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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.
I can't wait to try this out this week. Do you think I can substitute the squash for pumpkin puree?
Yes, you can definitely use pumpkin puree instead of butternut squash puree and make this a pumpkin and spinach lasagna!
This is delicious! Perfect for fall!
Rachel, I am so pleased to hear that! And, yes, this is perfect for the Fall.
One of my go to recipes! This is a family favorite! I often serve with just a salad for my family. If making for company, do you have any suggestions for side dishes that would compliment?
Peg, I am so happy to hear this is one of your go-to recipes! Here are the side dishes I recommend:
I love this recipe and have made it many times? I need to make this ahead for an event. How far in advanced can I make this/store in the fridge before putting in the oven? Or can I assemble, freeze, and then put in the oven? Thank you!
Since this lasagna uses cooked lasagna noodles, it's a perfect recipe to make ahead. You can make it ahead and keep it refrigerated in an airtight container for up to 3 days in advance for maximum freshness. You can also assemble the lasagna, freeze it in an airtight container (important!), and then heat it up whenever you're ready. It will keep in the freezer for 2 months.
Would you just cook same time from frozen or let it thaw before cooking?
Reheat it from frozen - do not thaw.
Loved this!! I did add a few things. I added a little bit of maple syrup and goat cheese to the butternut squash purée (YUM) and I also browned up some sweet Italian sausage as well. This will become a staple of my autumn/winter meal rotation!
Eileen, I am so glad you liked it! Love your additions of goat cheese and Italian sausage - delicious!
So good! Thank you for the recipe!
Glad you liked it!
Do you have a cookbook Julia? I would love to buy it!!!
Great recipe thank you.
No, I don't, unfortunately! I wish I had a cookbook, too! 🙂 It requires so much work to publish a cookbook - it's not meant to be in my nearest future.
I loved the idea of this and made it mainly as listed. Did roast cut up butternut squash with olive oil and sage for about 30 minutes at 400 to make purée. I would just change the ratios of filling to noodles. More filling and less noodles. Just my two cents. Otherwise quite good.
Edith, I am so glad you enjoyed it! Thank you so much for stopping by and taking the time to share your comment and the star review - I appreciate it!!
I thought this was better than regular lasagna. I used no cook lentil lasagna noodles and a jar of butternut squash sauce that’s been sitting in my pantry and mixed it with the ricotta. I will definitely make it again. Thanks!
Holly, I am so happy you liked this recipe! Thank you for such helpful feedback about using lentil lasagna noodles. I appreciate the 5-star review! 🙂
Awesome taste. I substituted my keto "noodles" since both me and my husband follow keto. He was hesitant being he's such a carnivore, but he absolutely loved it. I will definitely make this again but as someone else suggested I will add some Italian sausage or chicken, both which are in within keto guidelines. Thank you so much for this recipe
Shelley, you are very welcome - I am glad you enjoyed this recipe! Adding Italian sausage sounds delicious! It will make this lasagna even better!
Delish
Thank you! 🙂
I made this tonight substituting the pasta noodles with zucchini noodles. I sliced the zucchini longways with a mandolin to about the thickness of pasta sheets then sprinkled with salt and let them drain in a colander. I patted dry. This was a very delicious recipe. Thank you.
Elaine, I am so glad you enjoyed this recipe! Thank you for sharing your feedback about using the zucchini noodles. So helpful!
Not for me I'm afraid. Definitely not healthier than a normal lasagne (5 cups of cheese?) and took about 3 hours to cook from start to finish including roasting the butternut squash and pureeing it. Had a very grumpy toddler who didn't enjoy the taste either after being an hour late for dinner 🙁 I enjoyed the flavour but not worth all the effort unfortunately.
Hi Jess - thank you for your feedback! Yes, this is a quite time-consuming recipe. May I suggest another butternut squash pasta recipe that you might like better? The recipe below is not as time-consuming, it's delicious and has wonderful reviews:
Creamy Butternut Squash Pasta with Sausage and Spinach
I keep returning to this recipe as I just love it so much! Making for the 4 or 5th time tonight! Yum!!!
Tracey, your comment made my day! So glad you like this recipe! 🙂
My husband can no longer tolerate tomatoes. This recipe was FABULOUS. I have made it twice.
Elaine, I am so happy to hear that! Thank you so much for stopping by and sharing your comment! 🙂
I also made this vegan with tofu ricotta from itdoesnttastelikechicken, and it is a game changer. Takes longer, but I think next time I will freeze unused butternut squash puree for the next time. Also, I must have a big lasagna dish, because the first time it was a bit flat, so I basically doubled everything except noodles. Great flavors!
I adapted this to be vegan/GF and it was delicious. I made the following changes:
-Tofu ricotta instead of dairy ricotta
-No milk
-Follow Your Heart vegan mozzarella
-Zucchini instead of lasagna noodles
Looking forward to having the leftovers over the next couple of days. Tasty year round, but think it would be a fun/different dish to bring to a Thanksgiving get-together.
Follow your heart Parmesan cheese is really good. How is the mozzarella? Does it melt well?
I chose this recipe because i had most of the ingredients handy and in need of use (i had no ricotta, but did have tofu and nutritional yeast to hand, so all was good). I may have mismeasured the spinach, because it seemed rather sparse, but i bulked the spinach layers out with some black beans.The pictures were so helpful-- especially since i have a matching casserole dish, so could tell exactly how many lasagna noodles to prepare! My SO and i have enjoyed the leftovers from this meal for several days now 🙂
Yum Yum! This was so good! I did crumble bacon on the top but otherwise I followed the whole recipe except for cutting it in half as it's just my husband and I. Thank you so much! I will definitely make this again and look forward to making a large one for my kids and grand kids one of these days when we can see them again!