Go Back

Butternut Squash Spinach Lasagna

A comforting and hearty lasagna featuring layers of butternut squash, fresh spinach, and creamy ricotta, all topped with gooey mozzarella and baked to perfection.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 9 pieces lasagna noodles Use regular or gluten-free noodles
  • 2 cups butternut squash, peeled and cubed Ensure it's cubed for even cooking
  • 2 cups fresh spinach Fresh or baby spinach works well
  • 15 oz ricotta cheese
  • 1 cup mozzarella cheese, shredded Additional for topping if desired
  • 1/2 cup Parmesan cheese, grated For topping and flavor
  • 2 cups marinara sauce Choose your favorite brand or homemade
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste Salt and pepper Adjust according to preference

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, boil water and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. Bring water to a boil in another pot, add the cubed butternut squash and cook until tender, about 10-15 minutes. Drain and mash slightly, then mix in garlic powder, onion powder, salt, and pepper.
Assembly
  1. In a baking dish, layer your ingredients starting with marinara sauce, followed by three lasagna noodles.
  2. Add half of the mashed butternut squash mixture, half of the spinach, dollops of ricotta cheese, and a sprinkle of mozzarella.
  3. Repeat the layering process with another three noodles, remaining butternut squash, spinach, ricotta, another layer of marinara, then a final layer of noodles.
  4. Top with remaining marinara sauce and finish with mozzarella and Parmesan cheese.
Baking
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil in the last 10 minutes to allow the cheese to become golden and bubbly.
Cooling and Serving
  1. Let the lasagna sit for about 10-15 minutes before slicing to help the layers hold together.

Notes

Feel free to swap veggies or prepare a day in advance. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.