Butternut Squash Spinach Lasagna arrives at the table with a refined balance of sweet roasted squash, verdant spinach, and creamy cheese layers. The dish combines silky béchamel, tender pasta, and a crisp, browned top for contrast. Pair with a light, acidic salad or a crunchy starter like an air-fryer quesadilla recipe to round the meal. Fragrant sage and nutmeg lift the flavors into something distinctly elegant.
Why Make This Recipe
- Effortless Yet Elegant: simple techniques produce a restaurant-worthy casserole.
- Minimal Ingredients: pantry-friendly staples combine with seasonal squash.
- Impressive Flavor: roasted sweetness, creamy ricotta, and aromatic herbs create depth.
This lasagna elevates the familiar by roasting the squash for concentrated sweetness, using a light béchamel to unify layers, and finishing under high heat for a golden, slightly crisp top. For a quick, complimentary side, consider our airy, crispy air-fryer quesadilla recipe.
Ingredients
Base
- 1 medium butternut squash (about 2–3 lb), peeled and cut into 1-inch cubes
- Note: roast until edges caramelize for best sweetness.
- 10–12 lasagna sheets (no-boil or pre-cooked to package directions)
- Note: if using dry pasta, have chilled water nearby to prevent sticking.
- 10 oz fresh spinach, washed and roughly chopped
- Note: squeeze excess moisture after cooking.
Sauce & Filling
- 2 cups whole-milk ricotta
- Note: drain any excess whey for a firmer layer.
- 1 1/4 cups grated mozzarella, divided (freshly grated melts best)
- 1/2 cup grated Parmesan (plus extra for finishing)
- 3 tbsp unsalted butter, room temperature
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
Aromatics & Seasoning
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8–10 fresh sage leaves, finely chopped (or 1 tsp dried thyme)
- 2 tbsp olive oil
- Optional: chili flakes for a faint heat
Topping
- 1/4–1/2 cup breadcrumbs or extra Parmesan for a golden crust
- Note: toss breadcrumbs with 1 tbsp olive oil for uniform browning.
How to Make Delicious Butternut Squash Spinach Lasagna Recipe:
- Preheat oven to 425°F (220°C). Toss butternut squash with 1 tbsp olive oil, salt, pepper, and half the chopped sage. Spread on a baking sheet. Roast 25–30 minutes until edges caramelize and flesh is fork-tender; squash should be golden with a sweet aroma. Mini-tip: roast on a hot sheet for faster caramelization.
- Reduce oven to 375°F (190°C). In a skillet, warm 1 tbsp olive oil over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and remaining sage; cook 30 seconds until fragrant. Deglaze the pan with a splash of warm milk or water to capture all the flavor. Mini-tip: scraping up browned bits intensifies the base.
- Add spinach to the pan and wilt briefly, then transfer to a sieve and press out excess liquid. The spinach should be bright green and glossy, not soggy.
- Make the béchamel: melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until lightly nutty. Gradually whisk in warm milk until smooth and slightly thickened, like heavy cream. Season with salt, pepper, and a pinch of nutmeg. Sensory cue: the sauce should coat the back of a spoon.
- Combine ricotta, half the mozzarella, Parmesan, and the wilted spinach in a bowl. Season with salt, pepper, and a small pinch of nutmeg. The mixture should be creamy but scoopable.
- Lightly oil a 9×13-inch baking dish. Spoon a thin layer of béchamel on the bottom to prevent sticking. Lay the first lasagna sheets in a single layer.
- Spread one-third of the ricotta-spinach mixture, scatter a third of the roasted squash, and drizzle 2–3 tbsp béchamel. Repeat layers twice, finishing with pasta, remaining béchamel, and remaining mozzarella. Texture cue: layers should sit cleanly, not collapsed.
- Sprinkle top with breadcrumbs or extra Parmesan and a drizzle of olive oil for browning. Cover loosely with foil.
- Bake covered for 25 minutes, then remove foil and bake 10–15 minutes until the top is bubbling and golden. For a crisp finish, broil 1–2 minutes, watching closely to avoid burning. Sensory cue: look for a nutty aroma and browned edges.
- Let the lasagna rest 10–15 minutes before slicing; the layers will set and slice cleanly. Mini-tip: resting improves texture and presentation.
How to Serve Delicious Butternut Squash Spinach Lasagna Recipe:
Serve slices on warm plates to preserve the creamy texture. Cut neat portions with a hot, thin knife for clean edges. Garnish each piece with a few crisp sage leaves, a light drizzle of olive oil, and a shaving of Parmesan. Present alongside a bright arugula salad dressed with lemon vinaigrette to cut richness and add refreshing acidity.
How to Store Delicious Butternut Squash Spinach Lasagna Recipe:
Cool to room temperature before covering. Refrigerate in an airtight container for up to 4 days. To reheat, cover with foil and warm at 350°F (175°C) until heated through, then remove foil for 5–8 minutes to refresh the top. For freezing, wrap portions tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the refrigerator before reheating to preserve texture and prevent watery layers.
Tips to Make Delicious Butternut Squash Spinach Lasagna Recipe:
- Roast the squash until caramelized—not just soft—for concentrated sweetness and texture contrast.
- Remove excess moisture from spinach and ricotta to avoid a watery lasagna. Press spinach in a towel; drain ricotta if needed.
- Use warm milk for the béchamel to prevent lumps and ensure a velvet sauce.
- For precise slicing, chill the assembled lasagna 10–15 minutes before cutting.
Variation (if any):
- Mushroom & Sage: swap half the squash for sautéed cremini mushrooms for an umami lift.
- Nut-Free Crunch: top with toasted panko mixed with olive oil and lemon zest instead of nuts.
- Gluten-Free: use certified gluten-free lasagna sheets and a gluten-free flour for the béchamel.
FAQs:
Can I make this lasagna ahead of time?
Yes. Assemble fully, cover, and refrigerate for up to 24 hours before baking. Bring to room temperature 30 minutes prior to baking and add an extra 5–10 minutes to the baking time if chilled.
Is this dish freezer-friendly?
Absolutely. Freeze individual portions or the whole pan for up to 3 months. Thaw overnight in the fridge before reheating to maintain texture.
How do I make it vegan?
Replace ricotta with a cashew or tofu-based ricotta, use plant milk and vegan butter for the béchamel, and swap mozzarella for a meltable vegan cheese. Increase seasoning—nutmeg and lemon zest help brighten the flavors.
Can I use fresh pasta sheets instead of no-boil?
Yes. Fresh pasta works beautifully and often needs less sauce. If using dry sheets, follow package instructions for pre-cooking or adjust sauce quantity to ensure proper hydration.
Conclusion
This Butternut Squash Spinach Lasagna balances rustic comfort with considered technique—roasted squash, bright spinach, and a silk-smooth béchamel create layered complexity without fuss. It rewards simple, attentive steps: caramelize the squash, remove excess moisture, and finish hot for a golden top. Share this on a weekend dinner table or make ahead for elegant weeknight dining. For another interpretation and inspiration, see Butternut Squash and Spinach Lasagna – Julia’s Album. How would you make this dish your own?
Print
Butternut Squash Spinach Lasagna
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refined blend of sweet roasted squash, spinach, and creamy cheese, topped with a golden crust, this Butternut Squash Spinach Lasagna is effortless yet elegant.
Ingredients
- 1 medium butternut squash (about 2–3 lb), peeled and cut into 1-inch cubes
- 10–12 lasagna sheets (no-boil or pre-cooked to package directions)
- 10 oz fresh spinach, washed and roughly chopped
- 2 cups whole-milk ricotta
- 1 1/4 cups grated mozzarella, divided
- 1/2 cup grated Parmesan
- 3 tbsp unsalted butter, room temperature
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8–10 fresh sage leaves, finely chopped (or 1 tsp dried thyme)
- 2 tbsp olive oil
- 1/4–1/2 cup breadcrumbs or extra Parmesan for topping
Instructions
- Preheat oven to 425°F (220°C). Toss butternut squash with 1 tbsp olive oil, salt, pepper, and half the chopped sage. Spread on a baking sheet and roast for 25–30 minutes until caramelized.
- Reduce oven to 375°F (190°C). In a skillet, warm 1 tbsp olive oil over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and remaining sage; cook for 30 seconds.
- Add spinach and wilt briefly, then transfer to a sieve and press out excess liquid.
- Make the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in warm milk until smooth.
- Combine ricotta, half the mozzarella, Parmesan, and wilted spinach in a bowl. Season with salt, pepper, and nutmeg.
- Lightly oil a 9×13-inch baking dish. Layer the ingredients starting with Lasagna sheets, the ricotta-spinach mixture, roasted squash, and béchamel. Repeat twice.
- Finish with pasta and top with remaining béchamel and mozzarella. Optional: sprinkle with breadcrumbs or extra Parmesan.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes or until bubbling and golden. Broil for 1–2 minutes if needed.
- Let the lasagna rest for 10–15 minutes before slicing.
Notes
Serve slices on warm plates for best presentation. Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg