Looking for a hearty, comforting vegetarian lasagna recipe? This Butternut Squash and Spinach Lasagna is packed with flavor, loaded with vegetables, and layered with Ricotta, Mozzarella, and Parmesan cheeses. Perfect for Fall and Winter, it makes a delicious holiday main dish or an everyday comfort food.
Why You’ll Love This Recipe
- Vegetarian & Kid-Friendly: A veggie-packed dish everyone will enjoy.
- Gluten-Free Friendly: Swap in gluten-free lasagna noodles if desired.
- Holiday & Everyday Meal: Ideal for Thanksgiving, Christmas, or a cozy weeknight dinner.
- Creamy & Flavorful: Sweet butternut squash pairs beautifully with spinach and three cheeses for the ultimate comfort food.
Ingredients
Butternut Squash Filling:
- 2 cups butternut squash puree (homemade or store-bought)
- 1 cup Ricotta cheese
- ½ cup milk (adjust for creaminess)
- ¼ tsp salt + ⅛ tsp more
- ¼ tsp nutmeg
Spinach Filling:
- 8 oz cooked spinach
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese
- 2 cloves garlic, minced
- ¼ tsp salt
- Pepper, to taste
Other Ingredients:
- 10 oz lasagna noodles (gluten-free if desired)
- 1 ½ cups Mozzarella cheese
- ½ cup Parmesan cheese
- ¼ tsp Italian seasoning
- ¼ tsp paprika
- ¼ tsp basil
Instructions
1. Preheat Oven:
Set oven to 375°F.
2. Make Butternut Squash Filling:
In a food processor, combine butternut squash puree with Ricotta, milk, salt, and nutmeg. Adjust milk to make a creamy consistency.
3. Make Spinach Filling:
Mix cooked spinach with Ricotta, Mozzarella, garlic, salt, and pepper.
4. Cook Lasagna Noodles:
Boil noodles until al dente, rinse with cold water, and drain. Trim to fit your baking dish if needed.
5. Assemble Lasagna:
- Grease an 11×8.5×3-inch casserole dish lightly with olive oil.
- Spread ⅓ of butternut squash filling on the bottom, sprinkle lightly with Mozzarella, and layer noodles.
- Spread half the spinach filling over the noodles, then top lightly with Mozzarella and another layer of noodles.
- Spread another ⅓ of squash filling, sprinkle Mozzarella, and add noodles.
- Spread the remaining spinach filling, sprinkle Mozzarella, then top with the final layer of noodles.
- Spread remaining squash filling on top, sprinkle Parmesan and remaining Mozzarella, and season with Italian seasoning, paprika, and basil.
6. Bake:
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Tips & Variations
- Gluten-Free: Use brown rice or your favorite GF lasagna noodles.
- No-Boil Noodles: Add ½ cup milk, water, or vegetable broth to the squash puree to prevent dryness; bake 10 extra minutes if needed.
- Vegan Option: Use vegan cheeses and tofu-based ricotta.
- Add Protein: For a non-vegetarian version, layer in cooked chicken or crumbled bacon.
Storage
- Fridge: Store in an airtight container for 3–4 days.
- Reheat: Microwave individual portions or bake in a skillet with a splash of milk until warm.
This Butternut Squash and Spinach Lasagna is a crowd-pleasing, cozy dish perfect for any fall or winter meal. Creamy, cheesy, and full of seasonal vegetables, it’s sure to become a family favorite!
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