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 or 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 on top; ¼ teaspoon Italian seasoning; ¼ teaspoon Paprika; ¼ teaspoon Basil

There’s something truly comforting about layers of creamy butternut squash and vibrant spinach coming together in one dish. This Butternut Squash Spinach Lasagna Recipe has quickly become one of my favorites for cozy dinners—it’s rich, flavorful, and surprisingly approachable to make at home.

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’m excited to share this lasagna because it’s a delicious way to showcase butternut squash beyond the usual soups or roasts. The layers feel indulgent yet light thanks to fresh spinach and creamy ricotta, making it feel special without extra fuss.

Balanced Flavor & Texture: The sweetness of butternut squash perfectly complements the savory spinach and melty cheeses, creating a harmony in every bite.
Simple Ingredients: You probably have most of these ingredients on hand, making it a great weeknight or weekend meal.
Versatile & Customizable: This recipe adapts well for gluten-free and vegan diets effortlessly.
Impresses Without Stress: Even if you’re new to lasagna, the step-by-step process is straightforward and forgiving.

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

Each component of this Butternut Squash Spinach Lasagna Recipe plays an important role. The creamy fillings bring moisture and flavor, the noodles provide structure, and the cheese layers add gooey richness. Here’s a closer look at what makes the ingredients shine together.

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: Its natural sweetness and smooth texture form the creamy base for one layer, adding warmth and color to the dish.
Ricotta Cheese: Acts as a creamy binder in both fillings, giving that classic lasagna richness without overpowering flavors.
Milk: Used to loosen the squash-ricotta mixture so it spreads easily and feels velvety rather than dense.
Spinach: Adds vibrant green color and a mild earthy bite, plus it’s packed with nutrients that balance the creamy squash.
Mozzarella Cheese: Melted mozzarella in the spinach layer and on top gives that irresistible stretch and gooey texture.
Parmesan Cheese: Adds a salty, nutty kick, especially sprinkled on top for a golden crust.
Garlic: Infuses the spinach filling with aromatic depth, elevating that familiar lasagna flavor.
Lasagna Noodles: The glue that holds it all together—regular or gluten-free noodles both work well.
Spices and Seasonings: Nutmeg in the squash brings warmth; Italian seasoning, paprika, and basil on top add a beautiful herbaceous finish.

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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 like to tweak this Butternut Squash Spinach Lasagna Recipe depending on the season or my mood. Adding fresh herbs or swapping cheeses can make it feel totally new each time I make it—don’t hesitate to experiment!

Variation: Once, I swapped out spinach for kale for a heartier texture, and the slight bitterness was a great contrast to the sweet squash—definitely worth trying.
Vegan Option: Using tofu-based vegan ricotta and dairy-free cheeses works beautifully if you prefer a plant-based version.
Gluten-Free: I always recommend Tinkyada brown rice noodles when I make it gluten-free—they hold up well and taste great.
Extra Creamy: A splash more milk in the squash puree makes the layers silkier and helps the lasagna stay moist longer.

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

Step 1: Prepare Your Butternut Squash Filling

Start by pre-cooking your butternut squash into a smooth puree. I roast mine until tender, then blend in a food processor. Mixing the puree with ricotta, milk, salt, and a pinch of nutmeg creates a creamy, subtly sweet base. Don’t skimp on tasting here—you want a nice balance, so add salt or more milk until it feels just right and luscious enough to spread.

Step 2: Make the Spinach Filling

Cook the spinach until wilted, then squeeze out any excess moisture. Combine it with ricotta, mozzarella, minced garlic, salt, and pepper. This filling has that fresh, garlicky taste that complements butternut squash so well. I like adding a little lemon zest and juice sometimes to brighten it up—give it a try if you want a fresher finish.

Step 3: Cook and Prep Your Noodles

Boil your lasagna noodles according to package directions, then rinse them under cold water to stop cooking and prevent sticking. I trim mine a bit to fit my baking dish perfectly. If you’re using no-boil noodles, just keep in mind you may need to add extra moisture to the filling for the noodles to soften properly during baking.

Step 4: Assemble the Layers

Lightly grease your baking dish and start by spreading about a third of your butternut squash filling on the bottom. Sprinkle mozzarella, lay down noodles, then half the spinach filling, mozzarella again, and repeat until layers are complete. Finish with a hearty spread of squash filling on top, sprinkled with Parmesan, mozzarella, Italian seasoning, paprika, and basil for a flavorful crust.

Step 5: Bake to Perfection

Cover with foil and bake at 375°F for 30 minutes, then uncover and bake another 10 minutes until bubbly and golden. The aroma filling your kitchen is one of my favorite moments—the anticipation is real!

Top Tip

I’ve made this lasagna several times, and over the years I’ve learned some tweaks that really elevate the final dish. These little tips will help you get it just right the first time.

Perfect Puree Consistency: Make sure your butternut squash puree isn't too watery—if it is, cook it down a bit before mixing with ricotta to avoid soggy layers.
Spinach Moisture Control: After cooking spinach, squeeze out excess water thoroughly to prevent the filling from becoming watery.
Season As You Go: Taste fillings before assembling. I always adjust salt and seasoning; it makes a noticeable difference in flavor depth.
Cover Tightly: When baking covered, make sure foil is sealed well to trap steam and keep noodles tender.

How to Serve Butternut Squash Spinach Lasagna Recipe

butternut squash lasagna - Serving Suggestion

Garnishes

I like to finish my slices with a sprinkle of fresh basil or chopped parsley—they add a nice pop of color and freshness. A little drizzle of good olive oil or a few red pepper flakes can also kick things up if you like a little heat.

Side Dishes

Pair this lasagna with a crisp arugula salad dressed simply with lemon and olive oil to cut through the richness. Garlic bread or roasted vegetables also make excellent companions.

Creative Ways to Present

For special occasions, I like to assemble individual mini lasagnas in ramekins—it makes for beautiful presentation and personalized portions. Adding a sprinkle of toasted pine nuts or pomegranate seeds on top can add a festive twist too.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna keeps beautifully in an airtight container in the fridge for up to 4 days. I usually reheat individual portions in the microwave with a damp paper towel over the top to keep moisture in.

Freezing

I’ve frozen the assembled lasagna (before baking) wrapped tightly in foil and plastic wrap, and it bakes up just as delicious. When ready, thaw overnight in the fridge and bake at 375°F, adding about 15 extra minutes.

Reheating

For leftovers, reheating in a 350°F oven works best to maintain texture—cover loosely with foil to warm through without drying out. Microwaving is fine for quick meals, just be mindful of uneven heating.

Frequently Asked Questions:

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

Absolutely! You can assemble it the day before and refrigerate it, then simply bake it fresh when you’re ready. This helps deepen the flavors too.

What’s the best way to cook the butternut squash for the puree?

Roasting the butternut squash until tender brings out the natural sweetness and adds depth. You can also steam or microwave it, but I prefer roasting for better flavor.

Can I substitute fresh spinach with frozen spinach?

Yes, but be sure to thaw and squeeze out as much moisture as possible before mixing, or your filling might become watery.

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

For gluten-free, swap in certified gluten-free lasagna noodles (like Tinkyada). For vegan, use vegan ricotta, mozzarella, and Parmesan alternatives—there are great tofu-based ricotta recipes online that work well too.

Final Thoughts

This Butternut Squash Spinach Lasagna Recipe is one of those dishes that feels like a hug on a plate. From the creamy layers to the delicate seasoning, it’s a treat that I always look forward to making again and again. I hope you’ll enjoy making it as much as I do, and discover your own little ways to make it your own!