Butternut Squash & Spinach Lasagna 🧀 | Creamy, Cozy & Oh-So-Delicious!

Introduction

Did you know that over 60% of home cooks are actively seeking more plant-based comfort food recipes? If you’re part of this growing trend, you’re in the right place. Our Creamy Butternut Squash & Spinach Lasagna Delight is the ultimate answer to your craving for a hearty, satisfying meal that doesn’t skimp on flavor or nutrition. This vegetarian masterpiece transforms the classic lasagna into a vibrant, seasonal dish that’s as nourishing as it is indulgent. The natural sweetness of roasted butternut squash melds with earthy spinach and a trio of rich, melty cheeses, all enveloped in a velvety béchamel sauce. It’s a hug on a plate, perfect for family dinners, meal prep, or impressing guests. Let’s create a cozy culinary memory together.

Ingredients List

Gather these fresh, flavorful components for your lasagna masterpiece. I’ve included sensory notes and easy swaps to make this recipe your own.

• For the Roasted Butternut Squash:
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces – look for firm, heavy squash with a matte skin for the best flavor.
  • 2 tbsp olive oil – its fruity aroma will enhance the squash’s caramelization.
  • 1 tsp dried sage or 1 tbsp fresh sage, chopped – sage’s warm, peppery notes are a classic pairing.
  • Salt and freshly ground black pepper to taste.
  • Substitution: Sweet potato or pumpkin puree can work in a pinch, but you’ll lose some texture.
• For the Spinach Layer:
  • 10 oz fresh spinach leaves – you’ll love the vibrant green color and fresh, slightly mineral taste.
  • 2 cloves garlic, minced – for a fragrant, savory backbone.
  • A pinch of nutmeg – this warm spice subtly elevates the spinach.
  • Substitution: Frozen chopped spinach, thoroughly drained, works perfectly. Swiss chard or kale (stems removed) are great hearty alternatives.
• For the Creamy Béchamel Sauce:
  • 4 tbsp unsalted butter – for a rich, nutty base.
  • 1/4 cup all-purpose flour – to create the perfect roux.
  • 3 1/2 cups whole milk, warmed – whole milk creates the creamiest, most luxurious sauce.
  • 1/2 tsp ground nutmeg – a non-negotiable for authentic flavor.
  • Salt and white pepper to taste.
  • Substitution: For a lighter version, use 2% milk. For a dairy-free sauce, use a rich, unsweetened plant milk like oat or cashew and vegan butter.
• For the Cheese & Assembly:
  • 15 no-boil lasagna noodles – a fantastic time-saver that absorbs flavors beautifully.
  • 2 cups shredded mozzarella cheese – for that iconic, stretchy pull.
  • 1 cup grated Parmesan cheese – adds a salty, umami punch.
  • 1 cup ricotta cheese – its mild, creamy texture balances the dish.
  • 1 tbsp fresh thyme leaves (optional garnish).

Timing

While this lasagna takes about 1 hour and 45 minutes from start to finish, it’s time well spent. Compared to the average meat lasagna which often requires browning meat and simmering sauce for hours, this vegetarian version is surprisingly streamlined. The active prep time is only about 30 minutes; the oven does the heavy lifting, roasting the squash and baking the assembled dish to bubbly perfection. You can even roast the squash a day ahead to cut your active time in half!

A visual preview of the creamy, golden-brown deliciousness awaiting you.

Step-by-Step Instructions

Step 1: Prepare the Butternut Squash

Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the cubed butternut squash with olive oil, sage, salt, and pepper. Spread it in a single layer—this is key for even roasting and achieving those delicious caramelized edges. Roast for 25-30 minutes, tossing halfway through, until the squash is fork-tender and lightly browned. The smell filling your kitchen will be incredible. Once done, set aside to cool slightly. You can mash about half of it with a fork for a creamier layer, leaving some chunks for texture.

Step 2: Wilt the Spinach

While the squash roasts, heat a large skillet or Dutch oven over medium heat. Add a drizzle of olive oil and the minced garlic, sautéing for just 30 seconds until fragrant. Don’t let it brown! Add the massive pile of fresh spinach in batches, stirring constantly. It will wilt down dramatically. Season with a pinch of salt, pepper, and nutmeg. Once fully wilted, transfer the spinach to a colander and press gently with a spoon to remove excess liquid. This step is crucial to prevent a watery lasagna.

Step 3: Make the Creamy Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 2 minutes. This cooks out the raw flour taste and creates your roux. Slowly pour in the warmed milk, whisking vigorously to prevent lumps. Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes. It should be smooth and velvety. Remove from heat and stir in the nutmeg, salt, and white pepper. Taste and adjust seasoning—this is your flavor foundation.

Step 4: Assemble the Lasagna

Reduce oven temperature to 375°F (190°C). Grab your 9×13 inch baking dish. Spread about 1/2 cup of the béchamel sauce thinly over the bottom. This prevents sticking. Now, layer in this order:

1. A single layer of no-boil noodles (about 5).
2. Half of the roasted butternut squash.
3. Half of the wilted spinach.
4. Dollops of half the ricotta.
5. A generous pour of béchamel sauce (about 1 cup).
6. A sprinkle of mozzarella and Parmesan.

Repeat the layers once more. For the final top layer, place the last noodles, cover with the remaining béchamel sauce, and finish with a generous blanket of the remaining mozzarella and Parmesan. This creates that perfect golden crust.

Step 5: Bake to Perfection

Cover the dish tightly with aluminum foil (tented slightly so cheese doesn’t stick). Bake for 30 minutes. Then, carefully remove the foil and bake for an additional 15-20 minutes, or until the top is gorgeously golden and bubbly, and a knife inserted into the center goes through the noodles easily. For an extra-crispy top, broil for the last 2-3 minutes, but watch it like a hawk! Once out of the oven, let the lasagna rest for at least 15 minutes. This is the hardest but most important step—it allows the layers to set, making for clean, beautiful slices.

Nutritional Information

(Approximate values per serving, based on 8 servings)

• Calories: 420 kcal
• Total Fat: 22g (Saturated Fat: 12g)
• Carbohydrates: 38g (Dietary Fiber: 4g, Sugars: 8g)
• Protein: 20g
• Sodium: 480mg

This dish is an excellent source of Vitamin A (from the squash and spinach), calcium, and protein. The complex carbs provide sustained energy, making it a balanced meal.

Healthier Alternatives

Want to lighten it up without sacrificing creaminess? Here are my tested swaps:

• Lighter Sauce: Use 2% milk and reduce the butter to 3 tbsp. You can also blend 1 cup of roasted cauliflower into the sauce for extra creaminess and nutrients with fewer calories.
• Boost the Greens: Double the spinach or mix in sautéed mushrooms for more volume and fiber.
• Cheese Choices: Opt for part-skim mozzarella and ricotta. Nutritional yeast can replace up to 1/4 of the Parmesan for a cheesy flavor with added B-vitamins.
• Noodle Swap: Use whole wheat or lentil-based lasagna noodles for a higher fiber and protein content. They hold up beautifully.

Serving Suggestions

This lasagna is a complete meal, but a few accompaniments can elevate your dinner:

• The Classic: A simple arugula salad with a lemon vinaigrette cuts through the richness perfectly.
• Bread Basket: Warm, crusty garlic bread or focaccia for dipping into any saucy edges.
• Wine Pairing: A medium-bodied white like Chardonnay or a light red like Pinot Noir complements the creamy, earthy flavors.
• For Lunch: Pack a slice cold—it holds its shape well and tastes fantastic the next day.

Common Mistakes

• Watery Lasagna: The #1 culprit is not draining the