This post may contain affiliate links. Read my disclosure policy.
Looking for the best vegetarian lasagna recipe? You're in the right place. This Butternut Squash and Spinach lasagna will become one of your favorites! This lasagna is stuffed with vegetables and combines Ricotta, Parmesan, and Mozzarella cheeses to create the ultimate Fall and Winter comfort food.
This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and perfect for the Fall and Winter season. Because it uses butternut squash, it's a great choice as a holiday vegetarian main dish or just a holiday recipe. It's so good, it's popular with kids!
To me, this is a great recipe to make any time of year, but because this lasagna has butternut squash, it is surely a good holiday veggie main dish for Thanksgiving, Christmas, or New Year's Eve.
This vegetarian recipe uses butternut squash puree, which you can easily make by following my 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 to make this delicious vegetarian lasagna. So, if you want to go directly to the bottom of this post - just scroll down.
Cooking tips
- 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!
- Make this vegetarian lasagna gluten-free! Use brown rice gluten-free lasagna noodles and follow all the recipe instructions as-is.
- For butternut squash filling, make your own butternut squash puree from scratch or use a store-bought version.
- Here is a great tutorial on how to cook fresh spinach - this recipe uses lemon juice and lemon juice which will pair well with the butternut squash, but you can also skip the lemon and/or lemon zest if you don't like it.
- No boil lasagna noodles. You can use no-boil lasagna noodles with this recipe! You might need to add about ½ cup of milk or water or vegetable stock to the squash purée, in addition to the milk called for in the recipe. (Thank you, Debbie, for your great tip!) You might also have to bake the lasagna for 10 extra minutes.
- Make this lasagna vegan. Use vegan Parmesan and Mozzarella cheeses, then make vegan ricotta out of tofu and lemon juice using this recipe. (Thank you, Laura, for this wonderful tip!)
- Don't like vegetarian and want protein or meat? No problem. Add rotisserie chicken or cooked crumbled bacon in between lasagna layers.
I also tested this butternut squash and spinach lasagna with gluten-free noodles, and it works great! I used Tinkyada gluten-free brown rice lasagna noodles - almost the whole 10 oz package. So, yes, this recipe is gluten-free friendly, for sure!
Bake this vegetarian lasagna at 375 F covered with foil for the first 30 minutes, then remove foil and bake for additional 10 minutes.
With this delicious meatless vegetable lasagna, you will have no leftovers!
How to make vegetarian butternut squash and spinach lasagna (step-by-step photos):
First, prepare the butternut squash filling. Using a 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:
Next, 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 ⅓ 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 lasagna noodles:
Spread another layer (⅓) 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 ⅓) over this final layer of noodles:
Sprinkle with grated Parmesan and remaining Mozzarella cheese (about ½ 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.
Your veggie lasagna is ready!
Recipes with Butternut Squash
Since you're looking at this butternut squash and spinach lasagna, I assume you like butternut squash. Here are a few other delicious recipes using this wonderful ingredient. All these recipes are also vegetarian and meatless.
- Butternut Squash and Spinach Tortellini
- Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
- Black Bean and Butternut Squash Enchilada Casserole
- Quinoa Salad with Butternut Squash, Pine Nuts, Caramelized Onions and Feta cheese
Butternut Squash Salads:
- Autumn Salad with Butternut Squash and Pumpkin Seeds
- Butternut Squash Salad with Spinach, Pecans, Cranberries, and Pomegranate
Butternut Squash and Spinach Lasagna
Ingredients
Butternut Squash Filling:
- 2 cups butternut squash puree (about half of squash)
- 1 cup ricotta cheese
- ½ cup milk or more, if needed
- ¼ teaspoon salt plus ⅛ teaspoon more
- ¼ teaspoon nutmeg
Spinach Filling:
- 8 oz spinach (1 cup cooked spinach)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves minced
- ¼ teaspoon salt
- pepper to taste
Other Ingredients:
- 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 ½ cups mozzarella cheese or more
- ½ cup Parmesan cheese on top
- ¼ teaspoon Italian seasoning
- ¼ teaspoon Paprika
- ¼ teaspoon Basil
Instructions
- Preheat oven to 375 F.
Butternut Squash Filling:
- For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of 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.
Spinach Filling:
- Combine cooked spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
- Note: The recipe I provide for how to cook spinach uses lemon juice and lemon zest which pairs nicely with butternut squash but you don't have to use lemon juice and/or lemon zest if you don't like it.
Cooking lasagna noodles:
- Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
How to assemble vegetarian lasagna:
- Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread ⅓ of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
- Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
- Spread another layer (⅓) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked 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 ⅓) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about ½ 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.
Notes
Make it GLUTEN-FREE
- Use brown rice gluten-free lasagna noodles (or any other kind of GF lasagna noodles) and follow all the recipe instructions as-is.
How to use NO-BOIL LASAGNA NOODLES
- You can use no-boil lasagna noodles with this recipe! You might need to add about ½ cup of milk or water or vegetable stock to the squash purée, in addition to the milk called for in the recipe. (Thank you, Debbie, for your great tip!) You might also have to bake the lasagna for 10 extra minutes.
How to make it VEGAN
- Use vegan Parmesan and Mozzarella cheeses, then make vegan ricotta out of tofu and lemon juice using this recipe. (Thank you, Laura, for this wonderful tip!)
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
That sounds delicious! I haven't had lasagna for almost a year, since I recently found out I am celiac; I do best when I keep entirely grain-free, but I think for the holidays I might just try this with gluten-free lasagna 🙂 Thanks for the recipe!
Yes, this is a great recipe for gluten free lasagna - in fact, I used gluten free lasagna noodles for this lasagna - that's what you see in these photos! It doesn't really matter which noodles to use though, both regular and gluten free ones will work!
Just made this with my daughter who loves squash. Thank you for the yummy recipe! Even the others who don't really like squash gave this an ok:)
Tracy, thank you so much for letting me know that you made this and liked it! And, an "OK" is a great praise from someone who doesn't like squash! 🙂
Question can I use instant lasagna noodles?
Sharon, I haven't tried this recipe with instant lasagna noodles (you mean no boil noodles, correct?) However, I did use no boil noodles in the past with other lasagna recipes (such as with tomato and ground beef sauce and bechamel sauce), and my experience is that you need much more moisture in the sauce for instant noodles to work. The lasagna filling here is not that moist, so I don't think no-boil lasagna noodles will work here - there is just not enough moisture in the lasagna filling to help those no-boil noodles cook through.
How long should this bake if it's been in the fridge overnight? I am making it tonight as part of our "turkey boycott Thanksgiving"! Thanks....
My response is too late since Thanksgiving is over, but I love your turkey boycott Thanksgiving! Bake it for the same amount of time as the recipe indicates. As you can see, all the ingredients are pretty much pre-cooked, you're baking it just to reheat the lasagna the right way and to melt the cheese on top!
Can you use no boil lasagne noodles?
Carolyn, no boil lasagna noodles will not work here. Here is why. I did use no boil lasagna noodles in the past with other lasagna recipes (such as with tomato and ground beef sauce and bechamel sauce), and my experience is that you need much more moisture in the sauce for instant noodles to work. The lasagna filling here is not that moist, so I don’t think no-boil lasagna noodles will work here – there is just not enough moisture in the lasagna filling to make those no-boil noodles cook through.
Just to let you know, I made this with 'no boil' noodles and it's perfect - delicious and moist 🙂
I imagine you could soak the no boil noodles first to ensure the dish stays moist.
I just made with Barilla no boil lasagna noodles and it came out great.
Followed all other directions!
I've made it with no boil noodles. I added water around the edge just before putting it in the oven and I did have to increase the bake time. I believe it took about twice as long to bake.
Wow, Jen, thank you for your feedback! I never tried this with no boil noodles, but you've made it successfully with no boil noodles with the adjustments listed. Thank you for the tips!
Good to know it worked with no boil noodles too!
This is a must try! Do you know if it freezes well?
Yes, this will freeze well!
Quick question - Do you freeze it before or after baking it?? And how would you recommend cooking it from frozen? Thanks!
I was wondering the same thing!
I would recommend freezing it before baking as it will save you the extra step of baking it twice. So, assemble the lasagna, cover it, freeze it. When it's time to bake it, bring it to the room temperature before baking (take it out of the freezer in advance), and then bake according to the recipe instructions.
I would freeze it before baking. And, you can just put it frozen in the oven and bake it, probably, a little longer than what this recipe calls for, since you'll be baking from frozen state. Or, you can let it thaw, and then bake according to this recipe's instructions.
Love the sound and flavor combo in this vegetarian Lasagna, Julia!
Thank you, Shashi!
Wow, this looks delicious! I think I will cook something similar today 🙂
It's very good - I hope you like it!
Love this lasagna version. Have made it twice already. I rarely make a recipe a second time!
Thank you, Dianne! 🙂
This is beautiful and looks amazing Julia, love the colors and the great nutrition!
I absolutely LOVE the sound of this Julia!! I cannot get enough of creamy butternut squash puree in pasta and this looks just perfect with the spinach!
Creamy butternut squash and pasta is a magic combination!
A fantastic combination, Julia.
Full of flavor, colorful and healthy.
This looks amazing, Julia!!!! I love all the flavors and the colors and the CHEESE!!!!! Pinned!
Oh I need to make this!
Hi Julia, love this combination, looks delicious! I have the same casserole dish too!
Will DO:)
Great tut too Julia.