Italian Butternut Squash and Spinach Lasagna | Amazing Recipe

The first cool breeze of fall always makes me crave something creamy and comforting. This Italian Butternut Squash and Spinach Lasagna fits the mood perfectly. Sweet roasted squash, creamy ricotta, and tender spinach come together between soft layers of noodles. It’s cozy, golden, and rich the kind of dinner that makes your kitchen feel like home.

Why This Italian Butternut Squash and Spinach Lasagna Works

A Cozy, Flavor-Packed Vegetarian Dinner

Every bite of this lasagna is smooth, creamy, and balanced. The nutty sweetness of butternut squash meets the earthiness of spinach and the mild tang of ricotta. Meanwhile, a touch of nutmeg and Italian herbs adds warmth. This dish delivers comfort while keeping things light enough for a weekday dinner.

Perfect for Make-Ahead, Meal Prep, and Freezing

This lasagna tastes even better the next day, as the flavors deepen overnight. You can assemble it up to four days ahead, refrigerate, or freeze it baked or unbaked. It reheats beautifully, keeping its creamy layers intact.

Ingredients You’ll Need

Butternut Squash Layer Essentials

• 2 cups mashed butternut squash
• 1 cup ricotta cheese
• ½ cup milk, plus more if needed
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg

Blend these until silky and smooth. The butternut squash adds a natural sweetness that replaces the need for heavy sauces.

Spinach and Cheese Layer Breakdown

• 8 oz fresh spinach (about 1 cup cooked)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 2 garlic cloves, minced
• ¼ teaspoon salt
• Black pepper to taste

Cook and drain the spinach before mixing it with the cheeses and garlic. This mixture holds its texture beautifully during baking.

Lasagna Noodles, Toppings, and Seasonings

• 10 oz cooked lasagna noodles
• 1½ cups shredded mozzarella for topping
• ½ cup grated parmesan cheese
• ¼ teaspoon each Italian seasoning, paprika, and dried basil

How to Make Italian Butternut Squash and Spinach Lasagna

Prepare the Butternut Squash Layer

Blend the mashed squash, ricotta, milk, salt, and nutmeg. Add extra milk if the mixture feels too thick. It should spread easily.

Mix the Spinach and Cheese Filling

Stir the cooked spinach with ricotta, mozzarella, garlic, salt, and pepper. Make sure it’s evenly combined and not watery.

Cook and Prep the Lasagna Noodles

Boil noodles until tender, drain, and rinse them with cold water. Lay flat to prevent sticking.

Layer the Lasagna Like a Pro

Oil a baking dish lightly. Spread one-third of the squash mixture at the bottom, then layer noodles. Add half of the spinach mixture, a sprinkle of mozzarella, and repeat. Finish with noodles, the last squash layer, mozzarella, parmesan, and seasonings.

Bake Until Golden and Perfect

Cover with foil and bake at 375°F for 30 minutes. Then uncover and bake another 10 minutes until bubbling and golden on top.

Resting Time Matters for Clean Slices

Let it rest for 10 minutes before slicing. This step allows layers to set, giving you perfect slices every time.

Tips for the Best Texture and Flavor

Prevent Watery Layers

Drain spinach well. If using zucchini slices instead of noodles, salt and pat them dry before layering.

Cheese and Seasoning Adjustments

You can substitute ricotta with a blend of cottage cheese and Greek yogurt. Adjust salt and nutmeg based on your cheese type.

How to Get That Perfect Golden Top

Uncover during the last 10 minutes of baking. The mix of mozzarella and parmesan creates a bubbly, caramelized crust.

Ingredient Substitutions and Variations

Dairy-Free or Lightened-Up Options

Use dairy-free ricotta and mozzarella alternatives. Almond milk works in place of regular milk for the squash layer.

Gluten-Free and Low-Carb Adaptations

Use gluten-free noodles or thin zucchini slices for a lighter version. Roast zucchini first to remove excess moisture.

Alternative Cheeses and Flavor Boosters

Try provolone or fontina for deeper flavor. A pinch of red pepper flakes adds subtle heat.

Serving Suggestions

Easy Sides That Complement the Dish

Serve with a crisp green salad or warm easy dinner roll recipe without yeast. Garlic bread also pairs well for a heartier meal.

Wine Pairings to Elevate the Meal

A dry white like Pinot Grigio or a light red such as Chianti balances the creamy layers beautifully.

Storage, Freezing, and Reheating Guide

Refrigerating for Short-Term Use

Cover tightly and refrigerate for up to 4 days. It reheats well in the oven or microwave.

Freezing Baked or Unbaked Lasagna

Freeze in portions or whole. If unbaked, add 20–30 minutes to the baking time.

Best Reheating Practices for Even Heating

Thaw overnight in the fridge. Reheat at 350°F until hot throughout.

Estimated Nutrition Overview

• Calories: 2300–2500 total
• Protein: 110–130 g
• Fat: 90–105 g
• Carbohydrates: 250–270 g

FAQs About Butternut Squash Lasagna

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Conclusion

This Italian Butternut Squash and Spinach Lasagna is comfort layered with color and warmth. Whether you serve it for a cozy family dinner or prep it ahead for the week, it’s a dish that always satisfies. For more inspiration and visuals, follow us on Pinterest and Facebook.

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