Butternut Squash Lasagna with Spinach & 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. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

A golden, creamy bake that tastes like grace layered with goodness.

🌿 Introduction

Some recipes feel like a quiet act of love — slow, nourishing, and full of small, sacred steps. This Butternut Squash Lasagna with Spinach & Ricotta is one of them. Each layer—silky roasted squash, tender noodles, creamy ricotta, and ribbons of spinach—feels like a story of patience and abundance.

I first made this on a Sunday when I had both leftover squash and a weary heart. As it baked, the kitchen filled with sweetness and warmth, and I remembered how even the simplest ingredients can become extraordinary when layered with care.

This dish feels like winter’s answer to comfort food — hearty enough for family gatherings, gentle enough for quiet evenings, and always rich in gratitude.

💛 Why You’ll Love This Recipe

• Layers of cozy, golden flavor and creamy texture.
• Comforting yet balanced — rich, but full of fresh greens.
• Perfect for make-ahead meals or special gatherings.
• Vegetarian and easily gluten-free with the right noodles.
• A centerpiece-worthy dish that feels homemade and heartfelt.

🕰️ Quick Reference Snapshot

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 6–8 servings
Skill Level: Intermediate
Equipment: 9×13-inch baking dish, saucepan, blender (optional)
Dietary Info: Vegetarian

🎃 Ingredients

(US + Metric)

For the Squash Layer

• 1 medium butternut squash (about 2 lb / 900 g), peeled and cubed
• 2 tbsp (30 mL) olive oil
• Salt and pepper, to taste
• ¼ tsp nutmeg
• ½ cup (120 mL) milk, cream, or coconut milk (for blending)

For the Spinach & Ricotta Layer

• 2 cups (60 g) fresh spinach (or 10 oz frozen, thawed and drained)
• 1 ½ cups (340 g) ricotta cheese
• ½ cup (50 g) grated Parmesan or nutritional yeast
• 1 egg
• 1 tsp fresh thyme or sage, chopped
• Salt and pepper, to taste

For Assembly

• 9 lasagna noodles (regular or no-boil)
• 1 ½ cups (360 mL) marinara or tomato sauce (optional, for color contrast)
• 1 cup (115 g) shredded mozzarella or plant-based cheese

🌱 Seasonal Swaps

• Use roasted pumpkin or sweet potatoes instead of squash.
• Add caramelized onions to the spinach layer for extra sweetness.
• Swap ricotta for cottage cheese or tofu ricotta for a vegan option.

🌿 From My Garden

Butternut squash is one of my favorite late-harvest blessings — the kind that reminds me to slow down and savor the season’s last sweetness. The thyme and sage I tuck into this lasagna carry that same spirit — humble herbs anchoring something soft and golden.

👩‍🍳 Instructions

Roast the Squash

1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, pepper, and nutmeg.
3. Spread on a baking sheet and roast 25–30 minutes, until tender.
4. Blend with milk until smooth and creamy; set aside.

Prepare the Spinach Mixture

1. Sauté spinach in a skillet over medium heat until wilted.
2. Mix with ricotta, Parmesan, egg, herbs, salt, and pepper.

Assemble

1. Spread a thin layer of squash purée or marinara at the bottom of the baking dish.
2. Layer noodles, spinach mixture, squash, and cheese — repeating until ingredients are used up.
3. Finish with mozzarella on top.

Bake

1. Cover with foil and bake 30 minutes.
2. Uncover and bake 10–15 minutes more, until golden and bubbling.
3. Let rest 10 minutes before serving.

🍽 Serving & Pairing Suggestions

• Serve with Winter Greens & Citrus Salad or French Lentil & Caramelized Onion Salad.
• Pair with Italian Herb Focaccia Wreath or Garden Herb Popovers.
• Add a side of Spiced Cranberry-Orange Chutney for brightness.
• End the meal with Romanian Cozonac (Sweet Walnut Bread) or Coconut Cardamom Rice Pudding.

🥡 Storage & Make-Ahead

• Keeps up to 4 days in the refrigerator.
• Freezes beautifully for up to 2 months; thaw and reheat at 350°F (175°C).
• Perfect for meal prep — bake once, enjoy twice.

---

✨ Final Thoughts

This lasagna feels like a prayer in layers — sweet and savory, simple and abundant. It’s proof that comfort and nourishment can come from what’s already in your pantry, transformed by love and a little time in the oven.

As you slice and serve, may your kitchen be filled with the quiet joy of enough — enough warmth, enough flavor, enough grace. 🌿💛

🤝 Community & Connection

• Instagram — Daily garden moments & behind-the-scenes; tag your dish so I can cheer you on! 🌿📸
• Subscribe — Fresh recipes, seasonal tips, and printable freebies delivered weekly. ✉🍂
• Join FB Group — Ask questions, swap ideas, and share what’s growing with a kind, garden-loving community. 🌱🫶

🛒 Favorites from My Kitchen to Yours

(Some of these links are affiliate links. That simply means if you decide to order, I may receive a small commission at no extra cost to you. Thank you for supporting Southern Soil Sunshine—it helps me keep sharing recipes from my kitchen and garden with you. 💛)

• 9×13 baking dish — for golden, even bakes.
• Immersion blender — to purée the squash to silky perfection.
• Silicone spatula set — for layering and spreading sauces smoothly.

🌻 Related on Southern Soil Sunshine

• [Winter Greens & Citrus Salad with Honey-Lemon Dressing] — A bright counterbalance to creamy lasagna.
• [Italian Herb Focaccia Wreath] — For soaking up every last bit of sauce.
• [Spiced Cranberry-Orange Chutney] — Sweet and tangy side for festive meals.
• [Romanian Cozonac (Sweet Walnut Bread)] — A lovely dessert pairing.
• [Coconut Cardamom Rice Pudding] — A cozy, aromatic finish.