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.
Can you freeze the leftovers after baking?
Yes, you can. You don't even have to bake it first - assemble the whole lasagna and freeze it without baking. (all the ingredients are already cooked in the lasagna) Then, thaw it overnight in the fridge and bake it immediately before serving.
I made this butternut squash lasagna for a family dinner last weekend, it was amazing. I will definitely be making this again.
I have already saved more of your recipes, can’t wait to try them. Very happy I found your website!
Thanks!
I
Wendy, I am so happy you found my website and have already tried recipes you liked! 🙂 I hope you enjoy other dishes as much as this one! 🙂
When I first looked over this recipe, I thought the lemon sounded weird with what else was going on in the dish. But I followed the recipe and let me tell you, the lemon makes this dish sing! I also used 1.5 butternut squashes, more of all the spices, and Lucinato Kale instead of spinach. The dish was fantastic and a new favorite!
Elizabeth, I am so happy this is a new favorite! ❤️ Kale works really well in this recipe! 🙂
Can the puréed squash be made ahead of time and frozen.? What about the spinach filling??
Cheryl, yes, you can make butternut squash puree in advance and freeze it! And, yes, you can also freeze the spinach filling - make sure to thaw it overnight in the fridge (not in the microwave).
You can actually assemble and freeze the whole lasagna (skip the last step - baking). Then, thaw it overnight in the fridge and bake according to the recipe instructions.
Enjoy! 🙂
I make this ALL the time! How would I got about freezing for a friend ?
Alisha, yes, you can assemble this dish in an oven-safe casserole baking dish, skip the baking step, cover it up air-tight, and freeze for up to 1 month.
Enjoy and Happy Holidays!
Hi Julia,
I love this dish and have made it several times! I added sausage this time and it was delicious. If I freeze this when reheating this at what temp and for how long?
Thank you!
Kristina
Kristina, so glad you've made this more than once! 🙂 I love the addition of sausage last time around! ❤️
If you freeze this, thaw the lasagna overnight in the fridge, then bake it for 30 minutes (covered with foil) in the preheated oven at 375 F. Remove foil and bake an additional 10 to 20 minutes. Enjoy!
Yummy , I made this dish with no boil noodles. Yum.....
Be sure to read all the instructions.... ie: extra milk plus a dash for sure
Cooked it as mentioned in recipe.
Ava, thank you for the feedback about successfully using no-boil noodles! 🙂 Glad you loved it! ❤️
Hello, can this be made 2 days ahead and be in the fridge until baking?
Helen, yes, you can assemble the whole dish, skip the baking step, keep it covered airtight in the fridge, and then bake it 2 days later.
Enjoy! Happy Thanksgiving! 🙂
Next time I'm going to need to double this recipe next time because it was the hit of the party at Friendsgiving! It was perfect for my gluten free friends & vegetarian friends and it received just as many raving reviews from my meat eating friends. Its super cheesy. The paprika & butternut squash give it a slight sweetness that is surprising & decadently unusual. I will make this again and again. Thanks Julia!
Monica, thank you for taking the time to share your rave review - I so appreciate it! ❤️ It's so important for any food blogger to read this kind of super positive and encouraging feedback. ❤️ Happy Thanksgiivng!
Can I make this and freeze it ahead of time
Bindu, yes, you can assemble this dish in an oven-safe casserole baking dish, cover it up air-tight, and freeze for up to 1 month.
I made this for myself and boyfriend last night. It was delicious. He wasn't sure about it as it had no meat but loved it. It is now in our rotation. Probably the only thing I would do is add a bit more seasonings through the layers.
Theresa, I am so glad both of you loved this lasagna! 🙂 Thank you for taking the time to share your feedback! ❤️
Delicious! Served this as a birthday dinner and everyone loved it!
Theresa, I am so glad the lasagna was a hit at a birthday party! 🙂
Made the recipe /pretty much/ as written (skipped the mozzarella entirely because that would have been too cheesy to my taste + I think I used less pasta ? Because I weighed the amount and that would never have fit in my baking dish ……… did 4 layers of pasta nevertheless) and it was DELICIOUS, truly the butternut ricotta cream is incredible. Thank you for this recipe!
ml, thank you for trying this recipe and for sharing this detailed and thoughtful comment! ❤️
I may have not added enough milk as mine came out on the dry side. Next time I will also add more herbs, maybe thyme and more nutmeg.
Mary Rose, glad you tried this recipe! Thyme would be delicious here! 🙂
Dry….will add some bechamel next time.
Otherwise very good!
Marie, béchamel sauce would be a great addition!
I don't normally review but t'was wonderful! Made a couple of small changes (mashed the squash and added cheddar cheese to it since I didn't have mozza) but it was delicious! Received good reviews from family.
(squash used was buttercup)
Thank you for sharing this thoughtful comment - I am glad you enjoyed the recipe!