This Butternut Squash and Spinach Lasagna has it all - butternut squash roasted to perfection, layers of spinach, and a creamy buttery béchamel sauce with a little bit of nutmeg for extra warmth. It's the perfect vegetarian main dish that's hearty, comforting, and guaranteed to make even the most loyal meat-eaters reach for seconds!
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Why You Will Fall In Love With Butternut Squash Lasagna?
This butternut squash lasagna recipe is everything you want this time of year: warm, hearty, and packed with autumn flavours. With layers of roasted butternut squash & spinach, all blanketed in a creamy cheese sauce, it's the kind of fall comfort food that feels both indulgent and nourishing.
Plus, this vegetarian recipe doesn't skimp on the good stuff-you'll find a generous amount of butternut in every bite, making it a satisfying, veggie-packed twist on classic lasagna.
No Lasagna Will Ever Be The Same
If you think nothing can beat a classic lasagna al forno, think again! With so many delicious options, you'll never make a typical lasagna again-whether you're looking for the best vegetarian lasagna recipe, a crowd-pleaser for the upcoming holiday dinner parties, or just something new to try next time you're in the mood for layers of cheesy, saucy goodness.
From rich and meaty to veggie-packed twists, these recipes guarantee your lasagna game stays fresh and exciting.
Ingredients and Substitutes
Here are all the simple ingredients you'll need to make this butternut squash lasagna:
- butternut squash: we used a 1.2 kg whole squash (900g prepared weight).
- garlic cloves.
- sprigs of rosemary: may be replaced with thyme or sage.
- olive oil.
- spinach: you may use fresh spinach (even baby spinach) or thawed spinach from your freezer.
- tomato paste: a.k.a. tomato puree.
- dried lasagna sheets.
- fresh mozzarella cheese.
- unsalted butter.
- plain flour: also known as all-purpose flour.
- milk.
- parmesan cheese: or other hard Italian cheese.
- ground nutmeg.
Find the ingredient quantities, full recipe and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
Step 1: Roast Butternut Squash
- Preheat the oven to 180°C Fan.
- Spread the butternut squash cubes on a large baking sheet in a single layer. Add the whole unpeeled garlic cloves. Drizzle with a little olive oil, sprinkle the rosemary all over, season with salt and pepper and mix to coat.
- Roast butternut squash for 35-40 minutes, until soft and browned on the edges, mixing once midway through.
Step 2: Make White Sauce
- In the meantime, make the sauce by melting the butter in a medium pan. Stir in the flour and cook stirring continuously until you have a thick paste.
- Gradually whisk in all the milk until smooth (ensure no lumps of flour remain. Heat the white sauce for 4-5 minutes over medium heat until thickened and coats the back of the spoon.
- Take the creamy sauce off the heat and stir in half of the parmesan cheese. Season with salt, black pepper and nutmeg. Set the sauce aside.
Step 3: Prepare The Spinach
- If you are using fresh spinach, place it in a large colander and pour a whole kettle of boiling over the spinach (you may need a couple of kettlefuls to wilt it if your colander is narrow).
- Leave the spinach to cool down enough to handle, then squeeze out as much water as you can. You should be left with a block of pressed spinach.
- If you are using frozen and thawed spinach, simply squeeze out any excess moisture after defrosting.
- Roughly chop the spinach.
Step 4: Assemble and Bake
- When the squash is cooked, squeeze the garlic flesh out of their skins and mix with the butternut squash to distribute the flavour. Discard the garlic skins.
- In a small bowl, mix the tomato paste with 4 tablespoon of water.
- Spread a third of tomato sauce on the bottom of the dish you will be baking your lasagna in (you'll need a casserole dish that's about 24x24cm).
- Spread about ⅓ of the roasted butternut squash mixture on top.
- Scatter ⅓ of the spinach on top aiming to evenly distribute it across the squash.
- Spoon ⅓ of the white sauce all over the vegetables.
- Top everything with a layer of lasagne sheets (you may need to break some up to cover the whole surface). and spread a very thin layer of tomato sauce.
- Repeat this process once more: a layer of butternut squash, a layer of spinach, white sauce and then a layer of lasagna sheets and the remaining tomato sauce.
- Add the remaining squash, spinach and bechamel sauce (do not top it with lasagna sheets).
- Scatter the rest of the parmesan on the top layer, arrange the torn mozzarella pieces and place the lasagna back into the oven for 40-45 minutes. If the top of the lasagna is browning too quickly, cover it with a sheet of aluminum foil. If you want the pasta sheets to be slightly al dente, check after 35 minutes.
- Allow the butternut squash and spinach lasagna to rest for 5 minutes before slicing it into portions!
Serving Suggestions
This butternut lasagna is satisfyingly filling on its own, but a light, fresh side won't go amiss. Try pairing it with a Courgette Ribbon Salad, Tenderstem Broccoli with Lemon and Garlic, or an Italian Green Bean Salad for a nutritious, green complement that won't steal the spotlight.
Storage
Leftover butternut squash lasagna can be stored in the fridge, covered, for up to three days. For freezing, slice it into portions, wrap each piece in cling film and foil, and freeze for up to three months.
To reheat, thaw in the fridge overnight if frozen, then warm in the oven at 180°C for about 20 minutes, or until heated through.
More Butternut Squash Recipes
We hope you liked our Butternut Squash and Spinach Lasagna! If you love the combination of flavours here, make sure to try our Butternut Squash and Spinach Salad. Here are some more delicious recipes for the butternut squash season:
Roasted Butternut Squash and Spinach Lasagna
Ingredients
- 1 large butternut squash 1.2 kg (900g prepared weight), peeled, deseeded, cut into 2cm cubes
- 3 garlic cloves skin-on
- 2 sprigs of rosemary leaves removed and chopped finely
- 1 tablespoon olive oil
- 500 g (1 lb) spinach fresh or thawed from frozen
- 3 tablespoon tomato paste
- 5-6 lasagna sheets dried
- 125 g (4.5 oz) ball of mozzarella torn into pieces
- 60 g (2 oz) butter
- 60 g (½ cups) plain flour all-purpose flour
- 850 ml (3½ cups) milk
- 50 g (1.76 oz) parmesan cheese finely grated
- ¼ teaspoon nutmeg
Instructions
Roast Butternut Squash
- Preheat the oven to 180°C Fan.
- Spread the butternut squash cubes on a large baking tray in a single layer. Add the whole unpeeled garlic cloves. Drizzle olive oil, sprinkle the rosemary all over, season with salt and pepper and mix to coat.
- Roast butternut squash for 35-40 minutes, until soft and browned on the edges, mixing once midway through.
Make White Sauce
- In the meantime, make the sauce by melting the butter in a medium pan. Stir in the flour and cook stirring continuously until you have a thick paste.
- Gradually whisk in all the milk until smooth (ensure no lumps of flour remain. Heat the white sauce for 4-5 mintes over emdium heat unti thickened and coats the back of the spoon.
- Take the sauce off the heat and stir in half of the parmesan cheese. Season with salt, black pepper and nutmeg. Set the sauce aside.
Prepare The Spinach
- If you are using fresh spinach, place it in a large colander and pour a whole kettle of boiling over the spinach (you may need a couple of kettlefuls to wilt it if your colander is narrow).
- Leave the spianch to cool down enough to handle, then squeeze out as much water as you can. You should be left with a block of pressed spinach.
- If you are using frozen and thawed spinach, simply squeeze out any excess moisture after destrosting.
- Roughly chop the spinach.
Assemble & Bake
- When the squash is cooked, squeeze the garlic flesh out of their skins and mix with the butternut squash to distribute the flavour. Discard the garlic skins.
- In a small bowl, mix the tomato paste with 4 tablespoon of water.
- Spread a third of tomato sauce on the base of an ovenproof dish (about 24x24cm).
- Spread about ⅓ of the roasted butternut squash on top.
- Scatter ⅓ of the spinach on top aiming to evenly distribute it across the squash.
- Spoon ⅓ of the white sauce all over the vegetables.
- Top everything with a layer of lasagne sheets (you may need to break some up to cover the whole surface). and spread a very thin layer of tomato sauce.
- Repeat this process once more: a later of butternut squash, a layer of spinach, white sauce and then a layer of lasagna sheets and the remaining tomato sauce.
- Add the remaining squash, spinach and bechamel sauce (do not top it with lasagna sheets).
- Scatter the rest of the parmesan on top, arrange the torn mozzarella pieces and place the lasagna back into the oven for 40-45 minutes.
- Allow the butternut squash and spinach lasagna to rest for 5 minutes before slicing it into portions!
Nutrition
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