Lasagna is the ultimate comfort food—but it doesn’t always have to be heavy. On a trip to northern Italy, I discovered a version layered with roasted squash and creamy ricotta instead of the usual meat and béchamel. Since then, this spinach ricotta butternut squash lasagna has become a family favorite in my kitchen. Sweet roasted squash pairs beautifully with garlicky spinach, while ricotta creates a luscious creaminess that ties it all together. Every forkful feels indulgent yet balanced, with plenty of vegetables tucked between the layers. This dish is perfect for a cozy Sunday dinner, a holiday vegetarian main, or meal-prep lunches that taste even better the next day.
How to Make Spinach Ricotta Butternut Squash Lasagna
Ingredients
- 1 medium butternut squash, peeled, seeded, thinly sliced or cubed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cups fresh spinach, roughly chopped
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 15 oz (425 g) ricotta cheese (or dairy-free ricotta for vegan)
- 1 large egg (optional, for binding)
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1 ½ cups shredded mozzarella cheese
- 9 lasagna noodles (regular or no-boil; use gluten-free if needed)
- 2 cups marinara sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13 baking dish.
- Toss butternut squash slices with olive oil, salt, and pepper. Roast for 20 minutes until tender and caramelized.
- Cook lasagna noodles according to package instructions if not using no-boil. Drain and set aside.
- In a skillet, sauté onion and garlic in olive oil until fragrant. Add spinach, cook until wilted, then season with oregano, basil, salt, and pepper.
- In a bowl, mix ricotta, Parmesan, and egg (if using) until creamy.
- Assemble lasagna: Spread a thin layer of marinara on the bottom of the dish. Add noodles, roasted squash, spinach mixture, ricotta, and mozzarella. Repeat until all ingredients are layered, finishing with noodles, sauce, and mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing. Garnish with fresh basil.
Tips for Success
- Roast squash first: Enhances sweetness and prevents sogginess.
- Use no-boil noodles for convenience.
- Add nutmeg: A pinch in the ricotta mixture enhances flavor.
- Make it vegan: Swap ricotta with cashew ricotta and mozzarella with vegan cheese.
- Meal-prep: Tastes even better the next day as flavors meld together.
Why Spinach Ricotta Butternut Squash Lasagna Works
This spinach ricotta butternut squash lasagna beautifully balances sweet, savory, and creamy elements. Butternut squash provides a naturally sweet base, while spinach adds earthiness and nutrients. Ricotta lightens the layers with a fluffy creaminess, while mozzarella and Parmesan add that irresistible gooey finish. Nutrition-wise, it’s high in vitamin A, calcium, and fiber, making it a more nutrient-rich version of traditional lasagna. It’s also versatile—you can keep it vegetarian, make it gluten-free, or adapt it with vegan substitutions without losing its comforting essence.
Nutrition & Storage Table
| Feature | Details |
|---|---|
| Calories | ~320 per serving |
| Protein | 15g |
| Carbs | 28g |
| Fat | 15g |
| Fiber | 5g |
| Storage | Refrigerate 4 days / Freeze up to 3 months |
| Substitutions | Ricotta → cashew ricotta, Noodles → zucchini or eggplant |
Spinach Ricotta Butternut Squash Lasagna for Holidays
This lasagna makes a stunning vegetarian centerpiece for Thanksgiving or Christmas. Its golden layers of squash and gooey cheese feel festive and indulgent, while the spinach brings a pop of green. Serve it alongside a crisp salad and roasted vegetables for a balanced holiday spread.
Serving Ideas for Spinach Ricotta Butternut Squash Lasagna
Pair this lasagna with a simple arugula salad and balsamic vinaigrette, garlic bread, or roasted Brussels sprouts for a complete Mediterranean-inspired meal. A glass of Pinot Grigio or light red wine like Chianti makes it even more memorable.
FAQs About Spinach Ricotta Butternut Squash Lasagna
1. Can I use frozen spinach?
Yes—just thaw and squeeze out excess water before adding.
2. What’s the best way to slice butternut squash for lasagna?
Use a mandoline for thin slices or cube and roast if layering cubes.
3. Can I make this ahead?
Yes! Assemble up to a day before, refrigerate, and bake when ready.
4. Does it freeze well?
Yes—bake, cool, then freeze in portions for easy reheating.
If you make this spinach ricotta butternut squash lasagna, I’d love to hear your take! Did you keep it classic, or try a vegan twist? Share your kitchen story in the comments below
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Spinach Ricotta Butternut Squash Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A vegetarian lasagna with roasted butternut squash, creamy ricotta, spinach, and mozzarella.
Ingredients
1 butternut squash, sliced
2 tbsp olive oil
2 cups spinach
3 garlic cloves, minced
1 onion, chopped
15 oz ricotta
1 egg (optional)
0.5 cup Parmesan
1.5 cups mozzarella
9 lasagna noodles
2 cups marinara sauce
1 tsp oregano
1 tsp basil
Salt & pepper
Instructions
1. Roast butternut squash with olive oil, salt, pepper.
2. Cook noodles if needed.
3. Sauté onion, garlic, spinach with herbs.
4. Mix ricotta, Parmesan, and egg.
5. Layer noodles, squash, spinach mix, ricotta, mozzarella, and sauce.
6. Repeat layers, finishing with noodles, sauce, and mozzarella.
7. Bake covered 25 minutes, uncovered 15 minutes.
8. Rest before serving.
Notes
Add nutmeg to ricotta for warmth.
Use dairy-free ricotta and cheese for vegan version.
Freezes well in portions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 7g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg
Final Tips
- Always roast squash before layering—it deepens flavor and prevents sogginess.
- Let lasagna rest before cutting so layers hold.
- Add fresh herbs like sage or thyme for an earthy autumn flavor.
