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Butternut Squash Lasagna with Spinach & Ricotta

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

For the Squash Layer

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

For the Spinach & Ricotta Layer

  • 2 cups fresh spinach 60 g; or 10 oz frozen, thawed and drained
  • 1 ½ cups ricotta cheese 340 g
  • ½ cup grated Parmesan or nutritional yeast 50 g
  • 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 marinara or tomato sauce 360 mL; optional, for color contrast
  • 1 cup shredded mozzarella or plant-based cheese 115 g

Instructions
 

Roast the Squash

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

Prepare the Spinach Mixture

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

Assemble

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

Bake

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