Our veggie butternut squash lasagna is a recipe that you'll welcome any time of the year. Packed with flavor, bursting with nutritious goodness, and oozing with cheese, this fresh yet comforting vegetarian dish is perfect for both hot summer days and cold winter nights.
Spinach, butternut, and plenty of cheese go into making this is a delicious meat-free dish. You can even add an extra touch by handmaking your pasta with a lasagna maker. This is one of our favorite vegetarian lasagna recipes, so get the oven fired up, assemble your ingredients, and get ready to cook up a feast.
Here's our easy butternut squash lasagna recipe!
30 minutes minutes
40 minutes minutes
10 oz of cooked lasagna pasta sheets
Butternut filling (see further)
Spinach filling (see further)
1 1/2 cups of mozzarella cheese
1/2 cup of parmesan cheese
1/4 tsp of paprika
1/4 tsp of basil
1/4 tsp of Italian herbs and seasoning
2 cups of butternut squash puree*
1 cup of ricotta cheese
1/2 a cup of milk
1/4 tsp of nutmeg
1/4 tsp of salt
8 oz of spinach
1 cup of mozzarella cheese
1 cup of ricotta cheese
2 cloves of minced garlic
Salt and pepper to taste
Prepare a butternut squash puree using a food processor and roasted or boiled butternut squash.
Pour your butternut puree into a large mixing bowl.
Mix in ricotta cheese, milk, salt, and nutmeg until you have a deliciously creamy texture and taste.
Place spinach, ricotta cheese, mozzarella cheese, minced garlic, and salt and pepper into a large mixing bowl.
Mix all of the ingredients together thoroughly.
Add more cheese, or salt and pepper to taste.
Start your vegetarian lasagna recipe by preheating your oven to 375 °F.
Prepare your homemade or dried pasta. Boil the pasta sheets in water on the stovetop, and then rinse them thoroughly in cold water before leaving them to drain on the side.
Prepare your butternut and spinach fillings (see further instructions below), and then prepare a 9 x 13-inch casserole or baking dish for the lasagna.
Apply a light layer of oil to the bottom and sides of the baking dish. Evenly spread the first layer of butternut squash filling in the bottom. Add a light layer of mozzarella cheese and a layer of cooked pasta sheets.
Evenly spread a thick layer of spinach filling over the first layer of pasta sheets, followed by a light layer of mozzarella cheese, and then the second layer of pasta sheets.
Add another layer of butternut squash filling and another light layer of mozzarella cheese. Add one more layer of cooked pasta sheets.
Add the rest of your spinach filling in an even layer, top with more mozzarella cheese, and then add one last layer of cooked pasta sheets.
Layer on the remaining butternut squash and any leftover spinach filling, then cover the top layer with mozzarella cheese, parmesan cheese, and finish it off with Italian herbs, paprika, and basil for seasoning!
Place your assembled lasagna in the oven to bake for at least 30 min. Keep the dish covered in tin foil.
After 30 min, remove the covering and allow the vegetarian lasagna to bake for a further 10 min until the cheese on top is crispy, golden-brown!
Remove from the oven, leave to stand for 10 min, and then serve up to your hungry family and friends!
*Butternut squash puree is simply butternut squash which has been peeled, deseeded, sliced up, boiled or roasted, and then pureed through a food processor.
That's our delicious butternut squash lasagna, perfectly prepared and baked to perfection in the oven. Like any lasagna, a butternut squash spinach lasagna can seem like a daunting recipe to assemble, but once you've got your ingredients gathered and ready to go, it's not quite so difficult.
But just in case you had any further questions or queries, we decided to put together this quick FAQ to help you cook up the best butternut lasagna you can. Keep reading to find out more!
Yes, of course, you can! This is the perfect dish to prepare in advance and then simply bake in the oven when it's dinner time. You can assemble all of the ingredients, hand-make your pasta sheets, and prepare your spinach and butternut fillings, then leave everything in the fridge until later.
You could even assemble the entire lasagna in the baking dish, and then all you need to do is pop it into the oven for 40 min before dinnertime!
We absolutely love using butternut squash puree in this recipe, because it makes the lasagna super-easy to assemble, and everything cooks through perfectly.
For the best puree, you do need a food processor, but you can prepare a butternut lasagna without the puree. Instead, you can turn this into a roasted butternut squash lasagna. Cook up your butternut squash in the oven and then mash the butternut with a masher or a fork. You could even try just using chunks of small butternut if you don't mind a chunky lasagna!
Spinach and butternut puree complement each other particularly well, and they are also very easy to layer into the lasagna for a smooth assembly - that's why these vegetables are the focus of our recipe.
You can also incorporate many more vegetables into the recipe too. We love adding some soft zucchini, or some thinly sliced mushrooms, while a few finely chopped onions will never go amiss in any lasagna!
This is a vegetarian recipe, but you can add meat if you're craving that extra protein kick. With the butternut and spinach, we'd recommend using Italian ground sausage, or a spicy sausage such as Chorizo, to add an extra level of flavor, while not stealing the show from the veggies!
Butternut squash lasagna is hearty and filling enough to be eaten on its own, as long as you've prepared enough for the whole family to eat, of course!
You can prepare a small side salad of leafy greens, cucumber, and tomato to balance out the oozing creamy cheese. You can add a drizzle of olive oil to the side salad for an added Italian feel.
Garlic bread is another great side-dish and a classic Italian dish that goes well with any style of lasagna. You can buy garlic bread in the store, or you can prepare your own. All you need is a baguette and some garlic butter. Add some mozzarella, and bake the garlic bread in the oven.
If you have any leftovers after dinner, then you can keep your butternut squash lasagna in the fridge for up to 48 hours. Wait for the leftovers to cool before transferring them to the refrigerator.
You can store the leftovers in the baking dish if you have space, just keep it covered. You can also store the leftovers in resealable containers or ziplock bags if you want them to keep fresher for longer.
When you're ready to eat more butternut squash, we'd recommend either reheating the leftovers in small portions in a skillet or placing them back into a baking dish and oven heating. If you're short on time then you can quickly cook the leftovers in the microwave too. Keep the power low, so everything cooks through right to the center of the lasagna.
You could add a few extra herbs or spices to the top of the lasagna if you're reheating it in the oven, or you could even add a fresh layer of cheese!
We don't recommend reheating the leftover lasagna more than once, as you'll have lost much of the freshness by this point.
Lasagna is a dish that freezes really well, and butternut squash lasagna is no exception. Once the lasagna has cooled down, divide the leftovers up into individual portions and store them away in either a ziplock bag or a resealable container.
Place the leftovers into the freezer and use them within 6 months of freezing. When you're hungry for more butternut squash lasagna, remove a portion from the freezer and allow it to thaw on the side. You can quickly defrost the lasagna in the microwave on low power if you're short on time.
Reheat the defrosted lasagna in a skillet, on low heat, or bake it again the oven at a lower temperature. If you're oven baking, then why not add a few fresh herbs or a fresh layer of cheese too?
Butternut squash lasagna is the perfect vegetarian recipe for those cold winter evenings or those hot summer days! Cook up this delicious veggie dish all through the year, and impress your friends with this veggie-delight. Why not bookmark our butternut squash and spinach lasagna recipe for later?