Name: Butternut Squash and Spinach 3-Cheese Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian-Inspired
Ingredients: 4 cups butternut squash, peeled and cubed; 2 tbsp olive oil or butter; 1/2 cup milk or cream; 1/4 tsp nutmeg; Salt and pepper, to taste; 1 medium onion, chopped; 2 cloves garlic, minced; 5–6 cups fresh spinach (or 10 oz frozen, thawed and drained); 1 1/2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 9–12 lasagna noodles (no-boil or pre-cooked); Optional: fresh sage or thyme for extra flavor

Jump to Recipe·Leave a Review

This Butternut Squash and Spinach 3-Cheese Lasagna is a cozy, layered casserole full of creamy roasted squash, tender spinach, and three melty cheeses. It’s rich, savory, slightly sweet, and totally satisfying—a meatless lasagna that doesn’t feel like it’s missing a thing. I love making it for fall dinners, potlucks, or when I want a hearty vegetarian comfort food that everyone enjoys.

Why You’ll Love This Recipe

I love how this lasagna balances sweet roasted squash with savory cheeses and garlicky spinach. It’s packed with texture and flavor in every bite, and the cheesy layers make it super indulgent without feeling heavy. It’s great for feeding a crowd or meal-prepping for the week. Plus, it freezes and reheats beautifully. Butternut Squash and Spinach 3-Cheese Lasagna

Ingredients

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

Butternut squash (peeled, cubed, and roasted or steamed)
Fresh spinach (or frozen, thawed and squeezed dry)
Ricotta cheese
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Garlic (minced)
Onion (chopped)
Olive oil or butter
No-boil or cooked lasagna noodles
Milk or cream (for thinning the squash purée)
Salt, pepper, and nutmeg
Optional: fresh sage or thyme for extra flavor

Directions

I roast the cubed butternut squash at 400°F (200°C) with olive oil, salt, and pepper for about 25–30 minutes until soft and caramelized.
I blend the roasted squash with a splash of milk or cream to make a smooth purée. I season it with salt, pepper, and a pinch of nutmeg.
In a skillet, I sauté onion and garlic in olive oil until soft, then stir in the spinach and cook just until wilted or warmed through.
In a bowl, I mix the ricotta with some of the Parmesan, salt, and pepper.
I assemble the lasagna in a greased baking dish by layering noodles, squash purée, ricotta mixture, spinach, and mozzarella. I repeat the layers until all the ingredients are used, finishing with mozzarella and Parmesan on top.
I cover the dish with foil and bake at 375°F (190°C) for 30 minutes, then uncover and bake for another 10–15 minutes until golden and bubbling.
I let it rest for at least 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6–8 people. It takes about 30 minutes to prep (including roasting the squash) and around 40–45 minutes to bake, so the whole dish is ready in just over an hour.

Variations

Sometimes I add a layer of béchamel sauce for extra creaminess, or use kale instead of spinach. I’ve also mixed chopped mushrooms into the spinach layer for an earthier flavor. For a gluten-free version, I use gluten-free lasagna noodles or thin slices of roasted zucchini.

storage/reheating

Leftovers store well in the fridge for up to 4 days. I reheat slices in the oven or microwave until warm all the way through. This lasagna also freezes great—either whole or in portions. I wrap it tightly and reheat from frozen or thaw overnight in the fridge first. Butternut Squash and Spinach 3-Cheese Lasagna

FAQs

Can I use frozen butternut squash?

Yes, I can roast or steam frozen squash and purée it the same way. Just make sure it’s well-drained if steamed.

Do I need to cook the noodles first?

If I’m using no-boil lasagna noodles, I layer them right in. For regular noodles, I cook them according to the package before assembling.

Can I make it ahead of time?

Absolutely. I assemble the lasagna and store it in the fridge (unbaked) for up to a day. I bake it when ready to serve.

What cheeses work best?

Ricotta gives it creaminess, mozzarella adds meltiness, and Parmesan brings sharp flavor. I sometimes use fontina or goat cheese for variety.

Is it kid-friendly?

Yes—especially if I purée the squash and mix the spinach into the layers. It’s creamy, cheesy, and full of mild flavors that kids tend to enjoy.

Conclusion

Butternut Squash and Spinach 3-Cheese Lasagna is a flavorful, hearty, and comforting vegetarian dish that’s perfect for colder months or when I want a meatless dinner that still feels special. With layers of creamy squash, rich cheese, and tender noodles, it’s a delicious twist on classic lasagna that always impresses.

Butternut Squash and Spinach 3-Cheese Lasagna

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butternut Squash and Spinach 3-Cheese Lasagna is a cozy, comforting vegetarian lasagna layered with creamy roasted squash purée, garlicky spinach, and three cheeses—ricotta, mozzarella, and Parmesan. Perfect for fall dinners, potlucks, or meal prep.

Author: Lizaa
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baking
Cuisine: Italian-Inspired
Diet: Vegetarian

Ingredients

4 cups butternut squash, peeled and cubed
2 tbsp olive oil or butter
1/2 cup milk or cream
1/4 tsp nutmeg
Salt and pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
5–6 cups fresh spinach (or 10 oz frozen, thawed and drained)
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
9–12 lasagna noodles (no-boil or pre-cooked)
Optional: fresh sage or thyme for extra flavor

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until soft and caramelized.
Blend roasted squash with milk or cream, nutmeg, salt, and pepper until smooth. Set aside.
In a skillet, sauté onion and garlic in 1 tbsp olive oil until soft. Add spinach and cook until wilted (or warmed through if using frozen).
In a bowl, mix ricotta with 1/4 cup Parmesan, salt, and pepper.
Lower oven temp to 375°F (190°C). Grease a baking dish.
Assemble lasagna: spread a layer of squash purée, then noodles, ricotta mixture, spinach, and mozzarella. Repeat layers, ending with mozzarella and remaining Parmesan on top.
Cover with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
Let rest for at least 10 minutes before slicing and serving.