I first made this lasagna on a crisp autumn night when I had one small butternut squash left and a bag of spinach crying out to be used. The result was a cozy, slightly sweet, and savory lasagna that felt more grown-up than the standard meat version — creamy ricotta, tender roasted squash, vibrant spinach, and a simple marinara to tie it all together. It’s great for weeknight dinners, meatless Mondays, holiday sides, or when you want to feed a crowd without fuss.

Why you’ll love this dish

This lasagna hits a sweet spot between comforting and light. Roasting the butternut brings out its natural sweetness; the spinach adds freshness and color; ricotta keeps the layers creamy without being heavy. It’s vegetarian-friendly, family-approved, and flexible enough to suit pantry swaps.

“Comforting, simple, and surprisingly elegant — this lasagna turned a leftover squash into the star of the meal.” — a recent home-cook review

Reasons to try it:

Quickish prep: most work is roasting squash and wilting spinach. Hands-on time is short.
Crowd-pleaser: looks impressive but is easy to scale up.
Budget-friendly: uses common, inexpensive ingredients.
Vegetarian and adaptable for gluten-free or vegan diets with easy swaps.

Step-by-step overview

Roast peeled, diced butternut squash until tender and lightly caramelized.
Wilt fresh spinach in a skillet and season.
Mix ricotta with an egg and Parmesan for a rich binder.
Layer no-boil lasagna sheets with marinara, roasted squash, spinach, and the ricotta mix in a greased baking dish.
Cover and bake, then remove foil to finish and brown the top.

This quick roadmap helps you know when to roast, assemble, and bake so the whole dinner flows smoothly.

What you’ll need

2 cups peeled and diced butternut squash (about half a small squash) — substitute roasted sweet potato or pumpkin if unavailable.
3 cups fresh spinach (or 10–12 oz frozen spinach, thawed, squeezed dry).
1 cup ricotta cheese — for lighter texture use part-skim ricotta; for richer flavor, swap half for mascarpone.
2 cups marinara sauce — store-bought or homemade.
9–12 sheets no-boil lasagna noodles — use regular noodles if you prefer, but parboil per package directions.
Olive oil for roasting and sautéing.
Salt and black pepper to taste.
Garlic powder (optional) — or use 1–2 cloves minced garlic in the ricotta mix.
Grated Parmesan cheese — half goes into the ricotta, half for topping. For a nutty alternative, try Pecorino Romano.

Notes: If you want extra gooeyness, add shredded mozzarella between layers.

Step-by-step instructions

Preheat oven to 375°F (190°C).
Toss diced butternut squash with 1–2 tablespoons olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until fork-tender and slightly caramelized. Let cool a few minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add fresh spinach and sauté 3–5 minutes until wilted. Season with salt and pepper. Drain any excess liquid.
In a bowl, combine 1 cup ricotta, 1 beaten egg, salt, pepper, garlic powder (if using), and half of the grated Parmesan. Stir until smooth.
Grease a 9×13-inch baking dish. Spread a thin layer of marinara sauce on the bottom to prevent sticking.
Arrange a layer of no-boil lasagna noodles (trim to fit if needed). Spoon on marinara, then add roasted squash, wilted spinach, and dollops of the ricotta mixture. Repeat layers until ingredients are used, finishing with a top layer of noodles and remaining marinara.
Sprinkle remaining Parmesan (and optional shredded mozzarella) over the top. Cover dish tightly with foil.
Bake covered for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden and sauce is bubbling.
Let lasagna rest 10–15 minutes before slicing so layers set.

Best ways to enjoy it

Serve slices with a crisp green salad (arugula, lemon vinaigrette) to cut the richness.
Add crusty garlic bread or a buttered baguette for soaking up sauce.
Pair with a medium-bodied red wine (Chianti or Sangiovese) or a bright Pinot Grigio for white wine lovers.
For a finished plate, garnish each slice with a little fresh basil and extra grated Parmesan.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 4 days. Cool to room temperature (no longer than 2 hours) before storing.
Reheat individual portions in a microwave for 2–3 minutes until hot, or in a 350°F (175°C) oven covered with foil for 15–20 minutes.
To freeze: wrap whole lasagna tightly (foil then plastic wrap) or freeze individual portions in sealed containers for up to 3 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until warmed through.
Food safety: always reheat to at least 165°F (74°C) and discard if left out more than 2 hours.

Helpful cooking tips

No-boil noodles absorb sauce as they cook. Make sure sauce is slightly loose so noodles soften properly.
Don’t overfill layers; even distribution prevents soggy or dry patches.
If using frozen spinach, squeeze out as much water as possible to avoid a watery lasagna.
Roast squash on a single layer for even caramelization.
Resting the lasagna before cutting improves slice appearance and keeps layers intact.

Creative twists

Add a layer of sautéed mushrooms or caramelized onions for extra umami.
Swap ricotta for a béchamel sauce (white sauce) for a richer texture.
Make it vegan: use tofu or cashew ricotta, a flax “egg” in the filling, vegan Parmesan, and a plant-based marinara.
Add toasted pine nuts and sage for a fall-inspired upgrade.
For a spicy kick, stir red pepper flakes into the marinara.

Your questions answered

Q: Can I make this ahead of time?
A: Yes — assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the covered baking time if baking straight from the fridge.

Q: Can I use fresh pasta sheets instead of no-boil noodles?
A: You can. Fresh sheets usually require less sauce and shorter bake time. If using dry, parboil per package instructions unless the package says “no-boil.”

Q: Is the egg in the ricotta necessary?
A: The egg helps bind the ricotta so slices hold together. You can omit it for a looser texture (or use a vegan binder like cornstarch + water for vegan versions).

Q: My lasagna was watery — what went wrong?
A: Likely too much liquid from spinach or under-roasted squash. Squeeze frozen spinach dry, drain wilted fresh spinach, and roast squash until slightly caramelized.

Q: Can I add meat?
A: Yes. Sautéed Italian sausage or ground turkey blends well with the squash and spinach. Layer cooked meat with the marinara.

Conclusion

If you want more inspiration or a slightly different take on squash-and-spinach layers, see this helpful guide from Julia’s Album: Butternut Squash and Spinach Lasagna – Julia’s Album. For a roasted-squash-forward version with additional tips and photos, check out this recipe on Half Baked Harvest: Roasted Butternut Squash and Spinach Lasagna. – Half Baked.

Enjoy — and don’t skip the resting time; it makes all the difference for clean slices and happy diners.