If you’re looking for a dish that feels like a warm hug on a plate, you have to try this Butternut Squash and Spinach Lasagna Recipe. Creamy, cheesy, and packed with vibrant, wholesome veggies, it’s a comforting twist on classic lasagna that surprises everyone with its rich flavors and lovely texture. The subtle sweetness of the butternut squash pairs beautifully with the fresh spinach and luscious cheeses to create a memorable meal you’ll want on repeat. Trust me, once you make this recipe, it might just become your new favorite weeknight or special occasion dish.
Ingredients You’ll Need
Every ingredient in this Butternut Squash and Spinach Lasagna Recipe plays a key role in building layers of flavor and texture, with each element bringing something special to the table. From the creamy cheeses to the perfectly cooked noodles, these simple ingredients combine into a truly satisfying dish.
- 9 lasagna noodles: The sturdy base that holds all the delicious layers together.
- 2 cups butternut squash puree: Adds natural sweetness and a velvety texture that makes the sauce irresistible.
- 2 cups fresh spinach, chopped: Brings vibrant color and a fresh, slightly earthy taste to balance the sweetness.
- 1 cup ricotta cheese: Creamy and mild, it joins the spinach for a luscious mixture that adds a smooth bite.
- 1 ½ cups shredded mozzarella cheese: Perfect for gooey, melty goodness that stretches with every forkful.
- ½ cup grated Parmesan cheese: Gives a sharp, nutty punch that lifts the whole dish.
- 1 cup heavy cream: Makes the squash sauce luxuriously rich and silky.
- 2 cloves garlic, minced: Adds fragrant depth and a gentle kick that wakes up the flavors.
- ½ teaspoon nutmeg: A classic spice that enhances the natural sweetness and warmth of the squash.
- Salt and pepper to taste: Essential for balancing and brightening every layer.
- 2 tablespoons olive oil: For sautéing garlic and adding a subtle fruity note to the sauce.
How to Make Butternut Squash and Spinach Lasagna Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 375°F (190°C) so it’s ready to go when your lasagna is assembled. Lightly grease a 9×13-inch baking dish to ensure the lasagna doesn’t stick and comes out effortlessly after baking.
Step 2: Cook the Lasagna Noodles
Cook the lasagna noodles according to the package instructions until al dente. Once done, drain them well and set them aside on a tray to prevent sticking. Properly cooked noodles are the backbone of your dish, so don’t skip this step!
Step 3: Make the Butternut Squash Sauce
In a skillet, warm the olive oil over medium heat, then add the minced garlic and sauté for about 1 to 2 minutes until fragrant but not browned. Stir in the butternut squash puree, heavy cream, nutmeg, and a pinch of salt and pepper. Let this mixture simmer gently for 5 minutes until it thickens slightly into a silky, dreamy sauce.
Step 4: Prepare the Ricotta and Spinach Mixture
In a bowl, combine the ricotta cheese with the chopped fresh spinach. Season with salt and pepper to taste. This mixture brings a fresh, creamy layer to contrast the richness of the squash sauce, creating a beautiful balance.
Step 5: Begin Layering
Spread a thin, even layer of the butternut squash sauce in the bottom of your baking dish. Lay down 3 cooked noodles atop this sauce, making sure they lie flat without overlapping too much. This base layer sets the tone for the rich build-up to follow.
Step 6: Add Cheese and Sauce Layers
Spread half of the ricotta-spinach mixture over the noodles, then sprinkle with one-third of the combined mozzarella and Parmesan cheeses. Pour over some more squash sauce, enough to keep the layers moist and rich without drowning the noodles. Repeat this layering process once more, ending with a generous sprinkle of the remaining cheeses on top for that perfect golden finish.
Step 7: Bake the Lasagna
Cover the dish tightly with foil to keep it moist as it bakes. Pop it in the oven for 25 minutes, then remove the foil and bake uncovered for an additional 15 minutes. This step allows the top to become beautifully golden and bubbly, signalling it’s ready to come out.
Step 8: Rest Before Serving
Once out of the oven, give your lasagna about 10 minutes to rest. This downtime helps everything set up nicely, making it easier to slice and letting the flavors meld beautifully. Patience here results in a stunningly elegant presentation and a perfect texture.
How to Serve Butternut Squash and Spinach Lasagna Recipe
Garnishes
A sprinkle of freshly chopped basil or sage works wonders on this lasagna, adding a burst of herbal freshness that complements the squash. A light dusting of extra Parmesan right before serving also elevates the dish’s flavor and makes it look irresistible.
Side Dishes
This lasagna pairs wonderfully with a crisp green salad dressed simply with lemon juice and olive oil, balancing its creamy richness. Roasted vegetables or a loaf of crusty garlic bread can also round out the meal, making it feel complete and satisfying.
Creative Ways to Present
For a special occasion, try making individual servings in small ramekins or mini baking dishes. Layer as usual and bake until bubbly for a beautifully personalized touch. You can also garnish with toasted pine nuts for added crunch or a drizzle of balsamic glaze to bring a hint of tangy sweetness.
Make Ahead and Storage
Storing Leftovers
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. This dish actually tastes even better the next day as the flavors continue to deepen and meld together.
Freezing
This recipe freezes beautifully. After assembling but before baking, wrap the dish tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Reheating
To reheat, cover the lasagna with foil and bake at 350°F (175°C) until heated through, about 20-25 minutes. Alternatively, heat individual portions in the microwave, but covering them prevents drying out and keeps the creamy texture intact.
FAQs
Can I use fresh butternut squash instead of puree?
Absolutely! Roast and puree fresh butternut squash for the best flavor. Simply peel, cube, roast until tender, and blend until smooth. This will make the sauce more vibrant and fresh.
Is this Butternut Squash and Spinach Lasagna Recipe suitable for vegetarians?
Yes, it’s fully vegetarian-friendly since it focuses on vegetables and cheeses without any meat. Just be sure to use vegetarian-friendly cheeses if strict dietary requirements apply.
Can I substitute spinach with kale or chard?
You can! Both kale and chard work well, just make sure to chop them finely and sauté briefly to soften before mixing with the ricotta so they don’t overpower the delicate balance of flavors.
What can I use if I want a lighter version of this dish?
Try swapping heavy cream for half-and-half or a light cream, and consider using part-skim mozzarella and ricotta. You can also reduce the amount of cheese slightly for fewer calories while keeping the creamy texture.
How do I prevent the lasagna noodles from sticking together?
After boiling, drain the noodles and lay them flat on a lightly oiled baking sheet or tray. You can also lightly brush each noodle with olive oil. This prevents them from clumping and makes layering easier.
Final Thoughts
This Butternut Squash and Spinach Lasagna Recipe is such a delightful way to bring comfort and nutrition together in one beautiful dish. Whether you’re cooking for your family or friends, it’s sure to impress with its creamy richness and wonderful layers of flavor. I encourage you to give it a try—you might just find yourself making it again and again!
Print
Butternut Squash and Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting Butternut Squash and Spinach Lasagna combines creamy butternut squash puree with fresh spinach and a blend of ricotta, mozzarella, and Parmesan cheeses. Layered between tender lasagna noodles and baked to golden perfection, this vegetarian dish offers a rich and satisfying meal perfect for any occasion.
Ingredients
Lasagna Components
- 9 lasagna noodles
- 2 cups butternut squash puree
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Sauce Ingredients
- 1 cup heavy cream
- 2 cloves garlic, minced
- ½ teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and prepare for layering.
- Cook Lasagna Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain well and set aside to cool slightly.
- Make Squash Sauce: Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the butternut squash puree, heavy cream, nutmeg, salt, and pepper. Simmer the mixture for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Prepare Ricotta-Spinach Mixture: In a bowl, combine ricotta cheese, chopped fresh spinach, and season with salt and pepper. Mix well until evenly incorporated.
- Layer Lasagna: Spread a thin layer of the squash sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles over the sauce to form the first layer.
- Add Cheese and Sauce Layers: Spread half of the ricotta-spinach mixture over the noodles, then add about one-third of the shredded mozzarella and grated Parmesan cheese. Spoon more squash sauce over the cheese layer. Repeat the layering process with remaining noodles, ricotta mixture, cheese, and squash sauce, finishing with a top layer of cheeses.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to cook through and blend the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the lasagna is bubbling around the edges.
- Rest Before Serving: Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. This helps the layers set and makes it easier to serve.
Notes
- Use fresh or frozen butternut squash but puree it smooth for best texture.
- Feel free to substitute heavy cream with half-and-half for a lighter sauce.
- Spinach can be sautéed briefly if you prefer it softer before mixing with ricotta.
- Lasagna noodles can be replaced with no-boil noodles for convenience.
- Letting the lasagna rest after baking improves slicing and presentation.
