If you’re searching for the perfect vegetarian lasagna, you just found it.
This Butternut Squash and Spinach Lasagna is cozy, creamy, packed with veggies, and layered with three cheeses—Ricotta, Parmesan, and Mozzarella. It’s the ultimate fall and winter comfort meal and a guaranteed family favorite.
Serve it as a weeknight dinner, a holiday vegetarian main dish, or a meatless option that even kids love!
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Why You’ll Love This Lasagna
- Vegetarian, hearty, and satisfying—no one misses the meat
- Kid-approved thanks to the creamy butternut squash
- Holiday-worthy for Thanksgiving, Christmas, or New Year’s
- Gluten-free friendly with brown rice noodles
- Flexible — easy to make vegan, higher-protein, or extra-veggie
- Great for meal prep and reheats beautifully
This recipe uses smooth butternut squash purée (homemade or store-bought) to create a creamy, slightly sweet layer that perfectly complements the cheesy spinach filling. The result is a layered, golden, bubbling lasagna you’ll want again and again.
Ingredients You’ll Need
Butternut Squash Filling
- 2 cups butternut squash purée
- 1 cup ricotta cheese
- ½ cup milk (add more as needed for a very creamy texture)
- ¼ tsp salt + ⅛ tsp extra
- ¼ tsp ground nutmeg
Spinach Filling
- 8 oz fresh spinach (about 1 cup cooked)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 2 garlic cloves, minced
- ¼ tsp salt
- Black pepper, to taste
Other Ingredients
- 10 oz lasagna noodles (regular or gluten-free)
- 1 ½ cups mozzarella cheese
- ½ cup grated Parmesan
- Italian seasoning
- Paprika
- Basil
Helpful Cooking Tips
✔ Use fully cooked lasagna noodles
Cook until al dente, rinse with cool water, and drain well. This gives you perfectly textured layers every time.
✔ Make it gluten-free
Brown rice lasagna noodles (like Tinkyada) work beautifully.
✔ Use your preferred squash purée
Homemade or store-bought—both are delicious. Homemade often tastes sweeter and fresher.
✔ Spinach prep
Fresh sautéed spinach works best, but frozen spinach (thawed and squeezed dry) is a great shortcut.
✔ Try no-boil noodles
Add an extra ½ cup of milk or broth to the squash mixture and bake 10 minutes longer.
✔ Make it vegan
Use vegan ricotta, vegan mozzarella, and vegan Parmesan.
✔ Want protein?
Add cooked shredded chicken or crumbled cooked bacon between layers.
Step-by-Step: How to Make Butternut Squash & Spinach Lasagna
1. Make the Squash Filling
Blend squash purée, ricotta, milk, salt, and nutmeg in a food processor.
Adjust with extra milk if needed—it should be silky and spreadable.
2. Make the Spinach Filling
Combine cooked spinach, ricotta, mozzarella, garlic, salt, and pepper.
Taste and adjust seasoning.
3. Cook the Noodles
Boil according to package directions, rinse under cold water, and drain.
4. Assemble the Lasagna
Use an 11×8.5×3-inch casserole dish.
Layer as follows:
- ⅓ squash filling + sprinkle of mozzarella
- Noodles
- ½ spinach mixture + light mozzarella
- Noodles
- ⅓ squash mixture + light mozzarella
- Noodles
- Remaining spinach mixture + light mozzarella
- Noodles
- Remaining ⅓ squash mixture + Parmesan + remaining mozzarella
- Sprinkle Italian seasoning, basil, and paprika on top
5. Bake
- Cover with foil and bake at 375°F for 30 minutes
- Uncover and bake 10 more minutes until golden and bubbly
Let rest 10 minutes before cutting so the layers set.
Serving Suggestions
This lasagna pairs beautifully with:
- Garlic bread
- Simple green salad
- Roasted vegetables
- Tomato basil soup
It’s hearty enough to serve as a holiday vegetarian main dish that everyone—yes, even meat-eaters—will enjoy.
Recipe Variations
- Add More Veggies: zucchini, mushrooms, or roasted peppers
- Add Heat: crushed red pepper in the spinach filling
- Make It Extra Creamy: add a thin layer of béchamel between noodles
More Butternut Squash Recipes You’ll Love
- Butternut Squash & Spinach Tortellini
- Black Bean & Butternut Squash Enchilada Casserole
- Autumn Salad with Butternut Squash & Pumpkin Seeds
- Roasted Brussels Sprouts & Butternut Squash with Pecans
Butternut Squash and Spinach Lasagna (Printable Recipe)
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Makes: 8 servings