Vegetarian Butternut Squash Lasagna
Indulge in the cozy, comforting flavors of this Vegetarian Butternut Squash Lasagna, a delightful twist on a classic favorite. Tender roasted butternut squash forms a velvety, flavorful filling, perfectly paired with creamy ricotta, nutrient-packed baby spinach, and a touch of nutmeg for depth. Layered with marinara sauce, gooey mozzarella, and hearty lasagna noodles, this dish offers a beautiful balance of rich, cheesy indulgence and wholesome, veggie-forward goodness. Ideal for family dinners or holiday gatherings, this lasagna is baked to golden, bubbly perfection and sure to satisfy vegetarians and meat-lovers alike. Bonus: With simple prep and the option to use no-boil noodles, it’s as practical as it is delicious.
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 12 sheets lasagna noodles (no-boil or regular)
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 3 cups baby spinach (fresh)
- 3 cloves garlic (minced)
- 0.25 teaspoons nutmeg (optional)
- 1 cup whole milk or cream
- 4 cups marinara sauce
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the squash evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized. Once done, reduce the oven temperature to 375°F (190°C).
While the squash is roasting, prepare the spinach ricotta mixture. In a large mixing bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, Parmesan cheese, baby spinach, minced garlic, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and an optional pinch of nutmeg. Stir until evenly mixed.
If using regular lasagna noodles, cook them according to the package instructions and lay them flat on a clean towel to prevent sticking. Skip this step if using no-boil noodles.
Once the squash has cooled slightly, mash it with a fork or pulse it in a food processor to create a smooth but slightly textured filling. Add 1 cup of whole milk or cream to the squash and mix thoroughly.
To assemble the lasagna, spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Lay down a layer of lasagna noodles over the sauce.
Spread 1/3 of the mashed butternut squash mixture over the noodles, followed by dollops of the ricotta-spinach mixture. Add a thin layer of marinara sauce, then repeat the layering process (noodles, squash, ricotta mixture, marinara) two more times.
For the final layer, place noodles on top, spread with marinara sauce, and sprinkle with the remaining mozzarella cheese.
Cover the dish with aluminum foil (spray the underside of the foil with cooking spray to prevent sticking) and bake in the oven at 375°F (190°C) for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.3 g | 262% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 7724 mg | 336% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 53.7 g | ||
| Protein | 205.1 g | 410% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 4581 mg | 352% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3856 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
