When comfort food cravings strike, few dishes satisfy quite like Butternut Squash and Spinach Lasagna. Rich, creamy, and layered with cozy fall flavors, this vegetarian lasagna proves that meatless meals can be just as hearty and indulgent as their traditional counterparts.

This dish combines naturally sweet roasted butternut squash with savory garlic, creamy cheeses, tender lasagna noodles, and nutrient-rich spinach. The result is a beautifully balanced casserole that feels both nourishing and luxurious.

Perfect for chilly evenings, holiday gatherings, or make-ahead dinners, this lasagna has earned its place as a seasonal favorite.

Why Butternut Squash Works So Well in Lasagna

Butternut squash brings a subtle sweetness and velvety texture that pairs beautifully with cheese and pasta. When roasted and blended into a smooth sauce, it mimics the richness of cream-based fillings without feeling heavy.

Spinach adds earthiness and color, balancing the sweetness of the squash and adding depth to every bite. Together, they create a lasagna that’s satisfying, flavorful, and memorable.

Ingredients

For the Squash Filling

4 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg

For the Cheese Layer

1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 large egg

Additional Layers

9 lasagna noodles, cooked
4 cups fresh spinach
Extra mozzarella for topping

Instructions

Roast the Squash
Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
Prepare the Squash Sauce
Sauté onion in olive oil until soft. Add garlic and cook briefly. Blend roasted squash with onion mixture and nutmeg until smooth.
Prepare the Cheese Mixture
In a bowl, mix ricotta, mozzarella, parmesan, and egg until combined.
Wilt the Spinach
Lightly sauté spinach until just wilted. Drain excess moisture.
Assemble the Lasagna
Spread squash sauce in a baking dish. Layer noodles, ricotta mixture, spinach, and more squash sauce. Repeat layers.
Bake
Top with mozzarella. Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 15 minutes more until bubbly.
Rest and Serve
Let rest 10 minutes before slicing.

Tips for the Best Vegetarian Lasagna

Roast squash thoroughly for deeper flavor
Drain spinach well to avoid watery layers
Let lasagna rest before slicing for clean layers
Season each layer lightly for balanced flavor

Variations

Vegan Version: Use dairy-free cheese and flax egg
Extra Greens: Add kale or Swiss chard
Herb Boost: Add sage or thyme
Extra Protein: Add lentils or white beans

Serving Suggestions

Serve butternut squash and spinach lasagna with:

Simple green salad
Garlic bread
Roasted vegetables

Ideal for Thanksgiving, Christmas, fall dinners, and meal prep.

Storage & Make-Ahead Tips

Refrigerate up to 4 days
Freeze up to 3 months
Reheat covered for best texture

Seasonal Comfort Food Note

Butternut squash has long been a staple of fall and winter cooking, prized for its long storage life and natural sweetness—making it perfect for baked casseroles.