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Butternut Squash & Spinach Lasagna
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Butternut Squash and Spinach Lasagna

Creamy and rich lasagna with layers of pureed roasted butternut squash, two cheeses and chopped spinach.
Prep time: 45 mins
Cook time: 45 mins
Yield: 6 -8 servings


  • 12 lasagna noodles
  • 2 lbs butternut squash cubed 1 inch pieces
  • ¾ cup frozen chopped spinach thawed
  • 32 oz ricotta cheese
  • ½ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ cup whole milk
  • 1 egg
  • Salt & pepper
  • Fresh thyme to serve if desired


  • Preheat your oven to 400℉.
  • Bring a large pot of salted water to a boil. Par cook the lasagna noodles (about 2 minutes less than the package directions). Once cooked, drain the water, dry off the noodles a bit and set them aside.
  • Spread out the butternut squash cubes on a large baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes, until tender. 
  • Once the butternut squash is done roasting and cooled off a little bit (to room temp) add it to a blender with the whole milk, nutmeg, cinnamon, and a pinch of salt and pepper. Blend until smooth, then stir in ¼ cup of the ricotta cheese. 
  • In a separate bowl, combine the remaining ricotta cheese, egg, spinach, parmesan cheese, mozzarella cheese, and a pinch of salt and pepper. 
  • In a greased (butter or non-stick spray) 9x13 baking dish, begin to layer your lasagna.
  • Start on the bottom of the dish with a thin layer of the butternut squash sauce mixture
  • Layer 3 noodles
  • Then add a layer of the butternut squash mixture
  • Then add a layer of the ricotta and spinach mixture
  • Continue this pattern (noodles, squash, cheese) until you're out of the ingredients. Should be  4 layers of noodles. Cover with aluminum foil and bake at 375℉ for 30 minutes covered, then 10 minutes uncovered. If you're looking for a nice bubbly browned top, broil for an additional 5 minutes. 
  • Serve with thyme springs (if desired). 
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