Butternut Squash Spinach Lasagna: 9 Delicious Layers

Butternut Squash Spinach Lasagna has become my go-to for a truly comforting and flavorful meal, especially when those autumn vibes start to kick in. There’s something magical about the combination of sweet, roasted butternut squash, earthy spinach, and that wonderfully creamy ricotta cheese, all layered between tender pasta and rich marinara. It’s a hearty vegetarian option that satisfies everyone, and I’m so excited to share this butternut squash spinach lasagna recipe with you. Get ready to create a dish that’s pure deliciousness! Let’s get cooking!

Why You’ll Love This Butternut Squash Spinach Lasagna

This dish is a winner for so many reasons:

• It’s incredibly comforting, perfect for a cozy evening.
• The flavor combination of sweet squash, earthy spinach, and savory sauce is pure bliss.
• It offers a healthy twist on classic lasagna, packed with veggies.
• You’ll find this easy butternut squash spinach lasagna surprisingly simple to assemble.
• It’s a crowd-pleaser, making it ideal for family dinners or gatherings.
• The seasonal appeal of butternut squash makes it a perfect autumn or winter meal.
• Enjoy the delightful texture of this creamy butternut squash spinach lasagna.
• It’s a satisfying vegetarian main course that doesn’t compromise on taste.

Ingredients for Butternut Squash Spinach Lasagna

Gathering the right butternut squash lasagna ingredients spinach is key to this dish’s magic. You’ll need 9 lasagna noodles, cooked al dente. For that signature sweetness, we have 2 cups butternut squash, peeled and diced, which becomes wonderfully tender when baked. We’ll also incorporate 3 cups fresh spinach, chopped, adding vibrant color and essential nutrients. The creamy layers come from 15 ounces ricotta cheese (room temperature is best for easy mixing), 2 cups shredded mozzarella cheese for that classic cheesy pull, and 1 cup grated Parmesan cheese for a salty kick.

To build flavor, we’ll use 2 tablespoons olive oil for sautéing, 2 cloves garlic, minced for an aromatic base, and 1 teaspoon dried oregano and 1 teaspoon dried thyme for classic Italian seasoning. Don’t forget salt and pepper to taste. Finally, a jar of your favorite marinara sauce (about 24 ounces) ties everything together beautifully.

How to Make Butternut Squash Spinach Lasagna

Now that you have all your ingredients ready, let’s dive into how to make butternut squash spinach lasagna. It’s a straightforward process that builds layers of flavor.

1. Step 1: Begin by preheating your oven to 375°F (190°C). While the oven heats, cook your 9 lasagna noodles according to the package directions until they are perfectly al dente. Drain them well and set them aside.
2. Step 2: In a large skillet, warm the 2 tablespoons olive oil over medium heat. Add the 2 cloves garlic, minced, and the 2 cups butternut squash, peeled and diced. Sauté these for about 10-12 minutes, stirring occasionally, until the squash is tender. Season generously with salt, pepper, 1 teaspoon dried oregano, and 1 teaspoon dried thyme.
3. Step 3: Stir the 3 cups fresh spinach, chopped, into the skillet with the squash and garlic. Cook just until the spinach wilts, which usually takes about 2-3 minutes. Remove the skillet from the heat.
4. Step 4: In a separate bowl, combine the 15 ounces ricotta cheese with half of the 1 cup grated Parmesan cheese. Season this mixture with a little salt and pepper to your liking.
5. Step 5: To assemble, spread a thin layer of your jar of marinara sauce (about 24 ounces) across the bottom of a large baking dish. Arrange three of the cooked lasagna noodles on top of the sauce.
6. Step 6: Evenly spread half of the seasoned ricotta mixture over the noodles. Next, layer half of the cooked butternut squash and spinach mixture on top of the ricotta. Spoon some more marinara sauce over the vegetables and sprinkle with half of the 2 cups shredded mozzarella cheese.
7. Step 7: Repeat the layering process: place another three noodles, followed by the remaining ricotta mixture, the rest of the squash and spinach, more marinara sauce, and another layer of mozzarella cheese. Finish with a final layer of three noodles. Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheeses.
8. Step 8: Cover the baking dish tightly with aluminum foil. For easier cleanup and to prevent the cheese from sticking, lightly spray the underside of the foil with cooking spray. Bake for 25 minutes.
9. Step 9: Carefully remove the foil and continue baking for an additional 15-20 minutes, or until the top is bubbly and beautifully golden brown.
10. Step 10: Once out of the oven, let this delightful butternut squash spinach lasagna rest for at least 10 minutes before slicing and serving. This helps the layers set and makes for cleaner portions.

Pro Tips for the Best Butternut Squash Spinach Lasagna

Elevating this dish from good to absolutely amazing is all about a few simple tricks. These tips will ensure your butternut squash spinach lasagna is a showstopper every time.

• Roast your butternut squash cubes before sautéing them for a deeper, sweeter flavor.
• Don’t skip seasoning each layer – especially the ricotta and the squash mixture – to build complexity.
• Ensure your fresh spinach is well-drained after wilting to prevent a watery lasagna.
• Allowing the finished lasagna to rest for at least 10 minutes before slicing is crucial for clean layers.

What’s the secret to perfect Butternut Squash Spinach Lasagna?

The secret to the best butternut squash spinach lasagna lies in building flavor at every step. Roasting the squash first concentrates its sweetness, and seasoning the ricotta mixture generously ensures a creamy, flavorful base that complements the other ingredients beautifully. For more tips on building flavor, check out this guide on making homemade tomato sauce.

Can I make Butternut Squash Spinach Lasagna ahead of time?

Absolutely! You can assemble this entire lasagna up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, simply add a few extra minutes to the initial covered baking time. It also freezes wonderfully for longer meal prep.

How do I avoid common mistakes with Butternut Squash Spinach Lasagna?

To avoid a soggy spinach and butternut squash lasagna, make sure to thoroughly drain the cooked spinach. Preventing blandness comes from seasoning each component, from the squash to the ricotta. Lastly, cook your noodles only until al dente, as they will continue to cook in the oven. Learning about proper pasta cooking can be helpful; see this article on spaghetti with garlic and oil for general pasta techniques.

Best Ways to Serve Butternut Squash Spinach Lasagna

This hearty butternut squash lasagna with spinach is fantastic on its own, but it truly shines when paired with a few simple sides. For a complete and balanced meal, I love serving it alongside a crisp green salad. A simple vinaigrette, perhaps with a hint of lemon or balsamic, cuts through the richness of the lasagna beautifully.

Garlic bread is another classic companion that’s always a hit. The warm, toasted bread with garlic and herbs is perfect for soaking up any extra marinara sauce lingering on your plate. You could also opt for some steamed asparagus or roasted broccoli for an extra boost of green goodness. Consider pairing it with a side of mediterranean chickpea salad for a fresh contrast.

Nutrition Facts for Butternut Squash Spinach Lasagna

Here’s a look at the estimated nutritional breakdown for a serving of this delicious butternut squash spinach lasagna. Keep in mind these are approximations, as ingredient brands and precise measurements can influence the final numbers.

• Calories: Approximately 450 kcal
• Fat: 20g
• Saturated Fat: 10g
• Protein: 18g
• Carbohydrates: 50g
• Fiber: 7g
• Sugar: 12g
• Sodium: 600mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional content, you might find resources on grains helpful.

How to Store and Reheat Butternut Squash Spinach Lasagna

Once this delicious butternut squash spinach lasagna bake is out of the oven and has had a chance to cool down completely, proper storage is key to enjoying it later. I usually let it sit on the counter for about 30 minutes to an hour. Once cool, transfer any leftovers into airtight containers. Stored this way in the refrigerator, it will keep well for about 3 to 4 days.

For longer storage, this lasagna freezes beautifully! Wrap individual portions tightly in plastic wrap, then in foil, or place them in freezer-safe containers. It can stay frozen for up to 3 months. When you’re ready to reheat, the oven is definitely the best method for that classic texture. Place a slice in a baking dish, cover with foil, and warm at 350°F (175°C) until heated through. For a quicker option, you can microwave individual servings, though the noodles might be a bit softer. If you’re interested in other make-ahead meals, consider easy cinnamon rolls.

Frequently Asked Questions About Butternut Squash Spinach Lasagna

What is butternut squash spinach lasagna?

Butternut squash spinach lasagna is a comforting and flavorful twist on the classic Italian dish. It features layers of tender pasta, a creamy filling made with ricotta cheese, sweet sautéed butternut squash, and nutrient-rich spinach, all bound together with marinara sauce and topped with melted mozzarella and Parmesan cheeses. It’s a hearty vegetarian meal that celebrates seasonal flavors.

Can I use frozen spinach?

Yes, you absolutely can use frozen spinach! If you opt for frozen, make sure to thaw it completely and then squeeze out as much excess water as possible before adding it to the sautéed squash. This step is crucial to prevent a watery lasagna and ensure the best texture for your spinach and butternut squash lasagna.

Can I make it vegan?

Certainly! Creating a delicious vegan butternut squash spinach lasagna is quite achievable. You’ll need to substitute the ricotta with a cashew-based ricotta (blended soaked cashews with lemon juice, nutritional yeast, and garlic) or a store-bought vegan ricotta. Swap the mozzarella and Parmesan for your favorite vegan cheese shreds. The rest of the ingredients, like the butternut squash and marinara sauce, are typically vegan-friendly. For more vegan inspiration, explore vegan recipes.

Variations of Butternut Squash Spinach Lasagna You Can Try

While this recipe for butternut squash spinach lasagna is fantastic as is, I love experimenting with different twists to keep things interesting. Here are a few variations that add unique flavors and cater to different needs.

• Gluten-Free Delight: For a gluten-free butternut squash spinach lasagna, simply swap out the regular lasagna noodles for your favorite gluten-free variety. Many rice or corn-based lasagna noodles work beautifully.
• Individual Portions: Instead of a large baking dish, assemble the lasagna in individual oven-safe ramekins. This makes for elegant single servings and is perfect for guests or meal prepping.
• Flavor Boosts: Add a pinch of nutmeg to the ricotta mixture for a subtle warmth that complements the squash. Sautéed mushrooms or fresh sage leaves stirred into the vegetable layer can also add another layer of deliciousness to your squash and spinach pasta bake.
• Vegan Dream: To make a completely vegan butternut squash spinach lasagna, use a plant-based ricotta (like cashew-based) and your preferred vegan mozzarella and Parmesan cheeses.

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