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.
Mary
Made this last night for the first time and loved it. Reheated for lunch today and maybe even better. I only had a large 13x9 baking pan which was a little too big. Will get a little smaller one like you used for next time.
Emily
I’ve made this numerous times with rave reviews. I’ve used roasted acorn squash as well as butternut, upped the garlic and cheese or left as recipe instructed. I’ve also used two smaller 8x8 aluminum pans, one for dinner one for the freezer, with measurements the same. This is a nice, substantial vegetarian dish but also is great with a spoonful of bolognese (we’ve had it both ways). My older parents love it as much as my kids (they call it my ‘peanut butter’ lasagna because of the butternut squash 🙂
Marie
As others have noted this recipe was time consuming but worth it because it was delicious. I was concerned it would be too dry but it was not. I am tempted to try using some feta cheese or lemon zest to the spinach-ricotta filling, to offset the sweetness just a little. I also thought it would be fun to try adding some thinly sliced red peppers or caramelized thinly sliced (not diced) onions to the butternut squash filling, to add a but more texture.
Gabrielle
This is by far my family’s favorite meal! We are making it tonight in fact! Absolutely love it!! Tried and true!
Katrina
My goodness this recipe is AMAZING!!! I used no bake lasagna sheets (soaked in warm water first), and used steamed butternut squash to make the puree. Also used less ricotta than indicated for my own taste. The flavors paired so well together! It made for a lovely new years eve dinner. Thank you for sharing!!
Sue
Made it tonight for dinner guest. It was a hit with everyone. I loved the fact that it can be prepared ahead of time put in oven when guest arrive. 30 minuets later dinner is served. Served with a salad and some Italian sausage.
Julia
Sue, I am so glad you enjoyed this recipe! Thank you so much for stopping by and sharing such a positive review. What a great idea to serve this with some Italian sausage (and a salad)!
Sandra
Looks good. Can you use ready made noodles? If so, does it change the cooking time?
Julia
Hi Sandra! I wouldn't use ready-made noodles - the sauce in this lasagna does not have enough moisture for this type of noodles. I would cook noodles first before adding them to the lasagna.
Paula Flamm
I was disappointed in the results of this recipe. The flavors weren't bold enough for my palate and this was the general consensus of the group. I didn't care for the texture either; I will return to using roasted chopped vegetables rather than butternut squash puree.
Julia
Sorry to hear that! You might add some spices, such as cajun spices, smoked paprika, or chili powder to make this more flavorful.
Freefield
I'd like to serve this for our very small Christmas dinner, and freeze half of this recipe to have it later. May I cook it and then freeze it (more convenient with regards to lasagna noodles), or should I freeze it uncooked, then later defrost it and cook it?
Julia
You can do it either way you described. The lasagna can be assembled all the way through step 5 and frozen at that point. Or, since you plan to eat half of it, you can proceed all the way through step 6, and freeze the leftovers.
Lisa
We loved the creaminess and flavor!
Susan
Looks good! Can I freeze this?
Julia
Yes, this freezes well!
Carol
Hi! Tips on making this ahead of time and reheating before serving?
Carol
Julia
Hi Carol! You can assemble the whole dish as described in the recipe, all the way up to step 5. Then, cover the baking dish with an airtight cover. Refrigerate for a day or two.
When ready to reheat - cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
Selma
Hello, I made your recipe for dinner yesterday and it was AMAZING!!!! I'm a big fan f pumpkin and spinach and the combo is just great 🙂 Thanks for sharing this recipe!!
Julia
Selma, you are very welcome! Glad you tried the recipe and liked it! Thank you for stopping by and taking the time to share such a positive review! 🙂
Marti
I agree this takes a lot of time but is worth it. I have made it several times and just love it!
Julia
Marti, I am so glad you found this recipe worth repeating. Thank you for stopping by and sharing such a positive review.
D
Time-consuming but well worth the effort!
Elizabeth Schenker
Amazing. Best lasagna I've ever had. Roasting the butternut squash and making puree was a huge difference; flavor was creamy and sweet.
Julia
Elizabeth, I am so glad you enjoyed this recipe! Thank you so much for taking the time to share such positive feedback! 🙂