Butternut Squash & Spinach Lasagna Recipe – Easy Italian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Butternut Squash & Spinach Lasagna Recipe – Easy Italian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that feels a little bit special. This Butternut Squash & Spinach Lasagna is exactly that. I first made this a few autumns ago, and it’s been a family favorite ever since. It’s a beautiful twist on a classic, packed with seasonal goodness, and surprisingly easy to put together. Let’s get cooking!

Why You’ll Love This Recipe

This lasagna isn’t your average red sauce and meat affair. The creamy butternut squash and vibrant spinach add a lovely sweetness and freshness. It’s a fantastic vegetarian option that even meat-lovers will adore. Plus, it’s perfect for a cozy night in, a potluck, or even a special occasion. It’s a real crowd-pleaser!

Ingredients

Here’s what you’ll need to create this delicious lasagna:

• 10 Lasagna Noodles
• 1 tablespoon Olive Oil
• 2 cloves Garlic (minced)
• 1 Yellow Onion (sliced thin)
• 5 cups Spinach (roughly chopped)
• 1 Butternut Squash (peeled and cubed)
• ?? teaspoon Salt
• To taste Crushed Black Pepper
• 2 Eggs
• 8 oz Ricotta Cheese
• ?? cup Milk
• ?? teaspoon Garlic Powder
• ?? teaspoon Crushed Red Chillies
• ?? cup Finely Chopped Parsley
• ?? cup Grated Parmesan
• To taste Salt
• 3 tablespoon Olive Oil
• 2 cloves Garlic (crushed)
• ?? Yellow Onion (chopped)
• 1 can Fire Roasted Tomatoes (16 oz)
• 1 can San Marzano Crushed Tomatoes (28 oz)
• 1 cup Grated Parmesan
• Cooking Spray

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Lasagna Noodles: Types & Cooking Tips

You can use regular or oven-ready lasagna noodles. If using regular, be sure to cook them al dente according to package directions. They’ll continue to cook in the oven. I usually add a tiny drizzle of oil to the cooking water to prevent sticking.

Butternut Squash: Selecting & Preparing

Look for a butternut squash that feels heavy for its size. This indicates it’s full of moisture. Peeling can be tricky, so be careful! Cubing it into roughly 1-inch pieces will ensure even cooking.

San Marzano & Fire-Roasted Tomatoes: The Flavor Difference

San Marzano tomatoes are known for their sweetness and low acidity – they really elevate the sauce. Fire-roasted tomatoes add a lovely smoky depth. Using both creates a complex and delicious marinara.

Ricotta Cheese: Full-Fat vs. Part-Skim

I prefer full-fat ricotta for the creamiest texture, but part-skim works too if you’re watching your fat intake. Just be aware it might be a little less rich.

Spice Blend: Balancing Heat with Red Chillies & Garlic

Don’t be shy with the garlic! And the red chilli flakes? Adjust to your liking. I like a little kick, but you can easily tone it down or add more for extra heat.

Step-By-Step Instructions

Alright, let’s build this lasagna!

1. First, cook your lasagna noodles according to the package instructions. Once cooked, drain them and set them aside.
2. Now, let’s make the marinara sauce. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and sliced onion and sauté until fragrant, about 5 minutes. Pour in the fire-roasted and San Marzano tomatoes. Season with salt and pepper. Bring to a simmer and let it cook for about 30 minutes, stirring occasionally.
3. While the sauce simmers, prepare the squash filling. Microwave the cubed butternut squash with a little water until it’s tender – about 8-10 minutes. Drain any excess water. In a separate pan, heat 3 tablespoons of olive oil and sauté the chopped onion and crushed garlic. Add the spinach and cook until wilted. Mix in the cooked squash and season with salt and pepper.
4. Time for the cheese spread! In a bowl, combine the eggs, ricotta cheese, milk, garlic powder, crushed red chillies, parsley, and parmesan cheese. Season with salt and pepper. Give it a good mix.
5. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.
6. Now, the fun part – assembly! Spread a layer of marinara sauce on the bottom of the dish. Top with a layer of lasagna noodles, followed by the squash mixture, and then a generous layer of the cheese spread. Repeat these layers, ending with noodles. Pour the remaining marinara sauce over the top and sprinkle with the remaining parmesan cheese.
7. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes, or until the top is golden brown and bubbly.
8. Let it rest for about 10 minutes before serving. Enjoy!

Expert Tips

A few little secrets to lasagna success!

Achieving the Perfect Lasagna Layers

Don’t overfill the layers! A thinner, more even layer is better than a huge, messy one. This helps everything cook evenly and prevents it from being unstable.

Preventing a Watery Lasagna

Make sure to drain the cooked squash really well. Also, simmering the marinara sauce for a good 30 minutes helps reduce the liquid content.

Enhancing the Squash Flavor

A pinch of nutmeg in the squash filling really complements the butternut squash’s natural sweetness. Trust me on this one!

Variations

Want to switch things up? Here are a few ideas:

Vegan Lasagna Adaptation

Substitute the ricotta cheese with a cashew-based ricotta. Use a plant-based milk and omit the eggs, or use a flax egg replacement.

Gluten-Free Lasagna Options

Use gluten-free lasagna noodles. They’re readily available in most supermarkets now!

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of crushed red chillies to control the heat. For a milder lasagna, omit them altogether. For a spicier kick, add a pinch of cayenne pepper.

Festival/Holiday Adaptations (Thanksgiving, Christmas)

Add leftover roasted turkey or ham to the layers for a festive twist!

Serving Suggestions

This lasagna is fantastic on its own, but a simple side salad with a light vinaigrette is always a good idea. A crusty loaf of bread for soaking up the sauce is a must!

Storage Instructions

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna a day ahead and store it, covered, in the refrigerator. Add about 15-20 minutes to the baking time.

What’s the best way to reheat lasagna?

Cover the lasagna with foil and reheat in a 350°F (175°C) oven until heated through. You can also microwave individual portions.

Can I freeze leftover lasagna?

Yes! Cut the lasagna into individual portions and wrap them tightly in plastic wrap and then foil. Freeze for up to 2 months.

Can I substitute the butternut squash with another vegetable?

Definitely! Sweet potato, pumpkin, or even zucchini would work well.

What kind of cheese is best for this lasagna?

Ricotta is key for the creamy texture. Parmesan adds a lovely salty, nutty flavor.

How can I ensure the noodles don’t stick together?

A little oil in the cooking water and spreading a thin layer of sauce on the bottom of the dish before layering the noodles will help prevent sticking.

Enjoy making (and eating!) this Butternut Squash & Spinach Lasagna. I hope it brings as much joy to your table as it does to mine! Let me know in the comments if you try it and how it turns out. Happy cooking!