I’m sharing my Roasted Butternut Squash And Spinach Lasagna that layers butternut squash puree with a spinach, garlic and ricotta mixture and finishes with mozzarella on top.

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I never thought a dish named Roasted Butternut Squash And Spinach Lasagna would stop me in my tracks, but it did. Creamy Butternut Squash Puree tucked between layers and a cloud of ricotta cheese makes it feel familiar and weird at the same time.

I kept sneaking a taste, telling myself I was just checking, then I ended up finishing a corner piece cold from the fridge. It has this quiet sweetness that plays against the tang of ricotta and I swear the texture is kind of addictive.

If you like a little kitchen mischief this lasagna is worth the detour.

Ingredients

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Butternut squash: Sweet, creamy, full of fiber and vitamin A, gives the lasagna a mellow sweetness.
Spinach: Leafy green, lots of iron and fiber, wilts down for a soft earthy bite.
Ricotta cheese: Creamy, adds protein and calcium its mild so it balances the sweet squash.
Mozzarella: Melty and stringy gives gooey texture with mild milky flavor, not too salty.
Garlic: Sharp aromatic, gives savory depth a little goes a long way, adds warmth.
Olive oil: Adds healthy fats and richness, helps roast flavors and makes texture silkier.
Parmesan: Nutty salty, adds umami and salty tang, packs extra calcium and bold flavor.

Ingredient Quantities

2 to 2 1/2 pounds butternut squash, peeled, seeds removed, cut into 1 inch cubes

2 tablespoons olive oil for roasting

1 teaspoon kosher salt plus 1/2 teaspoon black pepper, divided

1 tablespoon maple syrup or honey

1/3 cup whole milk or heavy cream

1/4 teaspoon ground nutmeg

10 ounces fresh baby spinach

1 tablespoon olive oil for sautéing

3 cloves garlic, minced

15 ounces ricotta cheese (one container)

1 large egg

1/2 cup grated Parmesan cheese, divided

2 cups shredded mozzarella cheese, about 8 ounces

9 to 12 lasagna noodles, no boil or regular, cooked according to package

1/4 teaspoon red pepper flakes (optional)

Freshly ground black pepper to taste

Extra olive oil for drizzling if you like

Fresh parsley or basil for garnish, chopped (optional)

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with parchment. Toss the butternut squash cubes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then drizzle or toss with the maple syrup or honey. Spread in one layer and roast until very tender and starting to caramelize, about 25 to 30 minutes.

2. If using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles according to package directions, drain and lay flat on a towel. If using no boil noodles you can skip boiling but make sure the squash puree is a little loose so the noodles soften while baking.

3. When the squash is done, transfer to a blender or food processor with the milk or cream, 1/4 teaspoon ground nutmeg and another pinch of salt and pepper (use the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper divided from the list). Puree until smooth, tasting and adjusting seasoning or milk for a spreadable consistency.

4. While squash roasts or after, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic, cook 20 to 30 seconds until fragrant, then add the spinach in batches and wilt it down. Season lightly with the remaining pinch of black pepper and the leftover salt if needed. Remove from heat, let cool briefly, then squeeze out as much liquid as you can with your hands or a clean towel and roughly chop.

5. In a bowl combine the squeezed chopped spinach with the ricotta, the large egg, 1/4 cup grated Parmesan (half of the 1/2 cup), red pepper flakes if using, and freshly ground black pepper to taste. Mix until well combined, taste and adjust salt or pepper. Dont worry if it seems a little loose, the egg sets while baking.

6. Assemble in a 9×13 baking dish: spread about 1/3 to 1/2 cup of the squash puree on the bottom to prevent sticking, then lay a single layer of noodles (youll use 9 for three layers or up to 12 for four thinner layers). Spread about a third of the squash puree over the noodles, then a layer of the spinach ricotta mixture, and sprinkle a third of the shredded mozzarella and a little grated Parmesan. Repeat to build 2 or 3 layers finishing with mozzarella and the remaining Parmesan on top.

7. Cover the dish tightly with foil (spray the underside of the foil with a little oil or tent it so it doesn’t stick to the cheese) and bake at 375 F for 25 to 30 minutes. Remove the foil and bake another 10 to 15 minutes until the cheese is bubbly and golden.

8. Let the lasagna rest for 10 to 15 minutes before cutting so the layers set, this makes slicing much neater.

9. Drizzle a little extra olive oil if you like, sprinkle with chopped fresh parsley or basil and serve hot.

Equipment Needed

1. Sheet pan lined with parchment paper (for roasting the squash)
2. 9×13 inch baking dish
3. Blender or food processor (to puree the squash)
4. Large pot and colander (for boiling regular lasagna noodles)
5. Large skillet (to sauté garlic and wilt spinach)
6. Mixing bowls (one for the ricotta-spinach mix, one for other prep)
7. Chef’s knife and cutting board (peeling and cubing the squash)
8. Measuring cups and spoons
9. Aluminum foil and a clean kitchen towel (for draining/wringing spinach and covering the lasagna)

FAQ

Q: Can I make this ahead of time? A: Yes. Assemble the lasagna, cover it tightly and refrigerate up to 24 hours before baking. If you want to make it farther ahead, you can freeze the unbaked pan for up to 2 months, wrapped well in plastic and foil. Thaw overnight in the fridge before baking.

Q: Do I have to roast the squash, or can I use canned or mashed squash? A: Roasting gives the best caramelized flavor, but cooked canned pumpkin or pre-cooked mashed squash will work in a pinch. If using canned, taste for sweetness and seasoning, you might need less maple or honey.

Q: How do I prevent the lasagna from getting watery? A: Roast the squash until it's nicely browned and mostly dry, squeeze excess liquid from the cooked spinach in a clean towel, and avoid overloading with milk. If using no boil noodles, thin the squash puree slightly so noodles can soften but not make the filling soggy.

Q: Can I use no-boil noodles, and do I need to change anything? A: Yes, no-boil noodles work. Make sure the squash puree is a bit looser so the noodles can absorb moisture as they cook. If your puree is thick, stir in a splash more milk or cream. Also give the baked lasagna a few extra minutes covered if it seems dry.

Q: How long should I roast the butternut squash and how smooth should I puree it? A: Roast at 400 F for about 25 to 35 minutes, tossing once, until cubes are soft and edges are browned. Puree until mostly smooth but still a little textured, about the consistency of thick mashed potatoes, so the lasagna has body.

Q: Any quick tips for better flavor or easier prep? A: Use a little maple or honey with the squash when roasting for depth, add a pinch of nutmeg to the puree, and grate your own Parmesan if you can. To speed things up, roast the squash and wilt the spinach a day ahead, then assemble when you have time. Also let the baked lasagna rest 10 to 15 minutes before cutting so it holds together better.

Roasted Butternut Squash & Spinach Lasagna Recipe Substitutions and Variations

Butternut squash: swap for sweet potatoes (same roasting time, a touch sweeter) or kabocha squash (denser, great texture) — roast same temp, maybe a few mins less for sweet potato.
Ricotta cheese: use cottage cheese that’s been blended smooth for the same creamy feel, or mascarpone if you want a richer, silkier filling; for dairy free, silken tofu drained and blended works if you season it up.
Whole milk or heavy cream: use half and half or evaporated milk for similar body, or stir a couple spoons of Greek yogurt into milk for tang and creaminess just don’t boil it or it’ll split.
Fresh baby spinach: swap for baby kale or Swiss chard, just strip the big stems and sauté a bit longer until tender so they hold up in the bake.

Pro Tips

1) Dont crowd the squash on the sheet, one layer only. If the cubes are touching they steam not caramelize, so give them space and flip once halfway. If you see the sugars starting to burn, lower the temp a bit.

2) Make the squash puree slightly looser than you think you need, especially if you use no boil noodles. Add milk or a few tablespoons of reserved starchy pasta water to thin it, a little at a time, so the noodles soften and the layers arent dry or gummy.

3) Squeeze the spinach like your life depends on it. Use a clean kitchen towel or salad spinner then press between paper towels, because even a little extra water will make the lasagna weepy. Also cool the spinach before mixing with ricotta so the egg doesnt start to cook.

4) Assemble ahead or freeze if you want to save time later. You can build it a day early and bake straight from the fridge (add 5 to 10 minutes covered), or freeze unbaked well wrapped and bake longer from frozen. And let it rest at least 10 minutes after baking or the slices will fall apart when you cut them.

Roasted Butternut Squash & Spinach Lasagna Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Roasted Butternut Squash And Spinach Lasagna that layers butternut squash puree with a spinach, garlic and ricotta mixture and finishes with mozzarella on top.

Servings

servings

Calories

402

kcal

Equipment: 1. Sheet pan lined with parchment paper (for roasting the squash)
2. 9×13 inch baking dish
3. Blender or food processor (to puree the squash)
4. Large pot and colander (for boiling regular lasagna noodles)
5. Large skillet (to sauté garlic and wilt spinach)
6. Mixing bowls (one for the ricotta-spinach mix, one for other prep)
7. Chef’s knife and cutting board (peeling and cubing the squash)
8. Measuring cups and spoons
9. Aluminum foil and a clean kitchen towel (for draining/wringing spinach and covering the lasagna)

Ingredients

2 to 2 1/2 pounds butternut squash, peeled, seeds removed, cut into 1 inch cubes
2 tablespoons olive oil for roasting
1 teaspoon kosher salt plus 1/2 teaspoon black pepper, divided
1 tablespoon maple syrup or honey
1/3 cup whole milk or heavy cream
1/4 teaspoon ground nutmeg
10 ounces fresh baby spinach
1 tablespoon olive oil for sautéing
3 cloves garlic, minced
15 ounces ricotta cheese (one container)
1 large egg
1/2 cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, about 8 ounces
9 to 12 lasagna noodles, no boil or regular, cooked according to package
1/4 teaspoon red pepper flakes (optional)
Freshly ground black pepper to taste
Extra olive oil for drizzling if you like
Fresh parsley or basil for garnish, chopped (optional)

Directions

Preheat oven to 425 F and line a baking sheet with parchment. Toss the butternut squash cubes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then drizzle or toss with the maple syrup or honey. Spread in one layer and roast until very tender and starting to caramelize, about 25 to 30 minutes.
If using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles according to package directions, drain and lay flat on a towel. If using no boil noodles you can skip boiling but make sure the squash puree is a little loose so the noodles soften while baking.
When the squash is done, transfer to a blender or food processor with the milk or cream, 1/4 teaspoon ground nutmeg and another pinch of salt and pepper (use the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper divided from the list). Puree until smooth, tasting and adjusting seasoning or milk for a spreadable consistency.
While squash roasts or after, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic, cook 20 to 30 seconds until fragrant, then add the spinach in batches and wilt it down. Season lightly with the remaining pinch of black pepper and the leftover salt if needed. Remove from heat, let cool briefly, then squeeze out as much liquid as you can with your hands or a clean towel and roughly chop.
In a bowl combine the squeezed chopped spinach with the ricotta, the large egg, 1/4 cup grated Parmesan (half of the 1/2 cup), red pepper flakes if using, and freshly ground black pepper to taste. Mix until well combined, taste and adjust salt or pepper. Dont worry if it seems a little loose, the egg sets while baking.
Assemble in a 9×13 baking dish: spread about 1/3 to 1/2 cup of the squash puree on the bottom to prevent sticking, then lay a single layer of noodles (youll use 9 for three layers or up to 12 for four thinner layers). Spread about a third of the squash puree over the noodles, then a layer of the spinach ricotta mixture, and sprinkle a third of the shredded mozzarella and a little grated Parmesan. Repeat to build 2 or 3 layers finishing with mozzarella and the remaining Parmesan on top.
Cover the dish tightly with foil (spray the underside of the foil with a little oil or tent it so it doesn't stick to the cheese) and bake at 375 F for 25 to 30 minutes. Remove the foil and bake another 10 to 15 minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10 to 15 minutes before cutting so the layers set, this makes slicing much neater.
Drizzle a little extra olive oil if you like, sprinkle with chopped fresh parsley or basil and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.