It’s sweet, savory and unexpected.

You probably associate lasagna with red sauce, meat, and ricotta. I love the classic combination, but this Butternut Squash Spinach Lasagna is a new favorite. It’s made with soft, sweet butternut, layered with lasagna noodles, and a creamy spinach filling. This lasagna is a completely different flavor than traditional lasagna. But it’s still just as comforting as it is delicious.

Serves 9
30m prep time
40m cook time

FOR THE SQUASH:

1 medium butternut squash, peeled and cubed (4-5 cups)
2 tablespoons olive oil
1 cup ricotta cheese
1/2 cup milk
1/4 teaspoon nutmeg

FOR THE SPINACH AND CHEESE:

1 tablespoon olive oil
1/2 medium white onion, diced
2 cloves garlic, minced
4 cups baby spinach leaves, packed and roughly chopped
1 large egg
1 cup ricotta cheese
1 1/2 cups mozzarella cheese, grated

FOR THE NOODLES AND TOPPING:

12 lasagna noodles
1 1/2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
Kosher salt and freshly ground black pepper, to taste

PREPARATION

Preheat oven to 375°F and grease a 9×9 baking dish with nonstick spray.

Arrange butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine.

Bake until pierced easily with a fork, about 30 minutes.

Let cool slightly, then transfer squash to a food processor or blender. Add 1 cup ricotta cheese, nutmeg, milk, and more salt and pepper, if needed. Pulse until mixture is smooth, adding more milk if needed.

While squash bakes, prepare the spinach:

Place a large skillet over medium heat. Add olive oil and saute onion until soft and translucent, 3-4 minutes. Add garlic and cook 1 minute more.

Add spinach and cook until wilted, 3-4 minutes. Season to taste with salt and pepper.

Remove spinach mixture to a bowl and mix with 1 cup ricotta, 1 1/2 cups mozzarella cheese, and egg. Set aside.

Cook lasagna noodles according to package directions. Drain and set aside.

Spoon some of the squash sauce in the bottom of prepared 9×9 baking dish.

Lay lasagna noodles on top, followed by some of the spinach and cheese mixture, followed by more of the squash sauce.

Repeat layers until all ingredients are used. Top with mozzarella and parmesan cheese and a few more wilted spinach leaves, if desired.

Cover dish with foil and bake 30 minutes. Uncover and broil until golden brown, 2-3 minutes, if desired. Enjoy!