Go Back

Butternut Squash and Spinach Lasagna

A creamy, cozy fall lasagna layered with roasted butternut squash sauce, ricotta spinach filling, and melted cheese.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Butternut Squash Sauce
  • 4 cups butternut squash, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp minced garlic
  • 1 tbsp butter
  • 1/2 cup heavy cream
  • 1/2 tsp dried sage
Spinach Ricotta Layer
  • 2 cups ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan
Lasagna
  • 9-12 lasagna noodles regular or oven-ready
  • 2 cups shredded mozzarella
  • Parmesan for topping

Equipment

  • 9x13 baking dish
  • Mixing bowls
  • Blender
  • Large pot

Method
 

  1. Roast squash with olive oil, salt, and pepper.
  2. Blend roasted squash with garlic, butter, cream, and sage.
  3. Mix ricotta, spinach, egg, salt, pepper, and Parmesan.
  4. Cook noodles if needed.
  5. Layer noodles, squash sauce, ricotta mixture, and cheese.
  6. Bake covered then uncovered until golden.

Notes

Let lasagna rest for easier slicing.