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Butternut Squash & Spinach Lasagna

A warm, creamy lasagna made with sweet butternut squash, tender spinach, and smooth ricotta—perfect for a cozy weeknight meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

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 cloves garlic, minced
  • ¼ teaspoon salt
  • to taste black pepper
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

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish (about 11x8.5 inches) with olive oil spray.
  2. In a food processor, blend together squash puree, ricotta, milk, salt, and nutmeg until smooth and creamy. Add more milk if mixture is too thick. Taste and adjust seasoning.
  3. In a bowl, mix cooked spinach with ricotta, mozzarella, garlic, salt, and pepper. Taste and adjust seasoning.
  4. Boil noodles in salted water according to package instructions. Drain and rinse under cold water. Trim edges if needed to fit your dish.
Assembly
  1. Spread ⅓ of the squash filling on the bottom of the baking dish. Sprinkle with a little mozzarella. Lay down a layer of noodles.
  2. Spread half of the spinach filling over the noodles, sprinkle with mozzarella, then cover with more noodles.
  3. Spread another ⅓ of the squash filling, sprinkle with mozzarella, then cover with noodles again.
  4. Spread the remaining spinach filling, add a sprinkle of mozzarella, then cover with the final noodle layer.
  5. Top with the remaining squash filling, then add Parmesan, mozzarella, and sprinkle with Italian seasoning, paprika, and basil.
Baking
  1. Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes, until golden and bubbly.
  2. Let it rest for a few minutes before slicing. Garnish with extra herbs if desired.

Notes

This lasagna is great for meal prep and reheats well. Portion control is recommended for weight loss. Get creative with additional vegetables or proteins as desired.