the oven—that helps the lasagna set and makes slicing easier.

Top Tip

After making this Butternut Squash Spinach Lasagna Recipe multiple times, I’ve picked up a few tricks that make a big difference in results. These have saved me from soggy noodles and blander fillings more than once!

Drain Spinach Thoroughly: Waterlogged spinach can make your filling runny. After cooking, squeeze it dry using a clean kitchen towel or cheesecloth.
Add Extra Milk as Needed: Adjust the butternut squash mixture so it’s creamy but not soupy. A bit more milk makes it spreadable and luscious.
Trim Noodles to Fit: Don’t force large noodles into the dish; trimming helps ensure neat layers and even cooking.
Let It Rest Before Serving: Give your lasagna 10 minutes out of the oven to firm up; otherwise, it can fall apart when you cut it.

How to Serve Butternut Squash Spinach Lasagna Recipe

butternut squash lasagna - Serving Suggestion

Garnishes

I love a sprinkle of freshly chopped flat-leaf parsley or basil over the top after baking—it adds a pop of green freshness and brightens the flavors. A drizzle of good olive oil or a few red pepper flakes work wonders if you prefer a little kick.

Side Dishes

Pair this lasagna with a crisp green salad dressed in lemon vinaigrette to complement the creamy richness, or roasted Brussels sprouts for some extra texture. Garlic bread or a simple crusty baguette is always a fan favorite, soaking up any cheesy goodness left on the plate.

Creative Ways to Present

For gatherings, I’ve made individual portions using small ramekins—perfect for guests and fancy enough for holiday dinners. You could also swirl in some pesto on the top layer before baking for a vibrant color and an herby twist that feels special.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna stores beautifully in an airtight container in the fridge for up to 4 days. When I pack mine, I like to separate into portions so I can grab and reheat a slice easily without defrosting the whole dish.

Freezing

This lasagna freezes really well! I recommend assembling it in a freezer-safe dish, then wrapping tightly with foil and plastic wrap before freezing. It keeps for up to 3 months. To bake from frozen, just add an extra 20 minutes to the covered baking time and check it’s heated through.

Reheating

I reheat leftovers in the oven at 350°F, covered with foil to keep moisture, for about 20 minutes, then remove foil for another 5 to crisp up the top. Microwave works too but can make it a bit softer, so the oven is my fave for preserving texture.

Frequently Asked Questions:

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

Absolutely! You can assemble the lasagna a day ahead, keep it refrigerated, then bake it when ready. Just add a few extra minutes to the baking time if it’s chilled straight from the fridge.

What’s the best way to cook spinach for the filling?

Sautéing spinach with a little garlic and then squeezing out excess water works great. You could also steam it quickly and then drain well. Removing excess moisture is key to avoid soggy lasagna.

Can I use frozen butternut squash puree?

Yes, frozen butternut squash puree works perfectly and is a great time saver. Just thaw it completely and stir well before mixing with ricotta and milk to get a nice creamy filling.

How do I make this recipe gluten-free or vegan?

To make it gluten-free, swap regular lasagna noodles for gluten-free versions like brown rice noodles. For vegan, use plant-based cheeses and a tofu-based ricotta substitute—many readers have tried this with great results.

Final Thoughts

This Butternut Squash Spinach Lasagna Recipe feels like a little slice of cozy, veggie-filled joy. Whether you’re making it just for your family or to bring to a gathering, it’s one of those dishes that sparks happy memories and requests for seconds. I hope you enjoy making and sharing it as much as I do—it’s genuinely one of my kitchen go-tos when I want something nourishing yet special. Give it a try and see how easy it is to turn simple ingredients into a stunning meal!