Lasagna is already one of the greatest comfort foods of all time, but when you take all the cozy flavors of fall and layer them into a bubbling, golden-baked dish, you get something truly unforgettable. This Butternut Squash and Spinach Lasagna swaps traditional marinara for a velvety, slightly sweet squash sauce and adds tender sautéed spinach, creamy ricotta, melty mozzarella, and rich parmesan for a vegetarian lasagna that’s hearty, flavorful, and beautifully seasonal.

This is the kind of meal that makes your whole home smell warm and inviting. The butternut squash brings a natural sweetness and creaminess, layering perfectly with the salty cheeses and garlic. The spinach adds color, nutrients, and freshness. And when everything bakes together with perfectly cooked lasagna noodles, it becomes a dish that feels indulgent yet bright, comforting yet wholesome.

Whether you’re prepping a Sunday dinner, hosting a fall gathering, building a holiday table, or creating a cozy make-ahead meal, this lasagna is the kind of recipe that makes everyone smile. It’s deeply satisfying, vegetarian-friendly, freezer-friendly, and packed with depth of flavor.

Why This Lasagna Is So Special

Creamy Butternut Squash Sauce

A blend of roasted squash, garlic, onion, cream, and parmesan creates a velvety, fall-inspired sauce.

Spinach Layer Adds Freshness

Lightly sautéed spinach ties the dish together, balancing the richness.

Perfect for Meatless Meals

This vegetarian lasagna is hearty and filling enough to stand on its own.

Beautiful Golden Top

Mozzarella and parmesan melt into a bubbling, slightly crispy crust.

Make-Ahead Friendly

Prepare it the day before and bake when ready — ideal for holidays and busy weeknights.

Ingredients

Butternut Squash Sauce

• 4 cups butternut squash, cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream (or half-and-half)
• ¾ cup grated parmesan
• 1 tsp salt
• ½ tsp pepper
• ½ tsp dried thyme

Spinach Ricotta Layer

• 4 cups fresh spinach
• 1 tbsp olive oil
• 1 cup ricotta cheese
• 1 egg
• ½ tsp salt
• ¼ tsp pepper

Lasagna Assembly

• 12 lasagna noodles (no-boil or regular)
• 2 cups shredded mozzarella
• ½ cup grated parmesan
• Fresh basil or parsley for serving

Instructions

1. Roast the Butternut Squash
   Preheat oven to 425°F (220°C). Spread squash on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes until soft and caramelized.
2. Cook Onion & Garlic
   In a saucepan, sauté onion and garlic in olive oil until soft and fragrant.
3. Make the Squash Sauce
   Add roasted squash, broth, cream, parmesan, thyme, salt, and pepper. Simmer, then blend until silky smooth.
4. Cook Spinach
   In a skillet, sauté spinach in olive oil until wilted. Let cool slightly.
5. Make Ricotta Mixture
   Stir ricotta, egg, salt, and pepper together, then fold in the cooked spinach.
6. Prepare Lasagna Noodles
   If not using no-boil noodles, cook according to package directions.
7. Assemble the Lasagna
   In a 9×13 baking dish:
   • Spread a thin layer of squash sauce.
   • Add lasagna noodles.
   • Add a layer of spinach ricotta.
   • Add more squash sauce.
   • Add mozzarella.
     Repeat layers, finishing with sauce and cheese.
8. Bake
   Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 15 minutes more until golden and bubbly.
9. Rest & Serve
   Let lasagna rest 10 minutes before slicing. Garnish with fresh herbs.

Butternut Squash and Spinach Lasagna

A cozy, creamy vegetarian lasagna made with velvety butternut squash sauce, sautéed spinach, and rich layers of cheese.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Dinner, Main

Cuisine: American, Autumn

Calories: 420

Ingredients

  

Butternut Squash Sauce

• 4 cups butternut squash cubed
• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1 cup vegetable broth
• 1 cup heavy cream
• 0.75 cup parmesan cheese grated
• 1 tsp salt
• 0.5 tsp pepper
• 0.5 tsp thyme dried

Spinach Ricotta Layer

• 4 cups spinach fresh
• 1 tbsp olive oil
• 1 cup ricotta cheese
• 1 egg
• 0.5 tsp salt
• 0.25 tsp pepper

Lasagna Assembly

• 12 lasagna noodles no-boil or regular
• 2 cups mozzarella cheese shredded
• 0.5 cup parmesan cheese grated
• fresh herbs for serving

Equipment

• Baking sheet
• Skillet
• Saucepan
• Blender
• 9×13 baking dish

Method

 

1. Roast squash at 425°F (220°C) with olive oil until tender and caramelized.
2. Sauté onion and garlic, then add roasted squash, broth, cream, parmesan, and thyme. Blend until smooth.
3. Sauté spinach until wilted. Mix with ricotta, egg, salt, and pepper.
4. Cook lasagna noodles if needed.
5. Layer sauce, noodles, ricotta mixture, more sauce, and cheese. Repeat layers.
6. Bake covered at 375°F (190°C) for 25 minutes, then uncover and bake 15 minutes more.
7. Rest 10 minutes before slicing and garnish with herbs.

Notes

Great for meal prep and freezes well.

Tips for the Best Butternut Squash Lasagna

• Blend squash sauce very smooth for a luxurious texture.
• Don’t skip seasoning — squash needs salt to shine.
• Let lasagna rest so layers hold together when slicing.
• Add extra cheese if you like a gooey top.

Variations

• Add mushrooms for savory depth.
• Use kale instead of spinach for a firmer texture.
• Add nutmeg for a warm holiday flavor.
• Make it lighter with milk instead of cream.

Serving Suggestions

Serve with:

• Garlic bread
• A fresh green salad
• Roasted vegetables
• Tomato basil soup

Fun Fact

Butternut squash was originally developed from a cross between pumpkins and types of crookneck squash — which explains its perfect sweetness for creamy pasta dishes and lasagna.