Butternut Squash Lasagna with Spinach and Ricotta

Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

Introduction

This Butternut Squash Lasagna with Spinach and Ricotta is a hearty, vegetarian twist on a classic comfort food. Roasted butternut squash forms a creamy, slightly sweet layer, balanced by the earthy flavor of spinach and the richness of ricotta. This dish is perfect for family dinners, meal prep, or even a cozy holiday meal.

---

Ingredients

• 3 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 cups fresh spinach, sautéed
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• 1 jar marinara sauce (about 24 ounces)
• 12 lasagna noodles, cooked according to package instructions

---

Instructions

1. Roast the Butternut Squash
   Preheat the oven to 400°F (200°C). Toss the diced squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20-25 minutes until soft and caramelized. Mash the roasted squash into a smooth puree.
2. Prepare the Ricotta Mixture
   In a bowl, combine ricotta cheese, sautéed spinach, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
3. Assemble the Lasagna
   Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer lasagna noodles, butternut squash puree, ricotta mixture, and shredded mozzarella. Repeat until all ingredients are used, finishing with a layer of noodles, marinara sauce, and mozzarella.
4. Bake the Lasagna
   Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil, sprinkle with parmesan cheese, and bake for an additional 10-15 minutes until golden and bubbly.
5. Serve Warm
   Let the lasagna rest for 10 minutes before slicing and serving.

---

Tips for Success

• For extra creaminess, add a layer of béchamel sauce.
• This dish freezes well; prepare and freeze before baking for an easy make-ahead meal.
• Serve with garlic bread and a fresh green salad for a complete dinner.