Name: Butternut Squash and Spinach 3-Cheese Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; Salt and pepper, to taste; 2 cloves garlic, minced; 5 oz fresh spinach or 10 oz frozen spinach (thawed and squeezed dry); 1 1/2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 9–12 lasagna noodles (no-boil or cooked if using regular); Optional: 1 teaspoon fresh sage or thyme, chopped; Optional: pinch of nutmeg

Butternut Squash and Spinach 3-Cheese Lasagna is a cozy, comforting dish that layers roasted butternut squash, creamy cheese, tender spinach, and pasta in the most satisfying way. I love how the natural sweetness of the squash pairs with the earthy spinach and rich cheeses—it’s a perfect vegetarian main that even meat lovers can appreciate.

Why You’ll Love This Recipe

I like this lasagna because it’s hearty without being heavy. The creamy, slightly sweet squash filling adds a unique twist to traditional lasagna, and when paired with layers of melty mozzarella, tangy ricotta, and nutty Parmesan, it creates a warm and flavorful dish that feels perfect for fall or winter. It also makes great leftovers and can be prepped ahead, which is always a bonus.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Olive oil
Salt and pepper
Garlic, minced
Fresh or frozen spinach (if frozen, thawed and squeezed dry)
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Egg (to mix into ricotta)
Lasagna noodles (no-boil or regular, cooked)
Optional: fresh sage or thyme for added flavor
Optional: a pinch of nutmeg for the ricotta mixture

Directions

I start by roasting the butternut squash—tossed with olive oil, salt, and pepper—at 400°F (200°C) for 25–30 minutes until tender.
While that’s baking, I cook the spinach (or thaw and squeeze it dry), and mix it into the ricotta with an egg, salt, pepper, and a pinch of nutmeg.
Once the squash is done, I mash it slightly or puree it if I want a smoother texture. Sometimes I add a little garlic or sautéed onion to deepen the flavor.
I start layering in a greased baking dish: a bit of squash puree first, then noodles, ricotta-spinach mix, mozzarella, and a sprinkle of Parmesan.
I repeat the layers until everything is used, finishing with a layer of noodles topped with mozzarella and Parmesan.
I cover the lasagna with foil and bake at 375°F (190°C) for about 30 minutes, then uncover and bake for 10–15 more minutes until bubbly and golden.
I let it rest for 10–15 minutes before slicing to help everything set.

Servings and timing

This recipe serves about 6–8 people and takes roughly 1 hour and 30 minutes, including prep, roasting, and baking. It’s great for feeding a group or meal prepping for the week.

Variations

Sometimes I add a béchamel sauce layer for extra creaminess, or swap in kale for the spinach. I’ve also used gluten-free or whole wheat noodles depending on what I have. For a more savory twist, I add caramelized onions or roasted garlic to the squash mixture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual slices or warm the whole pan in the oven at 350°F (175°C) until heated through. It also freezes well—either baked or unbaked. I wrap tightly and freeze for up to 2 months, then thaw overnight before reheating or baking.

FAQs

Can I use store-bought squash puree?

Yes, I’ve used canned or pre-made butternut squash puree in a pinch. I just make sure to season it well and add garlic or herbs for more depth.

Do I need to cook the noodles first?

If I use no-boil noodles, I layer them in dry. Otherwise, I cook regular lasagna noodles according to the package directions before assembling.

Can I make this lasagna vegan?

Absolutely. I use vegan ricotta, mozzarella, and Parmesan alternatives, and skip the egg in the ricotta layer. It still turns out creamy and flavorful.

How do I keep the lasagna from getting watery?

I make sure the spinach is well-drained and squeeze out any excess moisture. Roasting the squash instead of steaming also helps reduce water content.

What’s the best cheese combo?

I love the classic mix of ricotta, mozzarella, and Parmesan for creaminess, meltiness, and salty sharpness. But I’ve also added goat cheese or fontina for variety.

Conclusion

Butternut Squash and Spinach 3-Cheese Lasagna is one of my favorite comfort food recipes—it’s cozy, satisfying, and full of flavor. I love how the sweet squash and creamy cheeses balance the greens, and how it always feels like a special meal, whether I’m feeding guests or just enjoying a quiet dinner at home. It’s a dish I make over and over again, especially during the colder months.