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Spinach Butternut Squash Lasagna
This butternut squash lasagna transforms traditional comfort food into a nutritious powerhouse that delivers incredible flavor while boosting your daily vegetable intake. Packed with vitamin A-rich butternut squash and iron-loaded spinach, this recipe creates layers of creamy, savory goodness that satisfies even the pickiest eaters. Perfect for family gatherings or meal prep, this dish costs approximately $12-15 to make and feeds four people generously.
Why You'll Love This Recipe
- Nutrient-dense ingredients provide vitamin A, iron, and fiber while maintaining rich, comforting flavors
- Budget-friendly recipe costs under $4 per serving and uses accessible, seasonal ingredients
- Make-ahead friendly design allows you to assemble the night before and bake when ready
- Naturally vegetarian dish satisfies meat-eaters and vegetarians alike at dinner parties
- Freezer-friendly portions make meal planning effortless for busy weeknights
Why This Butternut Squash Lasagna Recipe Works
The secret lies in roasting the butternut squash first, which concentrates its natural sweetness and prevents watery layers. This technique creates caramelized edges that add depth to every bite.
The combination of three cheeses creates the perfect melty texture. Ricotta provides creaminess, mozzarella delivers that satisfying cheese pull, and Parmesan adds sharp, nutty notes that complement the squash’s sweetness.
Wilting the spinach separately removes excess moisture while preserving its vibrant color and nutritional value. This prevents soggy lasagna and ensures each layer maintains its distinct flavor profile.
What You’ll Need for This Butternut Squash Lasagna
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Lasagna noodles | 9 sheets | Structural base; no-boil saves time |
| Butternut squash | 2 cups cubed | Main flavor; provides sweetness and vitamins |
| Fresh spinach | 4 cups | Adds iron and color contrast |
| Ricotta cheese | 1 cup | Creamy texture between layers |
| Mozzarella cheese | 2 cups shredded | Melty, stretchy cheese pull |
| Parmesan cheese | 1/2 cup grated | Sharp flavor enhancement |
| Garlic cloves | 3 minced | Aromatic base for spinach |
| Extra virgin olive oil | 2 tbsp | Roasting and sautéing medium |
| Canned whole tomatoes | 28 oz | Sauce base; crush by hand |
Tools
| Tool | Purpose |
|---|---|
| 9×13 inch baking dish | Perfect size for layering and even cooking |
| Large skillet | Sautéing spinach and garlic efficiently |
| Rimmed baking sheet | Roasting butternut squash evenly |
| Large mixing bowl | Combining tomato sauce ingredients |
| Aluminum foil | Prevents over-browning during baking |
How to Make Spinach Butternut Squash Lasagna
| Step | Instructions |
|---|---|
| 1. Prep and Preheat | Preheat oven to 375°F (190°C) and grease your 9×13 inch baking dish |
| 2. Roast Squash | Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25 minutes until fork-tender |
| 3. Prepare Spinach | Sauté minced garlic in olive oil until fragrant, add spinach and cook until completely wilted |
| 4. Make Sauce | Crush canned tomatoes by hand in a bowl, season with salt and pepper to taste |
| 5. First Layer | Spread thin layer of tomato sauce in baking dish, add 3 noodles, dollop ricotta evenly |
| 6. Build Layers | Add roasted squash, sautéed spinach, mozzarella, and sauce. Repeat layering process twice |
| 7. Final Assembly | Top with remaining noodles, sauce, and mozzarella cheese for golden finish |
| 8. Bake | Cover with foil, bake 35 minutes. Remove foil, bake 10 more minutes until bubbly |
| 9. Rest and Serve | Let cool 10 minutes before slicing for clean, defined layers |
Chef's Helpful Tips
- Cut butternut squash into uniform 1/2-inch cubes for even cooking and better layer distribution
- Squeeze excess water from wilted spinach using paper towels to prevent soggy layers
- Use whole milk ricotta for richer flavor and creamier texture than part-skim varieties
- Let the lasagna rest 10-15 minutes after baking for cleaner slices and better presentation
- Cover edges with foil if they brown too quickly during the final uncovered baking time
Serving and Storage Tips for Butternut Squash Lasagna
Serving Tips
Serve this butternut squash lasagna with a crisp arugula salad dressed in lemon vinaigrette to balance the rich, creamy flavors. The peppery greens complement the sweet squash beautifully.
Pair with crusty garlic bread or focaccia for a complete Italian-inspired meal. A simple side of roasted Brussels sprouts or green beans adds extra vegetables and textural contrast.
For storage, refrigerate leftovers up to four days in airtight containers. Reheat individual portions in the microwave for 2-3 minutes, or warm larger portions in a 350°F oven for 15-20 minutes.
This lasagna freezes beautifully for up to three months. Wrap tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before reheating. Consider our Ultimate Chicken Casserole for another make-ahead dinner option.
Mistakes to Avoid while making Butternut Squash Lasagna
Don’t skip roasting the butternut squash. Raw squash releases too much moisture during baking, creating watery layers that compromise the entire dish’s texture and flavor.
Avoid over-layering ingredients. Thick layers prevent even cooking and make the lasagna difficult to slice cleanly. Aim for thin, even distributions of each component.
Never skip the resting period after baking. Cutting immediately causes all the layers to slide apart and creates a messy presentation. Patience ensures beautiful, restaurant-quality slices.
Don’t use pre-shredded mozzarella exclusively. Fresh mozzarella or block cheese you shred yourself melts more smoothly and creates better texture than pre-packaged options with anti-caking agents.
You Must Know
- Always use no-boil lasagna noodles for convenience, but regular noodles work if cooked al dente first
- Butternut squash should be fork-tender but not mushy when roasted to maintain some texture
- Fresh spinach wilts down significantly, so don’t be alarmed by the large initial volume
- The lasagna continues cooking from residual heat even after removing from the oven
Suggestions for Butternut Squash Lasagna
Transform this recipe into a protein-packed version by adding cooked ground turkey or chicken between layers. Season the meat with Italian herbs and garlic for cohesive flavors.
Create a vegan version using cashew ricotta and nutritional yeast instead of dairy cheese. The butternut squash provides enough richness to make this substitution successful.
Add roasted mushrooms like cremini or shiitake for extra umami depth. Their earthy flavors complement both the sweet squash and savory cheese components perfectly.
Try different cheese combinations such as goat cheese mixed with ricotta, or add fontina for extra creaminess. Each variation creates unique flavor profiles while maintaining the dish’s comfort food appeal.
For inspiration on other comforting dishes, check out our Creamy Garlic Shrimp Pasta or explore variations at Food Network’s butternut squash lasagna and Simply Recipes’ version.
FAQs:
Yes, assemble the entire lasagna up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. Add 10-15 minutes to the covered baking time if cooking from cold.
Roast the butternut squash first to remove excess moisture, and squeeze the cooked spinach dry with paper towels. These steps prevent watery layers that make the lasagna soggy.
Absolutely. Use 10 oz frozen spinach, thawed and thoroughly drained. Squeeze out as much water as possible before adding to prevent excess moisture in your lasagna.
Peel the squash with a vegetable peeler, cut in half lengthwise, scoop out seeds, then cut into 1/2-inch cubes. Uniform sizing ensures even roasting and better layer distribution.
Properly stored butternut squash lasagna stays fresh for 4-5 days in the refrigerator. Store in airtight containers and reheat portions in the microwave or oven until heated through.
Conclusion
This butternut squash lasagna proves that healthy eating doesn’t require sacrificing comfort or flavor. With its perfect balance of sweet roasted squash, savory cheese, and nutrient-rich spinach, it’s destined to become your new favorite fall and winter dish.
The recipe’s flexibility allows for endless customization while maintaining its crowd-pleasing appeal. Whether you’re hosting family dinner or meal-prepping for the week, this lasagna delivers satisfaction and nutrition in every bite.
Ready to expand your comfort food repertoire? Try our Keto Cloud Cake for a lighter dessert option that pairs beautifully with this hearty main dish.
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📖 Recipe Card
Butternut Squash Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 4 per serving 1x
Description
A delicious and hearty butternut squash lasagna featuring layers of roasted butternut squash, fresh spinach, and three types of cheese for the perfect comfort food meal.
Ingredients
- 9 sheets lasagna noodles
- 2 cups cubed butternut squash
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 minced garlic cloves
- 2 tbsp extra virgin olive oil
- 28 oz canned whole tomatoes
Instructions
- Prep and Preheat: Preheat oven to 375°F (190°C) and grease your 9×13 inch baking dish
- Roast Squash: Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25 minutes until fork-tender
- Prepare Spinach: Sauté minced garlic in olive oil until fragrant, add spinach and cook until completely wilted
- Make Sauce: Crush canned tomatoes by hand in a bowl, season with salt and pepper to taste
- First Layer: Spread thin layer of tomato sauce in baking dish, add 3 noodles, dollop ricotta evenly
- Build Layers: Add roasted squash, sautéed spinach, mozzarella, and sauce. Repeat layering process twice
- Final Assembly: Top with remaining noodles, sauce, and mozzarella cheese for golden finish
- Bake: Cover with foil, bake 35 minutes. Remove foil, bake 10 more minutes until bubbly
- Rest and Serve: Let cool 10 minutes before slicing for clean, defined layers
Notes
- Cut butternut squash into uniform 1/2-inch cubes for even cooking and better layer distribution
- Squeeze excess water from wilted spinach using paper towels to prevent soggy layers
- Use whole milk ricotta for richer flavor and creamier texture than part-skim varieties
- Let the lasagna rest 10-15 minutes after baking for cleaner slices and better presentation
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg
Keywords: butternut squash lasagna, vegetarian lasagna, fall recipes, comfort food, healthy lasagna, butternut squash recipe
