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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.
This was lovely! I used gluten free noodles and precooked them. I also was short on spinach so I added arugula I had on hand which added a nice flavor. I used some shredded chicken and it tasted great but it was a bit of the wrong vibe for this dish. Next time I will add hemp hearts and toasted, ground pinoli or walnuts. I haven't made lasagne in like maybe 10 years and this was a delicious, flavorful recipe - guests loved it and it was beautiful as I pulled it out of the oven.
Thank you, Theresa, for such a wonderful comment! So happy you enjoyed this lasagna! Love the addition of arugula!
My family enjoyed this! I used pre-cooked lasagne noodles because it's what I had on hand, and they took forever to cook--next time I won't use pre-cooked. Also, I doubled it because my family has some really big eaters and I wanted to have extra for leftovers, but it's really rich--doubling left us with way too much left over, so I'll be experimenting with freezing it.
Kelly, so happy your family enjoyed this lasagna! Thank you for sharing your feedback! 🙂
It tasted bland is what someone said at the table. Not bad just not like anything. Followed the recipe as written. I think that roasting squash doesn't produce as good of a flavor as sauteing it has in other recipes I have tried.
Thank you, Octavio, for your feedback! If you'd like to add more flavor, increase the amount of nutmeg in the butternut squash puree. You can also add Italian seasoning and chopped garlic. Or use fresh herbs, such as thyme, rosemary, and parsley.
Do you think it's possible to make this in a slow cooker?
I've never tried this in a slow cooker.
This was super good! I added extra salt which really enhanced the flavors, and also added feta and pine nuts. Ended baking with about 10 extra mins on 450 degrees to brown the top a bit too. Really yummy recipe!
Made this tonight for dinner! Absolutely wonderful!! Highly recommend!!
Delicious!
What can i use to replace the ricotta cheese to make this recipie Lactose free?
Cottage cheese. I prefer large curd
They have dairy fre ricotta at whole foods
I am a little nervous, because I am making this and perhaps I use the wrong kind of puree (I got better not squash in a can, as I don't have time to prepare from a squash itself). I definitely let you know I am not using the butternut squash soup!
But anyway, so far at the butternut squash puree / ricotta mixturee is incredibly soupy. do you know of any way I could fix this mistake, before I assemble everything? I would appreciate it!
*butternut squash puree in a can - sorry! And sorry for hitting reply instead of post!
Hey looks great! Just wondering: would it be possible to freeze some of the dish for a later time?
Thanks!
Made this today! Delicious!
Can you substitute cottage cheese for the ricotta?
“Stuffed with vegetables” - lady you got two vegetables in there. Would add more like onions or zucchini or tomatoes to make this more robust and healthy!
It’s literally stuffed with butternut squash!
Yes, I agree - it's stuffed with butternut squash (and spinach!).
Dear Julia:
This recipe looks delicious! Can’t wait to make it
I was wondering if it would be possible to use oven ready lasagna noodles (As opposed to cooking the noodles)
I don't think there is enough moisture in the recipe to allow for the lasagna noodles to hydrate.
Julia- I have made this a few times and always use the oven ready noodles, just add more milk to the squash puree and you will be fine.
This is one my favourite recipes! Can I use a buttercup squash instead of a butternut squash for this recipe?
I only have one usable arm. Didn’t realize it would be so heavy. Next time I’ll make a half portion. Regardless it looks and smells delicious. Lots of leftovers. I hope it freezes well. Thank you for the recipe