Butternut Squash and Spinach Lasagna – Creamy, Cozy, and Perfect for Fall Nights
There are certain dishes that feel like they were made for autumn — warm, layered, comforting, and rich with the flavors of the season. This Butternut Squash and Spinach Lasagna is exactly that kind of dish. It’s the kind of dinner that warms your hands as you set the baking dish on the table, the kind that fills your home with aromas of sage, garlic, roasted squash, and bubbling cheese. It’s hearty but not heavy, flavorful but not fussy, and cozy in a way only a baked pasta dish can be.
Lasagna has always had a place in family kitchens — a classic comfort food that brings people together. But when you swap the traditional tomato sauce for sweet, velvety butternut squash and fold fresh spinach into the ricotta mixture, something special happens. This is the kind of lasagna that celebrates the season, the abundance of fall produce, and those quieter evenings when you want a meal that feels generous and nourishing.
I’ve always loved the moment when you roast the butternut squash. The kitchen warms, the edges of the squash caramelize, and the scent becomes the first hint of the cozy meal ahead. Once blended with garlic, a touch of butter, and a splash of cream, the squash turns into a silky, almost luxurious sauce. It’s sweet, savory, and absolutely irresistible.
Meanwhile, the spinach and ricotta layer brings freshness and creaminess. The spinach wilts into the mixture just enough to stay vibrant, and the ricotta creates a tender, delicate texture that layers so beautifully between sheets of pasta. And then there’s the cheese — because no lasagna is complete without a generous layer of melted, golden mozzarella and a sprinkle of nutty Parmesan. When everything bakes together, the flavors mingle in the most wonderful way. Every bite is creamy, comforting, and balanced with sweetness from the squash and earthiness from the spinach.
This dish is also surprisingly versatile. It can be fully vegetarian, or it can be made heartier with browned Italian sausage or shredded chicken folded between the layers. You can use traditional lasagna noodles, oven-ready sheets, or even fresh pasta sheets if you want a special Sunday dinner. It works beautifully for meal prep, leftovers taste even better, and it freezes like a dream.
As the seasons change and cooler nights begin to settle in, this lasagna becomes one of those staple recipes you come back to again and again. It’s perfect for family dinners, potlucks, holiday gatherings, or a quiet night in with a blanket and a favorite show. It’s a little bit rustic, a little bit elegant, and completely, thoroughly comforting.
Let’s build it together — layer by beautiful layer.
Ingredients
- For the Butternut Squash Sauce:
- 4 cups cubed butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon minced garlic
- 1 tablespoon butter
- ½ cup heavy cream
- ½ teaspoon dried sage or thyme
- For the Spinach Ricotta Layer:
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated Parmesan
- For the Lasagna:
- 9–12 lasagna noodles (regular or oven-ready)
- 2 cups shredded mozzarella
- Extra Parmesan for topping
- Fresh sage or parsley for garnish
Instructions
- Roast the Squash:
Preheat oven to 400°F (205°C). Spread the cubed butternut squash on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes until soft and caramelized. - Blend the Sauce:
Place roasted squash in a blender with garlic, butter, heavy cream, and sage. Blend until smooth and creamy. Set aside. - Prepare the Ricotta Layer:
In a bowl, mix ricotta, chopped spinach, egg, salt, pepper, and Parmesan. Stir until well combined. - Prepare the Noodles:
If using traditional lasagna noodles, boil until al dente and drain. Oven-ready noodles can be used as-is. - Layer the Lasagna:
Spread a thin layer of butternut squash sauce on the bottom of a 9×13 baking dish. Add a layer of noodles. Spread a layer of spinach ricotta. Add more squash sauce. Sprinkle mozzarella. Repeat layers until ingredients are used up, finishing with mozzarella and Parmesan on top. - Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbling. - Rest & Serve:
Allow the lasagna to rest for 10–15 minutes. Slice and serve with fresh herbs.
Butternut Squash and Spinach Lasagna
Ingredients
Equipment
Method
- Roast squash with olive oil, salt, and pepper.
- Blend roasted squash with garlic, butter, cream, and sage.
- Mix ricotta, spinach, egg, salt, pepper, and Parmesan.
- Cook noodles if needed.
- Layer noodles, squash sauce, ricotta mixture, and cheese.
- Bake covered then uncovered until golden.
Notes
Tips & Tricks
- Extra silky sauce: Add an additional splash of cream or vegetable broth when blending the squash.
- Cheese variety: Add fontina, provolone, or Gruyère for deeper flavor.
- Add protein: Brown Italian sausage, ground turkey, or shredded chicken works beautifully.
- Make-ahead: Assemble the lasagna up to 24 hours in advance and refrigerate before baking.
- Freeze it: Freeze unbaked or fully baked — it reheats wonderfully.
Variations
- Gluten-free version: Use gluten-free lasagna noodles.
- Kale instead of spinach: Works perfectly and adds more texture.
- Butternut-pumpkin blend: Mix roasted squash with pumpkin purée for extra creaminess.
- White lasagna twist: Add sautéed mushrooms for earthiness.
Serving Suggestions
- Serve with garlic bread or warm crusty baguette.
- Pair with a simple green salad or roasted Brussels sprouts.
- Enjoy with a glass of white wine, sparkling apple cider, or hot herbal tea on a winter night.
Storage Information
- Refrigerator: Keeps 3–4 days.
- Freezer: Up to 3 months. Thaw overnight and reheat covered.
- Reheat: Warm in the oven at 350°F until heated through.
FAQ
Can I use frozen butternut squash?
Yes — roast straight from frozen, adding a few extra minutes.
Can I make this dairy-free?
Yes — use dairy-free ricotta, mozzarella, and coconut milk or cashew cream for the sauce.
Can I use pre-made squash purée?
Absolutely — just season well with garlic, salt, pepper, and sage.
History / Fun Facts
Butternut squash made its way into American kitchens in the 1940s and quickly became a beloved winter vegetable because of its natural sweetness and long storage life. Lasagna, on the other hand, is one of the oldest pasta dishes in the world, dating back to ancient Greece and later perfected in Italy. Combining the two — creamy roasted squash with hearty baked pasta — is a modern twist that captures the best flavors of fall while honoring centuries-old traditions.
