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

Imagine the warm, cozy layers of fall flavors wrapped up in this Butternut Squash Spinach Lasagna Recipe — it’s creamy, cheesy, and packed with colorful, wholesome ingredients that feel like a hug on a plate. Trust me, once you try it, you’ll want to make it again and again.

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

What makes this Butternut Squash Spinach Lasagna Recipe a real keeper? For me, it’s how the sweet squash perfectly balances the earthy spinach and creamy cheeses to create layers of flavor that don’t feel heavy. I adore how it manages to be both comforting and fresh.

Balanced Flavors: The butternut squash adds a subtle sweetness that pairs magically with garlic-spiced spinach and melty cheeses.
Vegetarian & Adaptable: Perfect for meatless meals, but you can easily customize it for gluten-free or vegan diets.
Texture Perfection: Creamy ricotta, gooey mozzarella, and tender noodles bring layers of melt-in-your-mouth goodness.
Make-Ahead Friendly: You can prep parts or the whole lasagna in advance — ideal for busy weeknights or entertaining.

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 this Butternut Squash Spinach Lasagna Recipe plays a crucial role in building layers of flavor and perfect texture. When shopping, look for fresh squash with vibrant orange flesh and bright green spinach for best results.

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 Puree: Naturally creamy and sweet, it gives the lasagna a luscious base without adding heaviness.
Ricotta Cheese: Adds smooth richness and balances the sweetness of the squash.
Milk: Used to loosen the squash-ricotta mixture, making it silky and spreadable.
Nutmeg: A subtle pinch enhances the squash’s natural sweetness and warms up the flavor.
Spinach: Earthy and slightly bitter, it counters the squash’s sweetness and adds vibrant color.
Mozzarella Cheese: Melts beautifully, giving a stretchy, cheesy texture in every bite.
Garlic: Adds aromatic depth to the spinach filling.
Lasagna Noodles: The structural backbone – use gluten-free if needed to keep it accessible.
Parmesan Cheese: Sprinkled on top for a nutty, salty finishing touch.
Italian Seasoning, Paprika, Basil: These spices boost the overall Italian vibe and add layers of flavor 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 like to tweak this Butternut Squash Spinach Lasagna Recipe depending on the season or who I’m cooking for. It’s flexible enough that you can swap cheeses or even add herbs to suit your mood. Plus, it’s great for accommodating dietary needs without losing any flavor.

Vegan Version: I’ve tried replacing the ricotta and mozzarella with vegan alternatives, and tossing in tofu-based ricotta made with lemon juice to mimic the tang — it works surprisingly well!
Gluten-Free: Using brown rice pasta gave me the same satisfying bite without missing traditional noodles.
Add Fresh Herbs: Try adding fresh sage or thyme to deepen the aroma — it’s a game changer on chilly evenings.
Use No-Boil Noodles: For a quicker prep, swapping in no-boil noodles saved me time, just be sure to add a little extra milk to keep the filling creamy.

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

Step 1: Prepare the Butternut Squash Filling

Start with roasting or steaming your butternut squash until tender, then puree it until smooth. In a bowl, mix the squash puree with ricotta cheese, milk, salt, and a pinch of nutmeg. A key tip is to add milk gradually — you want the filling to be creamy enough to spread but not runny. Taste and adjust salt—it really makes a difference here.

Step 2: Cook and Prepare the Spinach Filling

Sauté or steam fresh spinach until wilted, then squeeze out excess moisture (this step prevents soggy lasagna layers). Mix the cooked spinach with ricotta, mozzarella, minced garlic, salt, and pepper. I love adding a bit of lemon zest and juice to brighten the spinach, but that’s totally optional based on your preference.

Step 3: Boil and Prep Lasagna Noodles

Bring a large pot of salted water to a boil and cook your lasagna noodles just until al dente following package instructions. Rinse under cold water immediately to stop cooking and prevent sticking. If needed, trim noodles to fit your baking dish—this little trick helps everything layer neatly without bulging edges.

Step 4: Assemble Your Lasagna

Grease your baking dish lightly. Start by spreading a third of the butternut squash filling on the bottom, then sprinkle with mozzarella. Lay down noodles, then half the spinach filling, and repeat layers until you’ve used all your fillings, finishing with a generous top layer of squash filling, mozzarella, Parmesan, and Italian seasoning. Cover with foil to keep moisture in.

Step 5: Bake to Perfection

Bake covered at 375°F for 30 minutes, then remove foil and bake another 10 minutes to get that beautiful golden top. Let it sit about 10 minutes before slicing — this resting time helps everything set up nicely, so your slices hold together and all those flavors meld beautifully.

Top Tip

After testing this recipe multiple times, I’ve picked up a few key tricks that really level it up and keep it foolproof in the kitchen.

Moisture Control: Make sure to squeeze the spinach well after cooking to prevent a watery lasagna. Excess moisture can cause soggy noodles and watery filling.
Adjust Milk Gradually: When mixing the butternut squash filling, add milk little by little until creamy but not runny—it’s easier to add than remove liquid.
Layer Evenly: Try to distribute fillings evenly so every slice gets the perfect balance of squash, spinach, cheeses, and noodles.
Rest Before Serving: Let your lasagna cool and rest after baking; it firms up for cleaner slices and richer flavor melding.

How to Serve Butternut Squash Spinach Lasagna Recipe

butternut squash lasagna - Serving Suggestion

Garnishes

I like a sprinkle of fresh basil or parsley over the top for a pop of color and freshness right before serving. Sometimes, a light drizzle of high-quality olive oil helps bump up that cozy, homemade vibe.

Side Dishes

Pair this lasagna with a crisp green salad dressed with lemon vinaigrette or roast some garlic bread for a classic Italian complement. Lightly sautéed green beans or a simple arugula salad also work beautifully.

Creative Ways to Present

For special occasions, I like to bake this lasagna in single-serving ramekins or mini cast iron skillets. It makes plating elegant and personal — plus, everyone loves having their own perfectly portioned cheesy slices!

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna in an airtight container in the fridge for up to 3-4 days. To keep it from drying out, adding a small splash of milk over the top before reheating works wonders.

Freezing

This lasagna freezes beautifully! I like to assemble it completely, then wrap tightly in foil and store in a freezer-safe container. It will keep for about 2-3 months. When ready to eat, thaw overnight in the refrigerator before baking.

Reheating

Reheat covered in a 350°F oven until warmed through (about 20-25 minutes), uncover for the last few minutes to refresh that golden crust. Microwaving works for quick lunches but I recommend the oven for the best texture.

Frequently Asked Questions:

Can I make the butternut squash puree ahead of time?

Absolutely! Roasting or boiling the butternut squash and pureeing it can be done 2-3 days in advance and stored in the fridge. Just keep it covered tightly to prevent drying out.

How do I avoid soggy lasagna with this recipe?

The key to avoiding soggy lasagna is squeezing out as much water as possible from the cooked spinach and not using too much milk in the butternut squash filling. Also, make sure to rinse and dry your boiled noodles well before assembling.

Can I freeze leftovers and reheat later?

Yes! This lasagna freezes well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven for best results.

Is this recipe suitable for gluten-free diets?

It sure is! Just swap regular lasagna noodles for gluten-free options like brown rice noodles, and follow the instructions as-is. The texture and taste remain just as delicious.

Final Thoughts

This Butternut Squash Spinach Lasagna Recipe holds a special place in my kitchen rotation because it’s hearty but fresh, and it impresses guests without fuss. It’s like a little celebration of fall flavors in every bite. I hope you’ll enjoy making and sharing it just as much as I do—it’s one of those dishes that feels like home.