The Ultimate Butternut Squash and Spinach Lasagna: Your New Go-To Vegetarian Comfort Food

There’s something inherently comforting about a bubbling, golden-brown lasagna emerging from the oven. It’s a dish that promises warmth, satisfaction, and the joy of sharing. But for those seeking a meatless masterpiece, the classic version can feel off the table. Enter this Butternut Squash and Spinach Lasagna—a harmonious symphony of sweet, roasted squash, creamy ricotta, earthy greens, and aromatic sage that will redefine what vegetarian comfort food can be. This isn’t just a substitute for a meat lasagna; it’s a spectacular dish in its own right, destined to become a centerpiece on your dinner table.

This recipe leans into the natural sweetness of butternut squash, which, when roasted, becomes deeply caramelized and incredibly tender. Paired with the slight bitterness of fresh spinach and the rich, creamy embrace of a ricotta and parmesan filling, each bite is a complex and delightful experience. The layers of no-boil lasagna noodles soak up the flavors, becoming perfectly tender, while a generous topping of mozzarella creates that iconic, stretchy, golden crust we all crave. It’s an elegant yet hearty dish perfect for a cozy family dinner, a holiday feast, or impressing guests at any gathering.

The beauty of this lasagna extends beyond its flavor. It’s a fantastic make-ahead meal. You can assemble it entirely a day in advance and simply pop it in the oven when needed, making stressful dinner planning a thing of the past. It also freezes beautifully, allowing you to have a homemade, gourmet-level dinner on standby for those busy weeknights. Let’s dive into creating this unforgettable vegetarian lasagna.

The Cultural Context of Lasagna: A Canvas for Creativity

Lasagna, in its many forms, is a cornerstone of Italian cuisine, with each region boasting its own signature version. From the meat-rich Lasagna alla Bolognese from Emilia-Romagna to the seafood-laden Lasagna di Mare found in coastal areas, the dish is a testament to Italian culinary adaptability. Our Butternut Squash and Spinach Lasagna draws inspiration from Northern Italian traditions, where squash, ricotta, and sage are classic flavor pairings, often found in stuffed pastas like ravioli and tortellini.

By translating these beloved flavors into a layered lasagna, we are participating in a long tradition of regional variation and personal expression in cooking. This recipe honors the spirit of Italian “cucina” by using quality, seasonal ingredients to create something both familiar and excitingly new. It’s a celebration of autumn’s bounty, a perfect dish for the harvest season that brings a touch of rustic, Italian-inspired elegance to your kitchen.

Ingredients

This recipe uses a combination of fresh and pantry staples to build deep, complex flavors. Don’t be daunted by the list; the process is straightforward and the results are well worth it.

For the Roasted Butternut Squash:

• 1 medium butternut squash (about 2-2.5 lbs), peeled, seeded, and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon maple syrup (optional, but enhances caramelization)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-5 fresh sage leaves, finely chopped

For the Spinach and Ricotta Filling:

• 10 ounces fresh spinach
• 16 ounces whole-milk ricotta cheese
• 1 large egg
• 1 cup freshly grated Parmesan cheese, divided
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Creamy Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• 1/4 teaspoon freshly grated nutmeg
• Salt and white pepper to taste

For Assembly:

• 12 no-boil lasagna noodles (or oven-ready lasagna sheets)
• 2 cups shredded whole-milk mozzarella cheese
• Extra sage leaves for garnish (optional)

Instructions

Follow these steps for a perfectly layered and cooked lasagna every time.

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with olive oil, maple syrup (if using), salt, pepper, and chopped sage. Spread in a single layer and roast for 25-30 minutes, or until the squash is tender and the edges are caramelized. Remove from the oven and reduce the oven temperature to 375°F (190°C). Using a fork or potato masher, lightly mash about one-third of the squash—this will help create a thicker, spreadable layer. Leave the rest cubed for texture.
2. Wilt the Spinach: While the squash roasts, place the fresh spinach in a large skillet with a splash of water over medium heat. Cook, stirring frequently, until the spinach has completely wilted, about 3-4 minutes. Transfer the spinach to a colander and let it cool. Once cool enough to handle, use your hands to squeeze out as much excess liquid as possible. This is a crucial step to prevent a watery lasagna. Roughly chop the squeezed spinach.
3. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, 1/2 cup of the grated Parmesan cheese, nutmeg, salt, and pepper. Mix well until combined. Gently fold in the chopped, wilted spinach until evenly distributed. Set aside.
4. Make the Creamy White Sauce (Béchamel): In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, until the mixture is bubbly and fragrant—this is your roux. Gradually whisk in the warm milk, ensuring no lumps form. Continue to cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the nutmeg, and a pinch of salt and white pepper.
5. Assemble the Lasagna: Lightly grease a 9×13 inch baking dish. Spread about 1/2 cup of the white sauce evenly over the bottom of the dish. This thin layer will prevent the noodles from sticking.
   • Layer 1: Arrange 4 no-boil lasagna noodles over the sauce, slightly overlapping if necessary.
   • Layer 2: Spread half of the ricotta and spinach mixture evenly over the noodles.
   • Layer 3: Scatter half of the roasted butternut squash (both mashed and cubed) over the ricotta.
   • Layer 4: Drizzle about 3/4 cup of the white sauce over the squash.
   • Layer 5: Arrange another 4 lasagna noodles.
   • Layer 6: Spread the remaining ricotta and spinach mixture.
   • Layer 7: Scatter the remaining roasted butternut squash.
   • Layer 8: Drizzle another 3/4 cup of white sauce.
   • Final Layers: Top with the final 4 lasagna noodles. Pour and spread the remaining white sauce over the top, ensuring all the noodles are covered. Sprinkle the shredded mozzarella and the remaining 1/2 cup of Parmesan cheese evenly over the top.
6. Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 30 minutes. Then, remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden in spots.
7. Rest and Serve: This is the most important step for clean slices! Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before cutting and serving. This allows the layers to set. Garnish with extra sage leaves if desired.

Expert Tips for Lasagna Success

• Squash Shortcut: To save time, you can use 4 cups of pre-cubed butternut squash from the grocery store.
• No-Sog Lasagna: Squeezing the spinach thoroughly is non-negotiable. Any remaining liquid will steam out during baking and make your lasagna runny.
• Noodle Knowledge: No-boil noodles are designed to cook in the sauce, so ensure every noodle is in contact with moisture. There’s no need to pre-cook them.
• Flavor Boost: For a richer flavor, brown the butter for the white sauce until it smells nutty before adding the flour. You can also add a minced garlic clove to the ricotta mixture.
• The Rest is Best: Resist the urge to cut into the lasagna immediately! Allowing it to rest lets the proteins in the cheese and eggs set, so you get beautiful, defined layers instead of a soupy mess.

Delicious Variations and Serving Suggestions

This recipe is wonderfully adaptable. Feel free to make it your own!

• Add a Nutty Crunch: Sprinkle a layer of toasted walnuts or pecans over the butternut squash layers for a wonderful textural contrast.
• Go Greens-Free: Not a spinach fan? Substitute with an equal amount of sautéed kale or Swiss chard.
• Herb Swap: Fresh thyme can be a lovely substitute for sage in the squash layer.
• Make it Gluten-Free: Use your favorite gluten-free no-boil lasagna noodles and a 1:1 gluten-free flour blend for the white sauce.

What to Serve with Butternut Squash Lasagna:
This lasagna is a complete meal in itself, but a few simple sides can round out the dinner perfectly.

• A Crisp Salad: A simple arugula salad with a sharp lemon vinaigrette cuts through the richness of the lasagna beautifully.
• Garlic Bread: Is there any better companion to lasagna? A crusty baguette slathered with garlic butter is always a winner.
• Roasted Vegetables: Simple roasted broccoli or asparagus make for a healthy and easy side.

Make-Ahead and Freezing Instructions

To Make Ahead: Assemble the lasagna completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be starting from cold.

To Freeze: After assembling, wrap the unbaked lasagna tightly in both plastic wrap and foil. Freeze for up to 3 months. To bake from frozen, do not thaw. Remove the plastic wrap, cover again with the foil, and bake in a 375°F (190°C) oven for 60-75 minutes. Remove the foil and continue baking for another 15-20 minutes, or until heated through and bubbly.

This Butternut Squash and Spinach Lasagna is more than just a recipe; it’s a warm, hearty embrace in a baking dish. It proves that vegetarian food can be every bit as comforting, complex, and crowd-pleasing as its meaty counterparts. So, roll up your sleeves, preheat your oven, and get ready to create a new family favorite.

Butternut Squash and Spinach Lasagna

A creamy, comforting vegetarian lasagna layered with roasted butternut squash, spinach, and rich cheeses.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 320

Ingredients

  

Lasagna

• 1 medium butternut squash peeled and cubed
• 3 cups fresh spinach
• 12 lasagna noodles
• 1.5 cups ricotta cheese
• 1 cup Parmesan cheese grated
• 2 cups mozzarella shredded
• 2 tbsp olive oil
• 1 egg
• 1 cup marinara sauce optional

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Roast squash with oil and seasonings at 400°F for 25–30 minutes.
2. Purée roasted squash until smooth.
3. Sauté garlic and spinach until wilted.
4. Mix ricotta, Parmesan, egg, spinach, salt, and pepper.
5. Boil lasagna noodles if needed.
6. Assemble layers: marinara, noodles, squash, ricotta-spinach, mozzarella.
7. Bake at 375°F covered for 25 minutes, then uncovered 15 minutes.
8. Rest 10 minutes before slicing.

Notes

Resting the lasagna ensures clean slices.