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Pasta Chicken

Butternut Squash and Spinach Lasagna

Published: Nov 08, 2014 | 412 Comments

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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.

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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 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.

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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.

easy spinach lasagna recipe

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.

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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 store-bought version.
  • No boil lasagna noodles.  You can use no boil lasagna noodles with this recipe!  You might need to add about 1/2 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.

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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!

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Bake this vegetarian lasagna at 375 F covered with foil for the first 30 minutes, then remove foil and bake for additional 10 minutes.

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With this delicious meatless vegetable lasagna, you will have no leftovers!

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How to make vegetarian butternut squash and spinach lasagna (step-by-step photos):

First, prepare the butternut squash filling. Using 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:

Making butternut squash puree in a food processor

Next, make spinach filling by mixing cooked spinach, Ricotta cheese, Mozzarella cheese, minced garlic, salt and pepper:

Mixing spinach, ricotta cheese, and mozzarella cheese

Mixing spinach, garlic, ricotta cheese, and mozzarella cheese for the lasagna

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 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese.

Spread butternut squash puree over the bottom of the baking pan, then sprinkle some Mozzarella cheese on top

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.

Place 3 lasagna noodles over butternut squash

Spread half of spinach filling over the cooked noodles.

Spread spinach, ricotta cheese, and Mozzarella cheese mixture over lasagna noodles

Top lightly with Mozzarella cheese:

Sprinkle Mozzarella cheese over spinach, ricotta cheese and Mozzarella cheese mixture

Top with cooked lasagna noodles:

Place lasagna noodles over the spinach mixture

Spread another layer (1/3) of butternut squash mixture:

Spread more butternut squash puree over the lasagna noodles

Sprinkle lightly with Mozzarella cheese:

Sprinkle mozzarella cheese over butternut squash puree you just spread over lasagna noodles

Top with cooked lasagna noodles:

Place lasagna noodles over the butternut squash puree

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese.

Spread spinach mixture then Mozzarella cheese over lasagna noodles

Top with the final layer of cooked noodles:

Top the spinach mixture with lasagna noodles

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles:

Spread butternut squash puree over lasagna noodles

Sprinkle with grated Parmesan and remaining Mozzarella cheese (about 1/2 cup of Mozzarella):

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Generously sprinkle the cheese with Italian seasoning, paprika, basil:

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Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Cover lasagna dish with foil

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
4.93 from 79 votes
Print
Butternut Squash and Spinach Lasagna
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)!   Perfect as a veggie main dish for every day.  Healthier version of lasagna.  Also, a great holiday recipe for Thanksgiving or Christmas! 

Course: Main Course
Cuisine: American, Italian
Servings: 8 servings
Calories: 401 kcal
Author: Julia
Ingredients
Butternut Squash Filling:
  • 2 cups butternut squash puree (about half of squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk or more, if needed
  • 1/4 teaspoon salt plus 1/8 teaspoon more
  • 1/4 teaspoon nutmeg
Spinach Filling:
  • 8 oz spinach (1 cup cooked spinach)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • pepper to taste
Other Ingredients:
  • 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
  • 1 1/2 cups mozzarella cheese or more
  • 1/2 cup Parmesan cheese on top
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Basil
Instructions
  1. Preheat oven to 375 F.
Butternut Squash Filling:
  1. 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:
  1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
  1. 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:
  1. 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 1/3 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).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
Nutrition Facts
Butternut Squash and Spinach Lasagna
Amount Per Serving
Calories 401 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 64mg21%
Sodium 549mg24%
Potassium 477mg14%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 3g3%
Protein 23g46%
Vitamin A 6995IU140%
Vitamin C 15.5mg19%
Calcium 449mg45%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Butternut squash, Cheese, Dinner, Gluten Free, Holidays, Mozzarella, Parmesan, Pasta, Recipe, Ricotta, Spinach, Vegetables, Vegetarian Published: Nov 08, 2014 412 Comments

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Reader Interactions

Comments

  1. Katrina

    Jan 01, 2021 at 12:48 am

    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!!

    Reply
  2. Sue

    Dec 29, 2020 at 8:55 pm

    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.

    Reply
    • Julia

      Dec 30, 2020 at 6:56 pm

      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)!

      Reply
  3. Sandra

    Dec 27, 2020 at 6:29 pm

    Looks good. Can you use ready made noodles? If so, does it change the cooking time?

    Reply
    • Julia

      Dec 30, 2020 at 7:30 pm

      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.

      Reply
  4. Paula Flamm

    Dec 27, 2020 at 1:18 am

    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.

    Reply
    • Julia

      Dec 30, 2020 at 7:37 pm

      Sorry to hear that! You might add some spices, such as cajun spices, smoked paprika, or chili powder to make this more flavorful.

      Reply
  5. Freefield

    Dec 22, 2020 at 10:08 pm

    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?

    Reply
    • Julia

      Dec 23, 2020 at 2:36 pm

      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.

      Reply
    • Lisa

      Jan 30, 2021 at 7:42 pm

      We loved the creaminess and flavor!

      Reply
  6. Susan

    Dec 20, 2020 at 2:46 am

    Looks good! Can I freeze this?

    Reply
    • Julia

      Dec 22, 2020 at 6:00 pm

      Yes, this freezes well!

      Reply
  7. Carol

    Dec 18, 2020 at 6:00 pm

    Hi! Tips on making this ahead of time and reheating before serving?

    Carol

    Reply
    • Julia

      Dec 22, 2020 at 6:53 pm

      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.

      Reply
  8. Selma

    Dec 11, 2020 at 5:13 am

    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!!

    Reply
    • Julia

      Dec 11, 2020 at 12:43 pm

      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! 🙂

      Reply
  9. Marti

    Dec 05, 2020 at 3:34 pm

    I agree this takes a lot of time but is worth it. I have made it several times and just love it!

    Reply
    • Julia

      Dec 11, 2020 at 12:07 am

      Marti, I am so glad you found this recipe worth repeating. Thank you for stopping by and sharing such a positive review.

      Reply
  10. D

    Nov 29, 2020 at 11:30 pm

    Time-consuming but well worth the effort!

    Reply
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