Name: Butternut Squash & Spinach Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 cups butternut squash puree (about half of a squash); 1 cup ricotta cheese; ½ cup milk (more if needed for creaminess); ¼ teaspoon salt + a pinch more; ¼ teaspoon nutmeg; 8 ounces fresh spinach (about 1 cup cooked); 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 2 cloves garlic, minced; ¼ teaspoon salt; to taste black pepper; 10 ounces lasagna noodles, cooked (regular or gluten-free if preferred); 1 ½ cups shredded mozzarella cheese (plus extra if desired); ½ cup grated Parmesan cheese; ¼ teaspoon Italian seasoning; ¼ teaspoon paprika; ¼ teaspoon dried basil

INTRODUCTION

Butternut Squash & Spinach Lasagna is a warm, creamy dish that feels like a hug on a plate. It blends sweet squash, tender spinach, and smooth ricotta for a comforting meal. This is a healthy version of classic lasagna that keeps the rich taste while adding fiber, vitamins, and protein. It is a lighter option than meat lasagna and can fit into a balanced weeknight plan.

If you want easy recipes for cozy nights, you might also enjoy a simple dessert with warm spices and cream. For a creamy holiday sweet treat, try this page for a seasonal custard pie while you plan your menu: holiday custard pie.

This lasagna works as a great base for meal prep. Make a pan on Sunday, portion it out, and heat pieces all week. It can be made gluten free or lower in calories with a few swaps, so it fits many goals like weight loss or lower-carb eating. It can also be turned into a high protein meal with a few changes.

WHY YOU WILL LOVE THIS RECIPE

It is full of vegetables. Butternut squash and spinach add fiber, vitamins A and C, and iron.
It is creamy without heavy cream. Ricotta and milk make the sauce light and smooth.
It is a lighter option compared to meat-based lasagna. You get comfort food with less saturated fat.
It is great for meal prep because it reheats well and keeps texture.
You can make a healthy version for a family or a crowd and still feel good about the plate.
It can be adapted to be a high protein meal, low calorie, gluten free, or lower carb if needed.

HOW TO MAKE Butternut Squash & Spinach Lasagna

This recipe is simple. Roast or buy plain butternut squash puree. Cook spinach or use steamed frozen spinach. Mix the cheeses and season. Layer noodles with squash and spinach fillings, top with cheese, and bake until bubbly.

If you like easy pasta meals, you can also check a creamy pasta idea that gives you tips on simple cheese sauces and quick techniques: one-pot creamy garlic pasta. Use the same idea for smooth, creamy texture in this lasagna.

EQUIPMENT NEEDED

Large mixing bowls
Food processor or blender
Large pot for noodles
11×8.5 inch baking dish (or similar)
Slotted spoon and spatula
Measuring cups and spoons
Aluminum foil
Oven mitts

Ingredients You’ll Need :

Butternut Squash Filling, 2 cups butternut squash puree (about half of a squash), 1 cup ricotta cheese, ½ cup milk (more if needed for creaminess), ¼ teaspoon salt + a pinch more, ¼ teaspoon nutmeg, Spinach Filling, 8 ounces fresh spinach (about 1 cup cooked), 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 2 garlic cloves, minced, ¼ teaspoon salt, Black pepper, to taste, Other Layers, 10 ounces lasagna noodles, cooked (regular or gluten-free if preferred), 1 ½ cups shredded mozzarella cheese (plus extra if desired), ½ cup grated Parmesan cheese, ¼ teaspoon Italian seasoning, ¼ teaspoon paprika, ¼ teaspoon dried basil

STEP-BY-STEP INSTRUCTIONS :

Preheat oven, Heat oven to 375°F (190°C). Lightly grease a baking dish (about 11×8.5 inches) with olive oil spray., Make the squash filling, In a food processor, blend squash puree, ricotta, milk, salt, and nutmeg until smooth and creamy. Add a splash more milk if it’s too thick. Taste and adjust seasoning., Make the spinach filling, In a bowl, mix cooked spinach with ricotta, mozzarella, garlic, salt, and pepper. Taste and adjust seasoning as needed., Cook the pasta, Boil noodles in salted water according to package instructions. Drain and rinse under cold water. Trim edges if needed to fit your dish., Assemble the lasagna, Spread ⅓ of the squash filling on the bottom of the baking dish. Sprinkle with a little mozzarella. Lay down a layer of noodles., Spread half of the spinach filling over the noodles, sprinkle with mozzarella, then cover with more noodles., Spread another ⅓ of the squash filling, sprinkle with mozzarella, then cover with noodles again., Spread the remaining spinach filling, add a sprinkle of mozzarella, then cover with the final noodle layer., Top with the remaining squash filling, then add Parmesan, mozzarella, and sprinkle with Italian seasoning, paprika, and basil., Bake, Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes, until golden and bubbly., Serve, Let it rest for a few minutes before slicing. Garnish with extra herbs if desired.

HOW TO SERVE Butternut Squash & Spinach Lasagna

Serve warm in medium portions. A good serving size is about 1 to 1.5 cups per person for a main dish. Pair the lasagna with a bright salad or steamed vegetables to add more fiber and keep the meal balanced. For a lighter option, serve a smaller piece with a large side salad.

If you want another simple main to add to the table, try a creamy garlic pasta that matches well with green salads and light sides: simple creamy garlic pasta. It pairs well if you make a small pasta side for kids or guests.

Portion control tips:

Use a kitchen scale or measuring cup for meal prep portions.
Combine one serving of lasagna with two cups of leafy greens for a balanced plate.
If you are watching calories or aiming for weight loss, fill half your plate with salad and take a smaller slice of lasagna.

STORAGE & FREEZING : Butternut Squash & Spinach Lasagna

Store in the fridge: Cool the lasagna to room temperature, then wrap the dish tightly with foil or transfer to airtight containers. It keeps for 3–4 days.

Freeze: You can freeze the whole pan or single portions. Wrap tightly in plastic wrap and foil, or use freezer-safe containers. Freeze up to 3 months. Thaw in the fridge overnight before reheating.

Reheat: Bake covered at 350°F (175°C) for 20–30 minutes for a full pan, or microwave single portions until hot. Let it rest a minute after heating.

This lasagna holds texture well. The squash keeps the layers moist, so reheated slices stay creamy and not dry.

SERVING SUGGESTIONS

Green salad with lemon vinaigrette — bright and low calorie.
Roasted broccoli or Brussels sprouts — adds fiber and crunch.
Whole grain garlic bread for a heartier meal (use whole wheat for more fiber).
For a balanced plate, add a small side of grilled chicken or white beans for extra protein.

One healthy side is a mixed greens salad with apple, walnuts, and a light dressing. This adds fresh flavor and more fiber to the meal.

VARIATIONS

Healthier version: Use part-skim ricotta and low-fat mozzarella. Swap regular noodles for whole-wheat or gluten free noodles. Reduce the cheese on top and use extra herbs for flavor. This keeps the dish lower calorie and more heart healthy.
High-protein or low-carb version: To make it a high protein meal, add cooked lean ground turkey or shredded chicken into the spinach layer or mix in 1 cup of cottage cheese or Greek yogurt with ricotta. For a low carb version, replace lasagna noodles with thin sliced zucchini or eggplant. Salt the slices and pat dry before layering.
Air fryer or oven-baked version: This recipe bakes in a regular oven. For smaller portions, assemble in an oven-safe dish that fits your air fryer basket and cook at 350°F (175°C) for 20–25 minutes covered, then 5–10 minutes uncovered until bubbly. In a full oven, bake as directed above for best even heating.

These swaps let you make the lasagna fit many diets — diabetic-friendly with controlled carbs, gluten free with special noodles, or low calorie and great for meal prep.

FAQs

Q: Is this lasagna diabetic-friendly?
A: Yes. It can be diabetic-friendly when you watch portion size and choose whole-grain or gluten-free low-carb noodles. The dish has vegetables and protein which help control blood sugar. Keep portions moderate and pair with a salad.

Q: Can I make this gluten free?
A: Yes. Use gluten-free lasagna noodles and check all cheese labels. The texture will be close to the original and the dish stays creamy.

Q: How long does it keep in the fridge?
A: Store cooked lasagna in the fridge for 3–4 days in an airtight container. Reheat well before serving.

Q: How can I add more protein?
A: Mix in shredded chicken, lean ground turkey, or extra cottage cheese into the layers. Use full-fat or part-skim options for taste. These changes make it a true high protein meal.

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before mixing with the ricotta and cheeses. This keeps the filling from getting watery.

Q: Is this low calorie?
A: It can be a lower calorie option if you use part-skim cheeses and whole-wheat or gluten-free noodles, and watch the portion size. Making it a lighter option is easy with these swaps.

MAKE-AHEAD TIPS FOR Butternut Squash & Spinach Lasagna

Assemble the lasagna up to two days ahead, cover tightly, and store in the fridge. Bake when ready. This makes it great for meal prep and busy nights.
Freeze an unbaked pan: assemble and wrap tightly, then freeze. Bake from frozen, adding extra bake time (about 15–25 minutes more) and keep it covered until fully warmed.
Portion into single servings and freeze. Thaw overnight in the fridge and reheat in the microwave for a fast lunch.
Prepare fillings in advance: make the squash puree and spinach mix and keep them separate in airtight containers for up to 3 days. This saves time when you want to assemble quickly.

These tips make this lasagna a reliable meal prep choice for busy weeks. It keeps well and tastes fresh after reheating.