Name: Italian Butternut Squash and Spinach Lasagna Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 cups mashed butternut squash (from half a squash); 1 cup ricotta cheese; 1/2 cup milk, plus more if needed; 1/4 tsp salt, plus 1/8 tsp extra; 1/4 tsp ground nutmeg; 8 oz fresh spinach (about 1 cup cooked and drained); 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 2 garlic cloves, minced; 1/4 tsp salt; Black pepper, to taste; 10 oz lasagna noodles, cooked (Tinkyada brown rice noodles for gluten free option); 1 1/2 cups mozzarella cheese, shredded (divided); 1/2 cup Parmesan cheese, grated; 1/4 tsp Italian seasoning; 1/4 tsp paprika; 1/4 tsp dried basil

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Introduction

This Italian Butternut Squash and Spinach Lasagna is a comforting and flavorful twist on the classic dish. Creamy butternut squash and a savory spinach mixture combine beautifully between tender pasta layers, topped with a blend of cheeses and aromatic herbs. It’s perfect for a cozy dinner any night of the week.

A close-up of a slice of lasagna being lifted from a white baking dish shows four visible layers: the top layer is golden brown with melted, bubbly cheese that is slightly crisped, below that is a thin layer of smooth, creamy white sauce, followed by a bright orange layer of cooked butternut squash, then a layer of vibrant green spinach mixed with white ricotta cheese, all separated by thin, wavy-edged pasta sheets. The texture of the layers looks soft and creamy with some crispy spots on the cheese on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mashed butternut squash (from half a squash)
1 cup ricotta cheese (for squash mixture)
1/2 cup milk, plus more if needed
1/4 tsp salt, plus 1/8 tsp extra
1/4 tsp ground nutmeg
8 oz fresh spinach (1 cup cooked and drained)
1 cup ricotta cheese (for spinach layer)
1 cup shredded mozzarella cheese (for spinach layer)
2 garlic cloves, minced
1/4 tsp salt (for spinach layer)
Black pepper, as desired
10 oz lasagna noodles, cooked (Tinkyada brown rice noodles for gluten free)
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/4 tsp Italian seasoning
1/4 tsp paprika
1/4 tsp dried basil

Instructions

Step 1: Using a food processor, combine 2 cups mashed butternut squash, 1 cup ricotta cheese, 1/2 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg. Blend until very creamy, adding more milk if needed. Taste and adjust salt if necessary. Set aside for layering.
Step 2: In a mixing bowl, combine the cooked and well-drained spinach with 1 cup ricotta cheese, 1 cup shredded mozzarella, minced garlic, 1/4 teaspoon salt, and black pepper to taste. Mix well and adjust seasoning. Optionally, add a squeeze of lemon juice to brighten the filling.
Step 3: Bring a large pot of water to a boil and cook the lasagna noodles according to package instructions until al dente. Rinse under cold water and drain well. Trim noodles to fit your baking dish if necessary.
Step 4: Preheat oven to 375°F and lightly grease an 11 x 8.5 x 3 inch baking dish with olive oil or non-stick spray.
Step 5: Begin layering: spread 1/3 of the butternut squash mixture on the bottom, sprinkle lightly with mozzarella, then add a layer of noodles without overlapping. Spread half the spinach filling over noodles, sprinkle mozzarella, then add another noodle layer.
Step 6: Add another 1/3 of the butternut squash mixture, sprinkle mozzarella, and layer noodles again. Spread remaining spinach filling, top with mozzarella, and add a final layer of noodles.
Step 7: Spread the last 1/3 of squash mixture over the final noodle layer. Sprinkle with grated Parmesan and remaining mozzarella cheese. Generously sprinkle Italian seasoning, paprika, and dried basil on top.
Step 8: Cover with foil and bake in the preheated oven for about 30 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.

Tips & Variations

Use fresh lasagna noodles if available for a more tender texture, but dry noodles work well too.
For a richer filling, stir in a handful of grated Parmesan into the spinach mixture.
Add a pinch of red pepper flakes to the spinach layer for a subtle spicy kick.
To make it vegan, substitute ricotta and mozzarella with plant-based cheeses and use a non-dairy milk in the squash mixture.
Roast the butternut squash for a deeper flavor before mashing.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered with foil at 350°F until heated through. You can also freeze the assembled lasagna before baking for up to 2 months; thaw overnight in the fridge before baking as directed.

How to Serve

A white rectangular dish holds a baked lasagna with multiple visible layers of golden-yellow pasta sheets, creamy white cheese, and green spinach leaves. The top layer is browned and slightly crispy, with melted cheese forming bubbly, golden patches interspersed with green herbs. The edges of the pasta are curled and slightly crispy, showing the layered structure inside. A portion has been cut and is missing from one corner, revealing the cheesy and spinach-streaked layers inside. The dish sits on a white marbled surface with a green textured cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day ahead, cover it tightly, and refrigerate. Bake it when ready to serve, adding a few extra minutes to the cooking time if baking from cold.

Is it possible to use frozen spinach?

Yes, frozen spinach works well. Make sure to thaw and squeeze out all excess water before mixing with the other ingredients to avoid a watery filling.