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Butternut Squash and Spinach Lasagna

This Butternut Squash Lasagna is layers upon layers of delicious homemade roasted butternut squash sauce with roasted garlic and a cheesy spinach mixture, all baked until golden with crispy edges and topped with fresh sage. Perfect for any dinner table, especially on holidays or serving a crowd! 
5 from 1 vote
Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yield: 8 servings

INGREDIENTS 

  • 9 lasagna noodles

Butternut Squash Sauce

  • 6 cups butternut squash cubed 1 inch pieces
  • 2 tablespoon olive oil
  • 2 teaspoon kosher
  • ½ teaspoon pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup ricotta cheese
  • ½ cup heavy cream
  • 1 bulb garlic

Spinach and Cheese Mixture

  • 1 cup frozen chopped spinach thawed
  • 1 yellow onion sliced
  • 3 cups ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded gruyere cheese
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1 tsp pepper

INSTRUCTIONS

Make the butternut squash sauce

  • Preheat your oven to 425℉.
  • Toss the cubed butternut squash with olive oil, salt, pepper, nutmeg, and cinnamon. Spread them in an even layer on a parchment paper lined baking sheet.
  • Cut the top ¼ off the bulb of garlic and drizzle it with olive oil then wrap it in aluminum foil. Add it to the baking sheet with the butternut squash.
  • Roast the garlic and squash for about 30-40 minutes until tender. 
  • To a high powered blender or food processor, add the roasted butternut squash, heavy cream, and squeeze the roasted garlic out of the bulb. Blend until smooth.
  • In a medium bowl add the butternut squash puree and mix in the ricotta cheese.

Make the spinach and cheese mixture

  • Warm a sauté pan over medium heat. Add a little olive oil and the onions. Cook, stirring frequently, until soft and translucent - about 5-8 minutes. 
  • In large bowl, add the thawed chopped spinach, sautéed onions, ricotta cheese, parmesan cheese, ½ of the mozzarella cheese, gruyere cheese, egg, salt, and pepper. Mix until combined. 
  • Boil a large pot of water. Add the lasagna noodles and cook until al dente – a few minutes less than the box directions. Drain and set aside in an even layer to prevent sticking. 

Assemble & bake

  • Lower the oven to 375℉.
  • Use a 9x13 or 10x7 baking dish / casserole dish. There's going to be 3 layers of noodles. First, put ¼ cup of sauce on the bottom of the dish. Then layer 3 noodles side by side.
  • Add ⅓ of the remaining sauce and spread to an even layer. Follow with ½ of the cheese mixture and spread to an even layer.
  • Then repeat – noodles, sauce, rest of the cheese.
  • For the final layer, add noodles, remaining sauce, and sprinkle the remaining mozzarella cheese on the top of the lasagna.
  • Cover the lasagna with aluminum foil and bake for 30 minutes, then remove the foil and bake for another 10 until lightly browned. Option to broil for a few minutes if desired. Top with fresh sage leaves if desired. 

NUTRITION ESTIMATE PER SERVING

Calories: 591kcal | Carbohydrates: 43g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 127mg | Sodium: 1311mg | Potassium: 705mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14483IU | Vitamin C: 24mg | Calcium: 618mg | Iron: 2mg
Course: Lunch/Dinner, Main Course
Cuisine: American, Italian
Keyword: Butternut Squash, lasagna, Pasta, Vegetarian
Author: Haley
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