Vegetarian Butternut Squash Lasagna

Indulge in the cozy, comforting flavors of this Vegetarian Butternut Squash Lasagna, a delightful twist on a classic favorite. Tender roasted butternut squash forms a velvety, flavorful filling, perfectly paired with creamy ricotta, nutrient-packed baby spinach, and a touch of nutmeg for depth. Layered with marinara sauce, gooey mozzarella, and hearty lasagna noodles, this dish offers a beautiful balance of rich, cheesy indulgence and wholesome, veggie-forward goodness. Ideal for family dinners or holiday gatherings, this lasagna is baked to golden, bubbly perfection and sure to satisfy vegetarians and meat-lovers alike. Bonus: With simple prep and the option to use no-boil noodles, it’s as practical as it is delicious.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 4 cups butternut squash (peeled and cubed)
• 2 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 12 sheets lasagna noodles (no-boil or regular)
• 2 cups ricotta cheese
• 3 cups shredded mozzarella cheese
• 0.5 cups grated Parmesan cheese
• 3 cups baby spinach (fresh)
• 3 cloves garlic (minced)
• 0.25 teaspoons nutmeg (optional)
• 1 cup whole milk or cream
• 4 cups marinara sauce

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the squash evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized. Once done, reduce the oven temperature to 375°F (190°C).

Step 3

While the squash is roasting, prepare the spinach ricotta mixture. In a large mixing bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, Parmesan cheese, baby spinach, minced garlic, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and an optional pinch of nutmeg. Stir until evenly mixed.

Step 4

If using regular lasagna noodles, cook them according to the package instructions and lay them flat on a clean towel to prevent sticking. Skip this step if using no-boil noodles.

Step 5

Once the squash has cooled slightly, mash it with a fork or pulse it in a food processor to create a smooth but slightly textured filling. Add 1 cup of whole milk or cream to the squash and mix thoroughly.

Step 6

To assemble the lasagna, spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Lay down a layer of lasagna noodles over the sauce.

Step 7

Spread 1/3 of the mashed butternut squash mixture over the noodles, followed by dollops of the ricotta-spinach mixture. Add a thin layer of marinara sauce, then repeat the layering process (noodles, squash, ricotta mixture, marinara) two more times.

Step 8

For the final layer, place noodles on top, spread with marinara sauce, and sprinkle with the remaining mozzarella cheese.

Step 9

Cover the dish with aluminum foil (spray the underside of the foil with cooking spray to prevent sticking) and bake in the oven at 375°F (190°C) for 40 minutes.

Step 10

Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.

Step 11

Let the lasagna cool for 10-15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3525.9g)

Amount per serving	% Daily Value*
Calories	5401.2

Total Fat 200.5g	0%
Saturated Fat 94.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 606.5mg	0%
Sodium 8518.5mg	0%
Total Carbohydrate 669.5g	0%
Dietary Fiber 47.5g	0%
Total Sugars 71.2g
Protein 265.9g	0%

Vitamin D 124.0IU	0%
Calcium 5651.6mg	0%
Iron 30.8mg	0%
Potassium 4345.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 19.2%

Carbs: 48.3%