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A side view of a slice of lasagna showing layers of squash, spinach, and cheese.

Butternut Squash and Spinach Lasagna

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Prep Time 30 minutes
Cook Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • For the Squash Purée:
  • 1 large butternut squash approx. 3 lbs, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 cup vegetable broth
  • 1 tsp fresh sage minced
  • Salt and pepper to taste
  • For the Filling:
  • 15 oz whole-milk ricotta cheese
  • 10 oz fresh baby spinach sautéed and drained
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 egg to bind
  • 1/4 tsp ground nutmeg
  • For Assembly:
  • 1 box 9 oz no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese
  • Fresh sage leaves for garnish

Method
 

  1. Roast the Squash: Preheat oven to 200°C. Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until soft.
  2. Make Purée: Place roasted squash in a blender with vegetable broth and minced sage. Blend until smooth. Set aside.
  3. Prepare Spinach Mixture: In a large bowl, combine the ricotta, cooked/drained spinach, garlic, egg, nutmeg, and half of the parmesan.
  4. Layer: In a 9x13 inch baking dish, spread 1/2 cup squash purée. Add a layer of noodles. Spread 1/3 of the ricotta mixture, then 1/3 of the remaining squash purée. Sprinkle with mozzarella.
  5. Repeat: Repeat layers twice more. Top the final layer of noodles with the remaining squash purée, mozzarella, and the rest of the parmesan.
  6. Bake: Cover with foil and bake at 190°C for 30 minutes. Remove foil and bake for another 15 minutes until the cheese is bubbly and golden.
  7. Rest: Let stand for 15 minutes before serving. Garnish with fresh sage.

Notes

  • Drain the Spinach: After sautéing, squeeze the spinach in a clean kitchen towel or fine-mesh strainer. Removing excess water prevents a "soupy" lasagna.
  • Noodle Hack: If using no-boil noodles, ensure they are completely covered by the squash purée or cheese. Exposed edges may remain crunchy after baking.
  • Flavor Boost: For deeper aromatics, brown the butter slightly before blending it into the butternut squash purée.
  • The "Clean Cut" Rule: Always let the lasagna rest for 15–20 minutes post-oven. This allows the proteins in the cheese and the starches in the squash to set, ensuring perfect layers when sliced.
  • Make-Ahead Tip: You can assemble the entire dish up to 24 hours in advance. If baking straight from the fridge, add 10 minutes to the covered baking time.
  • Freezing: This recipe freezes excellently. Wrap tightly in plastic and foil; it will stay fresh for up to 3 months. Thaw overnight in the fridge before reheating.