Butternut Squash and Spinach Lasagne

This butternut squash and spinach lasagne is autumn comfort food at its very best - we've got layers of roasted butternut squash sauce blended with cream cheese and a pinch of nutmeg, a lemony spinach and ricotta filling, and golden, bubbling mozzarella on top. It takes a bit of time but most of it is hands-off, and the result is a lasagne that's creamy, satisfying, and oh-so special.

I love a traditional lasagne - there's something about that golden cheesy topping and layers of pasta and sauce that feels deeply comforting and cozy, which is 100% my kinda meal. This butternut squash lasagne is the perfect way to use up a butternut squash in the autumn months when they're everywhere (and cheap, too!), and it makes for a fun twist on a classic lasagne.

If you love comforting baked pasta dishes, try my one-pot butter bean lasagne for a quicker stovetop version, my vegetable lasagna, or my baked tortellini. For more butternut squash recipes, my baked feta pasta with butternut squash and butternut squash pasta sauce are both reader favorites.

Ingredient Notes

Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.

For the Butternut Squash Sauce

• Butternut squash: Roasting the halves of the squash (rather than peeling and cubing) is much easier and gives a deeper, more caramelized flavor. The flesh scoops out effortlessly after roasting, straight into the blender.
  
• Cream cheese: This replaces the need for a béchamel entirely - it gives the sauce a silky, rich creaminess without making a roux. Much simpler and just as delicious.
  
• Nutmeg: A small pinch of nutmeg gives the sauce a wonderfully warming flavor that works so perfectly with the creaminess of the sauce.

For the Spinach and Ricotta Layer

• Spinach: Sautéed until wilted, then squeezed dry. Getting the moisture out is essential - wet spinach will make the lasagne soggy.
  
• Ricotta: Mixed with the spinach, Parmesan, lemon zest, basil, and garlic for a bright, herby filling.
  
• Lemon zest: This is the secret to the ricotta layer - it adds a brightness that cuts through the richness of the squash sauce and cheese. Don't skip it!
  
• Parmesan: I often use a vegetarian alternative, like Pecorino cheese.
  
• Fresh basil: Adds a classic Italian herbiness - gently slice the basil so it stirs in effortlessly with the spinach.
  
• Garlic: Cooked with the spinach for a minute to saute before we drain and chop the spinach.

For Assembly

• Lasagne sheets: There's no need to pre-boil your lasagne sheets - they cook in the moisture from the sauces during baking. If you prefer using fresh lasagne noodles, just reduce the cooking time by 10-15 minutes.
  
• Mozzarella: Layered between the sheets and scattered generously on top for a golden, stretchy, bubbling finish.

How to Make Butternut Squash and Spinach Lasagne

Step 1: Roast the Butternut Squash

Cut the squash in half lengthways. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper. 

Place the cut-side up on a baking sheet and roast at 220°C for 1 hour until the flesh is completely soft. Let it cool for 10 minutes before you move onto the next step.

Step 2: Make the Squash Sauce

Scoop the soft flesh out of the skin into a blender. Add the cream cheese, nutmeg, salt, and pepper. Blend until the sauce is smooth and creamy.

Step 3: Make the Spinach and Ricotta Filling

Heat the remaining olive oil in a pan and sauté the spinach until wilted. Add the garlic and cook for another minute. Transfer the spinach to a sieve and squeeze out as much excess water as possible.

In a bowl, combine the squeezed spinach with the ricotta, Parmesan, lemon zest, chopped basil, salt, and pepper. Mix until well combined.

Step 4: Assemble the Lasagne

Spread a layer of butternut squash sauce on the bottom of your baking dish. Top with a layer of lasagne sheets, then a layer of the spinach and ricotta mixture, then more squash sauce and a scattering of mozzarella. Repeat the layers, finishing with a layer of butternut squash sauce topped with a generous final layer of mozzarella.

Step 5: Bake

Cover the lasagne tightly with foil and bake at 200°C for 45 minutes. Remove the foil and bake for a further 15 minutes until the mozzarella on top is melted, golden, and bubbling.

Step 6: Rest and Serve

Let the lasagne rest for 10-15 minutes before cutting. This isn't optional - resting lets the layers set so they hold together when you slice it.

Expert Tips

• Roast the squash in halves: This is so much easier than peeling and cubing raw butternut squash. The flesh scoops out in seconds after roasting, and the caramelization adds extra flavor.
• Squeeze the spinach dry: This is the most important prep step. Wet spinach will release moisture into the lasagne and make it soggy. Sauté, then squeeze in a sieve until no more water comes out.
• No béchamel needed: The cream cheese blended into the squash does the creamy work. It's simpler, faster, and gives a more interesting flavor than a traditional white sauce.
• Let it rest before cutting: 10-15 minutes minimum. Cutting straight from the oven means the layers will collapse so it's well worth waiting 10 mins before digging in!

Storage

• Refrigerator: Store leftovers for up to 3-4 days. Reheat in the oven at 180°C for 20 minutes covered with foil to keep it from drying out.
• Freezer: Freeze assembled (before baking) or cooked portions for up to 3 months. Defrost overnight and bake or reheat in the oven.
• Make ahead: Assemble the entire lasagne, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if cooking from cold.

FAQs

Butternut Squash & Spinach Lasagne

Author: By The Forkful

479kcal

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Prep 20 minutes mins

Cook 2 hours hrs

Total 2 hours hrs 30 minutes mins

This gorgeous butternut squash and spinach lasagne is the perfection introduction to autumn - creamy layers of butternut squash sauce, a lemony spinach ricotta filling, and plenty of mozzarella for the perfect cozy meal.

Servings 6

Course Main Meals

Cuisine Italian

Ingredients

1x2x3x

• ▢ 250 g lasagne noodles
• ▢ 1 butternut squash
• ▢ 2 tablespoon olive oil
• ▢ Salt and pepper to taste
• ▢ 100 g cream cheese
• ▢ 0.5 teaspoon nutmeg
• ▢ 300 g washed spinach chopped
• ▢ 10 g basil leaves chopped
• ▢ 2 garlic cloves minced
• ▢ 250 g ricotta
• ▢ 1 lemon zest
• ▢ 40 g Parmesan cheese grated
• ▢ 100 g shredded mozzarella cheese

Method

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1. Make the butternut squash sauce: Cut your butternut squash in two lengthwise and place both halves on a baking sheet. Brush with 1 tablespoon olive oil and season with salt and pepper, then roast at 220C for 1 hour.
   1 butternut squash, 1 tbsp olive oil, Salt and pepper to taste
2. Remove the squash from the oven and let it cool for 10 minutes. Scoop the squash from it's skin into a blender along with the cream cheese, nutmeg, and salt and pepper. Blend until smooth and creamy.
   100 g cream cheese, 0.5 tsp nutmeg
3. Make the spinach and ricotta sauce: Heat the remaining 1 tablespoon olive oil in a pan, and add the spinach. Saute until wilted, then add the garlic and cook for another minute. Add the cooked spinach to a sieve and squeeze out any excess water.
   1 tbsp olive oil, 300 g washed spinach, 2 garlic cloves
4. Add the spinach to a bowl with the ricotta, Parmesan, lemon zest, basil, and salt and pepper. Mix until well combined.
   10 g basil leaves, 250 g ricotta, 1 lemon, 40 g Parmesan cheese, Salt and pepper to taste
5. Assemble the lasagne: Assemble the lasagne in the following order: butternut squash sauce, lasagne noodles, spinach & ricotta sauce, butternut squash sauce, mozzarella, lasagne noodles, and repeat. Finish the lasagne with the butternut squash sauce, followed by a generous layer of mozzarella.
   100 g shredded mozzarella cheese, 250 g lasagne noodles
6. Cover the lasagne with foil and bake at 200C for 45 minutes, then uncover and bake for 15 minutes until the cheese on top has melted and turned bubbly and golden.

Nutrition

Calories479kcalCarbohydrates52gProtein20gFat22gSaturated Fat11gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol56mgSodium346mgPotassium931mgFiber6gSugar6gVitamin A18642IUVitamin C50mgCalcium394mgIron3mg

Notes

• Squash: Roast in halves - easier than peeling. Blend with cream cheese and smoked paprika.
• Spinach: Squeeze dry after sautéing - essential to prevent soggy lasagne.
• Rest: 10-15 minutes before cutting so layers hold together.
• Storage: Fridge 3-4 days, freezer 3 months. Make ahead and refrigerate up to 24 hours.

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