Butternut Squash and Spinach Lasagna – A Cozy, Creamy, Fall-to-Winter Comfort Dish

Lasagna is one of the world’s favorite comfort foods — warm, layered, cheesy, and endlessly customizable. But when autumn and winter roll around, it’s the ideal time to switch from tomato-based lasagnas to something richer, creamier, and wrapped in cozy seasonal flavors. Enter the Butternut Squash and Spinach Lasagna, a dish that’s equal parts hearty, nourishing, and beautifully vibrant.

This lasagna layers roasted butternut squash purée, tender spinach, creamy ricotta, melted mozzarella, savory parmesan, and perfectly cooked noodles. Each bite offers a balance of sweet, earthy squash, fresh greens, gooey cheese, and luxurious béchamel sauce. It feels rich without being heavy — the kind of meal that warms you all the way through on cold evenings.

Whether you need a holiday vegetarian centerpiece, a make-ahead family dinner, or a freezer-friendly comfort dish, this butternut squash and spinach lasagna delivers everything you crave.

Why This Butternut Squash & Spinach Lasagna Works So Perfectly

1. Natural Sweetness Meets Savory Comfort

Butternut squash adds a subtly sweet depth that pairs beautifully with creamy cheese and spinach.

2. Extra Creamy, Thanks to Béchamel

Béchamel elevates the lasagna from simple to decadent without feeling heavy.

3. A Beautiful Seasonal Dish

Its golden layers and green ribbons of spinach make it visually stunning for gatherings.

4. Filling but Not Overwhelming

No heavy tomato sauce. No meat. Just pure comfort and fresh flavors.

5. Easy to Prep Ahead

Assemble it the day before or freeze it unbaked for easy weeknight cooking.

The Best Ingredients for Butternut Squash and Spinach Lasagna

Roasted Butternut Squash Layer

• 3 cups butternut squash, cubed
• 2 tbsp olive oil
• Salt & pepper
• ½ tsp garlic powder
• ¼ tsp nutmeg (optional but excellent)

Spinach Ricotta Layer

• 3 cups fresh spinach (or 1 ½ cups frozen)
• 1 ½ cups ricotta
• ½ cup parmesan, grated
• 1 egg (helps bind)
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp pepper

Béchamel Sauce

• 4 tbsp butter
• ¼ cup all-purpose flour
• 3 cups milk
• ¼ tsp nutmeg
• Salt & pepper

Noodles & Cheese

• 12 lasagna noodles (regular or no-boil)
• 2 cups mozzarella, shredded
• Extra parmesan for topping

How to Make Butternut Squash Spinach Lasagna

Step 1: Roast the Butternut Squash

Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, pepper, garlic powder, and nutmeg. Roast 20–25 minutes until caramelized and soft. Mash into a creamy purée.

Step 2: Sauté the Spinach

Cook spinach in a skillet with a splash of olive oil until wilted. Let cool and chop roughly.

Step 3: Make the Spinach Ricotta Layer

Mix ricotta, parmesan, egg, spinach, Italian seasoning, salt, and pepper until combined.

Step 4: Cook Lasagna Noodles

If using regular noodles, boil until al dente. If using no-boil, skip this step.

Step 5: Prepare the Béchamel Sauce

Melt butter in a pot. Stir in flour to create a roux. Slowly whisk in milk and cook until thick. Season with nutmeg, salt, and pepper.

Step 6: Assemble the Lasagna

In a baking dish:

1. Spread a thin layer of béchamel.
2. Add noodles.
3. Spread roasted squash layer.
4. Add ricotta-spinach mixture.
5. Drizzle béchamel.
6. Sprinkle mozzarella.
7. Repeat layers.
8. Finish with béchamel + mozzarella + parmesan.

Step 7: Bake

Bake at 375°F (190°C) for 35–40 minutes, until golden on top and bubbling at the sides.

Step 8: Rest and Slice

Let lasagna rest 10 minutes before cutting for clean slices.

Butternut Squash and Spinach Lasagna

A creamy, cozy, and comforting lasagna layered with roasted butternut squash, sautéed spinach, rich ricotta, mozzarella, and smooth béchamel for the perfect fall-to-winter vegetarian meal.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Dinner, Main Course

Cuisine: American, Fall

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Roasted Butternut Squash

• 3 cups butternut squash cubed
• 2 tbsp olive oil
• salt and pepper to taste
• 0.5 tsp garlic powder
• 0.25 tsp nutmeg optional

Spinach Ricotta Layer

• 3 cups spinach fresh or 1.5 cups frozen
• 1.5 cups ricotta
• 0.5 cup parmesan grated
• 1 egg
• 1 tsp Italian seasoning
• 1 tsp salt
• 0.5 tsp pepper

Béchamel Sauce

• 4 tbsp butter
• 0.25 cup all-purpose flour
• 3 cups milk
• 0.25 tsp nutmeg
• salt and pepper to taste

Noodles & Cheese

• 12 lasagna noodles regular or no-boil
• 2 cups mozzarella shredded
• parmesan for topping

Equipment

• Baking dish
• Saucepan
• Mixing bowls
• Skillet

Method

 

1. Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, pepper, garlic powder, and nutmeg. Roast 20–25 minutes, then mash into a purée.
2. Sauté spinach until wilted, then chop and mix with ricotta, parmesan, egg, Italian seasoning, salt, and pepper.
3. Prepare béchamel by melting butter, whisking in flour, then slowly adding milk. Cook until thickened and season with nutmeg, salt, and pepper.
4. Assemble lasagna in a baking dish with layers of béchamel, noodles, squash, spinach ricotta, mozzarella, and repeat.
5. Bake at 375°F (190°C) for 35–40 minutes until golden and bubbly.
6. Let rest 10 minutes before slicing and serving.

Notes

Add chopped sage to the squash layer for deeper fall flavor.

Expert Tips for Perfect Lasagna

1. Don’t Skip the Rest Time

This ensures the layers hold together beautifully.

2. Add Sage

Butternut squash + sage = perfection. Add chopped sage to the squash layer if desired.

3. Use Freshly Shredded Cheese

Melts better, tastes richer.

4. Thin Béchamel Helps the Layers

Keeps the lasagna moist, creamy, and smooth.

5. Balance Sweet and Savory

If your squash is very sweet, add extra black pepper or parmesan.

Variations You Can Try

1. Add Caramelized Onions

Delicious sweetness and depth of flavor.

2. Add Mushrooms

Sautéed mushrooms add meaty richness.

3. Make It Completely Dairy-Free

Use almond milk béchamel + vegan ricotta + dairy-free mozzarella.

4. Add Fresh Herbs

Thyme, rosemary, or basil blend perfectly with squash.

What to Serve with Butternut Squash Lasagna

• A crisp green salad with lemon dressing
• Roasted Brussels sprouts
• Garlic bread
• Tomato basil soup
• A simple arugula–parmesan plate

Storage & Make-Ahead Tips

• Refrigerate: 4 days
• Freeze (baked or unbaked): 3 months
• Reheat: 350°F until hot