This Butternut Squash and Spinach Three Cheese Lasagna recipe is healthy, vegetarian, perfect for the Fall and Winter season, and popular with kids! The lasagna combines Ricotta, Parmesan, and Mozzarella cheeses with spinach and pureed butternut squash to create the ultimate Fall & Winter comfort food.
This recipe uses butternut squash puree, which you can easily make by following this easy step-by-step tutorial: how to make butternut squash puree. Or, you can always buy pureed butternut squash at the store.
I also want to warn you that this is my most photo-intensive post yet with lots of step-by-step photos which I think are quite helpful. So, if you want to go directly to the bottom of the post (where the recipe is) – click here.
Make sure to use cooked lasagna noodles. Bring a large pot of water to boil, cook the noodles al dente, rinse each noodle with cold water and drain. This will guarantee the perfect texture!
I also tested this lasagna with gluten free noodles, and it works great! I used Tinkyada brown rice lasagna noodles – almost the whole 10 oz package.
Bake the lasagna at 375 F covered with foil for the first 30 minutes, then remove foil and bake for additional 10 minutes.
With this lasagna, you will have no leftovers!
And, now step-by-step photos and instructions that illustrate how to make this delicious lasagna from scratch.
First, prepare the butternut squash filling. Using food processor, combine butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed:
Make spinach filling by mixing cooked spinach, Ricotta cheese, Mozzarella cheese, minced garlic, salt and pepper:
Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the bottom of the baking pan lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese.
Cook the lasagna noodles according to the package instructions, rinse with cold water and drain. Top the first layer of butternut squash mixture with cooked lasagna noodles without overlapping – as you can see I used 3 noodles. Use as many noodles as you need for your baking dish.
Spread half of spinach filling over the cooked noodles.
Top lightly with Mozzarella cheese:
Top with cooked noodles:
Spread another layer (1/3) of butternut squash mixture:
Sprinkle lightly with Mozzarella cheese:
Top with cooked lasagna noodles:
Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese.
Top with the final layer of cooked noodles:
Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles:
Sprinkle with grated Parmesan and remaining Mozzarella cheese (about 1/2 cup of Mozzarella):
Generously sprinkle the cheese with Italian seasoning, paprika, basil:
Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.