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Butternut Squash and Spinach Lasagna

A cozy, slightly sweet, and savory vegetarian lasagna featuring creamy ricotta, roasted butternut squash, vibrant spinach, and a simple marinara sauce.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 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).
Cheese and Sauce
  • 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.
  • Grated Parmesan cheese grated Parmesan cheese half goes into the ricotta, half for topping. For a nutty alternative, try Pecorino Romano.
Noodles and Seasoning
  • 9-12 sheets no-boil lasagna noodles use regular noodles if preferred, but parboil per package directions.
  • Olive oil Olive oil for roasting and sautéing.
  • Salt and black pepper Salt and black pepper to taste.
  • Garlic powder (optional) Garlic powder or use 1–2 cloves minced garlic in the ricotta mix.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Toss diced butternut squash with 1–2 tablespoons olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until fork-tender and slightly caramelized. Let cool a few minutes.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add fresh spinach and sauté for 3–5 minutes until wilted. Season with salt and pepper. Drain any excess liquid.
  4. 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.
Assembly
  1. Grease a 9x13-inch baking dish. Spread a thin layer of marinara sauce on the bottom to prevent sticking.
  2. 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.
  3. Sprinkle remaining Parmesan (and optional shredded mozzarella) over the top. Cover dish tightly with foil.
Baking
  1. Bake covered for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden and sauce is bubbling.
  2. Let lasagna rest for 10–15 minutes before slicing so layers set.

Notes

If you want extra gooeyness, add shredded mozzarella between layers. Serve slices with a crisp green salad to cut the richness, and pair with a medium-bodied red wine or a bright Pinot Grigio.