Easy Butternut Squash Zucchini Lasagna

Lasagna has always been one of those dishes that brings people together—layered, hearty, and full of comfort. But when I first tasted a version made with roasted vegetables instead of pasta sheets during a trip through Tuscany, I fell in love with a lighter, more nourishing approach. This butternut squash zucchini lasagna is a beautiful twist on the classic: naturally gluten-free, rich in flavor, and brimming with autumn colors. Instead of heavy noodles, thin ribbons of zucchini create the layers, while roasted butternut squash and creamy ricotta bring a sweet and savory balance. It’s the perfect dish for family dinners, cozy weekends, or even meal prepping ahead.

How to Make Butternut Squash Zucchini Lasagna

Ingredients

• 2 medium zucchinis, sliced lengthwise into thin ribbons
• 1 medium butternut squash, peeled, seeded, thinly sliced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ cups ricotta cheese (or dairy-free ricotta for vegan)
• 1 cup shredded mozzarella (or vegan mozzarella)
• ½ cup grated Parmesan (or nutritional yeast for vegan)
• 2 cups fresh spinach
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Pinch of red pepper flakes
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9×13 baking dish.
2. Slice the zucchini into thin ribbons (use a mandoline if possible). Sprinkle lightly with salt and let rest for 10 minutes, then pat dry to remove excess moisture.
3. Roast butternut squash slices with olive oil, salt, and pepper for 15 minutes, until just tender.
4. In a skillet, sauté onion and garlic in olive oil until golden. Add spinach, oregano, basil, and red pepper flakes. Cook until wilted.
5. In a bowl, combine ricotta, half the Parmesan, salt, and pepper. Mix until creamy.
6. Assemble the lasagna: Spread a thin layer of marinara sauce in the dish, then layer zucchini slices, roasted squash, spinach mixture, ricotta, and a sprinkle of mozzarella. Repeat layers until ingredients are used, finishing with sauce and mozzarella on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
8. Let rest 10 minutes before slicing. Garnish with fresh basil.

Tips for Success

• Salt and pat the zucchini: This prevents a watery lasagna.
• Roast the squash first: Enhances flavor and keeps the texture firm.
• Make it ahead: Assemble a day before and bake when ready.
• Vegan option: Swap ricotta and mozzarella with cashew cheese or tofu ricotta.
• Freezer-friendly: Bake, cool completely, and freeze in portions.

Why Butternut Squash Zucchini Lasagna Works

This butternut squash zucchini lasagna is a celebration of balance—layering hearty roasted squash with light zucchini ribbons keeps the dish satisfying yet not overly heavy. Zucchini serves as a naturally gluten-free alternative to pasta, while butternut squash adds sweetness that complements the savory marinara and ricotta. The spinach layer boosts nutrients like iron and vitamin K, while mozzarella and Parmesan lend indulgence. Nutrition-wise, this lasagna is lower in carbs than the classic, but high in fiber, vitamins A and C, and plant compounds that support overall health. It’s a dish that feels comforting without leaving you sluggish—a true Mediterranean-inspired makeover of a beloved classic.

Nutrition & Storage Table

Butternut Squash Zucchini Lasagna for Meal Prep

This lasagna is a meal-prepper’s dream. Once baked, it holds its shape beautifully and reheats without becoming soggy. Slice into portions, store in glass containers, and you’ll have quick lunches or dinners ready for the week. Freezing works well too—just thaw overnight in the fridge before reheating.

Serving Ideas for Butternut Squash Zucchini Lasagna

Pair this dish with a simple arugula salad drizzled with balsamic vinaigrette, or serve alongside roasted garlic bread for a hearty Italian-inspired dinner. For a lighter option, accompany with a side of marinated olives and a crisp white wine like Pinot Grigio

FAQs About Butternut Squash Zucchini Lasagna

If you try this butternut squash zucchini lasagna, let me know in the comments how it turned out! Did you stick to the zucchini layers, or add eggplant too? Your kitchen creations always inspire me.

Butternut Squash Zucchini Lasagna

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• Author: Chef Sofia
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

A gluten-free lasagna with zucchini ribbons, roasted butternut squash, ricotta, and marinara.

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Ingredients

Scale 1x2x3x

2 zucchinis, thinly sliced

1 butternut squash, sliced

1 onion, chopped

3 garlic cloves, minced

1.5 cups ricotta

1 cup mozzarella

0.5 cup Parmesan

2 cups spinach

2 cups marinara sauce

2 tbsp olive oil

1 tsp oregano

1 tsp basil

Salt & pepper

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Instructions

1. Salt and pat zucchini ribbons dry.

2. Roast butternut squash until tender.

3. Sauté onion, garlic, spinach, and spices.

4. Mix ricotta with Parmesan.

5. Layer zucchini, squash, spinach mix, ricotta, mozzarella, and sauce.

6. Repeat layers, finishing with sauce and mozzarella.

7. Bake covered 25 minutes, then uncovered 15 minutes.

8. Rest before serving.

Notes

Salt zucchini to reduce water.

Use vegan cheese alternatives if desired.

Freezes well in portions.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 8g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 14g
• Cholesterol: 35mg

Final Tips

• Always slice zucchini thin and salt it before layering.
• Roasting the squash prevents sogginess and adds caramelized flavor.
• Let the lasagna rest before cutting so the layers hold together.